Trans-Fat Alternatives

October 1, 2007

2 Min Read
Trans-Fat Alternatives

When word first spread that FDA was proposing trans-fat labeling regulations, ADM went to work developing trans-fat solutions. The result is the NovaLipid™ line, which includes interesterified soybean oil–based shortening and margarine; palm shortening and margarine; palm blends with soybean oil to produce shortening and margarine; blends of oils to produce low-trans-fat frying mediums; lauric-based fats; and more. All products in the line allow manufacturers to claim “0 grams trans fat per serving” on labels.

In addition to offering shelf-stable oils, tropical oils and custom-blended oils, the line includes enzyme-interesterified oils. According to Tom Tiffany, senior technical sales manager, the company currently has a variety of products created with immobilized lipase technology, including 95ºF palm kernel oil, and domestic blends of soybean oil and hydrogenated soybean oil. The domestic products are typically produced by enzymatically interesterifying a blend of soybean oil and fully hydrogenated soybean oil. Using enzymes in place of chemicals subjects the oils to less-severe processing conditions. “By varying the level of fully hydrogenated vegetable oil—hardstock—in the blend, we can modify the melting and functional characteristics of the shortening or margarine,” he says. “The fully hydrogenated soybean oil used in these blends is completely saturated, therefore minimizing trans-fat isomer formation.

“Enzymatic-interesterified shortenings and margarines utilizing soybean oil and fully hydrogenated soybean oil have increased levels of stearic, omega-6 and omega-3 fatty acids compared to the partially hydrogenated vegetable oil they are replacing,” Tiffany continues. “The American Heart Association has indicated that stearic acid may not affect or may even lower blood cholesterol. When soybean oil is used as the liquid portion of the blend, the levels of omega-3 and omega-6 fatty acids are also increased compared to palm oil or partially hydrogenated vegetable oils used for similar applications.” Further, he reports, ADM received notification from FDA stating that, when foods are formulated with interesterified soybean oil, the descriptor of “interesterified soybean oil” can be used in the ingredient statement.

The full line of trans-free oils can replace partially hydrogenated vegetable oils 1:1 in most formulations, without compromising the sensory characteristics of the finished application. ADM has successfully used NovaLipid products in cookies, danish, crackers, cheese analogues and fried donuts.

P.O. Box 1470 
Decatur, IL 62525 
Phone: 800/637-5843 
E-mail: [email protected] 

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