Coasun Articles | coasun.com

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...

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...

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.

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...

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...

Effect of monoglyceride-stabilized oil in water em...

Brittany Huschka*a, Carolyn Challacombea, Jens Dreisoerner b, Koushik Seetharamana aDepartment of Food Science, University of Guelph, Guelph, Ontario, Canada bBrabender GmbH & Co. Duisburg, Germany Abstract The development of a monoacylglycerol-stabilized oil in water emulsion (MAG gel) is a recent advance in the development of alternate shortening that is free of trans fats. However, the behaviour of MAG gels...

Excellent summary of saturated, unsaturated, and t...

The article below appeared in the Yemen Times and was written by Salma Ismail. The original article can be found at: http://yementimes.com/article.shtml?i=1266&p=health&a=2. The author provides an excellent well organized summary for the layman on saturated fats, and unsaturated. 　 Khalid stands at the Suq Al-Milh in the Old City of Sana’a taking in the smells of fried samboosa, falafel, French fries,...

Institute of Food Technologist (IFT) Annual Meetin...

Coasun will see you at the IFT Annual Meeting and Food Expo in Anaheim, CA next week from June 6th through June 9th, 2009. Check out the poster ‘Effect of monoglyceride-stabilized oil in water emulsion on dough rheological properties’ and find out how CoasunSA, a low saturated fat, zero trans, shortening substitute affects dough properties! Sphere: Related Content

Shortening substitutes and novel strategies for na...

Alejandro G. Marangoni Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada Increasing public concerns over excessive saturated and trans fat intake from manufactured food products has lead to the search for alternative strategies to structure liquid oils into semisolid fats without addition of large amounts of unhealthy trans and saturated fats. Surfactant-like small molecules have been shown...

Saturated fat discussion at AOCS 2009...

Some highlighted points from the Saturated fats and Health: Fats and Feelings ‘hot topic symposia’ held at the AOCS conference 2009 in Orlando FL: - Classifying saturated fatty acids as one group may be an oversimplification. Each saturated fatty acid is digested differently by the human body depending on its carbon chain length, but in foods it would be difficult to separate these fatty...

Butter, margarine, nutrition, and baking...

As a baking fat used as a shortening we believe butter has much to offer from nutritional and functional perspective. Baker’s margarine contain either high melting partially hydrogenated fats or palm oil, more correctly referred to as palm fat, to solidify margarine at room temperature. Unfortunately partially hydrogenated fats are loaded with artery clogging trans fats and palm oil is loaded with high levels...

Soybean oil – a balance of dietary fats...

Soybean oil is the most abundant and least expensive vegetable oil produced in the Americas. Soybeans are grown and processed into oil in both North and South America supporting local farmers and the local agri-food industry. New varieties of soybean oil including low linolenic oil, and low linolenic – high oleic oil are quickly coming of stream to meet the demand of the food industry that requires healty fats...

What is the difference between a FAT and an OIL...

Fats and oils both fall into the general category of molecules referred to as “lipids”. Lipids also include other molecules including waxes, sterols, cholesterol, monoglycerides, diglycerides, and phospholipids. Lipids occur naturally in plants and animals. Edible fats and oils such as canola oil, soybean oil, sunflower oil, palm fat, and animal fats contain triglycerides. Soybean oil at room temperature A...

Time-temperature effects on the stability of a mon...

Figure 3. Principle of MAG gel formation and structure Abstract The stability of an opened container of a monoglyceride-oil-water shortening alternative (MAG gel) containing 4.5% monoacylglycerol, 0.22% stearic acid, canola oil and 30, 35 or 40% water was monitored for a period of 5 weeks at 22˚C or 8˚C. The dropping point (DP) of the 40% water-containing samples stored at RT remained constant at ~75˚C while the DP...

Uses of a Novel Low-Saturate, Zero-Trans Shortenin...

Sarah Langmaid, Carolyn Challacombe, Brittany Huschka, Steve Bernet, Alejandro Marangoni CoaSun Corporation and University of Guelph, Guelph, Ontario from a presentation presented at the University of Guelph Human Nutraceutical Research Unit The Trans Fat Problem Obesity and cardiovascular disease are of increasing concern to Canadians. 26% of young Canadians are overweight or obese. Many preventable diseases are associated...

American Diabetes Association says limit saturated...

The American Diabetes Association says: One of the most important diabetes nutrition guidelines is to hold saturated fat to less than 7% of calories. Why? Because saturated fat raises blood cholesterol. High blood cholesterol is a risk factor for heart disease. People with diabetes have more frequent heart disease. Limiting saturated fat could lower your risk for this diabetes complication. Also, some people with abnormal...

American Heart Association recommends liquid oils ...

The American Heart Association recommends: Replace foods high in saturated fats with foods high in monounsaturated and/or polyunsaturated fats. This means: - eat foods made with liquid vegetable oils - but do NOT eat foods made with tropical oils. It also means eating fish and nuts. You also might try to replace some of the meat you eat with beans or legumes. http://www.americanheart.org/presenter.jhtml?identifier=3045790 CoasunSA...

Is the truth about trans fats really true?...

A leading margarine company is currently touting the fact that their product is trans fat free and that they offer the truth about trans fats. Legally, according to labelling regulations a trans fatty acid free claim can be made under the following conditions: In the United States- the food product or dietary supplement (e.g. energy or nutrition bar) contains less that 0.5 grams of trans fatty acids per serving....

$8.7million committment by UK's United Biscui...

United Biscuits, a British multinational with many leading brands in the baked products category including McVitie’s biscuits, Phileas Fogg snacks, and Jacob’s Cream Crackers, amongst others is serious in their commitment to lowering saturated fat. The company has invested over $8.5 million to reformulate their popular McVitie’s biscuit. Major brand products such as McVitie’s biscuits face tremendous...

Low Moisture Cookie Study...

Report published 29 April, 2009 CONTENTS Introduction and Objectives Materials and Methods Cookie Formulations Method of mixing palm oil control cookies Method of mixing Coasun prototype cookies Nutritional Comparison Cookie cutter Specifications Cookie specifications Spread/ Height Measurements Moisture Analysis Texture Analysis Summary and Conclusions Introduction and Objectives The objective of this project is to...

Trans Fat Monitoring Program exposes croissants...

Croissants are pastry favorite, however according to the Canada Trans Fat Monitoring Program latest report not only do major Canadian brands still have high trans fat content, they also have high saturated fat content. The Trans Fat Monitoring Program released its latest report in February 2009 with focus on baked products. In the croissant category the average fat figures among the products reported are: 18% ...

American Oil Chemist Society (AOCS) Meeting...

Coasun will see you at the 100th Annual Meeting and Expo for the American Oil Chemist’s Society in Orlando, Florida next week from May 3rd through May 6th, 2009. For more information: http://www.aocs.org/ Sphere: Related Content

Calorie and fat comparisons for CoasunSA...

This article summarized the nutritional differences between Coasun’s shortening alternative made with different liquid oils. As mentioned in previous articles, CoasunSA can be made with any liquid vegetable oil or blend of oils. This enables you to tailor the nutritional profile of the fat in your products and manipulate the nutitrional claims and health claims the are presented with your product. The table...

Saturated fat linked to gall bladder disease...

The case for healthy fats such as those found in liquid vegetable oils goes beyond improved cardiovascular health according to a 1999 study. Researchers at the University of Buffalo, NY found that loads of saturated fat in the human diet, such as those found in palm oil the foremost tropical fat used by the food industry, lead to a significantly higher risk of developing gallstones and gallbladder disease. On the other...

Trans fat news coverage not enough to stop clogged...

News coverage about the harmful effects of trans fatty acids in food products will influence consumers to stop purchasing these products for a short time (3 or 4 weeks).However, news coverage does not seem to impact long term purchasing behaviour for a majority of the population. Although the RWJF study does not address saturated fats in food products it is reasonable to assume a similar phenomena could exist. Media...

USDA study – "palm fat not a healthy su...

An important study supported by the USDA Agricultural Research Service performed by Alice H. Lichtenstein with the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University suggests that palm fat is NOT and acceptable substitute for trans fat. Although palm fat has been the cheap and easy solution for many food companies looking for a quick fix to removing trans fattty acides from their products...

Total flexibility – Use ANY oil !!!...

The Coasun process for producing low saturated fat, trans free shortening for bakeries is robust and flexible. No sophisticated crystallization equipment or pin-workers are necessary. Switching between vegetable oils is as easy and pushing a switch. One moment you can be producing CoasunSA made with sunflower oil, the next moment canola oil, and after that perhaps a low linolenic soybean oil. The choice is yours....

CoasunSA – Heat stable over wide temp. range...

Does your bakery fluctuate in temperature with the seasons? Must you account for temperature fluctuations by adjusting your recipe? CoasunSH can help. Coasun’s shortening alternative maintains the same consistency through a wide temperature range. It is virtually the same consistency from 5 deg. Celsius through 65deg. Celsius. Ordinary shortening made with trans fat or palm oil can’t match CoasunSH’s...

WHO recommends LESS sat. fat....

The World Health Organization (WHO) provides and excellent summary that link lifestyle factors to risk of developing cardiovascular disease (CVD). Their summary is presented in the following table and can be found at http://www.who.int/nutrition/topics/5_population_nutrient/en/index12.html.polysaccharides. Evidence Decreased risk No relationship Increased risk Convincing Regular physical activity Linoleic...

CoasunSA … its pumpable and easy to handle....

Coasun’s shortening alternative simplifies material handling in industrial scale bakeries. The material can be pumped directly from a CoaMax production system or from holding tanks using commonly available transfer equipment. CoasunSH retains virtually the same viscosity and functional properties within a wide temperature range. No special heating or heat tracing is needed. If you currently used shortening ...

Ireland exposes substitution of trans with sats...

We are pleased to see that the Food Safety Authority of Ireland recognizes the danger to its people from the rampant substitution of trans fats with saturated fats. The findings of the FSAI certainly support the World Health Organization recommendations that saturated fat consumption must be limited. Virtually all zero trans shortenings using very high levels of highly saturated palm fat to provide performance. Coasun...

Turn-key shortening system coming soon...

Coasun Inc. expects to announce an important commercial relationship with the world’s leading manufacturer and supplier of industrial processing equipment for the food industry. The supplier will deliver and maintain Coasun’s revolutionary CoaMaxsystem for industrial scale production of a healthy shortening alternative targeted toward industrial scale bakeries. The system is designed to meet the following...

« Previous Entries

Pages

Keywords

Archived articles

Links