Z Trim in School
s
An increasing number of schools throughout the nation are using Z Trim to
help them to meet the nutritional requirements of the USDA’s School
Meals Program. And we anticipate substantially increasing numbers of
schools purchasing directly from us by the end of next year with many
more purchasing products made with Z Trim that are manufactured by
major brands and private labelers.
How Z Trim Can Assist School Nutrition Programs:
Z Trim helps
schools to meet or exceed their target nutritional goals as concerns
fat and dietary fiber, while assuring the taste that kids demand from
their favorite foods. The food industry can use Z Trim
multifunctional
dietary fiber to replace fat and add fiber to processed meats such as
bologna and hot dogs, ice cream and frozen desserts, baked items such
as pizza crust, cakes and cookies; and dressings and condiments such as
mayo. Best of all, taste is not impacted.
Dressings made with Z
Trim contain significantly less fat calories without a reduction in
taste, or the “off” taste often associated with low fat products. With
better tasting lower fat dips and salads, kids are more receptive to
vegetables and salads.
Food service operators - have your preferred food service vendor or distributor contact us.
Description:
Z Trim is corn fiber gel developed, via a patent
held by the USDA, to serve many functions in food preparation,
including as a fiber-based fat replacer, emulsifier, binding agent,
shaping agent, and suspension agent.
Z Trim is naturally
non-caloric. When used as a fat replacer, Z Trim provides the double
benefit of replacing excess fats with essential and dietary fiber.
Foods made with Z Trim meet or exceed the taste and texture of the
full-fat versions, but contain fewer fat calories and more dietary
fiber.
Safety:
Z Trim has all the regulatory approvals required. It
is true plant fiber, the type the FDA tells us to eat, and water. Z
Trim is dietary fiber from corn that mimics fat in food preparation.
Side Effects:
Persons ingesting very little fiber as part of
their diet should regard Z Trim as they would any other fiber,
increasing intake gradually. Unlike some other products in the fat
replacement category, Z Trim causes no digestive distress or side
effects unrelated to fiber.
Z Trim was developed by the USDA’s
Agricultural Research Service in 1998. Z Trim Holdings, Inc. licenses
the patent from the USDA. The Z Trim plant in Mundelein, Illinois began
producing Z Trim in 2003. Z Trim Holdings, Inc. holds patents on the
mass production process of Z Trim, as well as patents on uses of Z Trim
in various emulsions.
How Z Trim Works:
Z Trim works as an emulsifier, stabilizer and fat replacer. As a fat
replacer, Z Trim replaces a portion of the oil, butter and dairy fat in
many recipes, including sauces, dressings, bakery dough, confection
fillings, processed cheeses and meats. Z Trim is capable of reducing
fat up to 50% in most recipes without a notable dilution of taste. The
result is significant reduction in calories for many of the world’s
favorite dishes, without impact to taste. For example, a standard
packet of the type of reduced fat mayo served in most schools includes
many ingredients that are not on the typical grocery shopping list. Z
Trim can replace all or some of the following with corn fiber, while
improving taste and texture: oil, polydextrose, microcrystalline
cellulose, xanthan gum, propylene glycol alginate,
carboxymethylcellulose, etc.
Because Z Trim is fiber and water,
the water serves as a conductor of taste, carrying the taste of the
remaining fats to the palate, while the gel fiber provides the body
that assures good texture in many recipes and formulations.
The
USDA recommends an upper limit for fat intake not to exceed 30% of
calories from fat, 10% from saturated fat. These are also the target
limits set by the USDA for schools participating in, and receiving
reimbursements from, the USDA’s school meals program.
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