Following FDA’s 2015 ruling on partially hydrogenated oils (PHO), Cargill Texturizing Solutions, Minneapolis, MN, is offering bread manufacturers a successful replacement for monoglycerides and DATEM, which are sometimes made from PHO.
 
With consumer and customer pressures growing around “label-friendly ingredients,” Cargill has worked to find replacements that consumers will embrace. Liquid and de-oiled soy lecithin came out on top.
 
Cargill developed its solution even before the FDA’s move to revoke GRAS status for PHO mid-2015, which also had repercussions for monoglycerides and DATEM, emulsifiers widely used in bakeries as dough strengtheners, volume increasers and crumb softeners. Cargill’s unmodified soy lecithin products replicate those characteristics in a cost-effective manner and give customers a ready-to-go workaround. 
 
“For the last year we have done extensive testing with multiple solutions to offer a replacement for our customers,” said Cargill Master Baker Bill Gilbert. “We’ve worked on processing, texture profile analysis, moisture and had trained sensory panelists evaluate them for 21-day shelf life breads.”