{"id":804,"date":"2014-07-18T08:00:49","date_gmt":"2014-07-18T14:00:49","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=804"},"modified":"2021-04-01T15:24:58","modified_gmt":"2021-04-01T21:24:58","slug":"fbn-fat-replacement-trends","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/804\/fbn-fat-replacement-trends\/","title":{"rendered":"Fat Replacement Trends"},"content":{"rendered":"

A sleek curl of butter under the headline \u201cEat Butter\u201d\"fatreplacementSM\"
\ngraced the cover of TIME magazine at the end\u00a0of June. The consumer-focused article reviewed newer research, which suggests fat as a category should not have been demonized in the fight against heart disease. Consumers are beginning to distinguish health benefits or consequences of specific types of fat.<\/span><\/p>\n

While fat is necessary in the diet, dietary advice in the last few decades has focused on fat reduction to cut calories, lower heart disease and reverse obesity. Two trends are taking precedence for formulators in 2014 as the United States considers a potential ban on partially hydrogentated oils and consumers reexamine the role of fat in their diet.<\/p>\n

Partially Hydrogenated Oil Removal<\/h4>\n

The use of partially hydrogenated oils (PHO) within the food industry has been dramatically reduced in the US over the last decade, as companies have reformulated with a focus of lowering or removing trans fat. Trans fat has been shown to not just increase bad cholesterol (LDL) but also lower good cholesterol (HDL), which leads to heart disease<\/p>\n

In November 2013 the FDA issued a tentative determination that PHOs would no longer be considered GRAS and would be subject to regulation as food additives, which would require premarket approval. Comments were extended until March 2014, and industry stakeholders are asking the FDA to consider alternatives and\/or a long phase in to prevent categories of food from disappearing from the shelves as products are reformulated to remove trace PHOs.<\/p>\n

While more expensive and higher in saturated fat, using palm oil<\/a> (EU<\/a>), animal fats<\/a> (EU<\/a>), or butter<\/a> (EU<\/a>) may be quick substitutions for formulas with PHO.<\/p>\n

Shifting Saturated Fat to Healthier Fats<\/h4>\n

With consumers looking for healthier fat profiles, processed foods can be reformulated to reduce and\/or replace the saturated fat in a formula with healthier fats, like monounsaturated and polyunsaturated fats. Polyunsaturated fats like Omega 3<\/a> (EU<\/a>), covered in a previous article<\/a>, may enable health claims but require extra thought in product design to keep quality products over shelf life.<\/p>\n

High oleic oils<\/a> (EU<\/a>), which are less prone to oxidation compared to other monounsaturates, are also lower in saturated fat. These oils typically have a neutral taste and high heat stability, making them a good choice for frying or spray-coating on the exterior of crackers or dried fruits. Many high oleic oils are non-GMO, but be aware that some high oleic oils can be sourced from genetically modified crops and may face consumer acceptability concerns. Other GMO oils with health benefits, like SDA enriched soybean oil \u2013 containing high levels of omega-3 stearadonic acid- will be reaching the ingredients market soon.<\/p>\n

With trans on the out, oils high in saturated fat are often blended with other fats and oils to provide the functions of more plastic systems. Palm oil continues to meet functional demands, but palm oil faces sustainability challenges as well as high saturated fat levels. Palm oil blends<\/a> (EU<\/a>), mixing high saturated shortening with an unsaturated oil, like soybean oil<\/a> (EU<\/a>) or canola oil<\/a> (EU<\/a>) result in saturated fat reduction while maintaining the functional attributes of the shortening.<\/p>\n

Fats and oils range in functionality under various processing conditions and desired final product attributes, so swapping one for another can be difficult without the expert advice of fat and oil vendors. Partnerships with your vendor will enable a smoother development plan; however, here are some ingredient suggestions to help get you on the right track.<\/p>\n

Product Resources North America<\/h4>\n

Clear Valley\u00ae Omega-3 Shortening<\/a>\u00a0from Cargill Industrial Specialties<\/a>
\nSansTrans\u2122 RS-39 T20<\/a>\u00a0from Loders Croklaan<\/a><\/p>\n

Product Resources Europe<\/h4>\n

Clear Valley\u00ae High Oleic Canola Oil<\/a> from Cargill Food Ingredients<\/a>
\nSansTrans \u2122 50<\/a> from Loders Croklaan<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A sleek curl of butter under the headline \u201cEat Butter\u201d graced the cover of TIME magazine at the end\u00a0of June. The consumer-focused article reviewed newer research, which suggests fat as a category should not have been demonized in the fight … Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":871,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[124],"ppma_author":[1254],"class_list":{"0":"post-804","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"tag-trends","9":"entry"},"yoast_head":"\nFat Replacement Trends - 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