Trans-Free Shortenings and Margarines

Replacing trans fat in bakery items isnt the headache it once was. Increasingly, ingredient suppliers are developing shortenings and oils that provide the functionality of fat, but without the trans. Bunge Oils UltraBlends Enzymatic Solutions line of shortenings and margarines are made via a proprietary enzymatic-interesterification process, wherein the triglycerides are rearranged to provide optimal enzyme performance and product consistency.

The Ultrablends Enzymatic Solutions products were developed to provide a domestic-oil solution without partial hydrogenation for the elimination of trans fatty acids in general bakery applications, says Bob Johnson, team director, product development R&D. The Ultrablends products allow the product developer to eliminate trans fats with a product that functions over a wide temperature range and has great taste. The performance is complemented by the logistical benefits of a short supply chain and the opportunity to hedge risk on soybean oil. The enzymatic approach to interesterification offers the opportunity to utilize a process that creates very little waste.

The Ultrablends line includes AP 129, a premium all-purpose shortening designed to be used and stored below 75°F; AP 133, a firmer all-purpose shortening, which can be labeled as interesterified soybean oil for a cleaner label; 219 Pie Shortening, developed for optimal performance in pie applications where a very cold dough is desired; 415 Donut Frying Shortening, which provides clean taste, good sugar adhesion and low color formation in the fryer; and 587 Bakers Grade Margarine, formulated for use in general bakery applications, including cookies, Danish and croissants. The next addition to the line will be 368 Icing Shortening, which will produce a bright-white icing with good body and crystal stability over time.

The Ultrablends products are not the silver bullet for all applications, Johnson says. They were designed to meet the needs of most general baking needs. The initial product offerings, being based upon soybean oil, have limitations on stability and shelf life. Specific needs of longer-shelf-life applications can be addressed via addition of antioxidants or incorporation of higher-stability oils, such as high-oleic canola.

In addition to their use in cookies and pie crust, the products in the line are also recommended for use in crackers, biscuits, popcorn, flatbreads and tortillas, and as dairy-fat replacers.

Bunge Oils
11720 Borman Drive
St. Louis, MO 63146
Phone: 800/828-0800
Website: bungeoils.com; transfatsolutions.com