Enhanced trans fat replacement technology from Dow helps make baked goods healthier

摘要

Dow Wolff Cellulosics introduced an enhanced emulsion technology that allows the replacement of trans fat in baked goods at Food Ingredients Europe 2007. The technology, which uses METHOCEL~(TM) Food Gums, helps formulators address a growing trend toward trans fat-free baked foods, while preserving the taste, texture and mouthfeel that consumers expect in their cookies, cakes, muffins and crackers.rnTrans fats are found in hydrogenated and partially-hydrogenated oils, which were first introduced into baked goods as a cost-effective substitute for semi-solid fats. Since then, however, trans fats have been determined to be unhealthy for humans and are becoming more regulated worldwide. Although liquid, unsat-urated oils such as canola or olive are healthier alternatives, they result in a different taste and texture in baked goods.