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What are the new Non-PHO shortening choices, and how do they differ for
First, what is "high oleic" oil?
High oleic oil is any oil that is high in monounsaturated fats. Olive and canola oil are
naturally high in monounsaturated fat, but they are also high in polyunsaturated
fats which mean they are not very shelf-stable. In recent years, scientists have
developed sunﬂower, soy (and other) oils that are bred to be high in monounsaturated fats and low in polyunsaturated fats, so they can be used in products that
need to be shelf-stable.
Our premium brand shortenings Primex and Sweetex use these oils and are the
most stable and closest to the PHO products of the past.
What about palm oils?
Palm oil has natural characteristics that mirror partially hydrogenated oils (i.e.
good creaming properties) Pricing is similar to soybean oil and availability is excellent. But they can be hard when they get cold.
What is EIE?
Enzymatic interesteriﬁcation (EIE) is the reaction that occurs when an enzyme
(protein) is introduced into an oil and rearranges the fatty acids. The rearrangement provides structure and functionality to the triglycerides at room temperature. The EIE process adjusts the melting properties and improves crystallization.
This increases the functionality and plasticity in the shortenings. They can be soft
when they get warm.
What does the Flex logo mean on Stratas boxes?
Flex technology improves both palm and interesteriﬁed soy shortenings by widening working ranges and improving plasticity.
* Flex Ball in black on the box means it's a palm based shortening.
* Flex Ball in red on the box means it's a soy based EIE shortening.
* Flex Ball in Gold on the box means it's made with EIE hi-oleic oil.
Bakers looking for true PHO-free drop-in replacements for
donut frying applications need look no further than the
innovative donut fry shortenings from Stratas Foods.
"Fortunately for donuts, this is what I consider to be
in many cases a true drop-in replacement," says Mitch
Riavez, national accounts manager for Stratas Foods and a
fourth-generation baker. Whether you use a PHO-free palm
shortening or a PHO-free soybean-based shortening from
Stratas, "they both work equally as well."
STRATAS FOODS OFFERS BAKERS ALL THE NEEDED OPTIONS:
Primex Golden Flex Donut Fry is a zero grams trans-fat, allpurpose soybean-based shortening, designed to handle the
most demanding frying situations. It works great in the donut
fryer and in many other heavy-duty frying applications.
Super Fry Soy Flex is a domestic soybean-based
shortening that offers a creamier, more consistent texture, a
wide temperature range and contains no tropical oils. Super
Fry Soy Flex is a zero grams trans-fat donut fry shortening
that is great for a multitude of deep frying applications in
bakeries and donut shops.
Super Fry Z Palm Donut Fry Shortening is a zero grams
trans-fat, all-purpose palm frying shortening, designed to
handle the most demanding frying situations.
When working with palm or soybean-based donut fry
shortenings, there are subtle differences you should take
note of, Riavez says.
When frying in a palm shortening, especially with cake
donuts, you'll have a slightly more open grain or cell
structure. Remember because there is 35% to 38% fat
absorption in a cake donut, the taste and mouthfeel can
be slightly different when using palm.
Stick with a hard fat for any of your donut frying
applications. Don't make the mistake of frying donuts
in liquid shortening. "It's not actually a very good idea,"
Riavez says. "It won't set up on the outside of the donut
very well, and it won't allow icings, or powdered sugars,
to adhere as well."
For additional information, please contact your
Stratas sales representative, or review our product
lines at www.stratasfoods.com.