Supermarket Perimeter - July 2020 - 63

OPERATIONS

PHO-FREE
by Brian Amick

VLADIMIR GERASIMOV - STOCK.ADOBE.COM

WHEN IT COMES TO FRYING
DONUTS, hard fats, including
high oleic soybean shortening,
are the best fit, said Roger
Daniels, vice president of
research, development and
innovation at Memphis, Tenn.based Stratas Foods.
"If you have a hard fat,
that prevents more oil from
transferring to the surface of
the donut," Daniels said. "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."
Stratas' Golden Flex donut
frying shortening is an all
soybean formula shortening
made from high oleic soybean
and soybean oils. It replaces
the need for PHOs (partially
hydrogenated oils), whose
nutritional negative was that
the process to achieve them
also caused trans fat. Golden
Flex is able to achieve PHO
attributes without trans by using
the process of IE (Enzymatic
Interesterification) and Flex
technology.
"Golden Flex delivers a
combination of shortening
components which contribute to
the desired flavor components
of a dessert donut. The Stratas
approach achieves PHOs
performance without the PHOs,"
Daniels said.
The IE process creates
an integrated shortening as
opposed to a blend of oil and fat
components. Utilization of high
oleic soybean oil confers frying
stability and the IE process places
this oil input into a preferred

ratio with soybean oil to yield
a shortening with the desired
functional characteristics.
Daniels said that an all soybean
formula shortening made from
high oleic soybean and soybean
oils is ideal for this process.
"During the frying operation,
the donut dough is placed in
the fryer and subjected to the
frying process. This is in essence
a dehydration process as the
moisture in the dough is liberated
as steam and the remaining
dough components, primarily
carbohydrates and protein, are
transformed into a donut with
the desired finished product
characteristics," he said.
According to Daniels, three
critical items come to mind when
selecting a frying shortening
for donut optimization: flavor,
desired appearance and aroma.

Flavor is the most important, but
appearance and aroma can also
make or break a donut.
The choice of frying
shortening greatly impacts
whether a donut has that optimal
golden brown appearance. All
frying shortenings progress from
fresh to spent due to degradation
reactions in the fryer driven
primarily by heat and moisture.
These two things can shorten
the life of the shortening, causing
it to break down and darken,
leading to darker fried products
over time.
You also want to produce
a dry-looking donut. During
the frying process, the donut
gives up water as steam and the
carbohydrates and proteins form
the finished texture. The frying
shortening primarily serves as a
heat transfer source. During this
temperature driven process, the
dough takes up frying shortening
as the water is liberated from
the dough.
When the donut is removed
from the fryer the donuts
are rested to allow them to

cool. It is at this point that the
frying shortening contributes
functionality in minimizing
surface oil development on
the donut.
"Stratas' Golden Flex donut
frying shortening is a shortening
which is comprised of oil and
fat," Daniels said. "This means
that this shortening is formulated
with components that are liquid
(e.g. oil) at room temperature and
components which are solid (e.g.
fat) at room temperature. This
blend of oils coupled with our
Flex technology process serves
to minimize the fried product
surface oil phenomena in dessert
donut applications."
Another role of the shortening
is to accent the donut's aroma.
Dessert donuts prepared in a
donut shop benefit from frying
in oxidatively stable frying
shortenings. Stratas' Golden
Flex donut frying shortening is
made from high oleic soybean
and soybean oils, offering
a traditional PHO (partially
hydrogenated oil) aroma,
without the actual PHOs.

High oleic soybean shortening and other hard fats are the best bets for bakers when it comes to donuts.
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