Supermarket Perimeter - November 2019 - 56

SPOTLIGHT

THE SCIENCE OF
FRYING DONUTS
by John Unrein

THE FIRST RULE OF DONUT
FRY SHORTENINGS is stick with
a hard fat like fully hydrogenated
oil. "A more solid, harder shortening helps with fat migration and
weeping, which in turn help with
better shelf life and stability," says
Peter Kolavo, executive chef for
Chicago-based South Chicago
Packing, a leading shortening
manufacturer that features a new
line of bakery shortenings including All Donut.
"If the fat is too liquid and soft,
it can blot and get soggy," Kolavo
continues. "If the fat is too hard, it

may leave a waxy feeling on the
palate, so it is good to go with a
happy medium like lard or tallow.
They do not polymerize or form
gums as readily as liquid shortenings and hold up better under
continuous high heat cooking
applications."
Roger Daniels, vice president
of research, development and
innovation at Memphis, Ten.based Stratas Foods, concurs that
a hard fat like fully hydrogenated
oil is optimum for frying donuts.
"If you have a hard fat, that prevents more oil from transferring

to the surface of the donut,"
Daniels says. "Also, the longer
the donut sits under a heat lamp,
the more grease is going on the
donut. A donut is a sponge. But a
hard fat solidifies post-fry."
Qualisoy oils expert Frank Flider,
speaking at a special presentation
by Qualisoy at the International
Baking Industry Exposition (IBIE),
said that recent functionality tests
revealed that high oleic soybean
shortening, made with a blend of
liquid and fully hydrogenated oils,
is the perfect US-grown, high-stability oil for many baking and
frying applications.
Fully hydrogenated oils are
individual fats and oils, or blends
of fats and oils, that are hydrogenated to complete or near
complete saturation, according
to Qualisoy. The full hydrogenation process strives to convert
all unsaturated fatty acids; thus,

fully hydrogenated oils have been
approved by the US Food and
Drug Administration for use in
edible products.
High oleic soybean shortening
produced donuts that are similar
in texture, interior grain, spread,
height and size to partially hydrogenated soybean oil in both cake
and yeast donut tests, according
to the functionality study.
"This is a true drop-in substitute for donut frying," Flider
says. "Overall, longer fry life is
among the many benefits. We
are helping to support American
agriculture and the environment."
In the cake donut study, high
oleic soybean oil shortening produced donuts with star-shaped
holes similar to those produced
with partially hydrogenated soybean oil. Oil weeping was second
lowest with donuts fried with
high oleic soybean shortening.
Oil weeping occurs when
oil leaches out of the donut
providing an oily, possibly soggy,
taste and mouthfeel. It can lead
to inconsistent covering of glaze
or powdered sugar. Additionally,
excessive weeping results in
undesirable greasy and stained
packaging.

In a cake donut study, oil weeping was second-lowest with donuts fried with high oleic soybean shortening.
Weeping occurs when oil leaches out of the donut providing an oily, possibly soggy taste and mouth feel. It
can lead to inconsistent covering of glaze or powdered sugar.
56 - NOVEMBER 2019

www.supermarketperimeter.com

Kolavo points out that, when it
comes to shelf life, bakers should
recognize that nothing lasts forever. "Shortenings should be used
and replenished regularly," he
says. "This varies widely depending on what is being fried, how
much absorption or pick-up the
products have, and what if any
filtering/maintenance is being
done. Without loss of generality,
more saturated fats like palm,
tallow, and lard are more resistant
to oxidation, polymerization
and thermal stress. They hold
up better under extended high
heat frying applications." If one is
regularly topping off and filtering

QUALISOY

Shelf life considerations


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Supermarket Perimeter - November 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - November 2019

Supermarket Perimeter - November 2019
Editor's Note - Waste not
Contents
The Wire - Technomic’s top 2020 foodservice trends
Sobeys testing smart carts
Meijer invests in autonomous work software
Trade TALKS
EXTENSION GRANTED ON LABELING COMPLIANCE
FLAVOR FORWARD
BACON, BOOZE & BBQ
Bakery - Impulse sales
MUFFINS
A clean label option
Abe’s Allergen-Free Alternative
Deli - CHARCUTERIE
PROSCIUTTO STILL ON TOP
Deli - Flatbreads
READY TO BE THE STAR
ONE NAME, MANY PRODUCTS
Meat & Poultry - NOSE-TO-TAIL
Sustainability benefits
Turkey
A DELI PUSH
Produce - Root-to-stem
TOP OF THE CHARTS
Citrus
Seafood - Flounder & halibut
Food Safety - SEAFOOD BEST PRACTICES
COMMISSARY INSIDER
HYGIENE APPAREL
SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
AHOLD INVESTS IN ELECTRONIC SHELF LABELS
OPERATIONS - ENERGY EFFICIENCY
Product Showcase
Advertisers
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - 2
Supermarket Perimeter - November 2019 - Editor's Note - Waste not
Supermarket Perimeter - November 2019 - Contents
Supermarket Perimeter - November 2019 - 5
Supermarket Perimeter - November 2019 - Meijer invests in autonomous work software
Supermarket Perimeter - November 2019 - 7
Supermarket Perimeter - November 2019 - Trade TALKS
Supermarket Perimeter - November 2019 - 9
Supermarket Perimeter - November 2019 - EXTENSION GRANTED ON LABELING COMPLIANCE
Supermarket Perimeter - November 2019 - 11
Supermarket Perimeter - November 2019 - 12
Supermarket Perimeter - November 2019 - 13
Supermarket Perimeter - November 2019 - FLAVOR FORWARD
Supermarket Perimeter - November 2019 - 15
Supermarket Perimeter - November 2019 - BACON, BOOZE & BBQ
Supermarket Perimeter - November 2019 - 17
Supermarket Perimeter - November 2019 - 18
Supermarket Perimeter - November 2019 - Bakery - Impulse sales
Supermarket Perimeter - November 2019 - 20
Supermarket Perimeter - November 2019 - 21
Supermarket Perimeter - November 2019 - MUFFINS
Supermarket Perimeter - November 2019 - 23
Supermarket Perimeter - November 2019 - Abe’s Allergen-Free Alternative
Supermarket Perimeter - November 2019 - 25
Supermarket Perimeter - November 2019 - Deli - CHARCUTERIE
Supermarket Perimeter - November 2019 - 27
Supermarket Perimeter - November 2019 - PROSCIUTTO STILL ON TOP
Supermarket Perimeter - November 2019 - 29
Supermarket Perimeter - November 2019 - Deli - Flatbreads
Supermarket Perimeter - November 2019 - 31
Supermarket Perimeter - November 2019 - READY TO BE THE STAR
Supermarket Perimeter - November 2019 - ONE NAME, MANY PRODUCTS
Supermarket Perimeter - November 2019 - Meat & Poultry - NOSE-TO-TAIL
Supermarket Perimeter - November 2019 - Sustainability benefits
Supermarket Perimeter - November 2019 - 36
Supermarket Perimeter - November 2019 - 37
Supermarket Perimeter - November 2019 - Turkey
Supermarket Perimeter - November 2019 - A DELI PUSH
Supermarket Perimeter - November 2019 - 40
Supermarket Perimeter - November 2019 - 41
Supermarket Perimeter - November 2019 - Produce - Root-to-stem
Supermarket Perimeter - November 2019 - 43
Supermarket Perimeter - November 2019 - TOP OF THE CHARTS
Supermarket Perimeter - November 2019 - 45
Supermarket Perimeter - November 2019 - Citrus
Supermarket Perimeter - November 2019 - 47
Supermarket Perimeter - November 2019 - Seafood - Flounder & halibut
Supermarket Perimeter - November 2019 - 49
Supermarket Perimeter - November 2019 - Food Safety - SEAFOOD BEST PRACTICES
Supermarket Perimeter - November 2019 - 51
Supermarket Perimeter - November 2019 - 52
Supermarket Perimeter - November 2019 - HYGIENE APPAREL
Supermarket Perimeter - November 2019 - 54
Supermarket Perimeter - November 2019 - 55
Supermarket Perimeter - November 2019 - SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
Supermarket Perimeter - November 2019 - 57
Supermarket Perimeter - November 2019 - COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
Supermarket Perimeter - November 2019 - 59
Supermarket Perimeter - November 2019 - AHOLD INVESTS IN ELECTRONIC SHELF LABELS
Supermarket Perimeter - November 2019 - 61
Supermarket Perimeter - November 2019 - OPERATIONS - ENERGY EFFICIENCY
Supermarket Perimeter - November 2019 - 63
Supermarket Perimeter - November 2019 - Product Showcase
Supermarket Perimeter - November 2019 - Advertisers
Supermarket Perimeter - November 2019 - 66
Supermarket Perimeter - November 2019 - 67
Supermarket Perimeter - November 2019 - 68
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