The Shortening Alternative for Healthy Baking

Healthier Baked Products!!! “Exactly what the baking industry needs and consumers want” CoasusnSA fulfills all the functional requirements of a high quality all-purpose shortening including: Excellent plasticity Excellent aeration Superior film forming High emulsification properties Good water absorption CoasunSA obtains its unique functional properties from its microscopic physical structure. CoasunSA represents a new paradigm in baking fats! Ordinary shortenings rely on saturated fat to provided the...

Comparison of oil, shortening, and a structured sh...

Comparison of oil, shortening, and a structured shortening on wheat dough rheology and starch pasting properties Brittany Huschka(1), Carolyn Challacombe(1), Alejandro G. Marangoni(2) , KoushikSeetharaman(3) Graduate students(1), Professor(2) and Associate Professor(3) , Department of Food Science,University of Guelph Contact information Dr. Koushik SeetharamanAssociate Professor and Cereals Chair Department of Food...

Ginger Molasses Snaps...

Mmmmm……snowflakes glittering down to the ground, a fire crackling, and the smell of warm gingery snaps in the oven. Sounds like a perfect Sunday evening to me! Why not put a healthy spin on those ginger snaps and substitute the butter for CoasunSA. I found using Coasun in the recipe didn’t mask any flavour and brought out more of those rich ginger, molasses tones. Why not make some mini ones...

1-page description of CoasunSA...

Description Coasun’s shortening alternative is a zero trans fat, low saturated fat, shortening alternative made with edible vegetable oil, water and an emulsifier. Coasun is white in appearance, odorless, tasteless, and creamy in texture. The material is also pumpable, an advantageous characteristic that improves material handling. Applications Coasun’s shortening alternative can substitute vegetable shortening,...

Baking with less saturated fat...

Fats give baked goods the texture and flavor that we crave. Melt-in your mouth pie crusts, tender, crispy, chewy cookies etc… At the same time fats have high caloric impacts and fats that are typically used in baked goods are generally either hydrogenated and contain trans fat or have high levels of saturated fat, which can be harmful to our health. Saturated fats are found in animal products such as butter, lard...

Coasun Pie Shell Application...

Pie Dough Application Minimal mixing is required when incorporating Coasun with dry ingredients ≥ 40% moisture adjustment on shortening weight will need to be made Gently blend Coasun with dry ingredients; slowly add water to desired consistency. (The addition of water will be much less than with a hard plastic shortening). Lab scale sample experiment- Pie Shell Control ...

Coasun Dry Cookie Application...

Dry Cookie Application When using Coasun in a low moisture application (i.e. <3% moisture) balancing for water is essential. Eliminate as much added moisture from the recipe as possible Utilizing a creaming step for this application provides enough volume and aeration to the fat and sugar to incorporate the rest of the dry ingredients without a crumbly texture. Utilizing a one stage mix will provide a crumblier...

Coasun Muffin Application...

Muffin Application Cut Coasun “Classic” into dry ingredients until uniform, and then add liquids Lab scale sample experiment- Blueberry Muffin Control Coasun Ingredient % gm % gm Flour, all purpose 27.67% 276.7 28.54% 276.7 Baking powder 1.43% 14.3 1.48% 14.3 Sugar, granulated 8.39% 83.9 8.65% 83.9 Salt 0.75% 7.5 0.77% 7.5 Milk, 2% 22.65% 226.5 20.21% 195.9 Whole egg 6.41% 64.1 6.61% 64.1 Shortening,...

Coasun Soft Cookie Application...

Soft Cookie Application During creaming with Coasun “Classic” because of its high water content the majority of sucrose solubilizes, making a fully saturated solution. During baking since the majority of sugar is already solubilized the flour soaks up the remaining moisture and the cookie doesn’t get the chance to spread. Try making the cookies using a single stage mix (eliminate...

Coasun Yellow Cake Application...

Cake Application Adjust for 20% moisture based on shortening weight as some water is bound in the monoglyceride bi-layers and unavailable during mixing Creaming methods have shown to result in a cake with a coarser crumb Try a multi-stage or single stage mix method in which the shortening is blended with dry ingredients and liquids are added at the end, or all the ingredients are...

Coasun Brownie Application...

Fudgy Brownie Application May need to adjust for ~35% moisture based on shortening weight. During creaming with Coasun “Classic” because of its high water content the majority of sucrose solubilizes, making a fully saturated solution. Try making the brownies using a single stage mix (eliminate creaming). If all of the ingredients are placed in the bowl at the same time the flour gets a chance to absorb...

Spiced Banana Pumpkin Muffins...

Do you have some spotty brown bananas and some leftover pumpkin puree? I did this weekend and came up with the perfect solution–Spiced Banana Pumpkin muffins! These muffins are a tasty treat on a cool fall afternoon and not too shabby in the health department either 3 ½ cups whole wheat all-purpose flour 2/3 cups rolled oats ½ cup oat bran 4 tsp. baking powder 2 tsp. baking soda ½ tsp. salt 4 tsp. cinnamon 2...

Pumpkin Walnut Loaf...

It’s that time of year again…..the leaves are bright with yellow, orange and red, there’s a chill in the air and pumpkins are in season!! Thanksgiving is around the corner (in Canada literally 2 days away) and this Pumpkin Walnut Loaf is a great addition to a turkey feast or a perfect hostess gift. The cake is moist, light, crunchy with walnuts and deeeeelicious!! I got a great new pumpkin loaf...

Homemade Graham Crackers...

Well…..it seems as though the weather is suggesting that summer is coming to an end. These next few weekends may be the last to enjoy some s’mores over a campfire….why not enjoy these s’mores with some homemade graham crackers and marshmallows?! The marshmallow recipe can be found @ http://www.bonappetit.com/recipes/2008/07/homemade_marshmallows The homemade graham crackers were inspired...

Chocolate Brownie Cookie...

Mmmmm….some people love brownies, while others prefer cookies. Why not combine them for an ultimate treat with a decadent chocolate brownie cookie? Leaving these cookies at room temperature prior to baking gives them a tender meringue like crust that melts in your mouth. A delicious blend of chocolate, crunch, and chewy brownie! Recipe inspired by: http://www.applepiepatispate.com/american/chocolate-brownie-cookies/ 3...

Fruit & Veggie Trail Mix Muffins...

Have a garden? Love getting fresh produce from the farmer’s market? Always looking for new ways to use up some veggies (or get them into your kid’s diet)? Giant zucchini’s seems to be plentiful this year, and when they start growing it’s like they multiply overnight. Here’s a great recipe that incorporates some garden fresh vegetables, fiber, and healthy fat – canola oil utilized in Coasun’s shortening...

Rocky Road, S’more Brownies...

Going to a bbq, picnic, family reunion? These are the perfect summertime, campfire reminiscing brownies to take with you. In fact I am doing all of the above (bbq, picnic, family reunion) this weekend and am happy to be taking this mix of a healthier (if that’s possible with these brownies….they are at the least lower in fat then their butter counterpart) version of Rocky Road/S’mores brownies. Yes, I did...

“Skinny” Protein Oatmeal Raisin Bars...

These “skinny” oatmeal raisin bars were inspired by a health blogger www.carrotsncake.com. I took the recipe and modified it to be further skinnyfied using Coasun’s shortening alternative, and added some extra protein so the bars would classify as a well balanced snack all by themselves. Overall they were delicious and I devoured them over the course of the day- sharing of course! They aren’t too sweet and...

Defining Cakes and Fat Functionality...

CAKES There are 100’s and 100’s of variations of cakes. They can be divided; sub-divided and further sub-divided by ingredients (fat, no fat, high-ratio, low-ratio), shapes (bunt, layer, sheet, cupcakes), purpose etc… a lot of time could be wasted trying to categorize these sweet treats that often are the center of attention at big events such as birthdays, weddings and anniversaries. Bakery geeks like me even...

Rhubarb Coffee Cake...

Nothing screams the beginning of summer like fresh, tart rhubarb! With the plentiful green leaves and long stalks taking over half of my grandparents garden, I decided to let some of the other garden goodies get some sun, cut down the rhubarb and put it to good use. Starting with a rhubarb coffee cake, quick, easy and delicious….also a little healthier with Coasun’s shortening alternative! Here are the...

Europe far ahead of North America concerning fats ...

An article posted yesterday (April 26, 2010)by Caroline Scott-Thomas on FoodNavigator-USA.com (http://www.foodnavigator-usa.com/On-your-radar/Trans-and-saturated-fats/Foods-with-artificial-trans-fats-should-be-considered-adulterated) hits the mark and is a must read. The article is titled, Foods with artificial trans fats should be considered adulterated. Considering all the proof that trans fatty acids linked to heart...

Coasun looking to extend utility to natural skin c...

Coasun Inc. has recently conducted a number of preliminary tests in northern Utah with technology from Utah State University (USU) incorporated into its novel emulsion. So far the combination of technology owned by USU and Coasun suggests a revolution in natural skin care products. Prototype products have been developed using avocado oil and essential oils for fragrance. A highly concentrated moisturizing lotion...

Research Chef’s Assocation Annual Conference...

The Research Chef’s Association Annual Conference for 2010 will be held from March 17-20 at the Phoenix Convention Center. Coasun will be attending the RCA Annual Conference Brittany Huschka from Coasun Inc. will be competing in RCA’s student Culinology competition. Brittany along with two other food science students from the University of Guelph will be preparing 6 of their ‘Calbaza Black Bean Crepes’ during...

Healthy Baking Seminar – 11 March 2010 Anah...

The Healthy Baking Seminar for 2010 will be held on March 11 at the Anaheim Convention Center, and co-located with the Natural Products Expo West. Coasun will be attending the Healthy Baking Seminar The Healthy Baking Seminar provides bakers and food manufacturers in-depth presentations on formulating healthful bakery foods, including case studies, trends, sourcing tips and more. Brought to you by Baking Management and...

Trans fat ban in California effective January 1, 2...

Legislation passed in California in 2008 took effect on January 1, 2010 which limits trans fat in fried food products to 0.5 grams per serving or less. The new law applies to food manufacturers and restaurants. Manufacturers and restaurants have until 2011 to ensure baked goods comply. Sphere: Related Content

Saturated fat finally on the way out in popcorn...

The U.S. movie theater company Cinemark has taken a positive step to satisfying their customer’s love of popcorn without feeding them loads of artery clogging saturated fat. The company now pops its corn in healthy, liquid canola oil rather than highly saturated coconut oil. Other major theater companies still insist on using tropical fats. Here is summary of fat contained in typical servings of popcorn. Major...

Healthy baked products will have less saturated fa...

As a population we are eating too many saturated fats and consuming too much energy. Certain baked products are high in trans fat and/or saturated fats and energy dense. Functional all-purpose shortenings such a Coasun’s shortening substitute have significantly less fat than traditional shortenings used by industry. According to the Food Standards Agency, Reducing our intakes of saturated fat is a major challenge...

Interactions of Coasun shortening substitute with ...

Brittany Huschka1, Carolyn Challacombe1, Alejandro G. Marangoni2, Koushik Seetharaman3* Graduate students1, Professor2 and Associate Professor3, Department of Food Science, University of Guelph from a poster presentation presented by Brittany Huschka edited by Steve Bernet for publication on this website What is a novel monoglyceride-stabilized oil in water emulsion a.k.a. structured (MAG) gel? Developed in Guelph,...

Supply Side West a tremendous success...

“The vendor exhibition at this year’s Supply Side West in Las Vegas on November 12 and 13 was a tremendous success”, according to Coasun’s Steve Bernet. “The isles were packed and all of the exhibitors I spoke with were very pleased with results. It is important to know that the nutrition business is more than healthy. Bernet attended this year’s event to establish if Coasun will...

Substitute for shortening...

Consumers are concerned about saturated fats … and rightly so. Approximately 20+ years ago we were warned to avoid saturated fats, particularly animal fats. Consequently hydrogenated vegetable oils became the favored fat among consumers. Little was known at this time however about the negative health impact of consuming products containing trans fats. Since public awareness has led to new labeling regulations...

See you at Supply Side West – Las Vegas...

Steve Bernet from Coasun Inc. will be at Supply Side West in Las Vegas on November 12 and 13th, 2009. Please contact Steve at sbernet@coasun.com to arrange a meeting. Sphere: Related Content

Virtually no fat or calories but functional proper...

Reducol™ is a clinically proven food ingredient containing plant phytosterols and phytostanols that can lower cholesterol safely and naturally. Reducol™ is available in a fat free, zero calorie format. COASUN™SA containing Reducol™ is a new alternative to traditional baking fats that enables innovative food companies to produce high quality baked products, with virtually no fat, long shelf life, and the sensory...

Coasun inspired- Pumpkin Apple Streusel Cake...

Mmmmm…..who doesn’t love snuggling up inside a warm house with the smell of pumpkin, apples and cinnamon baking away as you sip on a hot mug of cocoa, coffee or tea?? This cake incorporates two of fall’s favorite flavors–pumpkin and apple. Pumpkin cake is topped with cinnamon and brown sugar enrobed apples with a scrumptious streusal topping. Serve warm or cold by itself or with fresh whipped...

CoasunSA made with NuSun® mid-oleic sunflower oil...

CoasunSA made with the nutritious mid-oleic sunflower oil called NuSun® provides bakeries with a new option … a zero trans shortening that contains no tropical fats and is much lower in saturated fat that traditional all purpose shortenings. CoasunSA made with NuSun® has a neutral taste and excellent functional properties for baking high quality products. The charts below compare nutrition information of CoasunSA...

Dietary fatty acids and known biological effect...

The following table summarizes the common fatty acids found in foods and indicates the current knowledge about their effect on the human body. Fatty acids and known biological effect Fatty acidBiological effect on bodyFound in SATURATED Lauric acidC12:0Increases LDLs and HDLs and promotes thrombosiscoconut oil and other tropical fats Myristic acidC14:0Increases LDLs and HDLs and promotes thrombosiscoconut...

CCFN – Consumer Confusion about Fat...

Bruce McDonald, Professor Emeritus in the Department of Human Nutritional Science at the University of Manitoba prepared an excellent report for the Canadian Council of Food and Nutrition (CCFN) dated February 2008 and titled consumer Confusion about Fat. It is well worth reading in its entirety and can be found at: http://www.ccfn.ca/pdfs/Watching%20Brief%20on%20Fat%20-%20Feb24.pdf Important highlights of this CCFN...

The first ever ZERO SATURATED FAT, ZERO TRANS FAT,...

The recipe for the healthier cookie of the future, made with CoasunSA and phytosterols is here! Imagine a decadent tasting cookie with ZERO SATURATED FAT and ZERO TRANS FAT. Yes, they will cost a little bit more, but the health of our families is worth the couple of extra pennies. Phytosterols are obtained from the cell membranes of plants. When consumed in high quality baked products made with CoasunSA containing phytosterols...

Comparing palm, butter, and Coasun...

Here is a quick nutritional facts comparison a customer asked us to provide between palm oil shortening, butter, and Coasun SA shortening substitute made with canola oil. The serving size is 14 grams which is approximately 1 tablespoon. . Coasun SA Palm Shortening Butter It is clear from this comparison that Coasun SA has a fraction...

Healthy SUNFLOWER inspired energy bar recipe...

The Coasun Technology has the unique ability to utilize and encapsulate any type of oil. Sunflower oil has a great nutritional profile (see fatty acid profile at bottom of recipe), is trans fat free, low in saturated fat and a source of linoleic acid. It also has a clean flavour and is a source of vitamin E. CoasunSA was formulated with high oleic sunflower oil for the healthy sunflower inspired energy bar recipe...

Indulging in new fats – Baker’s Journa...

Baker’s Journal recently published a news article about Coasun and its founders. For the full story please follow this link: Baker’s Journal – Coasun Inc.

Fall/Oktoberfest inspired healthy German style app...

September is rolling by and apples are filling the trees. With Oktoberfest right around the corner why not combine the two by making a healthy German style apple cake with Coasun SA! 1 cup Coasun SA 3/4 cup brown sugar 2 eggs 2 tsp. cinnamon 1/2 tsp. salt 1 tsp. vanilla extract 2 cups all purpose flour 1 tsp. baking soda 5 cups diced apples 1. Peel core and dice the apples 2. Measure all the ingredients except for...

Ultra low linolenic soybean oil – a perfect ...

If you’re in the baking business optimal production characteristics, perfect taste, and excellent shelf life are qualities you demand from your recipes. Coasun’s all purpose shortening alternative made using high quality ultra low linolenic soybean oil is a cost competive replacement for ordinary baking fats containing trans fat and high levels of saturated fat. Ultra low linoleic soybean oil, such as that...

MITACS Accelerate Supports Coasun Inc....

Major multinational food companies and hundreds of mid-sized commercial bakeries around the world are eliminating trans fat beginning a desperate search for solutions to reduce saturated fat content from their foods products. The World Health Association and many governments including those in the United Kingdom and many in Europe are leading proponents of reducing saturated fat especially that which comes from palm...

Ingredient interactions – Presentation by Co...

Research conducted by Brittany Huschka of Coasun Inc. and sponsored by the Ontario Cereal Industry Research Council was presented on August 17, 2009. The attached file contains information and data on the topic of structured monoglyceride-stabilized oil in water emulsion interactions with flour. Please click this link. 2009-08-17 Ingredient Interactions by Brittany Huschka Sphere: Related Content

Gluten-free pulse inspired Smuffins; take grand pr...

Congratulations to Coasun’s Brittany Huschka and University of Guelph Masters student Falguni Chauhan for taking FIRST PRIZE for healthy gluten free “Smuffin” muffins. The national competition for Mission IMPULSEIBLE sponsored by Pulse Canada was held in Winnipeg, Canada this past week on July 15, 2009 during the Canadian Special Crops Association Conference. The competitors which had already won...

Use Fresh Ontario Strawberries & Rhubarb in Co...

For those at home bakers that don’t have a scale….here’s a recipe for you! Utilize Ontario’s fresh strawberries and rhubarb for this delicious cake to enjoy with vanilla frozen yogurt or coffee or tea 2 cups all purpose flour 1 cup rhubarb 1 cup strawberries 1 cup CoasunSA 2 cups white sugar 1 tsp. baking soda 2 tsp. cinnamon 1 egg 1 tsp. vanilla extract Add all ingredients except for the...

Coasun supports the Ontario Cereal Industry Resear...

Dr. Koushik Seetharaman - Ontario Cereal Industry Research Council and Professor in the Food Science Department, University of Guelph, Ontario Canada The Ontario Cereal Industry Research Council (OCIRC) is a not-for-profit organization with a growing membership of leading Ontario companies that support research into cereal grains and applications of grains produced primarily in Ontario or for the benefit of Ontario industry. Current...

Shortening alternative made with organic ingredien...

A frequently asked question is, “is Coasun’s shortening alternative technogy compatible with organic food labels?”. The answer is “Yes”, CoasunSA can be made with any organic vegetable oil resulting in a shortening alternative that can be labelled as, “made with organic ingredients”. According to the Orangic Foods Protection Act Products labeled as “made with organic ingredients”...

130,000 deaths in Europe attributed to saturated f...

Research at hs the University of Liverpool suggests that the European Union’s Common Agricultural Policy (CAP) and its position with respect to saturated fat is responsible for 130,000 deaths in Europe per decade. Researchers at Liverpool argue that subsidies on food products high in saturated fat encourage excessive consumption and thereby lead to cardiovascular disease. According the group, the CAP spends much less...

Member of Parliament says trans fat still a big pr...

Voluntary two year compliance period ends in July 2009 Rather than an outright banning trans fats outright two years ago, the Canadian government allowed food companies to voluntarily meet targets for 2% or less trans fat in cooking oils and soft margarines, and 5% or less trans fat in other food products. The voluntary compliance period is coming to an end however the Canadian government has not indicated that it will...

Healthy gluten-free treat for celiacs takes first ...

A recent competition sponsored by Pulse Canada challenged Ontario post secondary students to develop an innovative recipe using the pulse or pulses of their choice. The team of Brittany Huschk and Falguni Chauhan, post graduate students in the Food Science Department at the University of Guelph were awarded the first place prize of $1000. Huschka and Chauhan won the competition with their delectable “Smuffins”,...

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