Baking & Snack - June 2018 - 58
learned in the
of PHOs is that
there isn't a
The second generation of
alternatives for PHOs have
implemented lessons learned
from first generation options.
created from a variety of base oils including canola,
coconut, palm, soybean and sunflower. These oils, and
their high-oleic counterparts, can be blended together
and interesterified to create a custom solution for any
application. It's simply a matter of working with a shortening supplier and communicating needs effectively.
"This is where our co-development approach comes
into play," said Chris Bohm, customer innovation manager, bakery, AAK USA. With multi-oil capabilities, that
adds palm kernel, safflower, and non-GMO soy oils to
the previous list, AAK can make shortenings from different components to customize a solution. These components can be fractions or interesterified blends.
Columbus Vegetable Oils also offers hundreds of fats
and oils that can be custom blended to meet bakers'
goals. "Many of these projects involve not just replacing the now-discontinued PHO shortenings but also
improving on the quality, performance and stability of
finished products as well as the numerous soft aspects
of the product such as sustainability, ethical sourcing,
non-GMO, etc.," Mr. Cummisford. The company has
improved texture or provided a longer shelf-life by adjusting the oils in the shortening products it offers.
To find the right shortening replacement, Cargill
helps bakers consider the entire ecosystem of the shortening product, including supply chain, procurement
practices and finished product qualities like shelf life
and eating experience. "That allows us to give our customers holistic solutions," said John Satumba, US and
Mexico R&D/technical services, Cargill. "We are now
helping some early adopters who maybe didn't consider
the entire ecosystem of their products, and we are now
helping those customers reformulate."
58 Baking & Snack June 2018 / www.bakingandsnack.com
To get ahead of the curve, Corbion started developing and testing non-PHO solutions well before FDA
mandated their removal. The company launched its
Ensemble emulsifier line at the same time as the announcement and its SweetPro line of emulsifiers soon
after. "These two unique emulsifier lines are specially
designed to allow bakery manufacturers to remove
PHOs while ensuring the quality, taste, texture and
consistency of their products," Mr. Robertson said.
"With similar handling properties and the same functionality as PHOs, our non-PHO emulsifier solutions
allow bakers to select the non-PHO fats or oils that
work best for their applications."
High-performance crops and fats
High-oleic oils provide an effective domestic alternative
to commodity oils and tropical oils in the PHO alternative game. These oils - high-oleic soy, canola and sunflower - are derived from crops that have been bred for
more stability. They are high in monosaturates - aka
the "good" fats - and their stability makes them easier
"Since the late 2000s, high-oleic canola and higholeic soybean oils have been commercialized to meet the
demands for applications that demand a highly oxidatively stable oil," Mr. Tiffany said. "These trait-enhanced
oils can be used alone, in blends with palm oil or as the
liquid oil component of interesterified shortenings and
ADM developed a second generation high-oleic
soy-based solid shortening that offers improved functional and oxidative attributes to its earlier soybean
oil-based PHO alternatives.