Trans Fat| The food processing industry

A Guide for theFood Industry

Reformulatingto Reduceor EliminateTrans Fat:

3A GUIDE FOR THE FOOD INDUSTRY

n light of scientific findings, the food industry has acknow -ledged there are no nutritional benefits associated withusing trans fats derived from hydrogenated oils. Like

saturated fats, trans fats increase LDL cholesterol levels (“bad”choles terol) in the blood, while lowering HDL levels (“good” cho-lesterol). This in turn significantly escalates the risk of heart attackand stroke.

Aware of this fact, and recognizing that consumers are increasinglymaking healthier choices, many food-processing companies havealready reduced the trans-fat content of their products, while othersare working to reduce or eliminate trans fats. New regulationsgoverning nutritional labelling, introduced in 2002, have promptedmany companies to re-examine the composition of their products.The obligatory declaration of 13 nutrients, including trans fat, aswell as the possibility of displaying claims such as “no trans fat” or“reduced in trans fat” has made the search for alternatives thatmuch more appealing.

Many options are available to food processors who, not wanting toreplace trans fat with saturated fat, are seeking to either replacetrans fat with a healthier form of fat or reduce the overall quantityof fat in their products, and thus offer healthier choices. Theseoptions include using fibre, starches, fruit purées, sugars, dextrinsand gums; all are substitute products that can help reproduce thetaste, texture and appearance of foods where a reduction in fatcontent is desired.

In general, successful reformulation is not contingent on a singleingredient, but depends on a combination of substitute ingredients.To the greatest extent possible, these ingredients must faithfullymimic the properties of fat in the finished product. Companies musttherefore offer products that deliver on the promise of a “healthy”alternative without compromising taste, texture or appearance. Thisobjective becomes that much more challenging when the productin question has been on the market for many years.

Part 1 of this guide provides an overview of trans fats, their effectson health, their functional characteristics, and the regulations as-sociated with labelling and nutritional claims. Part 2 examines thealternatives available and offers reference information for processorswishing to explore the various reformulation process steps andtrans fat substitutes, including certain categories of ingredients thatcan enhance the product’s nutritional aspects or “health profile.”The guide, an initiative of the Council of Food Processing and Con-sumer Products, has received the support of a number of Canada’sfood-processor associations.

Trans Fat |The food processing industrymust continue reducing trans-fat content

WE HOPE THAT THE FOOD INDUSTRY’S REMOVAL OF TRANSFATS AND THEIR REPLACEMENTWITH HEALTHIER SUBSTITUTESWILL BECOME A REFLEX IN THE COMING YEARS.

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PART 1 | ABOUT FAT AND TRANS FAT

• Characteristics

• What are trans fatty acids (trans fat) and where are they found?

• Why are trans fats used?

• How are trans fats produced?

• What are the health issues associated with trans fats?

•What are the Canadian Nutrition Labelling and Claims regulations?

• Important definitions

• Nutrients content claims Trans Fatty Acids and saturated fats

• Health claims

• How much time remains to reduce or remove trans fats? What are

the challenges associated with this?

PART 2 | TRANS FAT REFORMULATION TO REDUCE OR ELIMINATE TRANS FAT

• Steps for the reformulating process

• Alternatives for replacing or reducing trans fats Fat modification technology Modification of the hydrogenation process Interesterification Fractionation Use of trait-enhanced oils

• Fat Substitutes Carbohydrate-based fat replacers Protein-based fat replacersFat-based fat replacersFat and oil suppliers

REFERENCES

APPENDIX

Appendix 1 – Recommended Healthier Alternatives for Replacement of Trans Fats by Food Applications (Trans Fat Task Force Final Report – June 2006)

Appendix 2 – Food Research and Development Centres

Trans Fat |Table of Contents

TABLE 1 | General suitability of various types of oils and fats

TABLE 2 | Carbohydrate-based fat replacement – MODIFIED STARCHES

TABLE 3 | Carbohydrate-basedfat replacement – REFINED CELLULOSE

TABLE 4 | Carbohydrate-based fat replacement – FIBRE

TABLE 5 | Carbohydrate-based fat replacement – OAT FIBRE

TABLE 6 | Carbohydrate-based fat replacement – COMPLEX SUGARS

TABLE 7 | Carbohydrate-based fat replacement – GUMS

TABLE 8 | Protein-basedfat replacement –MICROPARTICULATED PROTEINS

TABLE 9 | Protein-based fat replacement – EGG WHITES

TABLE 10 | Protein-based fat replacement – SOY AND WHEY PROTEINS

TABLE 11 | Fat-based fat replacement – EMULSIFIERS

TABLE 12 | Trans fat replacement options

Listof tables

4 A GUIDE FOR THE FOOD INDUSTRY

Part | 1


About Fat and Trans Fat

HARACTERISTICS

Fat is a very functional ingredient. It delivers many characteristics tothe final food product, and aids in processing the food.

Fat imparts:

Fat can provide unique flavours, stabilization andflavour delivery. For example, encap sulation

of flavours in fat provides protectionfrom flashing off (flavour evaporation)during heating processes. Fat can beused to coat food products for pro-tection, or to prevent the productfrom sticking. Solid particles of fatstabilize batters and dough. Fats and

oils transmit heat rapidly and uni-formly, and provide crisping to foods

like French fries, doughnuts and deepfried fish.

Fats are defined as a family of biomolecules that are insoluble in waterand soluble in organic solvents, such as alcohol. This diverse group iscomprised of fats and oils, waxes, sterols, phospholipids, vitamins (A, D,E and K), etc. Fats and oils are glycerol esters of fatty acids. Three fattyacids can bond with the three hydroxyl groups of the glycerol moleculeforming a triglyceride. A monoglyceride is formed when one fatty acidbinds to the glycerol molecule. A diglyceride results when two fattyacids bind to the glycerol molecule. Fats and oils are most commonlymade up of triglycerides.

Fatty acids most commonly found in fatsand oils almost always contain an evennumber of carbon atoms, ranging fromfour to 28. Fatty acids may be saturated,meaning they have no double bonds be-tween the carbon atoms of the fatty acidchain, and therefore the carbon atoms are

fully saturated with hydrogen atoms. Some common examples of sat-urated fatty acids are butyric acid (found in butter), lauric acid (inbreast milk, coconut oil and palm kernel oil), myristic acid (in cow’smilk and dairy products), palmitic acid (in palm oil and meat) andstearic acid (in meat and cocoa butter).

There are also unsaturated fatty acids, which contain one or moredouble bonds in the fatty acid chain. A fat molecule is termed mo-nounsaturated if it contains one double bond and polyunsaturated ifit contains more than one double bond. Hydrogen atoms are elimi-nated where the double bonds are formed. A representation can beseen in figure 2.

Examples of unsaturated fats are palmitoleic acid (found in animal fats,vegetable oils and marine oils), oleic acid (in olive oil), linoleic acid (insafflower oil), linolenic acid, (in flaxseed and soy oil) and arachidonicacid (in peanut oil). Foods containing unsaturated fats include avocado,nuts, fish and soybeans.

Phospholipids are made from glycerol, fatty acids, phosphoric acid andoften an amino alcohol. Lecithin is an example of a phospholipid. Theyare very good emulsifiers because of their water-loving polarity at oneend of the molecule and fat-loving nonpolarity at the other end. Thisallows them to bring polar and nonpolar components together.Mayonnaise is a good example of an emulsified mixture of water andoil, in which egg acts as the emulsifier. Phospholipids are also a maincomponent of all biological membranes.

• Texture• Tenderness• Form• Softness• Mouthfeel• Flavour• Variable melting points• Appearance• Volume

• Viscosity• Structure• Lamination• Crispness• Heat transfer• Emulsification• Browning• Non sticking• Aroma

CFigure 1. Triglyceride molecule1

Figure 2. Representation of saturated and unsaturated fatty acids2

FAT AND TRANS FAT

Saturated Fatty Acid Monounsaturated Fatty Acid

Stearic Acid (18 carbon atoms)(Component of animal fat)

Soli at room temperature

Oleic Acid (18 carbon atoms)(Component of olive oil)

Liquid at room temperature

HAT ARE TRANS FATTY ACIDS (TRANS FAT) AND WHERE ARE THEY FOUND?

A trans unsaturated fatty acid has at least one double bond in the transconfiguration. In the trans configuration the hydrogen atoms adjacentto the double bonds are on opposite sides of the molecule. Trans fattyacid chains are characteristically in a straight configuration. This allowsthe molecules to align more closely together, resulting in fats thatremain in a solid state at room temperature. Cis fatty acid chains arecharacteristically bent, resulting in oils that tend to remain liquid atroom temperature. In nature, most mono- and polyunsaturated fattyacids are found in the cis configuration. The double bond configura-tion is shown in Figure 3.

Figure 3. The trans and cis formations of fatty acids3

Some trans fatty acids occur naturally in ruminant meats and dairyproducts. These trans fats are produced by the normal action of thebacteria in the rumen of the animal (up to 5% of trans fatty acids).

Some liquid vegetable oils, such as canola and soybean oils, and fish oilsmay contain up to 2.5% trans fatty acids that are formed in the com-mercial refining of these oils. Another small portion of trans fats isproduced during high temperature processing.

Most trans fatty acids (up to 80% of trans fatty acids ) are formedduring the process of partial hydrogenation. Commercial hydro-genation was invented in the early 1900s to solidify oil and make amore product that was more resistant to rancidity than lard, tallow orliquid oil. The use of trans fats, through partially hydrogenated oil,became popular in the 1960s and 1970s, initially to lower costs, butthen as substitutes for animal fats, eliminating the cholesterol and highsaturated fats. In the 1990s trans fats were used to replace tropical oilsthat were high in saturated fat.4

Common sources of trans fats in the North American diets includemargarines, commercially fried foods and bakery products made withshortening, margarine or partially hydrogenated oil, as shown in Figure 4.

Figure 4. Major sources of trans fatty acids in the diets of American adults5

HY ARE TRANS FATS USED?

Trans fats are used in food products for numerous reasons. Initially theywere used as a substitute for animal fats, like butter, which enabledmanufacturers to make claims regarding low saturated fat levels andno cholesterol product labels. They positively affect the stability of theproduct, as trans fats increase resilience to oxidation and rancidity. Thisin turn can result in a longer shelf life. Manufacturers of fats use par-tial hydrogenation to partially saturate some fatty acids, such aslinolenic and linoleic acid, which would otherwise tend to oxidize andbecome rancid over time. This type of oil is typically used for Frenchfries and other fast food. Commercially baked products often containtrans fats to protect against spoilage. The use of partial hydrogenationcan allow for the development of a fat with a desired hardness andmelting point. The melting point determines the texture and mouth-feel of the product. A melting point of 37°C, for example, will give acooling sensation and a clean melt. A fat with a low melting point maybe unstable and oily, while one with a high melting point may havepoor spreadability.

OW ARE TRANS FATS PRODUCED?

Trans fats are formed during the process of partial hydrogenation. Theprocess of hydrogenation involves bubbling hydrogen gas through un-saturated oil in the presence of a metal catalyst (often nickel) at a hightemperature (140°-225°C). The hydrogen gas reacts with the fat,


FAT AND TRANS FAT

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margarine (17%)

fried potatoes (8%)

salty snacks (5%)

household shortening (4%)

salad dressings (3%)

breakfast cereals (1%)

candy (1%)

cakes, cookies, crackers, pies, etc. (40%)

animal products (21%)

Major Sources of Trans Fats for American Adults

40%

21%

17%

8%5%4%

3%1%

1%


causing changes to the molecular structure and, in turn, the physicalproperties, allowing the fat to remain in a solid state at room tempera-ture. The resulting product has a longer shelf life, increased meltingpoint, firmness and plasticity, and the fats are well suited for creamingapplications. If the hydrogenation process were to go to completion,there would be no trans fatty acids left. However, the resulting mate-rial would have limited practical use.

HAT ARE THE HEALTH ISSUES ASSOCIATED WITH TRANS FATS?

Concerns have increased over several decades that the consumption oftrans fatty acids may have contributed to the rise in coronary heartdisease (CHD) in the 20th century6. There are two main health nega-tives associated with the consumption of trans fatty acids. Like satu-rated fat, trans fats increase the “bad” cholesterol, the LDL cholesterolin the blood. LDL cholesterol contributes to the build-up of fatty plaquein the arteries, a factor for heart disease, and increases the risk of bothheart attacks and strokes. In addition, trans fats also reduce the bloodlevels of “good” cholesterol, HDL cholesterol. The combined effecton the ratio of LDL to HDL cholesterol is double that of saturatedfatty acids.7

Some researchers suspect that trans fats also increase blood levels oftwo other artery-clogging compounds: Lp (a) lipoprotein, a fat-proteinmolecule, and triglycerides, which are blood fats.8 Population stu -dies indicate that trans fat may increase the risk of diabetes in women.Research indicates that replacing trans fats with polyunsaturated fats(such as vegetable oils and salmon) can reduce the risk of type 2 dia-betes by as much as 40%.9 A review article published by The NewEngland Journal of Medicine indicates that the risk of CHD is neitherincreased nor decreased significantly by consuming trans fatty acidsfrom ruminants.10

HAT ARE THE CANADIAN NUTRITION LABELLING AND CLAIMS REGULATIONS?

On January 1, 2003, Canada became the first country to require themandatory declaration of the trans fatty acid content of foods on thelabels of most prepackaged foods. The new nutrition labelling regula-tions came into effect for most prepackaged foods on December 12,2005. Trans fats are included in the list of core nutrients in the Nutri-

tion Facts table. They are grouped underthe same Daily Value as saturated fattyacids, because both trans fatty acids andsaturated fatty acids raise the LDL cho-lesterol levels in the blood.

Figure 5. Nutrition Labelling

A multi-stakeholder Trans Fat Task Force was formed in early 2005,whose mandate was “to provide the Minister of Health with concreterecommendations and strategies to effectively eliminate or reduceprocessed trans fats in Canadian foods to the lowest level possible.”

Members were selected for their knowledge of subject areas relevantto the trans fat issue and included individuals from the food manu-facturing and food service sectors, the federal government, non-governmental health organizations, professional associations, aca demia,consumer groups, and oilseed producers and processors.

In presenting its recommendations, the Task Force was asked to provide:

• An overview of the health implications• Alternatives for various product applications• Implications for the food supply chain• An appropriate minimum level of trans fat achievable in foods

in Canada• An appropriate phase-in period • An assessment of the trade implications

“TRANSforming the Food Supply” is the final report of the Trans FatTask Force, and can be viewed at the following address:www.hc-sc.gc.ca/fn-an/nutrition/gras-trans-fats/tf-ge/tf-gt_rep-rap_e.html#1

The Trans Fat Task Force recommended that regulatory limits be es-tablished by June 2008. These recommendations from Trans Fat TaskForce were two-fold:

1. Limit the trans fat content of vegetable oils and soft, spreadablemargarines to 2% of the total fat content; and

2. Limit the trans fat content for all other foods to 5% of the total fatcontent, including ingredients sold to restaurants.

Despite this recommendation, Federal Health Minister Tony Clementannounced on June 20, 2007, that the federal government would notadopt the Trans Fat Task Force’s recommendations to establish regula-tory trans fat limits by June 2008. In a release he said, “We are givingindustry two years to reduce trans fats to the lowest levels possible asrecommended by the Trans Fat Task Force. If significant progress has notbeen made over the next two years, we will regulate to ensure thelevels are met.”11

Canadian regulations for trans fat claims and labelling criteria can befound at the following websites:http://canadagazette.gc.ca/partII/2003/20030101/pdf/g2-13701.pdf

www.inspection.gc.ca/english/fssa/labeti/guide/toce.shtml

MPORTANT DEFINITIONS INCLUDE

Trans fatty acids, trans fats and transThese are considered to be unsaturated fatty acids that contain one ormore isolated or non-conjugated double bonds in a trans configuration.

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FAT AND TRANS FAT

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Nutrit ion FactsValeur nutrit ivePer 1 cup (264 g)Pour 1 tasse (264 g)

Amount % Daily ValueQuantité % valeur quotidienne

Calories / Calories 260Fat / Lipides 13 g 20%Saturated / saturés 3 g+ Trans / trans 2 g

Cholesterol / Cholestérol 30 mgSodium / Sodium 660 mg 28%Carbohydrate / Glucides 31 g 10%Fibre / Fibres 0 g 0%Sugars / Sucres 5 g

Protein / Protéines 5 gVitamin A / Vitamine A 4%Vitamin C / Vitamine C 2%Calcium / Calcium 15%Iron / Fer 4%

25%

Reference amount (of food)Schedule M of the regulations contains an extensive list of differenttypes of foods and the reference serving size for each. The referenceserving size for cottage cheese is 125 g while chips, pretzels and pop-corn each have a reference amount of 50 g.

Serving of stated sizeThis is determined by the manufacturer when the package containsmultiple servings. It equals the amount of food in the package if (a)the quantity of food can reasonably be consumed by one person at asingle eating occasion; (b) the reference amount of the food is lessthan 100 g or 100 mL and the package contains less than 200% ofthat reference amount; or (c) the reference amount of the food is 100 gor 100 mL or more and the package contains 150% or less of thatreference amount.

UTRIENT CONTENT CLAIMS – TRANS AND SATURATED FATTY ACIDS

Free of Trans Fatty AcidsThe food must contain less than 0.2 g of trans fatty acids per referenceamount and serving of the stated size, or per serving of the stated sizeif the food is a prepackaged meal, AND, the food meets the conditionsfor “low in saturated fatty acids.” The list of allowable claims is listedin column 3 of the table in the regulations (following section B.01.513)and may include trans fatty acid-free, no trans fat, zero trans fat, containsno trans fat, without trans.

Low in Saturated Fatty AcidsThe food contains 2 g or less of saturated fatty acids and trans fattyacids combined per reference amount and serving of stated size or per100g if the food is a prepackaged meal, AND the food provides 15%or less energy from the sum of the saturated fatty acids and transfatty acids.

Reduced in Trans Fatty AcidsThe food is processed, formulated, reformulated or otherwise modi-fied, without increasing the content of saturated fatty acids so that itcontains at least 25% less trans fatty acids per reference amount, thanthe reference amount of the similar reference food, or per 100 g, than100 g of the similar reference food, if the food is a prepackaged meal.

The similar reference food does not meet the conditions set out forthe “low in saturated fatty acids” claim as well. The following must beidentified:

• The similar reference food• The amounts of the food and the similar reference food being

compared if they are not equal • The difference in trans fatty acids compared to the similar

reference food, per serving of stated size, expressed as a percentage or fraction or in grams.

For example: “Our new 100 g carrot

muffins are 50% lower in trans fatty acids

than our original 85 g carrot muffins.”

Claims for this may include reduced trans, trans fatty acid-reduced,lower in trans fatty acids, lower trans fats, etc.

Lower in Trans Fatty AcidsThe food contains at least 25% less trans fatty acid and the content ofsaturated fatty acids is not higher per reference amount of the foodthan the reference amount of the reference food of the same foodgroup, OR per 100 g, than 100 g of the reference food of the samefood group, if the food is a prepackaged meal AND the reference fooddoes not meet the requirements of a “low in saturated fat” claim. Thefollowing must be identified:

• The reference food of the same food group• The amounts of the food and the reference food if they are not equal• The difference in trans fatty acids compared to the reference food

of the same food group, per serving of stated size, expressed as a percentage or fraction or in grams.

For example: “Our oatmeal cookies are

25% lower in trans fat than our short-

bread cookies.”

Claims for this include less trans fat, lower trans fat, fewer trans fattyacids, lower in trans, etc.

EALTH CLAIMS

1. A healthy diet low in saturated and trans fats may reduce the riskof heart disease. (Name of the food) is free of saturated and trans fats.

2. A healthy diet low in saturated and trans fats may reduce the riskof heart disease. (Name of the food) is low in saturated and trans fats.

Health claims must be worded exactly as given in the legislation ANDif the statement is made on the label of, or in the advertisement for a


FAT AND TRANS FAT

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food, the label or advertisement shall include the amount of saturatedand trans fatty acids per serving of the stated size.

Also, the food:

a) Other than a fruit or vegetable is not “low in energy” and pro-vides at least 40 calories per reference amount and serving ofstated size, or if the food is a prepackaged meal, more than 120calories per 100 grams.

b) Contains at least 10% of the weighted recommended nutrientintake of a vitamin or mineral nutrient, per reference amount andserving of stated size, or per serving of stated size if the food is aprepackaged meal

c) Contains 100 mg or less of cholesterol per 100 g of food

d) Contains 0.5% or less alcohol

e) (i) if it is a fat or oil, meets the conditions set out for a “sourceof omega-3 polyunsaturated fatty acids” (0.3 g or more ofomega-3 polyunsaturated fatty acids per reference amount andserving of stated size, or per 100 g if the food is a prepackagedmeal) OR (ii) if it is a fat or oil, meets the conditions set out fora “source of omega-6 polyunsaturated fatty acids” (2 g or moreof omega-6 polyunsaturated fatty acids per reference amount andserving of stated size, or per 100 g if the food is a prepackaged meal)

f) Contains (i) 480 mg or less of sodium per reference amountand serving of stated size, and per 50 g if the reference amountis 30 g or 30 mL or less, OR (ii) 960 mg or less of sodium per ser -ving of stated size if the food is a prepackaged meal

g) Meets the conditions set for “free of saturated fatty acids” ifclaiming the food is “free of saturated and trans fats”

h) Meets the conditions set for “low in saturated fatty acids” ifclaiming the food is low in saturated and trans fats.

OW MUCH TIME REMAINS TO REDUCE OR REMOVE TRANS FATS? WHAT CHALLENGES ARE ASSOCIATED WITH THIS?

Based on the negative health effects of trans fatty acids, plans for thereformulation of products containing trans fats should be implementedby 2009. The Government of Canada is giving industry two years to re-duce trans fats to the lowest levels possible, as recommended by theTrans Fat Task Force. The government has stated that if significantprogress is not made over the next two years, it will regulate to ensurethe levels are met. [11] The Government of Canada is also urging thecompanies affected to use the most healthful oils for their food appli-cations when reformulating foods. The Task Force selected four criteriato help identify healthier substitutes for partially hydrogenated vege -table oils (as defined in Appendix 1): health, availability, functionalityand cost.

Reducing or eliminating trans fats can help produce healthier foodproducts, and can promote this image to the consumer.

There are challenges associated with the re-formulation of a product,as it is rarely a simple replacement of the hydrogenated fat with onecontaining low or no trans fats. Reformulation will require compro-mises that may include:

• Higher saturates• Altered functionality• Different texture• Altered taste or flavour• Decreased stability• Utilizing additional ingredients• Increased cost

FAT AND TRANS FAT

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Part | 2


Trans Fat Reformulation

TEPS FOR THE REFORMULATING PROCESS

TRANS FAT REFORMULATION

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This flow diagram depicts the stepsfor reformulating a product. An ex-planation of each step follows.

Product Formulation Review

Sourcing Ingredients

Labelling and Regulatory Review

Consumer Testing

Nutritional Analysis

Packaging

Product Shelf Life

Production and Marketing

Formulation Development

1 Product Formulation Review. It is important to take a close lookat the current formulation and determine the usage level of trans fatsin the product, considering the serving size and reference amounts.All sources of fat should be determined by reviewing each ingredientspecification in the formulation. At this point, the goal of the refor-mulation should be established, whether it be to achieve a no or lowtrans fats claim, low or no saturated fats claim, or to eliminate theterm hydrogenated from the label. Healthier fats should also be madea priority. In its final report, the Trans Fat Task Force provided a list ofrecommended trans fat substitutes, with attention given to theirhealth impacts. This list is in Appendix 1 and should be consulted whenconsidering changes to the type of fat used in a formulation. Also itmust be determined how closely the reformulated product shouldmatch the current product, keeping in mind that an exact match is ex-tremely difficult to achieve in some types of products.

2 Sourcing Ingredients. The sourcing of alternative ingredients forthe reformulated product will require that suitability, quality andsafety, and costs are considered. Suppliers will be able to recommendingredients that are appropriate for different applications and canadvise which products will help meet the goal of the reformulation.A partial list of suppliers is in the Fat Substitutes section.

3 Formulation Development. Low or no trans fat options shouldbe tested for suitability in the product, and ingredients to compensatefor the fat changes that may be incorporated. The process should besimulated on a small scale for ease. Pilot-plant trials are often better forproducing test market quantities. Vital information may be garneredfrom sensory evaluations for use in further lab-scale trials. Functiona -lity and processing requirements should be considered, as well as thelabel declaration desired for the finished product. Product stability shouldbe considered during the reformulation process, as antioxidants orother preservatives may be required. Assistance in these areas can beobtained through Food Science and Technology Centres.

4 Nutritional Analysis. Nutritional analysis should be completedon the reformulated product, either with a nutritional database or bychemical analysis.

5 Labelling and Regulatory Review. Nutritional labelling, inclu -ding the ingredient declaration and nutrition facts table, are compiledbased on the data from the nutritional analysis. A review of the Canadianregulations should be completed to ensure that requirements forclaims are met, and that ingredient statements and nutritional la-belling is accurate. If the product is to be sold in United States, theirregulations should be reviewed as well, as the legislation differs.

6 Packaging. A new type of packaging may be useful. An improvedbarrier to oxygen would help prevent oxidation, and could maintain orincrease the shelf life of the products. Production capabilities andprocesses will be a factor in this decision.

7 Consumer Testing. Sensory testing of the new product should bedone to determine whether consumers notice a difference betweenthe new and the old product, and how well the new product is liked.

8 Product Shelf Life. It is likely that the shelf life will change withthe new fat system. Factors to keep in mind when determining the

product shelf life include oxidation, microbial degradation and nutri-tional changes. The packaging used will affect the outcome of the test,and it is vital to use a representative sample. To quickly approximatethe shelf life, an accelerated shelf life study may be used in somecases. Conditions such as the alteration of oxygen levels, humidityand temperature can be adjusted to increase the attribute most likelyto cause deterioration. An example of this is the use of high concen-trations of atmospheric oxygen during the accelerated shelf-life ana -lysis of margarine. It is recommended that a real-time shelf-life studybe carried out to corroborate the accelerated results. Data should becollected throughout the study by analytical and microbial testing,and sensory evaluations.

9 Production and Marketing. The final step is to commercialize thereformulated product. Specifications for the product and the processshould now be finalized and the required quantity can be produced forthe launch. Marketing can take place with the new product usingsuitable claims. The replacement / reduction / elimination of transfats can be a very advantageous marketing strategy and, despite theinvestment required, the result can prove to be very profitable.

LTERNATIVES FOR REPLACING OR REDUCING TRANS FATS

FAT MODIFICATION TECHNOLOGY

Food manufacturers are currently using or developing four distincttechnologies as options to reduce or remove trans fats from their foodproducts. These include:

• Modification of the hydrogenation process• Interesterification – chemical or enzymatic• Fractionation• Trait-enhanced oils

These approaches may be used individually or in some combinationwith the others.

MODIFICATION OF THE HYDROGENATION PROCESS

There are particular food products that require oils with specific levels ofsolids at different temperatures to achieve the desired functionality,as is the case with spreads, margarines and shortenings. Solid fats ty -pically come from saturated fatty acids or from hydrogenation. Themodification of the hydrogenation process can occur by changing thepressure, temperature and/or catalyst. This affects the fatty acid com-position of the resultant oil, including the amount of trans fat formed,the melting point and the solid fat content in the oil.

It is also possible to make low trans fat products by increasing the de-gree of hydrogenation. This causes the formation of saturated fattyacids, which contribute to the solids content. The greater the degreeof hydrogenation, the lower the percentage of trans fats, and thehigher the percentage of saturated fats.



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INTERESTERIFICATION

Interesterification is a fat modification technology used as an alter-native to partial hydrogenation for adjusting the fat melting-pointproperties. The process of interesterification involves the hydrolysisand subsequent reformation of the ester bond between the fatty acidsand the glycerol backbone of the fat.

This takes place in the presence of a chemical catalyst, such as sodiummethoxide, or an enzyme, like microbial lipases. Interesterification isusually done by blending high-saturated hard fats (e.g., palm oil, palmstearin and fully hydrogenated vegetable oil) with liquid edible oils toproduce fats with intermediate characteristics.12

During chemical interesterification, an unhydrogenated liquid ve ge -table oil and a fully hydrogenated vegetable oil are mixed and heated.A catalyst is added and a random rearrangement of the fatty acids onthe glycerol backbone occurs. It is this process that influences themelting behaviour of the fat.

Enzymatic interesterification by the use of a heat-stable microbiallipase is more selective, as lipases interact with specific triglycerideester bonds. Because the lipase is specific for the 1 and 3 positions ofthe triacylglycerols, the resulting fat is partially randomized.13

Both types of interesterification have been used in the production ofshortenings and margarines to provide products that have no transfats, but still maintain the physical properties, taste and stability of par-tially hydrogenated products. Some of the margarines will have highersaturate levels (approximately 32%) than conventional margarinesthat contain trans fatty acids (8.5-23.4% SFA and 15-18% TFA).14

FRACTIONATION

One of the oldest fat modification processes,fractionation was the foundation of themodern edible oil and fat processing indus-try. The physical process essentially involvestwo steps:

1. Crystallization to produce solid crystals ina liquid matrix

2. Separation of the crystals from the liquidmatrix.

The cooling of a liquid fat causes a solidphase to separate, whose composition andamount depend principally on the tempera-ture. Holding the mixture at a certain tem-perature results in the formation of a solidphase (crystals) in a liquid. Fractions high insolids are usually prepared by reducing thetemperature of an oil sample so that a moresaturated fraction solidifies and a more un-saturated fraction remains liquid. The solidfraction is then physically separated from the

liquid fraction by filtration or centrifugation. Fractions high in solids,containing high saturate levels of 50% or greater, are derived fromnatural oils (primarily coconut, palm and palm kernel). They are notnew to the food industry and have been successfully used as eithersingle fractions or in combination to meet specific needs.

The resulting liquid fractions, sometimes referred to as “olein frac-tions,” are high in oleic acid, good sources of antioxidants, and can beused for frying. The fractions with higher solid content are incorpo-rated into margarines and shortenings.

USE OF TRAIT-ENHANCED OILS

One way to eliminate trans fats is to breed oilseed using traditionalseed-breeding procedures or modern genetic methods in a way thattrait enhancements fall into one of three main categories:

• High oleic acid oils (high-oleic sunflower and canola oils)• Midrange oleic acid oils (mid-oleic sunflower and soybean oils)• Low-linolenic acid oils (low-linolenic canola and soybean oils)



TABLE 1 | GENERAL SUITABILITY OF VARIOUS TYPES OF OILS AND FATS

Alternative Best Suited Application Functionality and Considerations

Animal fats(lard, tallow, butter)

Fully hydrogenated vegetable oils

Tropical oils

Interesterified oil

Blended oils

Trait-selected oils

Baking

Baking

BakingFrying

Baking

BakingFrying

Frying

• Good oxidative stability• High saturated fat

• Very hard unless mixed with another oil• High saturated fat

• High melting point• Good shelf life in baked products• High saturated fat

• Melt point similar to shortening• Good oxidative stability• No trans fat• Lower saturated fat

• Less stable than partially hydrogenated oils

• Small amount of trans fat remains

• No trans fat• Low saturated fat

The high- and midrange oleic acid oils are more oxidatively stablethan traditional oils that are high in linolenic acid, such as soybean,corn and sunflower oils. Low-linolenic acid oils have significantly reducedlevels of a-linolenic acid, which is oxidatively unstable. These threetrait-enhanced oils are suitable for frying, spraying, beverages andsome bakery applications because of their good oxidative stability.

AT SUBSTITUTES

Another alternative when reformulating is to reduce or replace fats.There are many options that can be considered. The replacementsmay not always be substituted on a one-to-one basis, and may re-quire that they be used in conjunction with other ingredients. Foodformatted with carbohydrate- or protein-based fat replacers may have

reduced energy content. Energy from carbohydrates and protein are4 kcal/g, whereas fats provide 9 kcal/g.

CARBOHYDRATE-BASED FAT REPLACERS

Carbohydrate-based fat substitutes mimic fat by binding water, pro-viding lubrication and body, and a pleasing mouthfeel. Examples ofthese products include:

Modified starches – A chemically or physically modified starch whichcan be used to form soft gels to add creaminess in salad dressing,sauces and spreads, can enhance flavour release, and may be used inplace of sprayed oil to create the tackiness required to adhere flavoursto cereals and snack foods. Starches work well in high-moisture sys-tems, such as baked products, processed meats and highly processeddips, to hold water when fat is replaced. Suppliers include ADM, Cargill,National Starch, Nealanders Inc., SunOpta and Univar.



F

TABLE 2 | CARBOHYDRATE-BASED FAT REPLACEMENT – MODIFIED STARCHES

Supplier*

National Starch www.foodinnovation.com

National Starch

National Starch

National Starch

National Starch

National Starch

National Starch

National Starch

National Starch

ADM www.admworld.com

Tate and Lylewww.tateandlyle.com

Fat mimetic

Fat mimetic

Thickener

Adhesion agent

Shortening replacer

Moisture retention aid and dough binder

Texturizer, binder

Texturizer

Structure and moisture retention

Emulsion binder

Mouthfeel, texture enhancer

Cold-process liquid food systems

Dairy food

Cooking or baking

Low-moisture foods, including snacks, cereals,

bakery products

Cake mixes, bakery

Baked or fried puffed snacks

Cold prepared food products

Salad dressings

Meat applications

Produced specifically for theCanadian Meat Industry

Bakery, snacks, soups, sauces,dressings, gravies

N-LITE LP®(modified starches)

N-LITE CL®(modified starches)

INSTANT CLEARJEL®(modified starches)

DRY-TACK® 250(modified starches)

N-FLATE®(modified starches)

BAKA-SNAK®(modified starches)

NOVATION® 6600

PURITY® 270

BINDTEX®

SQ® 48 MEAT EMULSION BINDER

Instant STA-SLIM™ 142

Product* Function Applications

*Not all suppliers and products are listed in the table above.


Refined cellulose – Amorphous cellulose from highly refined cornbran acts as a fat replacer and a source of fibre. The amorphous cel-lulose fibre gels instantly in water and can be used to achieve theconsistency of most food products. It can reduce fat and oil absorption

in fried foods when incorporated into batters and breading, and canhelp prevent fractures in low-moisture foods like crackers and cookies.Suppliers include FMC, L.V. Lomas, Nealanders Inc., SunOpta and Univar.


TABLE 3 | CARBOHYDRATE-BASED FAT REPLACEMENT – REFINED CELLULOSE

Supplier*

SunOpta www.sunopta.com

Univar www.univarcanada.com

Univar

FMC www.fmcbiopolymer.com

FMC

Fat replacer

Thickener, film former

Stabilizer for foams and emulsions

Mouthfeel and flow properties similar to fat

Mouthfeel and flow properties similar to fat

No/low fat and reduced calorie products.

Dressings, sauces, batters, beverages

Reduced fat products, prepared foods, sauces

Low-moisture foods, including snacks, cereals,

bakery products

Cake mixes, bakery

Tabulose SC™ Cellulose Gel

Carboxy Methyl Cellulose

Microcrystalline Cellulose

Avicel®

Novogel®



Fibre – Fibre can be used to replace fat in dairy, bakery, snack food,processed and ground meats and nutritional beverages. Fibre is ex -cellent for moisture retention and contributes to texture, mouthfeeland body in food products. Inulin is a specific example of a fibre thatcan be used as a fat replacer in numerous applications. Can be labelled

as fibre. Suppliers include ADM, Cargill, Hollimex, L.V. Loma, NealandersInc, Orafti and Watson.fried foods when incorporated into batters andbreading, and can help prevent fractures in low-moisture foods likecrackers and cookies. Suppliers include FMC, L.V. Lomas, NealandersInc., SunOpta and Univar.

TABLE 4 | CARBOHYDRATE-BASED FAT REPLACEMENT – FIBRE

Supplier*

Hollimex www.hollimex.com

L.V. Lomas www.lvlomas.com

National Starchwww.foodinnovation.com

SunOptawww.sunopta.com

SunOpta

Watson www.watson-inc.com

Orafti Groupwww.beneo-orafti.com

Orafti Group

Cargillwww.cargilltexturizing.co

Fat replacement, moisture management, water and oil binding, or thickening

Fat replacement, moisture mana gement,water binding, texturizing

Fat replacement, adds texture and body

Fat replacement, moisture management,

water binding, texturizing

Fat replacement, moisture management,

water binding, texturizing

Stabilizer, moisture control, texturizing, fat replacement

Reduced-calorie fat replacer



Bakery, batters and breading,dairy, meat, sauces, dressings

Bakery, cereal, meat

Beverages, dairy, soups, sauces,extruded snacks, cereals and

baked goods

Bakery, snacks, cereal, meat

Bakery, beverages, snacks, cereal, meat

Dairy, bakery, meat, spreads

Dairy, bakery, meats, frozen desserts, icings, fillings



Citri-fi®

Oat Fibre

NUTRIOSE® FB06

Oat Fibre

Soy Fibre

Ultracel™

RAFTILINE®

RAFTILOSE®

Oliggo-Fiber®



Oat Fibre – Oatrim is made from enzyme-treated oat flour and isoften used in place of conventional fats in food manufacturing. Thecombination of beta glucan – a soluble fibre credited with the cho-lesterol-lowering property of oats – and amylodextrin makes Oatrim

absorb water like a sponge and turn into a gel. The gel behaves likeshortening: it is solid at room and body temperatures, but turns liquidat cooking temperatures.



TABLE 5 | CARBOHYDRATE-BASED FAT REPLACEMENT – OAT FIBRE

Supplier*

Spectrum Chemical www.spectrumchemical.com

ConAgrawww.conagrafoods.com

Z-Trim Holdingswww.ztrim.com

GTC Nutritionwww.gtcnutition.com

Fat replacer

Fat replacer

Fat replacer

Fat replacer

Bakery, fillings, frostings, dairy,dressing, meats




Snowite Oat Fiber

TrimChoice

Z-Trim

OatVantage



Fruit purées – Fruit-based fat substitutes can come in pureed orpowdered form from bananas, plums, pears and apples. They can besuccessfully incorporated into cookies, muffins, cakes and bakerymixes to partially or completely replace fat. The pectins and othertypes of fibre help hold onto water and improve texture. Suppliersinclude McCormick Canada, Food Specialties, H.T. Griffin, Klass Ingre-dients and Professional Ingredients.

Complex sugars – Sugars and dextrins (tapioca, corn, potato and ricederivatives) are traditional ingredients that can be modified to provideenhanced functionality in reduced-fat systems. Maltodextrin is nonsweet, builds solids and contributes to smooth mouthfeel and richnessin foods such as cheese spreads, frozen desserts and processed cheese.Polydextrose is often used in conjunction with fat replacers to addbulk and viscosity. Suppliers include ADM, bi-pro, Cargill, Dealers In-gredients, H.T. Griffin, L.V. Lomas and Nealanders Inc.

TABLE 6 | CARBOHYDRATE-BASED FAT REPLACEMENT – COMPLEX SUGARS

Supplier*

National Starchwww.foodinnovation.com

ADM www.admworld.com

ADM

SunOptawww.sunopta.com

Grain Processing Corporationwww.grainprocessing.com

Fat mimetic, fat enhancer

Fat replacer

Viscosity and bulking agent

Fat replacer

Bulking agent, adds solids

Low-fat or low-oil contentproduct can be prepared to have

the organoleptic and texturalproperties of a high-quality

product, bland in taste withlong-term stability

Numerous applications

Dairy products, sauces, mixes

Bakery, cereals, granola, snackfoods, beverages, frozen dessert,

confectionary, coatings

Meat and dairy products

Instant N-OIL II

FIBERSOL-2™

CLINTOSE® CR10

Arrosweet 1

MALTRIN®





Gums – Low concentrations of gums for gels that can increase vis-cosity, provide texture, add glossiness and give a mouthfeel similar tofat. Gums like agar, alginates, carrageenan, cellulose, guar gum andxanthan gum can all act as replacements for fat, and have a wide

variation in functional characteristics, such as stability to heat andshear. Suppliers include ADM, Cargill, H.T. Griffin, Hollimex Products,L.V. Lomas, Nealanders Inc. and TIC Gums.

TABLE 7 | CARBOHYDRATE-BASED FAT REPLACEMENT – GUMS

Supplier*

Cargillwww.cargilltexturizing.com

Cargill

Cargill

TIC Gums www.ticgums.com

TIC Gums

TIC Gums

TIC Gums

TIC Gums

Thickening

Gelling

Thickening

Thickening, water binding

Thickening

Thickening

Foam stabilization

Mouthfeel

Whipped and dessert creams, processedcheeses, baking creams, batter mixes,

restructured meats, fruits, vegetables, fish

Chocolate drinks and creams, gelledmilks, flans, multi-layered desserts,

mousses, fat reduction (hamburgers)

Chocolate drinks and creams, gelledmilks, flans, multi-layered desserts,

mousses, fat reduction (hamburgers)

Soups, sauces, gravies, dairy, desserts

Sauces, dressings, gravies, relishes, dry mixes, beverages

Salad dressing, mayonnaise (fat free, low fat)

No-fat whipped topping

Diet soft serve mixes

SATIALGINE™

SATIAGEL™

SATIAGUM™

GuarNT®

TIC PRETESTED® Pre-Hydrated® TICAXAN®

TIC Pretested® Saladizer® Mayo

TIC PRETESTED® Stabilizer WT-2

TIC PRETESTED® Dairyblend 31245



TABLE 8 | PROTEIN-BASED FAT REPLACEMENT – MICROPARTICULATED PROTEINS

Supplier*

CP Kelco www.cpkelco.com

Texturizer, emulsion stability, adds creaminess, moisture

control, foam stabilityLow-fat foodsSimplesse



PROTEIN-BASED FAT REPLACERS

Proteins, such as gelatine, may act as fat substitutes or be modified toreplicate fat’s textural attributes. Different processes can give proteinreplacements textural properties, such as a smooth mouthfeel fromheat and high-speed blending. Proteins may be denatured enzymaticallyor thermally to alter their structure and function. These types of changesmake proteins suitable fat replacers. Additionally, protein-based fatsubstitutes may add health and nutritional benefits to food systems.

Microparticulated proteins – These are formed, spherical particleswith sizes simulating those of fat particles. They typically come fromegg white and milk proteins (like Simplesse), may be used in baking,dairy and cooking applications, and can provide additional structure,viscosity, creaminess and opacity. Simplesse can be labelled as wheyprotein concentrate, milk protein or dairy proteins.

Egg whites – Egg whites may be use as limited fat extenders in somefood products given their structural properties, and can be sourced asa liquid, frozen or dried product. Suppliers include Alfa Laval, Bakemark

Canada, Burnbrae Farms, Global Egg, Kerry Ingredients, Gray Ridge EggFarms, Nealanders Inc. and René Rivet Inc.



TABLE 9 | PROTEIN-BASED FAT REPLACEMENT – EGG WHITES

Supplier*

Burnbrae Farms www.burnbraefarms.com

Global Eggwww.globalegg.com

Gray Ridge Egg Farmswww.grayridge.com

Structural properties



Bakery, frozen desserts, meats



Egg whites

Egg whites

Egg whites



Soy and whey proteins – These ingredients can impart structure,viscosity, creaminess and powdery mouthfeel. They work well in dairyapplications, for moisture retention in meat products, soups, sauces

and gravies, and bakery products. Suppliers include ADM, Cargill,Dealers Ingredients, Fortius Canada, Mitsubishi International Ingre -dients, Nealanders Inc. and René Rivet.

TABLE 10 | PROTEIN-BASED FAT REPLACEMENT – SOY AND WHEY PROTEINS

Supplier*

ADMwww.admworld.com

Dealer's Ingredients www.dealers ingredients. com

Parmalat Canada www.parmalat.ca

Structure

Structure, creaminess andpowdery mouthfeel

Structure

Dairy-free products and milkreplacers, snack foods,

processed meats, emulsifiedmeats, sausage-type meats

Soups, sauces and gravies, andbakery products

Dairy, bakery, frostings, saladdressings, mayonnaise

PRO-FAM® 974

Whey Proteins

Whey Proteins



Protein blends – These are blends of proteins mixed with gums andfood starches. Suppliers include Cambrian Chemicals, Cargill, NealandersInc. and René Rivet.



FAT-BASED FAT REPLACERS

Fat-based substitutes are either tryiglycerides with tailored configu-rations to reduce their caloric content, or they have chemical struc-tures similar to triglycerides but reduced- or zero-calorie content. Themajority of fat-based fat substitutes are emulsifiers or lipid analogues.

Emulsifiers – Emulsifiers, especially monoglycerides, may replace fatentirely or be used with lower levels of fat to increase its functiona -lity. Emulsifiers act by stretching the functionality of low-fat levelsand in replacing the functionality of fat when used in conjunctionwith other ingredients. Suppliers include AC Humko, ADM, Cargill, CPKelco, Kerry Ingredients, L.V. Lomas and TIC Gums.

TABLE 11 | FAT-BASED FAT REPLACEMENT – EMULSIFIERS

Supplier*

LV Lomaswww.lvlomas.com

Cargillwww.cargilltexturizing.com

Cargill

Kerry Bio-Sciencewww.kerrygroup.com

Emulsifier

Emulsifier

Emulsifier

Emulsifier

Dairy, bakery, confectionery,sauces, meat



Spreadable oils and fats

Panatex K

SUGIN 471 PH 40

SUGIN 471 PH 60

Myvatex Spread Control

Product* Function

Applications


Reduced-calorie fats – Restructured fats with fewer than 9 caloriesper gram contain fatty acids that are less digestible. Salatrim, a fat re-placer made of natural fats, is the acronym for short- and long-chainacyl triglyceride molecules. Salatrim behaves and functions like regularfat when it replaces milk fat in dairy, and is also a suitable replacementfor fat in chocolate and chocolate coatings, as well as bakery products.It is stable for cooking and frying and can theoretically replace fat ata one-to-one ratio in foods. Olestra is another example. Olestra is de-rived from sucrose and vegetable oils and is such a large moleculethat it is not absorbed. Olestra functionally demonstrates the samecharacteristics as regular fat, including thermal stability such that it isgood for frying. Both Olestra and Salatrim are not permissible for usein Canada.

FAT AND OIL SUPPLIERS

1 ADM (www.admworld.com) launched the Novalipid™ line of re-duced- and no-trans oils and shortenings. Their portfolio includesnaturally stable oils, interesterified shortenings and margarines. Theyhave numerous trans fat alternative oil products, such as canola saladoil, and liquid shortening like mid-oleic sunflower oil.

2 AarhusKarlshamn (www.aarhuskarlshamn.com) has a completerange of fats for confectionery fillings, such as their CHOCOFILL™and DELIAIR™ brands. They also have cocoa butter replacers for en-robed confectioneries or baked products.

3 AC Humko (www.achfood.com) includes a full range of short-enings and oils for bakery, snacks, dressings, sauces, margarines,coatings, non-dairy substitutes, frying and par-frying applications.

4 Bunge (www.bungenorthamerica.com/products/) has an inclu-sive line of trans fat-free products, including a high-oleic, low-linoleniccanola oil, all-purpose shortenings, pan release sprays, cooking andsalad oils and frying shortenings.

5 Cargill (www.cargillfoods.com) provides a wide range of oils andshortenings for trans fat reformulation. The TransAdvantage™ short-enings are designed to be used in bakery products, prepared foods andsnacks, while their Clear Valley™ 75 high-oleic canola oil is suitable forsprays, coatings and beverages.

6 Loders Croklaan (www.croklaan.com) has developed theSansTrans™ trans fat-free non-hydrogenated shortenings, oils and fry-ing fats, among other products. They have designed fats and oils forspecific applications, such as Roll-Rite for laminated bakery prod-ucts, and Freedom IC670 for ice cream coatings.

7 Margarine Thibault Inc. (www.nuvel.ca) has developed “Nuvel,”a trans fat-free non-hydrogenated margarine. They also have designedthe “Promar” roll-in non-hydrogenated margarine for specific appli-cations, such as laminated bakery products.

8 Nealanders International Inc. (www.nealanders.com) is the sup-plier of a wide range of products that contain zero trans fats. Theyprovide fats for cakes and icings, confectionary fats, flaked fats forbreading and dry mixes, multi-purpose shortening, and general-purpose oils and fats.

Other ingredients:

• Flavour enhancers – Fat plays an important role in the perceptionand acceptance of certain flavours. It affects the release and neuro-physiological responses to the volatile flavour components. The re-moval of fat may require the addition of a flavour enhancer. They areused in both sweet and savoury foods to enhance the existing flavourin the food. Monosodium glutamate is an example of a flavour en-hancer, and salt is commonly used as well. Maltol and ethyl maltolare important sweet flavour enhancers. Maltol is used as a flavourenhancer in breads and cakes while, ethyl maltol is described as tastingof sweet, cooked fruit. Suppliers include Ecom (www.ecomcanada.com),Calico Food Ingredients Ltd. (www.calicofoods.com) and McCormick & Co.

• Antioxidants – Unsaturated fats are the most common moleculesattacked by oxygen, causing them to turn rancid. Oxidized lipids areoften discoloured and usually have unpleasant tastes, such as metal-lic or sulphurous flavours. Control of oxidation reactions can beachieved by employing processing and packaging techniques that ei-ther exclude oxygen or utilize antioxidants to slow the oxidationprocess. Antioxidants that are frequently used include vitamin E to-copherols and tocotrienols, BHA, BHT and TBHQ. Suppliers includeCambrian Chemicals (www.cambrianchemicals.com), Danisco CanadaInc. (www.danisco.com), H.T. Griffin Inc. (www.htgriffin.com), Nealan-ders International Inc. and Univar Canada Ltd.



TABLE 12 | TRANS FAT REPLACEMENT OPTIONS

Product Category

Salad Oils

Cooking (cooking, frying)

Sprays

Other fats and oils (margarines,mayonnaise, other spreads)

Meat and poultry products

Fish and shellfish products

Prepared entrées

Soups, sauces, and gravies

Seasoning blends

Savoury snacks (chips, popcorn, pretzels)

Crackers

Cereals and grains products

Cellulose, gelatin, gums,inulin, maltodextrins,

polydextrose, starches

Gums, inulin, functionalfibre, maltodextrins,

starches

Cellulose, gums, inulin,maltodextrins, polydex-

trose, starches

Cellulose, gums, inulin,maltodextrins, starches

Cellulose, gums, inulin,maltodextrins, starches

Cellulose, fibre, gums,maltodextrins, maltose,

starches

Cellulose, fibre, gums, maltodextrins, maltose,

starches

Gums, fibre, inulin, maltodextrins, starches

Lipid analogues

Emulsifiers,Salatrim*, lipid

analogues

Lipid analogues

Lipid analogues

Emulsifiers, lipidanalogues



Lipid analogues

Lipid analogues


Soybean, corn, canola, mid-oleicsunflower oil

Palm, cottonseed, peanut, corn,canola, mid- and high-oleic

sunflower, low-linolenic soybean

Canola, soybean, mid-oleic andhigh-oleic sunflower, low linolenic

soybean, high oleic canola

Interesterified oils with soybean,canola, palm, palm kernel stearin

Cottonseed, corn, canola, mid-oleic sunflower

Cottonseed, corn, canola, mid-oleic sunflower

Canola

Soybean, palm shortening

Palm oil, high-oleic sunflower oil

High-oleic canola, low-linolenicsoy oil, mid-oleic sunflower

Palm shortening, high-oleic sunflower, coconut

High-oleic canola, low-linolenicsoy oil, mid-oleic sunflower

Specialty Oils/Fats

*Salatrim is not approved for use in Canada.

Microparticulated protein (salad dressing)

Microparticulated protein, protein blends

Microparticulated protein, modified whey

protein concentrate


protein concentrate


protein concentrate

Microparticulated protein, modified whey protein

concentrate, protein blends

Microparticulated protein

Replacement OptionCarbohydrate Protein Fat

1 - The Olive Oil Source. www.oliveoilsource.com/olivechemistry.htm Last accessed 12/10/2007

2 - Creatine Newsletter. http://www.creatinemonohydrate.net/images/fatty_acids.jpg Last accessed 29/10/2007

3 - www.Natural-Health-Information-Centre.com. http://www.natural-health-information-centre.com/trans-fats.html Last accessed 5/10/2007

4 - Klurfeld, D. M. 1992. Tropical oil turmoil. Food and Nutrition Bulletin.Volume 14, Number 2. United Nations University Press

5 - United States Food and Drug Administration. 2003. Revealing Trans Fats.September-October 2003 Issue. Pub No. FDA05-1329C. http://www.fda.gov/FDAC/features/2003/503_fats.html Last accessed 5/10/2007

6 - Booyens, J., C. C. Louwrens, and I. E. Katzeff. 1988. The role of unnaturaldietary trans and cis unsaturated fatty acids in the epidemiology of coronary artery disease. Med Hypotheses. 25:175-182

7 - Mensink, R. P. M., and M. B. Katan. 1990. Effect of dietary trans fattyacids on high-density and low-density lipoprotein cholesterol levels inhealthy subjects. New England Journal of Medicine. 323:439-45

8 - MayoClinic.com. 2006. Trans fat: Avoid this cholesterol double whammy.http://www.mayoclinic.com/health/trans-fat/CL00032 Last accessed 5/10/2007

9 - Salmerón, J., et al. 2001. Dietary fat intake and risk of type 2 diabetesin women. American Journal of Clinical Nutrition. 73(6):1019-1026

10 - Mozaffarian, D., M. B. Katan, A. Ascherio, M. J. Stampher, and W. C. Willett. 2006. Trans Fatty Acids and Cardiovascular Disease. New EnglandJournal of Medicine. 354(15):1601-1613.

11 - CBC News. June 21, 2007. Health Canada delays trans fat regulations.http://www.cbc.ca/consumer/story/2007/06/21/trans-fats.html Last accessed 5/10/2007.

12 - Tarrago-Trani, M. T., K. M. Phillipis, L. E. Lemar, and J. M. Holden. 2006.New and existing oils and fats used in products with reduced trans-fattyacid content. Journal of the American Dietetic Association. 106-6:867-880.

13 - Hunter, J. E. 2005. Dietary levels of trans-fatty acids: basis for healthconcerns and industry efforts to limit use. Nutrition Research. 25:499-513.

14 - Tarrago-Trani, M. T., K. M. Phillipis, L. E. Lemar, and J. M. Holden. 2006.New and existing oils and fats used in products with reduced trans-fattyacid content. Journal of the American Dietetic Association. 106-6:867-880

References

TRANS FAT REFORMULATION | REFERENCES

TABLE 12 | TRANS FAT REPLACEMENT OPTIONS

Product Category

Breads

Confections and candy

Refrigerated/frozen desserts (pudding, ice cream, cheesecakes)

Baked desserts

Milk/dairy-type products (beverages, cheese, sour cream, yogurt)

Cookies

Laminated dough

Pie crust

Donuts

Icing

Gums, fibre, starches

Cellulose, gelatin, gums,inulin, maltodextrins,


Cellulose, gums, inulin,maltodextrins,


Cellulose, fibre, gums, inulin, maltodextrins,

maltose, polydextrose,starches

Cellulose, gums, inulin,maltodextrins, maltosepolydextrose, starches

Cellulose, fibre, gums,inulin, maltodextrins,









analogues


analogues


analogues

Emulsifiers


analogues


analogues


analogues


analogues

High-oleic palm/canola blends,fractionated palm

Palm stearin, high-oleic canola

Palm stearin

Interesterified oils with canolaand soybean, palm, palm stearin,

animal fats, blended oils

Palm shortening, low-linolenicsoybean

Palm shortening, animal fats

Palm shortening, animal fats,blended fats, interesterifed oils

Palm shortening, animal fats,blended fats, interesterifed oils

Palm shortening

Palm shortening, animal fats

Specialty Oils/Fats

*Salatrim is not approved for use in Canada.

Microparticulated protein, protein blends


protein concentrate,protein blends













Replacement OptionCarbohydrate Protein Fat


Appendix


Appendix | 1 Recommended HealthierAlternatives for Replacement of Trans Fats by Food Applications(Trans Fat Task Force Final Report – June 2006)

TABLE | SUBSTITUTES CURRENTLY AVAILABLE AND POSSIBLE SUBSTITUTES FOR PARTIALLY HYDROGENATED OILS AND FATSTable adapted from the final report presented to the federal health minister by the Trans Fat Task Force.

Type of Application

Recommended Alternatives Type of Oil

Medium- and high-stabilityvegetable oils

Interesterified oils with vegetable oil



Blending of liquid oils and highly saturated oils


- High-oleic canola- High-oleic sunflower

- Low-linolenic soya- Mid-oleic sunflower

- Palm and palm kernel (PK) stearins with canola oils

- Palm and palm kernel (PK) stearins with soy oils

- Fully hydrogenated vegetable oils and liquidvegetable oils, with vegetable oils

- Palm and PK stearins with soy oils

- Fully hydrogenated vegetable oils and liquid vegetable oils, with vegetable oils

- Palm and PK stearins with canola oils

- Palm and PK stearins with general vegetable oils

- Palm and PK stearins with soy oils

- Fully hydrogenated vegetable oils and liquid vegetable oils, with vegetable oils

Characteristics1 Effects2

Better oxidative stability than generalvegetable oils

2 - 4% trans fatty acids


2 - 4% trans fattyacids

+

+

+

=

-

=

-

+

+

=

-

-

+

=

+

+

=

=

=

=

+

+

-

NA

+

=

=

-

=

+

=

=

=

-

-

-

=

=

+

+

-

=

=

=

A, B

B, C

A, B

D, E

D, E

E, F

E, F

A, G

A, G

D, G

D, G

Other MUFA n-6PUFA

n-3PUFA SFA

Frying fats

Consumer andfood servicemargarines(soft)

Consumer andfood servicemargarines(hard)

Baking margarines(soft)

APPENDIX 1

Type of Application

Recommended Alternatives Type of Oil

Baking margarines(hard and laminating)

Bakery / FoodProcessorShorteningSolid

Bakery / FoodProcessorShorteningSpray / Liquid

Blending of liquid oils and highly saturated oils


Blending oils for solids and performance


Blending oils for solids and performance


General vegetable oils

Medium- and high-stability vegetable oils

Palm oil / Palm stearin and high-stability vegetable oils

Palm and PK stearins with soy oils

Fully hydrogenated vegetable oils and liquidvegetable oils, with liquid vegetable oils

Palm oil / palm stearin and medium-stabilityvegetable oils

Palm and PK stearins with canola oil

Palm and PK stearins) with high-oleic canola oil

Palm oil / palm stearins / fully hydrogenatedoil and medium-stability vegetable oils

Palm and PK stearins) with high-oleic canola oil

Fully hydrogenated vegetable oils and liquidvegetable oils, with vegetable oils

Canola or soy oils

High-oleic canola oil

High-oleic sunflower oil

Characteristics1 Effects2



Poor oxidative stability



=

=

-

+

+

+

=

+

+

+

+

+

-

=

=

=

=

-

=

-

-

+

-

+

-

-

=

+

+

-

=

-

-

+

-

NA

+

+

+

-

-

-

=+

=+

=+

-

-

-

E, F

E,F

E, F

A, E

A, E

A, E

E, H

E, H

E, H

A, B

A, B

B, C

Other MUFA n-6PUFA

n-3PUFA SFA

LEGENDE

Abbreviations:MUFA: monounsaturated fatty acidsn-6 PUFA: omega-6 type polyunsaturated fatty acidsn-3 PUFA: omega-3 type polyunsaturated fatty acidsSFA: saturated fatty acidsPK: palm kernel

1 Characteristics:- low levels= medium levels+ high levels

2 Health Effects:Comments on health effects are in comparison to similar productscontaining partially hydrogenated oils.

Positive EffectsA - Improved fatty acid profile, including ratio of n-6 to n-3 fatty acids.

B - May contribute to a diet that reduces CHD risk.

D - Better fatty acid profile than butter and hard margarine, which are higher in saturated fatty acid and lower in PUFA.

E - Expected to lower total (LDL) / HDL cholesterol ratio.

F - Better fatty acid profile than butter, which is high in saturated long-chain fatty acids.

G - Expected to lower TC/HDL or LDL/HDL ratios.

H - Better fatty acid profile than highly saturated shortening or animal fat.

Negative Effects

C - Increased ratio of n-6 to n-3 fatty acids.

APPENDIX 1



Food Research and Development Centres

LBERTA FOOD PROCESSING DEVELOPMENT CENTRE

6309 - 45 Street, Leduc, Alberta T9E 7C5

Tel.: 780 986-4793

Fax: 780 986-5138

Email: [email protected]

Web site: www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/fpdc5012?opendocument

RITISH COLUMBIA INSTITUTE OF TECHNOLOGY (BCIT) FOOD PROCESS RESOURCE CENTRE

3700 Willingdon Avenue, Burnaby, British Columbia V5G 3H2

Tel.: 604 432-8320

Web site: www.bcit.ca

INTECH AGROALIMENTAIRE

3224, rue Sicotte, Saint-Hyacinthe, Québec J2S 2M2

Tel.: 450 771-4393

Fax: 450 771-0832


Web site: www.cintech-aa.qc.ca

UELPH FOOD TECHNOLOGY CENTRE

88 McGilvray Street, Guelph, Ontario N1G 2W1

Tel.: 519 821-1246

Fax: 519 836-1281


Web site: www.gftc.ca

ANITOBA FOOD DEVELOPMENT CENTRE

Box 1240, 810 Phillips Street, Portage la Prairie, Manitoba R1N 3J9

Tel.: 204 239-3179

Fax: 204 239-3180


Web site: www.gov.mb.ca/agriculture/fdc

.E.I. FOOD TECHNOLOGY CENTRE

P.O. Box 2000, Charlottetown, Prince Edward Island C1A 7N8

Tel.: 902 368-5548

Fax: 902 368-5549


Web site: www.gov.pe.ca/ftc

OS PILOT PLANT

118 Veterinary Road, Saskatoon, Saskatchewan S7N 2R4

Tel.: 306 978 2800

Toll-Free: 1 800 230-2751

Fax: 306 975 3766

Web site: www.pos.ca

PC (RESEARCH AND PRODUCTIVITY COUNCIL)

921 College Hill Road, Fredericton, New Brunswick, E3B 6Z9

Tel.: 506 452-1212

Toll-Free: 1 800 563-0844

Fax: 506 452-1395


Web site: www.rpc.ca

ASKATCHEWAN FOOD INDUSTRY DEVELOPMENT CENTRE

117-105 North Road, Saskatoon, Saskatchewan S7N 4L5

Tel.: 306 933-7555

Fax: 306 933-7208


Web site: www.foodcentre.sk.ca/about_food.asp

A

B

C

G

M

R

S

Appendix | 2

APPENDIX 2

P

P

Prepared by : Guelph Food Technology Centre88 McGilvray Street, Guelph, Ontario, N1G 2W1, Canada

This Guide has received the support of the following food processor’s associations:

Atlantic Food & Beverage ProcessorsAlliance of Ontario Food Processors

Saskatchewan Food Processors Association

In collaboration with :

Pierre Gélinas, Ph. D. Research ScientistQuality of Cereal Foods

Food Research and Development Centre

Design : Edikom

Delivery and funding of this project were made possible by the Advancing Canadian Agriculture and Agri-Food (ACAAF) program created by Agriculture and Agri-food Canada

(AAFC), by the intermediary of the Regional Adaptation Council, the Fonds de développement de la transformation alimentaire inc. (FDTA).

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