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19 April 2006 - 00:00
Top performance is trans-freeDanisco launches a series of uncompromising solutions for trans-free fats in Europe Danisco has all-round capabilities when answering needs for trans-free oils and fats with no compromise on processing or product performance. Now the leading functional ingredient supplier has launched a campaign to raise awareness of the opportunities within the European food industry. Using its knowledge of fats, emulsifiers and their functionality in food applications, Danisco has developed a range of emulsifier blends that restore full processing and performance functionality to trans-free oils and fats, optimising production capacity and improving the overall quality of the final food product. “Our aim is to tell manufacturers that we are fully aware of the issues they face in relation to trans fatty acids and that we have the knowledge and expertise to help them solve them,” says Industry Marketing Manager Dorte Petersen. Problems solvedThe blends solve the problems experienced by many European manufacturers of fats and oils, fine bakery products and confectionery who have replaced trans-rich partially hydrogenated fats with trans-free palm oil fractions and interesterified fats.While existing trans-free alternatives can contribute a similar solid fat content to partially hydrogenated fats, the often slower crystallisation speed and inferior performance in final food applications reduce production capacity and may increase costs. Danisco’s GRINDSTED® CRYSTALLIZER Emulsifier blends have been specially developed to secure fast fat crystallisation, enabling manufacturers to get the most out of their production line and enhancing fat performance in pastries, cakes and fat-based fillings for confectionery and fine bakery. “We also provide technical support in developing trans-free and low-trans solutions with full, all-round functionality,” says Dorte Petersen. The trans fatty acid debateTrans fatty acids can be found in their highest concentrations in fats that have been subject to partial or selective hydrogenation, a process that gives the fats a series of desirable characteristics.Since scientific studies have revealed the negative influence of trans fatty acids on blood cholesterol, food manufacturers have been under increasing pressure from consumers, retailers and legislators to remove them from their products. Legislation that either sets a maximum limit for the trans fatty acid content of food products or lays down labelling requirements is today enforced in a number of countries around the globe. For more information, contact:Dorte Petersen, Industry Marketing Manager, tel: + 45 89 43 50 00
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