Corbion preps for US trans-fat crackdown with alternative emulsifiers for bread makers

By Douglas Yu

- Last updated on GMT

Corbion claims its non-PHO emulsifiers can help bread makers preserve quality while complying with FDA rule changes
Corbion claims its non-PHO emulsifiers can help bread makers preserve quality while complying with FDA rule changes

Related tags: Trans fat

Corbion Caravan has launched two emulsifiers without partially hydrogenated oils (PHO) in response to an incoming US trans-fat ban.

Ending on June 2018, FDA has set a compliance period of three years for food companies to either reformulate products without PHOs or petition the FDA to permit specific uses of PHOs.

Corbion says it is working to eliminate all PHO products in its ‘Ensemble’ portfolio, by early 2017. It has already added two non-PHO emulsifiers: GMS 520 and GMS 540.

Jim Robertson, global product manager of emulsifiers at Corbion, told BakeryandSnacks: “Manufactures can swap out PHO derived emulsifiers with our newly reformulated non-PHO derived emulsifiers and still maintain flavor and texture without sacrificing quality, handling or shelf stability."

Existing non-PHO emulsifiers manufacture options

Bakers already have non-PHO emulsifiers at their disposal such as palm and palm fractions, polyunsaturated oils, and fully saturated soy and palm oil. 

But, Robertson said performance and ease of handling varies wildly. For example, palm and palm fractions are readily available worldwide, but they experience flavor and color reversion, compromises in processing (crystallization) as well as sustainability and ecological concerns, he said.

Advantages of Corbion’s Non-PHO GMS hydrated emulsifiers

The Corbion product manager claimed his firm’s latest non-PHO emulsifiers delivered drop-in functionality that mimics the thermal stability of emulsifiers traditionally formulated with PHO.

“They are also outperforming products formulated with 100% palm oil,”​ he said.

These non-PHO emulsifiers, according to Robertson, can deliver the power of powered monoglycerides in the fraction of time, and they are also ideal for no-time dough processes, he claimed.

“The difference is that GMS 520 provides a 21% minimum monoglycerides content, while the 540 version offers 38.5% monoglycerides," ​he added.

Impact on bread manufacture industry

After FDA’s mandate to ban PHOs, bread manufacturers have to find suitable non-PHO alternatives that match the functionality of PHO emulsifiers, but they also must ensure that their reformulated products maintain the classic bread taste, Robertson said.

Due to the potential damage to color and flavor of food caused by existing non-PHO emulsifiers, Robertson said: “This is not an easy task given the important role emulsifiers play in the bread-making process.”

Related topics: Health, Ingredients, Bread

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