S C I E N C E , T E C H N O L O G Y & A P P L I C AT I O N SS AT U R AT E S P A R I N G

What is Triacylglycerols Mismatch?

Triacylglycerols mismatch such as PSS and SSS promote the formation of a harder crystal network.

Since these are the TAGs in the solid part of the network, it is important to understand how they interact.

Enhanced intermolecular interactions (PSS and SSS) within crystal network may be optimized to make harder networks with less saturates.

The saturated TAG versions of these fatty acids are fairly limited:

SSS PPP PSP PPS SPS PSS

SSS - SSS PSS - SSS

c18

c18

c18

Fatty AcidsStearic Model (sss)Sn1 Position

Sn2 Position

Sn3 Position

GlycerolBackbone

c16

c18

c18

Fatty AcidsPalmitic Model (pss)Sn1 Position

Sn2 Position

Sn3 Position

GlycerolBackbone

Low trans shortening formulations contain higher levels of saturates to provide sufficient hardness, PSS and SSS may be used to produce 0 trans shortenings with lowered saturates.

BUNGE’S SATURATE SPARING TECHNOLOGY utilizes proprietary non-lipid ingredients, blending and crystallization processes (triacylglycerols mismatch) to reduce saturate levels by greater than 40% in all purpose and emulsified shortening. Additionally, Bunge’s saturate sparing technology has zero grams trans fat per serving and provides greater levels of heart-healthy mono- and polyunsaturated levels over traditional shortening.

Saturate Sparing Technology provides superior nutrition and functionality over traditional shortenings.

Labeling Considerations:Ingredient statement: Canola Oil, Hydrogenated Palm oil, Powdered Cellulose, Hydrogenated Soybean oil, TBHQ.

Why Cellulose?“Powdered cellulose: minuscule pieces of wood pulp or plant fibers that coat the cheese and keep it from clumping by blocking out moisture.

Cellulose products, gums and fibers allow food manufactures to offer white bread with high dietary fiber content, low-fat ice cream that still feels creamy on the tongue, and allow cooks to sprinkle cheese over their dinner without taking time to shred.

Cellulose additives belong to a family of substances known as hydrocolloids that act in various ways with water, such as creating gels.”

The Wall Street Journal, May 4, 2011 by Sarah Nassauer.

SATURATE SPARING SHORTENING

TRADITIONAL SHORTENING

COMMODITY SOYBEAN OIL

LinoleicLinolenic Oleic Sats

Oleic

Oleic

Sats

Sats

Linoleic

Linoleic

Linolenic

Linolenic

Excellent Lower Saturates and No Trans Fat Formulations.

A saturate level as low as 16% can be obtained with Bunge’s system based upon canola or high oleic canola, and“the trigliceride mismatch... hard fat in combination with structure enhancing cullose fiber.”

Saturates plus trans reduced by 60% over Non Hydrogenated products, 60% less than traditional products, and 40% less than Reduced Trans products.

S AT U R AT E S PA R I N G - A L L P U R P O S ENutritional and Functional Bakery Shortening

Saturate Sparing Shortening offers performance benefits for all baked goods• Provides a no trans and low saturates option

• Lowers saturated fat, increases monounsaturated fat and low linoleic content to provide a healthier profile that appeals to health conscious food processors

• Patent pending technology

S AT U R AT E S PA R I N G - E M U L S I F I E D Nutritional and Functional Bakery Shortening

Saturate Sparing Shortening offers performance benefits for all baked goods• Provides a no trans and low saturates option

• Lowers saturated fat, increases monounsaturated fat and low linoleic content to provide a healthier profile that appeals to health conscious food processors

• Patent pending technology

St. Louis, Missouri(800) 828-0800www.BungeOils.com

Bunge’s Intellectual Properties covers broad spectrum of this technology such as Structuring of TAG systems Crystalline net work via utilization of unique fiber and triglycerides species.

Following is the list of IP publications: Pub. No: US2009/0123619 A1…published May 12, 2009, Pub. No: US2011/0281014 A1…published Nov. 17, 2011, Pub. No: US2011/0281015 A1…published Nov. 17, 2011, International Pub. No: WO 2011/143529 A1…Nov. 17, 2011