IOI Loders Croklaan Launches Non-Hydrogenated Shortening for Puff Pastry

770a9e6f-975e-41bb-8a92-371739fb15fearticleimage.jpg

18 May 2017 --- Speciality oils and fats developer IOI Loders Croklaan has launched a non-hydrogenated shortening designed for puff pastry applications.Described as a “next generation” lamination shortening, the SansTrans Roll-Rite Puff gives lift to puff pastry and a flaky and a “melt in your mouth” texture.

As part of IOI Group, one of the world’s largest sustainable palm oil producers, IOI Loders Croklaan has produced the new non-hydrogenated, PHO-free product shortening to provide customers with a market-friendly label, resistance to tearing as well as fine expansion qualities when baking. 

SansTrans Roll-Rite Puff results in a product with consistent, uniform layers without compromising dough integrity, according to the company.

“SansTrans Roll-Rite Puff is a bakery innovation for puff pastry applications which we are very excited about,” says Dr. Linsen Liu, VP of Research & Development at IOI Loders Croklaan. 

“The shortening has been uniquely formulated and processed to strike a textural balance that delivers maximum functionality and allows for artisanal creativity,” 

“We encourage our customers, and those interested in trying the product to visit our Creative Studio to receive hands-on training on how to best use this new innovation.”

“Go No PHO” says IOI Loders Croklaan.

IOI Loders Croklaan markets its range of bakery applications with the message “Go No PHO” and positions itself as experts in offering bakery solutions from cookies to coatings, and pizza to pie, that help customers produce PHO-free baked goods without compromising on taste.

The industry has been going through reformulations for some time now as we head towards a supply chain that eliminates PHOs. In 2015 the US Food and Drug Administration ruled that PHOs are not longer fit for human consumption and must be removed from products after losing their GRAS (generally recognized as safe) status. The deadline for the overhaul is June 2018 so with one year to go, IOI Loders, is focusing on new non-hydrogenated products with a friendly label. 

According to the World Health Organization (WHO), the removal of PHOs from the food supply would result in significant health benefits and last year the organization detailed the effects of trans-fatty acid intake on blood lipids and lipoproteins with results showing that replacing them with other macronutrients, particularly polyunsaturated fatty acids, has a favorable effect on the blood lipid profile, including lowering of LDL cholesterol levels. A whole host of other health experts and organizations around the world advocate the removal of PHOs in the diet. 

Many years ago IOI Loders Croklaan began looking into sourcing palm oil. Speaking with FoodIngredientsFirst previously, vice president of research and development at IOI Loders Croklaan Dr Gerald McNeill explained how palm oil is helping to replace PHOs.
 
“The choice of base oil in the absence of PHO and the resultant absence of the trans fat causes great difficulty for bakery and snack food formulation. The reason for this difficulty is that PHO was effectively not just one oil, but an unlimited number of tailor made shortenings. That gave formulators the ability to innovate in unlimited ways in areas such as texture, long shelf life, speed of crystallization, fast line speeds on factory lines: the list goes on. It was a golden era for this category of foods and more,” he said.

“For the previous 150 years, the majority of baked goods were traditionally made with natural semi-solid fats such as butter, beef tallow and lard. That base has still not changed, but just three types of fat cannot compete with the diversity and many benefits of synthetic PHO. However, a relatively new edible oil has burst onto the food formulation stage, called palm oil.”

“We have developed more than 350 drop-in solutions for the bakery and snack foods industry since  2003 (in response to the mandatory labeling for grams trans fat per serving on retail goods).”

As one of the company’s the latest solutions, SansTrans Roll-Rite Puff’s excellent lift and expansion properties also offer a product with a clean eating profile. 

by Gaynor Selby

Related Articles

Food Ingredients News

Acrylamide: Young scientists receive grant to assess the risks

19 Sep 2017 --- A team of young researchers will examine a possible link between acrylamide and obesity, diabetes and fertility, thanks to a grant from the European Research Council (ERC). Investigating the possible health risks associated with acrylamide is the objective of the ERC Starting Grant, which has been awarded to young researchers at the University of Copenhagen. 

Business News

Mazza Innovation closes US$2.4m financing deal and expands PhytoClean capabilities

19 Sep 2017 --- Mazza Innovation Ltd. has raised Cdn$3.0 million (US$2.4 million) from existing and new shareholders to fund an expansion of operations at its Delta, BC PhytoClean extraction facility. The company has also announced the appointment of three highly experienced senior executives to manage rapidly expanding customer demand for its solvent-free ingredients and PhytoClean extraction process. 

Food Ingredients News

Unilever predicts closer corporate and start-up collaboration

19 Sep 2017 --- Unilever Foundry has launched a global study into corporate and start-up collaboration at the Dmexco conference. The Unilever Foundry is Unilever’s platform for start-ups and innovators to engage, collaborate and explore business opportunities with Unilever and its 400+ brands.

Business News

Nestle youth initiative to develop next generation of entrepreneurs

19 Sep 2017 --- A new initiative from Nestlé aims to create the next generation of front-runners for the company, with the Swiss giant aiming to nurture successful agripreneurs, entrepreneurs and game-changers. Announcing a new ambition for its global youth initiative: Nestlé needs YOUth, the company says that by 2030 it will help 10 million young people around the world have access to economic opportunities.

Food Ingredients News

Stern-Wywiol boosted by Hydrosol vegan solutions innovation

19 Sep 2017 --- Hamburg-based Stern-Wywiol Gruppe experienced double-digit growth in 2016 with revenues of €464 million (US$553 million) and its Hydrosol subsidiary has made an important contribution to this continued positive balance. As a specialist in stabilizing and texturing systems, in recent years the company has grown to become one of the leading suppliers of stabilizing systems on the international market. In Europe, the company is in the top 3 in the category.

More Articles