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 around the world baking shortenings containing artery clogging trans fatty acids found in partially hydrogenated fats have been substituted with baking fats high in saturated fatty acids. One evil has been replaced by another. Palm oil shortenings high in saturated fats are now the most common trans free shortening products used by industry.
We are told by health organizations around the world to avoid consumption of excessive saturated fats.
American Heart Association
“Saturated fats and trans fats are the main dietary factors in raising blood cholesterol”
World Health Organization
“Myristic and palmitic acids have the greatest effect [on lower HDL and raising LDL] and are abundant in diets rich in dairy products and meat. Stearic acid has not been shown to elevate blood cholesterol and is rapidly converted to oleic acid in vivo. The most effective replacement for saturated fatty acids in terms of coronary heart disease outcome are polyunsaturated fatty acids, especially linoleic acid.”
American Dietetic Association
“It is the position of the American Dietetic Association (ADA) and Dietitians of Canada (DC) that dietary fat for the adult population should provide 20% to 35% of energy and emphasize a reduction in saturated fatty acids and trans-fatty acids and an increase in n-3 polyunsaturated fatty acids.”
Liquid vegetable oils, especially oils such as canola oil, sunflower oil, and soybean oil are low in saturated fats and relatively high in healthier unsaturated fatty acids. Unfortunately liquid vegetable oils alone do not have the functional properties needed for most baking applications. Oil alone does not perform well when creaming with sugar, incorporating air, and coating flour particles for example.
Functional performance means many things to a bakery including:
- great tasting products
- extended shelf life
- high compatibility with existing manufacturing methods and equipment
- low cost
CoasunSA is a substitute shortening that has the functional performance of a traditional all-purpose shortening but is trans fat free and much lower in saturated fatty acids. As recommended by health organizations around the world it is also higher in unsaturated fatty acids. CoasunSA can be made from any liquid vegetable oil. It is also has about 40% fewer calories than most palm oil shortenings.
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