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 Modern Baking magazines.

For more information visit:  www.bakingconferences.com

Some of the things you will learn include:

• what the upcoming healthful baking trends are and ideas to implement them
• how to use agave, honey and raisins as natural sweetner options
• mixing and shaping techniques when working with whole and ancient grains

Plus, there will be a variety of topics to choose from during the discussion-table breakout section including:

• fiber
• probiotics
• reduced sodium
• egg and/or dairy replacers in baked products
• marketing healthful baked products
• omega-3s

For the entire agenda click here: http://guest.cvent.com/EVENTS/Info/Agenda.aspx?e=e01648be-5b38-43bf-927f-73112636f519

See you there!

Other major theater companies still insist on using tropical fats.  Here is summary of fat contained in typical servings of popcorn.

Notice the staggering difference in saturated fat between Cinemark and its competitors.

We applaud Cinemark for switching to healthier oils and eliminating saturated fat.   Although Coasun’s shortening substitute has no apparent application for popcorn the trend away from tropical fats is important.   We can only hope that more of the better bakeries and food companies selling  major brands that still use trans fats and saturated fats such as palm oil will follow the lead of companies such as Cinemark.

We can still enjoy the baked products and snacks we enjoy without all the saturated fat we know we should avoid.

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 but would have clear important health benefits

Coasun’s shortening alternative has a fatty acid composition similar to the liquid vegetable oil from which it was made.  So if a nutritious liquid oil such as canola oil, soybean oil, or sunflower oil is used the fatty acid profile of Coasun’ s shortening alternative is very similar to the vegetable oil.   A small amount of monoglyceride is used to structure the liquid oil but this adds only a small amount of fat.

The Food Standards Agency will be working in partnership with industry to reduce saturated fat intake by people in the United Kingdom.  More information can be found at: http://www.food.gov.uk/healthiereating/satfatenergy/

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, ON Canada as healthier alternative to palm oil shortening.
• The material is much lower in saturated fat than traditional shortening and trans fat free.
• Composed of approximately 55% canola oil, 40% water, 4.5% monoglyceride (MG)

Research Goal

Understand behaviour of the structured MAG gel in a multi-component baked food matrix

Research Objective

Study the effect of structured vs. unstructured gel on flour, gluten and starch.

Rationale

• Limited use of the structured MAG gel in different baking applications.
• It’s high water content is hard to adjust and compensate for
• Has unique properties different from a shortening during mixing and baking
• Sometimes challenging to achieve products that are of the same quality and similar to existing products during replacement of standard shortenings

Industry Significance

• Understand the use of the structured MAG gel to develop healthful products with improved nutritional profiles for consumers
• Contribute to alleviating issues related to obesity and type II diabetes
• Help the baking industry reformulate and develop products low in saturated fat and trans fat free
• To meet consumer demands
• To comply with regulations

Materials

• Hard wheat flour (HWF)
  • 12% moisture
  • 12% protein

• Soft wheat flour (SWF)
  • 12% moisture
  • 8% protein

• Wheat starch (Midsol™ 50)(WS)

• CoasunSA substitute shortening (structured MAG gel) provided by Coasun Inc., Guelph, ON

• Canola oil

• Monoglyceride

Methods

• Dough development and water absorption
  • Using Brabender Farinograph

• Dough stickiness and extensibility
  • Using Texture Analyzer with Chen Hoseney Stickiness rig and Kieffer extensibility rig

• Gluten development
  • Using prototype Brabender Gluten Peak Tester (GPT)

• Rheological profile (starch and flour)
  • Using Brabender Micro-visco-amylograph

Effect on water absorption and dough development attributes

Effect on dough texture

Effect on gluten development

Effect on starch and flour pasting properties

What to make of the data?

• Functionality of water, oil and monoglyceride in the structured form is not similar to the same components in an unstructured form
  • Water absorption
  • Dough development
  • Stickiness
  • Resistance to extension
  • Gluten aggregation
  • Pasting properties

• The interactions appear to be influenced by the effects of the gel components on starch and gluten, individually, and thereby cumulatively on the flour

Bernet attended this year’s event to establish if Coasun will exhibit at next year’s event.  Although this event attracts a large number of company’s in the nutrition business the number of major food companies attending is on the rise according to most people Bernet talked with at the show.  Bernet says Coasun is highly likely to exhibit at next year’s event in Las Vegas.

Of particular interest to food and nutrition companies was a new exhibitor from Utah State University.  The Center for Advanced Nutrition (www.can.usu.edu) was busy promoting their services that help industry validate products through clinical and preclinical trials.

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.

Please contact Steve at sbernet@coasun.com to arrange a meeting.

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 attributes consumers enjoy.

COASUN’s patented technology micro-encapsulates Reducol™ to produce shortening which is ideal for making phytosterol and phytostanol enriched:

• Cookies
• Muffins
• Cakes
• Waffles
• Bagels
• Bread
• Brownies
• Biscuits
• Scones
• … and much more !!!

Until recently it has been impossible to make high quality baked products that contain enough phytosterols to make health claims in the United States. Coasun™ SA makes this possible. Coasun™SA is the only phytosterol delivery system that has the functional performance bakeries need to produce high quality, high performance products with high profit potential.

Reducol™ is trademare of FORBES MEDI-TECH

More information about Reducol™ can be found at www.reducol.com

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 cream, vanilla frozen yogurt or ice cream.  Coasun makes the pumpkin cake light and fluffy while significantly decreasing the saturated fat content.  Healthier tips for this dessert are included in brackets.

Apples

• 4 cups diced peeled cored apples (about 4 large, any type, I prefer a Spy, Russet combo)
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon

Cake

• 11/2 cups all purpose flour (or use ¾ whole wheat flour, ¾ all purpose flour)
• 1 cup golden brown sugar
• 1/2 cup CoasunSA
• 1/2 teaspoon salt
• 3/4 cup canned pure pumpkin
• 1/3 cup sour cream (or use low fat plain yogurt)
• 2 tablespoons sugar (omit if you prefer things to be less sweet)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 2 large eggs

Method:

For apples:
Chop apples into chunks and sprinkle with brown sugar and cinnamon.  Gently stir to distribute the sugar and cinnamon.  Set aside

For cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan or 9 x 13 “ rectangular pan. Combine flour, brown sugar, CoasunSA, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream (or yogurt), 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved streusel topping over apples.

Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour. Let cake cool to remove from springform pan, or serve cake warm with whipped cream, or vanilla ice cream. (Health conscious enjoy with frozen yogurt or just plain yogurt).

There’s no better excuse to invite some friends over for some coffee, cake and catch up!