MAKING ZERO TRANS OILS MELT IN YOUR MOUTH
Corbion.com/Trancendim
Trancendim
®
T
he 2010 dietary guidelines 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.
1
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.
1
2
DIETARY GUIDELINES FOR AMERICANS, 2010
RESEARCH SPONSORED BY NATIONAL INSTITUTE OF HEALTH
TRANCENDIM ® SOLUTIONS BROCHURE
1
Consumers are looking for healthier solutions
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.
At least six in ten consider
calories, whole grains, fiber,
sugars, sodium, and/or fats
when buying packaged foods
and beverages.
Calories
O E W
Whole grains
O E W
Fiber
O E W
Sugars (in general)
O E W
Sodium/Salt
O E W
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.
2
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
O E W
O E W
56%
Protein
E W
56%
Saturated fats
O E W
60%
55%
E
Older consumers, especially those 65 to
80, are more likely to consider these food
components.
53%
O
51%
High-fructose corn syrup
O E W
Mono- and poly-unsaturated fats
O E W
Low-calorie sweeteners
O E W
46%
Calcium
O E W
46%
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.
49%
47%
Caffeine
Highly-Educated consumers (with a
college degree or more) are also more apt
to consider almost all of these ingredients.
45%
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
Many are limiting/avoiding
several types of fats, though
some do seek to consume
omega fats.
Fats/oils
8%
Try to consume
5%
Trans fats 4% 3%
Mono- and poly-unsaturated fats
Omega-3 fats
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.
Omega-6 fats
9%
Just try to be aware
Try to limit/avoid
46%
14%
2%3%
7%
7%
39%
32%
25%
Not sure
38%
47%
5%
Don’t pay attention to
34%
49%
Saturated fats 4% 3%
Trancendim goes beyond shortening system benefits
TRANCENDIM ® SOLUTIONS BROCHURE
61%
60%
Fats/Oils
Cholesterol
®
62%
Trans fats
Vitamins/Minerals
A fine balance of taste, nutrition
and functionality
71%
67%
45%
3% 3%
59%
67%
7%
9%
11%
14%
INTERNATIONAL FOOD INFORMATION COUNCIL FOUNDATION.
2012 FOOD AND HEALTH SURVEY
3
TRANCENDIM ® SOLUTIONS BROCHURE
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The Trancendim difference:
a side-by-side comparison
®
Trancendim satisfies the urge to
indulge, without compromise
®
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.
Options
Pros
Trancendim® shortening
systems*
Excellent structuring properties; Potential
for zero grams trans fat; Reduction in
saturated fats; Good organoleptic properties
Cons
Trancendim 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®
Palm Shortening
Nutrition Facts
Nutrition Facts
Amount Per Serving
Amount Per Serving
Serving Size 1 Doughnut (55g)
Servings Per Container
Calories 260 Calories from Fat 140
Serving Size 1 Doughnut (55g)
Servings Per Container
Calories 260 Calories from Fat 150
% Daily Value*
Total Fat 16g
25%
Saturated Fat 5g
25%
% Daily Value*
Total Fat 17g
Interesterified oil, blends with
hydrogenated stock
Fully refined liquid oils (soybean,
canola, sunflower, corn)
Partially hydrogenated oils
*
4
Naturally occurring solids/structuring
properties; Good oxidative stability
Trans Fat 0g
Polyunsaturated Fat 7g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 3.5g
Cholesterol 50mg
Monounsaturated Fat 7g
17%
Cholesterol 50mg
Structuring properties dependent on
content of hard fractions; Moderate
saturated fat levels
Poor structuring properties;
Hydrogenation on label; Interesterified
on label
Low in saturates
Does not contain necessary structure
to provide functionality; Less oxidative
stability
Good oxidative stability; Good structuring
properties
Contains trans fatty acids;
Hydrogenation on label
17%
Sodium 190mg
8%
Sodium 190mg
8%
Total Carbohydrate 22g
7%
Total Carbohydrate 22g
7%
Dietary Fiber 1g
4%
Sugars 7g
Dietary Fiber 1g
4%
Sugars 7g
Protein 4g
Protein 4g
Partially Hydrogenated
Soybean Oil
Interesterified
Soybean Oil
Nutrition Facts
Nutrition Facts
Amount Per Serving
Amount Per Serving
Serving Size 1 Doughnut (55g)
Servings Per Container
Calories 260 Calories from Fat 150
High in Saturated Fat; Poor
crystallization properties; Poor sensory
characteristics; Poor mouthfeel
40%
Trans Fat 0g
Serving Size 1 Doughnut (55g)
Servings Per Container
Calories 260 Calories from Fat 150
*
Palm oil, palm fractions, blends
with liquid oil
26%
Saturated Fat 8g
% Daily Value*
% Daily Value
Total Fat 17g
Saturated Fat 3g
26%
15%
Total Fat 17g
Saturated Fat 7g
Trans Fat 4.5g
Trans Fat 0g
Polyunsaturated Fat 2.5g
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Cholesterol 50mg
26%
35%
Monounsaturated Fat 3g
17%
Cholesterol 50mg
17%
Sodium 190mg
8%
Sodium 190mg
8%
Total Carbohydrate 22g
7%
Total Carbohydrate 22g
7%
Dietary Fiber 1g
Sugars 7g
Protein 4g
4%
Dietary Fiber 1g
4%
Sugars 7g
Protein 4g
DEPENDENT ON BASE OILS USED.
TRANCENDIM ® SOLUTIONS BROCHURE
TRANCENDIM ® SOLUTIONS BROCHURE
5
Trancendim applications
®
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
Cake
50% reduction in saturated fats over
standard cake formulations*
Easy to cream; no post-hardening
issues
Excellent aerating
Eliminate hydrogenation from your label
Cookie Filling
(Trancendim® 130)
Improve set up (due to higher
temperature set)
Reduction in saturated fat over
standard cookie filling
Eliminate hydrogenation from your
label and reduce fat migration
Faster setting than palm
Eliminate hydrogenation from 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
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
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)
Puff Pastry
Roll-In Shortening
50% reduction in saturated fats over
standard cookie formulations*
Reduced starchy or waxy mouth feel
common with palm oil
Improved roll out properties
Shear tolerance
Easy to cream; no post-hardening
issues
50% to 70+% reduction in saturated
fats over standard popping oil
formulations*
Greater proof temperature tolerance
30% reduction in saturated fats over
standard puff pastry formulations*
33% reduction in saturated fats
over standard plastic shortening
formulations*
Process similar to partially
hydrogenated soybean oil
Shortening structure can be varied to
meet your process needs
Eliminate hydrogenation from your label
High low temperature solids
Proof box stability
Faster setting than palm oil
Eliminate hydrogenation from your label
Improved operational efficiencies
Trancendim available
Danish Lamination
Donut Frying
33% reduction in saturated fats over
standard Danish formulations*
33% reduction in saturated fats over
standard donut formulations*
Clean oil flavor
Melt-in-your-mouth texture with great
taste
Melt-in-your-mouth texture
Eliminate hydrogenation from your
label
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)
Spray Oil
Tortillas
Flexibility to choose oils and structuring
to meet your customers’ needs
Reduces sticking throughout storage
50% to 70+% reduction in saturated
fats over standard spray oil
formulations*
Non-GMO version available
Melt-in-your-mouth texture with great
taste
Reduces tearing
(Trancendim 110; Trancendim 180;
Trancendim 130 Non-GMO)
Trancendim® 180 Soy based
Trancendim® 110 Soy based
Trancendim® 130 Palm based
Trancendim 130® Non-GMO
Palm based
Eliminate hydrogenation from your label
*
RESULTS ACHIEVED WHEN PLACING PALM OIL WITH TRANCENDIM ® STRUCTURED
OIL SYSTEMS. ACTUAL REDUCTION WILL BE DETERMINED BY BASE OIL.
6
TRANCENDIM ® SOLUTIONS BROCHURE
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
TRANCENDIM ® SOLUTIONS BROCHURE
7
Let us know how we can help
„ Emulsifiers
„„ Mixes & bases
„„ Frozen dough
„„ Fillings, icings & toppings
„„ Fortification
„„ Functional blends
About Corbion
Corbion 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.
Interested in Trancendim® products? Go to Corbion.com/Trancendim
+1 800 669 4092
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.
Trancendim® • BROCHURE • 2014/01/01
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