Baking & Snack - June 2018 - 54


PHOs, with their
flexible melting
points and stability,
offered a wide range
of functionality with
little negative impact
on taste and texture.
That has been
difficult to replace.
The versatility and wide
range of tolerances
partially hydrogenated
oils afforded baked
goods have made them
difficult to replace.
Columbus Vegetable Oils

When bakers started moving away from PHOs, they
needed solutions that would functionally work in their
formulations. "The first wave was, 'What can I get by
with?' " said Richard Galloway, consultant, Qualisoy.
Over time, those needs may have evolved to include improved processing, organoleptic properties and shelf life.
Time and research revealed a better understanding
of these solid and liquid alternatives, said Tom Tiffany,
senior technical sales manager, ADM Oils. "In conjunction with this evolution, bakers have, over time, made
adjustments with process temperatures, mixing times

and formulation to account for the different functionality of the non-PHO alternatives," he said.
During the long lead-up to the removal of PHOs,
Bunge Loders Croklaan has continuously advanced
its alternatives. "We've done a lot to improve texture
and color," Mr. Kazier said. "We've also worked with
processing, trying to alleviate the temperature and
handling tolerances of the shortening. We've looked
at the saturate reduction in these shortenings by taking the palm oil and blending it with other oils that are
lower in saturates."


54 Baking & Snack June 2018 /

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