Baking & Snack - April 2020 - 70

FATS & OILS

Challenges of the alternative life
Beyond price and supply chain, alternative
oils can come with other challenges from a
functionality standpoint. These, of course, vary
across the different oils.
"Some of the challenges, other than high
cost, are not being functionally versatile, oxidative stability, flavor, nutritional profile, mass
market appeal," Chandra Ankolekar; PhD;
technical manager; bakery, dressings and oils;
Kemin Food Technologies. "There can be many
advantages to switching to an alternative oil;
however, manufacturers need to be sure that
the addition of the oil doesn't cause issues
with their product elsewhere such as oxidative
stability or flavor."
Some alternative oils like flaxseed oil can
be less oxidatively stable, hindering shelf
life. In those instances, it might be necessary
to boost the shelf life with other ingredients,
such as natural antioxidants. Kemin offers
antioxidant solutions to put off lipid oxidation that can degrade the quality of a finished
baked food.
"Oxidized lipids will react to form volatile
compounds that will cause rancidity in many
food products," he said. "Consumers expect
their product to taste fresh throughout its
shelf life. Ensuring the stability of your lipids
will help meet consumer expectation."
In their unrefined states, coconut and avocado oil would contribute a flavor profile to a
finished baked food or snack. However, these
oils are often refined before usage in these
formulations, which neutralizes the flavor.
"Most oils used are bland in flavor or have
limited overall flavor impact," said Michelle
Peitz, technical sales, refined oils, ADM
Oilseeds. "However, fat content, process and
added flavors can have an influence on how
the oil choice impacts overall flavor of the
finished product."
Price still remains the No. 1 concern with
these oils, and it is largely influenced by supply.
"Factors on both the input and output side
of an oil crop can impact the overall value of
an oil," Ms. Peitz said. "ADM supports our customers with our expansive knowledge of how
the oils are traded, including potential risk and
volatility factors that may influence pricing."

High-stability oils reach the optimum frying temperature faster and can hold that
temperature longer.
Columbus Vegetable Oils

ingredients in their food choices, consumers are taking a
personalized approach to selecting foods, choosing options that align with specific dietary paths."
For all these reasons, bakers might take a look at any
of the alternative bakery fats and oils available to them:
coconut, shea butter, cottonseed, canola, sunflower, olive, flaxseed, avocado, peanut or corn.

Chemistry-driven benefits
Fats, whether in solid (shortening) or liquid (oil) form,
contribute a lot to baked foods. They impart a rich flavor
profile that consumers expect while offering up functional attributes such as tenderness, mouthfeel and moistness,
and visual appeal. All these benefits as well as the nutrition fats deliver are based in the lipid's molecular makeup.
"The functionality and nutritional benefits vary based
on the fatty acid profile, source of oil, refining process
the oils go through as well as its crystalline structure,"
said Chandra Ankolekar; PhD; technical manager; bakery, dressings and oils; Kemin Food Technologies. "For

70 Baking & Snack April 2020 / www.bakingbusiness.com

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