making zero trans oils melt in your mouth...2012 food and health survey consumers are looking for...

Corbion.com/Trancendim

MAKING ZERO TRANS OILS MELT IN YOUR MOUTH

TRANCENDIM® SOLUTIONS BROCHURE 1

The 2010 dietary guidelines1 stress that fats remain a necessary part of the diet. They

supply calories and essential fatty acids while helping in the absorption of fat-soluble vitamins. However, it is important to note that, with respect to cardiovascular disease, the types of fatty acids consumed are now thought to be more important than the total amount of fat in the diet. There is no requirement for saturated fat in the diet; we can make more than we need. Current recommendations are to avoid foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and to consume less than 10 percent of calories from saturated fatty acids (SAFA) by replacing them with monounsaturated and polyunsaturated fatty acids.

The DASH2 (Dietary Approaches to Stop Hypertension) study shows 27% of calories as fat, but emphasizes the role of liquid oils vs. solid fats. Some of the major sources of solid fats in the American diet are sweet goods such as donuts and pastries [11%], and fried potatoes [5%]. Oils rich in monounsaturated fatty acids include canola and safflower; those rich in polyunsaturated include soybean and corn.

Trancendim®

1DIETARY GUIDELINES FOR AMERICANS, 20102RESEARCH SPONSORED BY NATIONAL INSTITUTE OF HEALTH

TRANCENDIM® SOLUTIONS BROCHURE2 TRANCENDIM® SOLUTIONS BROCHURE 3

Trancendim supports the health and wellness trends sweeping the nation. Consumers are more informed about the ingredients in the food they eat and increasingly aware of the products leading the healthier eating trends.

Trans fat and saturated fat have surfaced as two main contributors to the increased risk of heart disease linked to the obesity epidemic. As a result, 49% of people surveyed try to limit or avoid trans fats and 47% try to limit or avoid saturated fats.3

A fine balance of taste, nutrition and functionality

C orbion Caravan’s Trancendim® portfolio provides fat structuring solutions that deliver a combination of zero

grams trans and reduced saturated fat. The Trancendim range consists of distilled diglycerides used to replace hydrogenated hard-stocks and allow the use of recommended mono and polyunsaturated oils. Trancendim products have excellent crystallization properties and promote the formation of the preferred ß’ polymorph in shortenings and margarines, providing desired organoleptic properties and oil structuring. In many cases, this improvement can increase factory throughput, which in turn saves time and money. It is also important to note that Trancendim can be used to eliminate the word “hydrogenated” on ingredient declarations.

Trancendim goes beyond shortening system benefits

The versatility of the Trancendim portfolio can be seen on the final page of this brochure. Applications range from preventing stacks of tortillas from sticking to one another; to being used in high speed bread slicing lines to reduce crumbing; to preventing peanut butter from oiling out.

8% 5% 46% 34% 7%

4% 3% 49% 38% 7%

4% 3% 47% 39% 7%

9% 5% 32% 45% 9%

25% 3% 3% 59% 11%

14% 2% 3% 67% 14%

Fats/oils

Trans fats

Saturated fats

Mono- and poly-unsaturated fats

Omega-3 fats

Omega-6 fats

Try to consume Just try to be aware Try to limit/avoid Don’t pay attention to Not sure

3 INTERNATIONAL FOOD INFORMATION COUNCIL FOUNDATION. 2012 FOOD AND HEALTH SURVEY

Consumers are looking for healthier solutions

Many are limiting/avoiding several types of fats, though some do seek to consume omega fats.

At least six in ten consider calories, whole grains, fiber, sugars, sodium, and/or fats when buying packaged foods and beverages.

Calories 71%

Whole grains 67%

Fiber 62%

Sugars (in general) 61%

Sodium/Salt 60%

Fats/Oils 60%

Trans fats 56%

Protein 56%

Saturated fats 55%

Vitamins/Minerals 53%

Cholesterol 51%

High-fructose corn syrup 49%

Mono- and poly-unsaturated fats 47%

Low-calorie sweeteners 46%

Calcium 46%

Ca�eine 45%

O E W

O E W

O E W

O E W

O E W

O E W

O E W

O E W

O

O E W

O E W

O E W

O E W

E W

E Older consumers, especially those 65 to 80, are more likely to consider these food components.

Women are also generally more likely than men to consider them. However, for fats, sugars, and refined carbohydrates, there is no apparent gender difference among obese consumers.

Highly-Educated consumers (with a college degree or more) are also more apt to consider almost all of these ingredients.

Trancendim based oil systems provide:

� Cleaner ingredient labels by the elimination of hydrogenation and/or palm oil from the declaration

� Improved nutritional panels by removing trans-fat associated with partially hydrogenated vegetable oil without increasing saturated fat content

� Excellent structuring properties to provide tremendous oil binding capacity and accelerate crystallization rates

� Better taste and texture with an enhanced sensory experience over palm products

The Trancendim® difference: a side-by-side comparisonTrancendim provides a zero grams trans fat solution that eliminates “hydrogenation” from your label. Products utilizing Trancendim deliver a cleaner mouthfeel, helping you satisfy consumer urges to indulge without compromising taste or texture. Its addition to salad oils of choice can create solid shortenings and frying oils with nutritional characteristics far superior to many commonly used alternatives. Trancendim appears on the ingredient declaration as mono-diglyceride, which is commonly found in shortenings and margarines.

These nutritional panels represent a comparison of donuts fried in a Trancendim system versus Partially Hydrogenated Soybean Oil (PHSO), Palm Oil, and Interesterified Soybean Oil. Not only does Trancendim remove trans fats; saturated fat levels are also considerably reduced.

TRANCENDIM®

Nutrition FactsServing Size 1 Doughnut (55g)Servings Per Container

Amount Per Serving

Calories 260 Calories from Fat 140

% Daily Value*

Total Fat 16g 25%

Saturated Fat 5g 25%

Trans Fat 0g

Polyunsaturated Fat 7g

Monounsaturated Fat 3.5g

Cholesterol 50mg 17%

Sodium 190mg 8%

Total Carbohydrate 22g 7%

Dietary Fiber 1g 4%

Sugars 7g

Protein 4g

Palm Shortening


Amount Per Serving


% Daily Value*

Total Fat 17g 26%


Trans Fat 0g

Polyunsaturated Fat 2.5g

Monounsaturated Fat 7g


Sodium 190mg 8%


Dietary Fiber 1g 4%

Sugars 7g

Protein 4g

Partially Hydrogenated Soybean Oil


Amount Per Serving


% Daily Value*

Total Fat 17g 26%


Trans Fat 4.5g

Polyunsaturated Fat 2.5g



Sodium 190mg 8%


Dietary Fiber 1g 4%

Sugars 7g

Protein 4g

Interesterified Soybean Oil


Amount Per Serving


% Daily Value*

Total Fat 17g 26%


Trans Fat 0g

Polyunsaturated Fat 6g



Sodium 190mg 8%


Dietary Fiber 1g 4%

Sugars 7g

Protein 4g


Trans fat regulation is in effect

In 2006 the Food and Drug Administration (FDA) regulations on nutrition labeling took effect to require that trans fatty acids be declared in the nutrition label of conventional foods and dietary supplements. Levels below 0.5g per serving must be rounded to zero.* While this rule was intended to provide information to assist consumers in maintaining healthy dietary practices, lipid alternatives were lacking. In many formulations, the removal of trans fats from food systems led to an increase in saturated fat content in order to provide

the necessary solids for desired functionality, as well as flavor and texture.

Comparing shortening systems

Current commercially available options include palm oil, palm and tropical oil blends, interesterified oils, liquid oils and hydrogenated blends, or in some instances RBD salad oils. As with all other applications, implementing these alternatives has led to issues in product performance and consumer acceptability.

Trancendim® satisfies the urge to indulge, without compromise

Options Pros Cons

Trancendim® shortening systems*

Excellent structuring properties; Potential for zero grams trans fat; Reduction in saturated fats; Good organoleptic properties

Palm oil, palm fractions, blends with liquid oil

Naturally occurring solids/structuring properties; Good oxidative stability

High in Saturated Fat; Poor crystallization properties; Poor sensory characteristics; Poor mouthfeel

Interesterified oil, blends with hydrogenated stock

Structuring properties dependent on content of hard fractions; Moderate saturated fat levels

Poor structuring properties; Hydrogenation on label; Interesterified on label

Fully refined liquid oils (soybean, canola, sunflower, corn)

Low in saturates Does not contain necessary structure to provide functionality; Less oxidative stability

Partially hydrogenated oils Good oxidative stability; Good structuring properties

Contains trans fatty acids; Hydrogenation on label

*DEPENDENT ON BASE OILS USED.

TRANCENDIM® SOLUTIONS BROCHURE4

Cake

50% reduction in saturated fats over standard cake formulations*

Easy to cream; no post-hardening issues

Excellent aerating

Eliminate hydrogenation from your label

Trancendim® applications

TRANCENDIM® SOLUTIONS BROCHURE6

*RESULTS ACHIEVED WHEN PLACING PALM OIL WITH TRANCENDIM® STRUCTURED OIL SYSTEMS. ACTUAL REDUCTION WILL BE DETERMINED BY BASE OIL.

THERE ARE SEVERAL VERSIONS OF TRANCENDIM AVAILABLE INCLUDING NON-GMO. PLEASE CONTACT CORBION CARAVAN TO DISCUSS THE BEST PRODUCT FOR YOUR INDIVIDUAL SITUATION. 800.669.4092

Par Frying & General Frying (Trancendim® 180)

50% reduction in saturated fats over standard par frying formulations*

Cleaner and more consistent flavor


Peanut Butter

Improved gloss


Promotes process flexibility

Improved flavor release and mouth feel

Spray Oil

Flexibility to choose oils and structuring to meet your customers’ needs

50% to 70+% reduction in saturated fats over standard spray oil formulations*

Melt-in-your-mouth texture with great taste


Plastic Shortening (Trancendim® 130)

Flexibility to choose oils and structuring to meet your customers’ needs

50% reduction in saturated fats over standard plastic shortening formulations*


Popcorn (Trancendim® 180)

Reduced starchy or waxy mouth feel common with palm oil50% to 70+% reduction in saturated fats over standard popping oil formulations*

Eliminate hydrogenation from your labelFaster setting than palm oilImproved operational efficiencies

Puff Pastry

Improved roll out properties

Greater proof temperature tolerance

30% reduction in saturated fats over standard puff pastry formulations*

Roll-In Shortening

Shear tolerance

33% reduction in saturated fats over standard plastic shortening formulations*

High low temperature solids

Proof box stability


Trancendim available

Trancendim® 180 Soy based

Trancendim® 110 Soy based

Trancendim® 130 Palm based

Trancendim 130® Non-GMO Palm based

Tortillas

Reduces sticking throughout storage

Reduces tearing

Non-GMO version available

(Trancendim 110; Trancendim 180; Trancendim 130 Non-GMO)

Analog & Imitation Cheese (Trancendim® 180)

Add Trancendim directly to mixer

Replace shortening with vegetable oil


50% reduction in saturated fats over standard analog and imitation cheese formulations*

Compound Coating

Improve gloss and snap

Improve set up (due to higher temperature set)

Eliminate hydrogenation from your label and reduce fat migration

Danish Lamination

33% reduction in saturated fats over standard Danish formulations*

Clean oil flavor

Melt-in-your-mouth texture

Cookie Filling (Trancendim® 130)

Reduction in saturated fat over standard cookie filling

Eliminate hydrogenation from label

Faster setting than palm

Donut Frying

33% reduction in saturated fats over standard donut formulations*

Melt-in-your-mouth texture with great taste


Chemically Leavened Bake Goods

33% reduction in saturated fats over standard chemically leavened baked good formulations*

Process similar to partially hydrogenated soybean oil

Fast structuring for sheeting, cutting or extruding

Cookies

50% reduction in saturated fats over standard cookie formulations*

Easy to cream; no post-hardening issues

Process similar to partially hydrogenated soybean oil

Shortening structure can be varied to meet your process needs

High-Density Icing & Frosting

50% reduction in saturated fats over standard high-density icing and frosting formulations*


Improves process of frosting and provides good structure (body)


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Trancendim is a registered trademark of Corbion. © Copyright 2014 Corbion. All rights reserved. No part of this publication may be copied, downloaded, reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopied, recorded or otherwise, without permission of the publisher. No representation or warranty is made as to the truth of accuracy of any data, information or opinions contained herein or as to their suitability for any purpose, condition or application. None of the data, information or opinions herein may be relied upon for any purpose or reason. Corbion disclaims any liability, damages, losses or other consequences suffered or incurred in connection with the use of the date, information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any products in conflict with existing patents covering any material or its use.

Interested in Trancendim® products? Go to Corbion.com/Trancendim +1 800 669 4092

Let us know how we can help

We are experts in

� Emulsifiers

� Mixes & bases

� Frozen dough

� Fillings, icings & toppings

� Fortification

� Functional blends

Corbion in FoodBuilt on the solid foundation of Caravan Ingredients and Purac, Corbion offers a wealth of expertise in the world of food ingredients and bio-based technologies. With over 100 years of global food technology experience, we provide new, exciting and relevant technology to help customers get the most from every product. We strive to understand consumers’ needs, share market trends and supply proven solutions for today and inspiration for tomorrow. Most importantly, we build long-lasting, robust partnerships to help our customers grow their businesses.

About CorbionCorbion is a leading company in natural food preservation, lactic acid based bioplastics, biobased chemicals and the worldwide market leader in lactic acid, lactic acid derivatives and lactides. Corbion has 80 years experience in the development, manufacturing and marketing of these products in a broad range of industries. Corbion operates production plants in the USA, The Netherlands, Spain, Brazil and Thailand and markets its products through a worldwide network of sales offices and distributors. Corbion is headquartered in The Netherlands.

making zero trans oils melt in your mouth...2012 food and health survey consumers are looking for...

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