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Do you think it doesn't make a difference?
- Feb 8, 2010 at 8:54 AM
- By
- Comments (12) Total Views (461) Everyone can see this journal post.
Recently in the bakery where I work, all our icings and puddings were switched out to trans-fat free products. It made a HUGE difference in the texture and appearance. I was surprised, actually, and it made me realize that trans-fat free is not just the latest health word buzz fad.
Both of the icings that we feature, and the cream cheese icing, were significantly changed by the modification. It wasn't just a subtle, barely-noticable difference. We actually had to get used to working with the new icings. They were much stiffer and apt to dry out if left uncovered. We have to store the unopened buckets by the side of the oven to give them just enough warmth to stay soft.
I'm glad that our company is making the effort to produce healthier choices for consumers. Well... as healthy as cake icing can be, anyway. When you are shopping, pay attention to whether the food you buy contains trans-fat. It's not something that anyone should eat and it does make a difference whether or not it's there in the ingredients.
Some information on what trans-fats actually are:
Trans fat is the common name for unsaturated fat with trans-isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated but never saturated.
Unsaturated fat is a fat molecule containing one or more double bonds between the carbon atoms. Since the carbons are double-bonded to each other, there are fewer bonds connected to hydrogen, so there are fewer hydrogen atoms, hence "unsaturated". Cis and trans are terms that refer to the arrangement of chains of carbon atoms across the double bond. In the cis arrangement, the chains are on the same side of the double bond, resulting in a kink. In the trans arrangement, the chains are on opposite sides of the double bond, and the chain is straight.
The process of hydrogenation adds hydrogen atoms to cis-unsaturated fats, eliminating a double bond and making them more saturated. These saturated fats have a higher melting point, which makes them attractive for baking and extends shelf-life. However, the process frequently has a side effect that turns some cis-isomers into trans-unsaturated fats instead of hydrogenating them completely.
There is another class of trans fats, vaccenic acid, which occurs naturally in trace amounts in meat and dairy products from ruminants.
Unlike other dietary fats, trans fats are not essential, and they do not promote good health.[1] The consumption of trans fats increases the risk of coronary heart disease[2] by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol.[3] Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils.[4]
Comments:
Good information to know! Thanks. :-)
How nice that your company is trying to make their customers healthier. They would probably still buy the cakes if they were made with the old frosting. That means they are doing it for the right reason.
oooh cake can I have some??
Usually, I would be too distracted by the mention of cake to even comprehend the post. However, this is such good info to know, I saved my distraction until the end. I'm so glad that your company is making the change!
Sorry Joye, but after the mention of cake and icing, you lost me!! I'm PMSing right now and craving sugar really bad!! Could you send me some yellow cake with some buttercream or whipped cream frosting? I don't care if it's trans-fat free or not!! I just need CAKE!!! LOL!!
You rock, Joye. Now, gimme cake.
Oooooh, cake. Wait, were you talking about something else?
So true. I took a cake decorating class and everyone used Crisco in their frosting. Foul stuff. Half the class would scrape the frosting off before they ate the cake. I used Earth Balance shortening instead which is transfat free. So much tastier and the mouth feel is better too. One of the other women in the class asked to taste my frosting one day before it smelled so good and she couldn't believe the difference.
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You rock.