Caravan targets donut frying oil for unhealthy fat reduction

By Caroline Scott-Thomas

- Last updated on GMT

Related tags Trans fats Trans fat

Caravan targets donut frying oil for unhealthy fat reduction
Caravan Ingredients has added a new application for its Trancendim range of diglycerides to reduce saturated fat content and eliminate trans fat in donut frying oil.

The company’s Trancendim brand encompasses a range of vegetable-oil derived diglyceride ingredients intended to reduce saturated fats and completely replace trans fats in shortenings, bakery products and potato products. The ingredient line was developed in response to manufacturer and consumer demand for foods with lower saturated fat and trans fat-free foods, especially since evidence emerged that trans fats were detrimental to heart health, Caravan said.

“Donuts fried with Trancendim deliver a cleaner mouthfeel, helping donut producers to better satisfy their consumers’ urge to indulge without compromising on taste and texture,”​ the company said.

Manufacturers would use the ingredient by adding it to salad oils to produce solid shortenings or frying oils that have zero trans fat, lower saturated fat than alternatives, and no need for hydrogenation on ingredient lists, Caravan said.

“Trancendim…enhances the nutritional profile of the product, while maintaining the flavor profile consumers expect,”​ it added.

Trans fats in the form of partially hydrogenated oils have long been used for frying donuts because they are inexpensive, have a long shelf life and good flavor stability. But food manufacturers have been under increasing pressure to slash trans fats from their products as evidence has mounted over the past decade linking their consumption with higher risk of heart disease.

Caravan Ingredients claims that the Trancendim diglyceride range provides the benefits of hydrogenated fats, but in a healthier form. Trancendim is used at 5-10% of weight in conjunction with other fats and oils.

“Consumers are looking for healthier foods and want to see a cleaner label on the products they consume,”​ Caravan said.

Diglycerides are lipids whose general properties fall between monoglycerides and triglycerides in terms of solubility, boiling point, setting point and so on.

For example, diglycerides mix better with water than triglycerides, which gives better emulsifying properties, but monoglycerides can mix too strongly with water, so that an excess of monoglycerides in a formulation can lead to a waxy or gummy mouthfeel.

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Further suggestion for edible oils industry

Posted by Doug Chapman,

The comments below are most interesting and the suggestion to blend fully saturated fats with omega-9 oils is a good one. It is however, more complex than suggested.
The fully saturated component will have a very high melting point, well above 55 deg celcius. Diluting with liquid oil will not lower the melting point. It just reduces the amount of material that needs to melt. The eating characteristics of this shortening will be very "waxy".
A second issue to be over come is the polymorphism of the hard stock. Fully hardened vegetable oils are likely beta formers. These large crystals tend to form during storage and result in lumpy shortenings. Further, beta crystals do not perform well in applications where aeration is required - cakes, icings, fillings etc.
That is not to say that the approach cannot be made to work because it can but additional development will be necessary to eliminate these problems. This will likely involve interesterification and a search for hardstocks with better melting characteristics.

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Suggestion for edible oils industry

Posted by David Brown,

Excerpt from an article published on the web site at

Until recently, the edible oils industry was able to benefit from the anti-saturated fat campaign. But now that trans fats are believed to be worse than saturated fats, manufacturers of baking and frying fats, at great expense, are scrambling to develop alternatives to trans fats. As United Biscuits fats and oils development manager Simon Roulston noted, "... reformulation efforts would cost the industry millions and would involve a big technical undertaking. Saturated fat reductions are not easy... some products we're looking at... just won't withstand some of the changes."

So here's what I suggest. If the food manufacturing industry were to use it's considerable political influence and financial clout to reverse the saturated fat mistake, the baking industry's problems would be solved because the edible oils sector would be free to formulate, from industrial seed oils, trans fat-free products with fatty acid profiles similar to healthy traditional fats. Through selective breeding, producers of oil seed products have already managed to drastically reduce the omega-6 content of Soybean, sunflower, and Canola oils. For all practical purposes, the new products resemble olive oil. By blending totally hydrogenated fat with high oleic acid seed oils, the desired baking and frying characteristics could be achieved with certainty, at little expense, and with technical ease. While I'm not suggesting these alternative products would be as healthy as traditional saturated fats, the lower Omega 6 content would make them considerably less unhealthy then what's currently on supermarket shelves.

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