OVERCOMING TRANS FAT DILEMMA-BAKERY INDUSTRY HAS NEW OPTION

Use of hydrogenated fats has been an industry standard for a number of years because of the technological necessity to impart the desired texture and other quality features typical of many bakery products. Discovery of trans fats present in such man made food ingredients and their role in causing health disorders, similar to that caused by high levels of saturated fats in the diet, led more stringent regulation of their use in foods. Though their use is not banned, the compulsory label declaration provision in the food laws, made the processors voluntarily cut down their use. Of course like any other issue, the subject matter of trans fats in foods also is a controversial area though there is unanimity regarding the health risks posed by high levels of these optical isomers of desirable unsaturated fatty acids. Some of the products are reported to contain trans fats as high as 30% which definitely poses serious health risks when consumed regularly. It is this factor which is propelling scientists to evolve trans fat free alternatives to hydrogenated fats

"Shortening is generally a semisolid fat for use in food preparations, especially of baked goods; so called because it promotes a 'short' or crumbly texture. Walker his and colleagues explained that shortening is a major ingredient in high-ratio layer cakes; cakes in which there is as much or more sugar than flour in the formula. Shortening performs three basic functions in such cake products: it traps air during the creaming process, coats protein and starch particles, and emulsifies large amounts of liquid. Solid 'plastic' shortenings are the most commonly used type of shortening in the baking industry. However they often contain a high proportion of hydrogenated fats, including trans-fats. Research has highlighted that trans-fats in the diet may increase the risk of coronary heart disease, by raising the levels of LDL cholesterol and lowering the levels of HDL cholesterol. Walker and his co-workers explained that 'liquid' cake shortenings function much like solid shortenings in baking systems, but they offer the user certain advantages, including having a healthier fat profile".

"The authors explained that as industry moves away from the use of trans-fats in its formulations, it is important to look at the properties of replacement ingredients, in order to achieve the most effective yet healthy profile. "Many companies began to use the relatively inexpensive palm oil instead of hydrogenated soybean oil to make zero-trans fat shortenings. Ironically, the high levels of saturated fatty acids in palm oil result in the same cardiovascular problems as do trans-fats," said the authors, led by Dr Chuck Walker from the department of grain science & industry at Kansas State University, USA. "For baking companies, a liquid oil plus an emulsifier combination blend would be easy to handle and they could combine different emulsifiers as their requirements change," they added. However, the authors conceded that investment in equipment, and a skilled staff to prepare such shortenings would be required".

Since animal fats like that present in milk do contain 1-4% trans fats about which nothing much can be done, there is a perception that the diet normally consumed should have less than 1%. As the bakery industry needs technically suitable fat ingredients that will ensure high eating quality in their products, innovative attempts to mimic the action of plastic fats are being made and use of emulsifiers with liquid oils seems to be giving satisfactory results as indicated by the above finding. Probably more research efforts may be required to develop this theme further so that use of high trans fat containing ingredients are eventually phased out.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE "WHOLE GRAINS" IN BISCUITS-EMERGING TREND

The new health "mantra" is "eat whole grains" for preventing many of the life style disorders being faced by the modern consumers in many countries, especially the wealthy ones. There are many industry players already offering whole grain foods, especially bakery products but Kraft Foods Inc is the most recent industry major who is embracing the whole grain food concept by declaring its intention to increase the whole grain content in many of its baked products. As the pressure piles up on the food processing industry to change their approach to developing and marketing new products, some hesitating steps are taken by the manufacturers to make some changes in their product portfolio, some helpful and others just symbolic to buy time. There is a distinct movement that is discernible, to at least give an impression that the industry really cares for the welfare of the consumers and continuing steps by the safety authorities world over is forcing the industry to be more transparent and willing to disclose the nature of foods they offer more meaningfully. It is against this context one has to watch the dynamics of changes that confront the industry and its response. The trillion calorie reduction commitment and 20% sodium reduction target augur well for the health of the consumers.

"Kraft Foods Inc. says it will more than double the amount of whole grain in many of its Nabisco crackers, becoming the latest food maker to respond to consumer and health advocates' demands for improved nutrition from packaged foods. Kraft will increase the whole grain in more than 100 products over the next three years, the company announced Monday. As a result, its Ritz and Premium crackers will contain whole grains for the first time. Whole grain will more than double and quadruple in the company's Wheat Thins crackers in its Honey Maid graham crackers. Whole grains are considered a part of a healthy diet, adding necessary fiber and nutrients. They help reduce the risk of heart disease, improve digestion, provide essential nutrients and may help control weight, according to the U.S. Department of Agriculture.While most Americans consume enough grains, few are whole grains. Whole grains use the entire grain kernel, but many packaged foods are made with refined grains that have been milled to remove the bran and germ. This process give the grains a finer texture and helps improve shelf life. But it removes dietary fiber, iron and many B vitamins, the USDA says".

Though these efforts are praise worthy viewed from a consumer angle, how such changes will affect the sensory quality of the original products is a matter of concern. Of course manufacturers like Kraft Foods, with lot of technological resources at their disposal, can improve the process to make the whole grain based products resemble the original ones and it is only the small scale players who are expected to face technical difficulties in making acceptable products containing high proportion of whole grains. But in actual experience the small scale processors are the ones who pioneered the health food revolution by using natural raw materials like whole grains in many products which compelled the big players also to jump into the bandwagon. Unless this trend continues to cover the entire industry unwary and uninformed consumers may still opt for foods made from refined ingredients because of their superior eating qualities. Ideally such an option should not be available though it will be difficult to enforce any industry-wide restrictions on recipes for processed foods.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com