Coasun technology offers companies a solution to address the problem of trans fat elimination faced by industry today. The American Heart Association, The Canadian Heart and Stroke Foundation, and the Institute of Medicine, among many others, have strongly recommended a reduction in the amount of trans fats in our diets. These fats are used extensively in food manufacturing and food service operations and have been clearly and conclusively shown to have severe deleterious effects on cardiovascular health. Trans fats have a double negative effect on cardiovascular health by increasing LDL (the bad) cholesterol while decreasing HDL (the good) cholesterol.
Trans fats are used for their functionality (resistance to oxidation, high melting point) and industry has yet to find an appropriate fat replacement. Ideally, the replacement would have the same functionality, maintaining the product convenience and quality that consumers expect.
The challenge is to remove trans fats from products without loading these products up with excessive amounts of saturated fats or causing undue hardship to the food manufacturing and food service industries due to increased costs, limited availability and/or lack of performance (taste, texture) of replacements. The trans fat alternative should be targeted toward different manufactured food products such as muffins, cookies, cakes, biscuits, laminated products, and pie shells.
COASUN offers an affordable, convenient solution for trans fat elimination in manufactured food products. By physically structuring oil mixtures and forming a semi-solid paste, much of the functionality associated with trans and saturated fats can be maintained, while improving nutritional profiles. It has been used successfully in many baking applications, as detailed in the Products - Food section.