Baking & Snack - November 2023 - 60
VEGAN FORMULATING
100
YEARS
CONSISTENCY
of QUALITYand
Discover the
North Dakota Difference
Call 1-800-538-7721
www.ndmill.com
FSSC 22000 CERTIFIED
MOST PLANT-BASED FATS
CONTAIN A LARGER AMOUNT OF
UNSATURATED FATTY ACIDS, AS
COMPARED TO ANIMAL FATS.
THESE FATTY ACIDS ARE PRONE
TO OXIDATION, WHICH PRODUCES
A RANCID, UNDESIRABLE
CARDBOARD TASTE.
Plant-based fats have different properties that yield different
results. Vegetable shortening, for example, has a higher
melting point than butter, so it stays solid in the oven longer.
Fat systems are often necessary.
" Our plant-based fats can be used to produce plant-based
butters, margarines and shortenings that can be alternatives
for dairy butter, " said Laura Cuseo, innovation technologist,
AAK. " They come in bulk, flaked and bag-in-box plasticized
formats and can be used in vegan baked goods, as well as
icings, frostings and fillings. The lubrication that our plantbased
fats and oils provide allows for batters or doughs to be
pliable, flowable and shapable. "
The use of coconut oil is also an option.
" Coconut oil is an excellent solution in more traditionally
dairy-forward sweet baked goods, such as cheesecakes, " Mr.
Hodges said. " Coconut oil can also help with the aeration
and structure of whipped toppings. "
Most plant-based fats contain a larger amount of unsaturated
fatty acids, as compared to animal fats. These fatty acids
are prone to oxidation, which produces a rancid, undesirable
cardboard taste.
" Kemin offers ingredients for baked goods that not only
fit into a vegan label but help protect the product from lipid
oxidations and mold growth, " Mr. Posch said. " This helps
preserve product quality. "
It is also important to balance flavor to meet consumer expectations.
This may be done with natural vegan flavors and
concentrates, such as the new non-dairy concentrated butter
flavor from Butter Buds Inc.
" This is an exciting flavor sensation that makes it possible
for manufacturers to create satisfying and craveable nondairy
foods, without the risk of exposure to dairy allergens, "
said Michael Ivey, national sales director, Butter Buds. " It is
also water soluble, so it's very easy to integrate into existing
formulations. Now manufacturers can keep the satisfying
mouthfeel, creamy texture and buttery flavor that consumers
want and make a vegan claim. "
The concentrate is a combination of sunflower oil with
natural flavors. It is designed to mimic the characteristics
found in dairy fat, thereby delivering medium-strong salted
60 Baking & Snack November 2023 / www.bakingbusiness.com
http://www.ndmill.com
Baking & Snack - November 2023
Table of Contents for the Digital Edition of Baking & Snack - November 2023
Baking & Snack - November 2023 - Intro
Baking & Snack - November 2023 - 1
Baking & Snack - November 2023 - 2
Baking & Snack - November 2023 - 3
Baking & Snack - November 2023 - 4
Baking & Snack - November 2023 - 5
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