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
Nutrition FactsServing Size 1 Doughnut (55g)Servings Per Container
Amount Per Serving
Calories 260 Calories from Fat 150
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 7g
Cholesterol 50mg 17%
Sodium 190mg 8%
Total Carbohydrate 22g 7%
Dietary Fiber 1g 4%
Sugars 7g
Protein 4g
Partially Hydrogenated Soybean Oil
Nutrition FactsServing Size 1 Doughnut (55g)Servings Per Container
Amount Per Serving
Calories 260 Calories from Fat 150
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Trans Fat 4.5g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 7g
Cholesterol 50mg 17%
Sodium 190mg 8%
Total Carbohydrate 22g 7%
Dietary Fiber 1g 4%
Sugars 7g
Protein 4g
Interesterified Soybean Oil
Nutrition FactsServing Size 1 Doughnut (55g)Servings Per Container
Amount Per Serving
Calories 260 Calories from Fat 150
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 3g
Cholesterol 50mg 17%
Sodium 190mg 8%
Total Carbohydrate 22g 7%
Dietary Fiber 1g 4%
Sugars 7g
Protein 4g
TRANCENDIM® SOLUTIONS BROCHURE 5
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
Eliminate hydrogenation from your label
Peanut Butter
Improved gloss
Eliminate hydrogenation from your label
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
Eliminate hydrogenation from your label
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*
Eliminate hydrogenation from your label
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
Eliminate hydrogenation from your label
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
Eliminate hydrogenation from your label
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
Eliminate hydrogenation from your label
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*
Eliminate hydrogenation from your label
Improves process of frosting and provides good structure (body)
TRANCENDIM® SOLUTIONS BROCHURE 7
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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.