Low trans fatty acids in margarine, shortening and spreads

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Due to an increased awareness of health issues there is a global trend towards a reduction of the trans fatty acids content in margarine and other food products, especially after Denmark by law has banned trans fatty acids and US FDA recommends reducing the contents to less than 1per cent of the energy. Consequently, the food industry is forced to decrease the use of partially hydrogenated fat substantially, leading to the need for a replacement that, among other things, provides the margarine, shortening and spreads with the required functionalities and characteristics.

Traditionally, margarine contains partially hydrogenated vegetable oil since hydrogenated fats crystallise relatively faster than unhydrogenated fats and provide the finished margarine with the necessary consistency. But during the hydrogenation process various trans fatty acids are formed and at present these isomers are thought to be nutritionally undesirable. Several studies reported in the last decade seem to indicate a correlation between a certain intake of these isomers and the risk of cardio-vascular disease.

Low trans and zero trans margarine can be prepared from interesterified fat blends or blends based on non-hydrogenated stocks. Going through some of the studies reported in the literature, it is evident that, for example, interesterified fat blends show different crystallisation behaviour than hydrogenated fat blends. Therefore, attention should be paid to the processing parameters when interesterified fat blends are involved in margarine and spreads production. However, quality margarine and spreads can be achieved exhibiting excellent sensoric properties.

Perfect and optimal processing is essential for achieving superior products. Extensive trials at Gerstenberg Schröder have led the company to the forefront of finding the low trans fatty acid solution when manufacturing crystallised products on the high-quality scraped surface heat exchangers called Perfector, Kombinator and Consistator ®. If alteration of specific products is needed, Gerstenberg Schröder are ready to assist by running pilot trials either in Brøndby, Denmark or Lübeck, Germany. It can also be arranged to make production trials at the manufacturer's site. For controlling, recording, and documenting important parameters in the production process Gerstenberg Schröder have designed the GS Logic control system. Parameters such as recipe formulation, capacity, product pressure, product temperatures and motor load can easily be controlled at specific stages of the process for the highest quality end product. GS Logic has already been successfully installed in several production facilities and is functioning to complete satisfaction.

For more information, please visit www.gerstenbergschroeder.com

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