04/10/2007 (Ferret.com) - When trans fatty acids first became an issue, palm oil fractions and interesterified oils appeared an obvious and easily implemented alternative to the trans-rich partially hydrogenated fats so widely used in the production of fat-based fine bakery and confectionery products. But then came the performance problems.

Although palm oil fractions and interesterified oils have similar solid fat contents to partially hydrogenated fat, matching the crystallisation speed of trans-containing fats is not so simple – potentially leading to reduced production capacity and increased costs. Another problem is the appearance and quality of fine bakery products.

Now Danisco has launched a campaign to raise awareness of its own special capabilities in restoring full processing and performance functionality to trans-free solutions for many applications including pastry and cake margarine and functional shortening.

Danisco’s aim is to tell manufacturers that it is fully aware of the issues they face in relation to trans fatty acids and that it has the knowledge and expertise to help them solve them.

Based on the company’s extensive knowledge of fats, emulsifiers and how they interact in food applications, emulsifier solutions have been developed for trans-free pastries, cakes and fat-based fine bakery and confectionery fillings.

The pro-crystallising blend is designed to speed up the fat crystallisation process, enabling manufacturers to optimise production capacity and enhancing fat performance in the final consumer product.

Danisco also offers technical support in developing trans-free and low-trans solutions with the full, all-round functionality that fine bakery and confectionery products require.

All its emulsifier blends are cost-effective and easy to apply. With the functionality Danisco provides, trans-free solutions are becoming a competitive opportunity.

Fats under fire:

High concentrations of trans fatty acids exist in fats that have been subject to partial or selective hydrogenation.

It is the partial hydrogenation process that gives fats the aerating, emulsifying and lubricating properties and the textural, structural and flavour characteristics that bakers require.

Since scientific studies have revealed the negative influence of trans fatty acids on blood cholesterol, food manufacturers have been under increasing pressure from consumers, retailers and legislators to remove them from their products.

Legislation that either sets a maximum limit for the trans fatty acid content of food products or lays down labelling requirements is today enforced in a number of countries around the globe.