IOI Loders Croklaan Launches Non-Hydrogenated Shortening for Puff Pastry
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
