Trans-free Margarines for Baking

Once the link between trans-fat consumption and cardiovascular disease was made, it wasnt long before trans bans, labeling requirements and consumer demand sent food-product developers back to the bench to reformulate their products without trans fatty acids.

Weve been at the forefront of the trans-fat conversion effort and have been leaders in using palm oil as a trans-fat replacement solution," says Jeffrey Fine, director of new products and technology, AarhusKarlshamn USA, Inc. (AAK).

One solution is AAKs Cisao line of trans-free products, which includes palm-oil-based specialty margarines for baking. Palm oil is naturally trans-free and is an excellent source of the solid fat needed for bakery functionality," Fine says.

The company says the margarines contain zero trans and are non-hydrogenated, a distinction that allows manufacturers to offer consumers the cleanest-possible label.

Consumers are confused by the term hydrogenated," Fine says. To them, hydrogenated is equivalent to a product with trans, so we developed these products to deliver both attributeszero trans and non-hydrogenated. The margarine line, whose name is a play off cis, the good" fatty acid, includes three products: Cisao EX 36, Cisao 82-84 and Cisao 82-85. There is a strong demand for highly functional margarines to replace hydrogenated soybean oil in puff pastry, croissant and other bakery applications that require a lot of fat functionality," Fine says.

The first, EX 36, is a roll-in margarine designed specifically for puff pastry. It enables bakers to get the rise and lift they are looking for, and it provides good crumb structure," Fine says.

Cisao 82-84 is a no-trans, non-hydrogenated margarine designed for croissants and other laminated doughs. Products made with 82-84 have excellent crumb structure and excellent mouthfeel," Fine notes.

For manufacturers who dont require a targeted, specialty margarine, Cisao 82-85 is a versatile, highly functional, all-purpose margarine suitable for cookies, Danish and other bakery applications. It exhibits good plasticity and contributes to the overall flakiness of baked products.

These are our workhorse industrial margarines," Fine says. They are a 1:1 replacement for hydrogenated soybean oil, and are designed to be highly functional. They all offer good workability, plasticity and cohesiveness."

AarhusKarlshamn USA, Inc. (AAK)

131 Marsh Street

Port Newark, NJ 07114

Phone: 973/741-5002

Website: aak.com