Baking & Snack - April 2020 - 74

OILS HIGH IN MONOUNSATURATES CAN ALSO ASSIST IN REMOVING
OTHER INGREDIENTS THAT MAKE CONSUMERS THINK TWICE.
cottonseed to deliver the right plasticity, but because of
its solid fat content and high stability, cottonseed oil also
imparts desirable stability or shelf life in finished products," Mr. Satumba said.
Solid fats made from alternative base oils can be effective but also have some challenges.
"Coconut oil is a common choice due to its perceived
health benefits," Ms. Peitz said. "However, it does not
have the functional attributes of a typical all-purpose
shortening since it is solid at room temperature but
melts at a very low temperature."
Coconut oil has 92% saturated fat and high stability,
lending to its functionality in a variety of baking applications, on its own or in blends.
"However, there remains division and fragmentation
within the scientific community around some of the
messaging around coconut oil," Mr. Satumba said. While
there is scientific evidence around its benefits, we do advise responsible consumption and limits as always with all
our ingredients."
To provide bakers an all-purpose shortening option
that takes some guesswork out of alternative fats, Cargill

developed its Clear Valley all-purpose shortening. With
proprietary technology, Cargill manipulated the canola
oil to create a reduced saturated fat shortening that
could deliver all-purpose functionality.
"With the all-purpose Clear Valley line, our target was
to reduce the saturated fat content overall," Mr. Satumba
explained. "It allows bakers to have the same functionality in terms of plasticity, sensory and flavor profile, ease
of use in operations, and increased shelf life, but with reduced saturated fat content."
The shortening consists of 23% saturated fat, which he
compared to palm, which has 50%.
In Europe, AAK offers its Akobake line of palm-free
bakery fats made with shea butter and coconut oils.
Many of these ingredients contain no more saturated fat
than traditional butter.
"These Akobake palm-free products are designed to
have the same functionality as the palm-based products
they replace," said Lawrence Marks, bakery customer
innovation manager, United States and Canada, AAK
USA. "Additionally, palm-free bakery fats made with
shea and coconut oils are free of hydrogenation."
Non-palm- and non-soy-based
margarines and shortenings can be
just as effective in formulations as
their conventional counterparts. Mr.
Marks explained that they can contribute softness, tender bite, texture,
flavor and structure in cookies. They
even can promote layer separation and
flakiness in laminated doughs.
"In many cases these margarines
and shortening products provide better working time and plasticity than
butter," he said.

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Alternative fat sources may have some
intriguing characteristics, but there is a
reason palm and soy are at the forefront.
These crops have well-established supply chains, making them reliable and
cost-friendly.
"The three key challenges working
with other source oils are cost, availability and supply chain along with the
production and utilization of new fractions from alternative raw materials not
previously used in the bakery segment,"
Mr. Marks explained.
Without consumer demand, these
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1

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Baking & Snack - April 2020

Table of Contents for the Digital Edition of Baking & Snack - April 2020

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