Stable and healthful frying oil for the 21st century
|
|
- Grant Summers
- 6 years ago
- Views:
Transcription
1 Food Technology.12 Stable and healthful frying oil for the 21st century This article is by S. P. Kochhat, technical director for Good-Fry international NY, Research and Deuelotnnent Centre, 48 Chi/tern Crescent, Earley, Reading RG6 IAN, Eng/mId (phone: ; fax: ; Healthful eating is part of the creed of our modem lifestyle. These days, a considerable number of mainstream consumers are becoming aware of health benefits of specific food ingredients. Frying oils also are changing owing to consumer demand for healthful snack products and convenience foods. Most likely, the majority of consumers all over the world wiil continue to eat fried foods in the 21st century. It would be helpful if the snack industry and the fast-food sectors could offer food products that are as nutritious as possible. Traditionally, less-stable liquid oils have been hydrogenated to enhance their oxidative stability for deep-fat frying use. However, considerable amounts of trans and positional isomer fatty acids are formed during hydrogenation, which have been described as nutritionally undesirable. The stability of frying oils is sometimes increased by careful blending of polyunsaturated oils with more saturated oils. The natural way of improving oxidative and flavor stability of frying oils and fats is by adding natural annexidarive components and their precursors present in the plant kingdom. The oil or fat used for frying becomes pan of the food being fried. The nutritional quality of the frying oil is therefore of great importance with regard to the qualiry of fried foods, such as potato chips, potato crisps, and fried pellet products. Frying oil quality influences oil absorption and the types of byproducts and residues absorbed by fried food. The development of new, stable, and healthful frying oil for the manufacture of healthier snack products and convenience foods in the new century has been considered. Chemistry of deep-fat frying Deep-fat frying is a complicated thermal-chemical process that produces fried foods with desirable color, appearance, flavor, and texture. During the frying process, oil is continuously or repeatedly subjected to temperatures of "C in the presence of air and moisture. Under these conditions, several changes occur in food, namely, starch gelatinization, protein denaturation, water vaporization, and textural changes. In addition, many chemical reactions rake place in oil during frying operations at elevated temperature, which may be grouped into oxidation, polymerization, and hydrolysis. Details on the chemistry of deep-fat frying are generally known. The detrimental effects of various minor components, such as free Farry acids, trace metals and partial glycerides, which may occur in the frying oil or may migrate from the food product into the oil, have been reported. Typical frying oils and fats During the past 20 years, the once traditional use of groundnut (peanut) oil for frying purposes has become rare or special. These days, in (he United Kingdom and other European countries, alternative vegetable oils, namely refined rapeseed oil, lightly hydrogenated rapeseed oil, palm oil/rapeseed oil or soybean oil blends, and palm olein or "super" oleins are used. Owing to regional choice and for special product applications, animal fats (beef tallow or lard) also are employed as a cooking medium. In exceptional cases, sunflower seed oil and/or partly hydrogenated sunflower seed oil is used as a frying medium. Generally, palm oil or slightly hydrogenated palm oil is used for producing pre-fried french fries. frozen chips, and other convenience foods. Increasingly, palm olein, because of its good performance due to natural high oxidative stability, is becoming rhe Volume 11 June 2000 Inform
2 '" Table I Characteristics of selected frying oils and fats Palm Palm Palm "super" RSO" HRSOb oil olein olein Tallow Fatty acid [wt %) C14: C16: ' C18: C18:1 5' C18, Il C18,3 J Others oJ Iodine value Slip point (0e) IPC (hours) at 120 C ' a Refined and deodorized rapeseed oil; bpanly hydrogenated rapeseed oil, which contained 22% trans fatty acids; c induction period, which indicates oxidative stability of the oil; dc16: 1,3.7%; C17:0, 1.5; C17: 1,0.8%. oil of choice for the major snack food manufacturers in many European Union counrries. The more unsarurnred oil products or special long-life oils containing blends of hydrogenated oils usually are used by caterers and the Fast-food service industry. lmpormur chnracrcrisrics of industrial frying oils are high oxidative stability, high smoke point, low foaming, low melting point, bland flavor, and nutritionally desirable attributes. Table I gives characteristics of some selected frying oils and fats that are used by the catering industry, fast-food sector, and snack rnnnufacrurers. Generally, in North America, the frying industry and fast-food restaurants employ frying fats and shortenings based on cottonseed oil, hydrogenated soybean oil, and/or rapeseed oil. Several new frying oils having good stability are emerging on the horizon (Table 2), such as Nu-Sun, a mid-oleic sunflower oil, and high-oleic sunflower seed oil. Criteria of healthful frying oil The concept of a healthful frying oil has been questioned and debated to a considerable length. Since the lipid composition of the fried food is thought to be an important factor at the time of frying, appropriate criteria for the fatty acid composition of such an oil are considered to be: rich in monounsaturated, C18:1 (>75%), low in saturated (CI6:0, C14:0, C12:0) and polyunsaturated fatty acids (<15%), very low in linolenic acid, C18:3 «1.5%), and practically zero content of trans fatty acids Moreover, it is commonly accepted among nutritionists that when the requirement of essential fatty acids (EFAs), n-3 and n-e fatty acids, is met in the body, dietary lipids rich in monounsaturated fatty acids, such as CIS: I, are beneficial to the oxidative stability of the low-density lipoprotein (LOL) component of serum lipids. Several animal studies have shown the superiority of an oleic-rich oil, such as high-oleic sunflower seed oil (HOSO), over normal sunflower seed oil in generating LOL cholesterol that is less prone to oxidation. These days, it is generally accepted that oxidized LOL-cholesterol initiates the early stage of atherosclerosis. The higher oxidative stability of LOL-cholcsrerol has been reported in human subjects ingesting HOSO compared with those consuming normal sunflower seed oil diets. Table 3 gives general guidelines about the effects of fatty acids on total cholesterol level and lipoproteins. Healthful oils also should be rich in natural antioxidants, in tocopherols, Volume I I June 201Xl Inform
3 , Food Technology Table 2 Typical fatty acid composition of new frying oils and of normal sunflower seed oil and olive oil Sunflower seed oils Olive oil Parameter Nonnal No-Sun" HOSOb (virgin) Fatty acid CI6:D C18, CIS: 1 IS CIS: C18: < Others Iodine value IJ>C (hours) at 110 C a Nu-Sun is mid-oleic acid sunflower seed oil, now grown commercially in the United States; b high-oleic sunflower seed oil; c induction period, which indicates oxidative stability of the oil. and preferably m j-rocopherol. Additional requirements of healthful oils are rhar the fried product should be very [ow in trails polyenes, in cyclic fatty acids, and in phytosterol oxides. Since the toxicity of cyclic furry acids formed from linolenic acid, C 18:3, seems greater than that from linoleic acid, CI8:2, it appears beneficial to have as little as possible linolenic acid in a frying oil. It should be mentioned here that French regulations do not permit a Table 3 Effect of fatty acids on cholesterol and lipoproteins Fatty acid Cholesterol level LOLa Saturated Increase Increase Trans Increase Increase Polyunsaturated Decrease Decrease slightly Monounsaturated Decrease Decrease Increase Decrease Decrease No effect a Low-density lipoprotein cholesterol ("bad" cholesterol); b high-density lipoprotein cholesterol ("good" cholesterol). Source: Yodice, R., Fat Sci. Tee/mol. 92: (l990). Volume I I June 2000 Inform
4 '15 HO 6.s. A venasterol to) Citrostadienol A 7 - Avenasterol Figure I:Structurel of sterols contilining ethylldene group frying far or oil containing more [han 1% linolenic ferry add to be used for deep-fat frying in the catering industry. The formation of cyclic fatty acids has, however, been noticed to be negligible during continuous industrial frying. Development of stable and healthful frying oils The concept of a stable frying oil came into existence when Alf Silkeberg artended a course on frying at the University of California-Davis, on May 17, He left with one thought in mind: To produce a stable frying oil that would be low in saturates and would not require hydrogenoricn. With the aid of scientists from Germany. India, Sudan, Sweden, and the United States, a stable and healthful frying oil was ereared and is being marketed under the brand name Good-Fry Oil. The main component of this oil is high-oleic sunflower seed oil. Its oxidative and flavor stability are funher enhanced by the addition of a small portion of refined sesame seed oil (550) and rice bran oil (RBO). Table 4 provides typical characteristics of Good-Fry Oil and Good-Fry Sunclive Oil. The latter contains a small portion of virgin olive oil. Both RBO and sesame oil contain large amounts of.o.5-ave.nasterol and related erhylidene group-containing sterols, which are in a N = Sterol ring b H the region of 295~J55 mg/ioo g in RBO and mg/100 g in 550, respectively. Unlike most other sterols,.6.5-avenasrerol (and related sterols, namely,.6.7 -avenasterol and cirroscadienot] (Figure 1) acts as an antioxidant at elevated/frying temperatures. This antioxidant activity has been ascribed to the formarion of an allylic free radical at C29 followed by isomerization to a relatively stable tertiary free radical at C24 (Figure 2A). It should be emphasized that these ethylidene group-containing sterols show little or no antioxidant activity at room temperature, 100 C, or 120 C. That is, if one attempts to measure oxidative stability of the oil conmining such sterols by traditional methods, for example, Rancimar or 051, the results of their anrioxidative efficacy will be practically zero/negligible. This is probably due to formation of a lesshindered peroxy radical, which is ineffective at interrupting free-radical chain reactions (Figure 2b). The formation of this peroxy radical from a stable hin- Figure l:hechanisms for andoxldant..ctivity of sterols containing ethylidene group in the side ch;ain, (h) fonn..tlon of stable tertiary free r.adial <It C14 and (lb) fonn..tion of lenstable p4!rox)' r.adlcal Volume II lune 2000 Inform
5 Food Technology Table'" Typical characteristics Parameter Appearance Flavor Iodine value Peroxide value Free fatty acids Fatty acid (% weight) C16,0 C18,0 C18:1 C18:2 C18,3 Others Trans Farry acids Vitamin E Other anrioxidarive components' of Good-Fry frying oils Good-Fry oil Clear, transparent Bland, no foreign odor 84-90, typical meq 02/kg 0.05% as oleic acid < mgfloo g 100 mg/loo g Good-Fry sunolive oj]b Clear, transparent Mild olive oil Typical meq 02/kg 0.15% as oleic acid < mg/ioo g 100 mg/ioo g Q Contains a small portion of refined sesame oil and rice bran oil, produced according ro patent (Silkeberg and Kochhar; 1998); b in addition to (Q), also contains 10% virgin olive oil;' including cryzancl, sesame lignans, 65_ and a7-avenasterol, and desmeehylsrerols. dered radical derived from a5-avenasrerol is favored at high partial pressures of oxygen. During frying of food, an oxygen deficiency caused by steam volatilization in the frying oil favors rhe formation of a stable tertiary radical at C24 (Figure 2A). Another beneficial effect of ethylidenc group-containing sterols is that they retard the loss of tocopherols in heated oils and thus enhance the frying life of the oil and subsequently prolong shelf-life of fried snacks. A range of other potent components such as sesamolin (antioxidant precursor), sesaminol and its isomers, sesamol and its dimer present in sesame seed oil, and oryzanol (a group of ferulic acid esters of sterols) present in RBO have been shown to possess strong srabilizinglbeneficial effects during frying cper- anons. Figure 3 presents the mechanisms for the liberation of sesamol and sesaminol isomers from sesamolin during the frying operation. The protective role of sterol ferulares (oryzanol) can be explained by the formation of five resonance-stabilized Structures (Figure 4) that are very effective at interrupting the auroxidnrion chain reactions. Moreover, sesame oil contains mgltoo g of tocopherols, mainly 'ttocopherol, while RBO contains mg/ioo g tocopherols, 50-80% of which are j-roccpberol and )'- roconienol. It is interesting to note that sesamol and sesarninol compounds show synergistic effects with j-roccpherol and retard the degradation of a-tocopherol at frying temperature. These potent antioxidative compo- nents and precursors are largely retained by means of the special refining procedure, patented for the production of the Good-Fry Constituents (GFC), which are a blend of refined sesame seed oil and RBO. To sum up, this stable edible oil was initially creared for two purposes: (a) to be as healthful as virgin olive oil, and (b) when used for industrial frying, to be as stable or more stable than partially hydrogenated liquid oils andlor palm oil. However, this stable oil can be used for other food applications. This oil has been approved for labeling as a "dietetic" oil by the Federal Institute for the Health Protection of the Consumers in Berlin, Germany. The edible oil is now commercially available in Europe. The sun-olive oil, with a mild olive oil fla- Volume I I June 2000 Inform
6 vor, is sold in retail stores in Sweden and also is available to retailers in orher countries. Also, this type of stable frying oil, with irs Mediterranean image of healthful diet is being adopted by several European Union snack manufacturers for producing healthful snacks of excellent taste and quality. Moreover, for consumers concerned with low-fat diers, these oils can also be used to manufacture many convenient foods for healthful eating in the new cenrury. Bibliography New Developments of industrial Prying, edited by S.P. Kochhar, PJ Barnes & Associates, Bridgwater, United Kingdom, Blumenthal, M.M., A New Look at the Chemistry and Physics of Deep-Fat Frying, Food Technol. 45:68-71 (1991). Kochhar, S.P., Safety and Reliability during Frying Operations-Effects of Detrimental Components and Fryer Design Features, in Fryi"g of Food, edited by D. Bcskcu and I. Elmadfa, Technomic Publishing Co. lnc., Lancaster, Pennsylvania, 1999, pp (A) Sesamolin (8) ~ ~::.~j" + o~ ~ _. Sesamol ~"" Samin,.~.~ 2 ~.. I.~~aminOI ~6 E.. I -apr-sesammc ~ /, - pi-sesammo Sesamol;~'C0 I ~,. -~'~'.~ Diasesamlnol Figure l:hechanisms fol"the liberation of segmol ~samolin during frying operation coost (A) and sesaminol isomer's(8) from COOSt Silkeberg, A., and S.P. Kochhar, Refining of Edible Oil Retaining Maximum Antioxidative Potency, European Patent Application No , and other worldwide patent applications pending, Willer. W.c., and A. Ascheno, TrailS Fatty Acids: Are rhe Effects Only Marginal? Am. l- Public Health 84: (1994).0 o ccse Figu", -4: Resonanc. stabill:r.edstructures of sterol ferulate Volume II June 2000 Inform
Formulation and use of Frying Oils
Formulation and use of Frying Oils Adam Thomas Business Development Manager Aarhus Karlshamn UK Ltd. At least as early as 1600 BC Brief History of Frying Romans referred to the practice as boiling in oil
More informationPALM OLEIN BLENDING FOR TEMPERATE MARKET L/O/G/O
PALM OLEIN BLENDING FOR TEMPERATE MARKET L/O/G/O Basic Facts on Oil Palm Originated from West Africa, palm oil is the rich source of edible oil and has become important resource of vegetable oil in the
More informationPossibilities and Potentiality to increase blending ratio of Palm Olein with Soft oils in Egyptian market.
Possibilities and Potentiality to increase blending ratio of Palm Olein with Soft oils in Egyptian market. Malaysian Palm Oil Trade Fair & Seminar (POTS KL 2014) Kula Lumpur By Dr. Adel Gabr Abdel-Razek
More informationHow to choose your culinary oil
How to choose your culinary oil 12 February 2014 There is an increasing variety of vegetable oils for cooking and food preparation. How do you decide which one to use? Considerations include taste, functional
More information14th Biennial Sunflower Conference June Consumer Trends & Usage of Fats & Oils. Charles Aldersey
14th Biennial Sunflower Conference June 2003 Consumer Trends & Usage of Fats & Oils Charles Aldersey Contents World Usage of Fats & Oils World Consumption Trends in Fats & oils Domestic Consumer Trends
More informationFATS & OILS GLOSSARY
FATS & OILS GLOSSARY Antioxidant A substance that slows or interferes with the reaction of a fat or oil with oxygen. The addition of antioxidants to fats or foods containing them retard rancidity and increases
More informationProduction and trade of vegetable oils p. 1 Extraction, refining and processing p. 1 Vegetable oils--production, disappearance and trade p.
Production and trade of vegetable oils p. 1 Extraction, refining and processing p. 1 Vegetable oils--production, disappearance and trade p. 3 Soybean oil p. 7 Palm oil p. 8 Rapeseed/canola oil p. 8 Sunflowerseed
More informationOutline. Frying Basics & Oil Deterioration Palm Base Frying Oil Attributes Blending & Trans Free Oils Frying Applications Summary
Outline Frying Basics & Oil Deterioration Palm Base Frying Oil Attributes Blending & Trans Free Oils Frying Applications Summary 2 3rd Int. Symp. DGF. Eur. J. Lipid Sci. echnol. 102 (2000)Deteriorated
More informationU.S.-Grown HIGH OLEIC SOYBEAN OIL
U.S.-Grown HIGH OLEIC SOYBEAN OIL 1 2 IMPROVED SOYBEAN OILS MEET MARKETPLACE DEMANDS U.S.-GROWN HIGH OLEIC SOYBEAN OIL The U.S. soybean industry is committed to making it easier for food High oleic soybean
More informationNUTRITION Nutrition Information: Fats What is fat and are all fats created equal? The terms fatty acids and fats are often used interchangeably, but a fatty acid is the basic unit/building block of a fat
More informationUnderstanding Ingredients. Fats and Oils
Understanding Ingredients Fats and Oils Topics Types of Fats and Oils Structures of Fats and Oils Nutritive Value of Fats and Oils Choice and Storage of Fats and Oils Uses of Fats and Oils in Cooking /
More informationHIGH OLEIC LOW LINOLENIC WINTER OILSEED RAPE OIL
HIGH OLEIC LOW LINOLENIC WINTER OILSEED RAPE OIL Rich in Oleic Acid Source of Alpha Linolenic Acid HOLL IN 4 POINTS PRODUCERS & SUPPLIERS CONSUMERS AGRONOMIC TECHNOLOGIC NUTRITIONAL ORGANOLEPTIC Resistance
More informationFormulating Products with Heart Healthy Sunflower Oil. Presented to British Columbia Food Technologists March 2, 2011
Formulating Products with Heart Healthy Sunflower Oil Presented to British Columbia Food Technologists March 2, 2011 NSA Based in North Dakota, the NSA is a non-profit organization consisting of farmers,
More informationWhich Oil Should I Cook With? Would you put the wrong oil in your car? Of course not. So why would you put the wrong oil in your body?
Which Oil Should I Cook With? Would you put the wrong oil in your car? Of course not. So why would you put the wrong oil in your body? Not all cooking oils are made equally. You ll find UNSAFE oils in
More informationIntroduction to Lipid Chemistry
Introduction to Lipid Chemistry Benjamin Schwartz Ontario SCC Education Day September 18, 2018 Lipid knowledge for the personal care industry What is a Lipid? Lipids are fatty acids and their derivatives,
More informationOverview of the food science behind fatty acid technology
Overview of the food science behind fatty acid technology Pamela J. White, Ph.D. Food Chemist/Scientist Food Science and Human Nutrition Dept. & Center for Crops Utilization Research Iowa State University
More informationHealthier Oils: Stability & Performance. Chakra Wijesundera CSIRO Food and Nutritional Sciences Werribee, Vic 3030
Healthier Oils: Stability & Performance Chakra Wijesundera CSIRO Food and Nutritional Sciences Werribee, Vic 3030 Presentation Outline Growing consumer demand for healthier oils What are the healthier
More informationTRANSFORMATIONS IN THE FOOD INDUSTRY: REDUCING TRANS FAT IN THE DIET. Robert M. Reeves, President Institute of Shortening and Edible Oils
Agricultural Outlook Forum 2005 Presented Thursday, February 24, 2005 TRANSFORMATIONS IN THE FOOD INDUSTRY: REDUCING TRANS FAT IN THE DIET Robert M. Reeves, President Institute of Shortening and Edible
More informationFat & Human Health. Types of Fats & their effect on Human Health
Fat & Human Health Why do we need Fats/Oils? Fat is an important ingredient of human diet. The functional role of fat in the diet is manifold. Fat is a most concentrated source of energy. One gram of fat
More informationFATS & OILS. Inneke Hantoro. Food Material Science 2011/12
FATS & OILS Inneke Hantoro Food Material Science 2011/12 Inneke Hantoro Definition & Composition of Fats Fats: simple lipids, compound lipids, composite lipids, spingolipids, derived lipids. Simple lipids
More informationModule 13: Changes occurring in oils and fats during frying
Module 13: Changes occurring in oils and fats during frying Rajan Sharma and Bimlesh Mann Dairy Chemistry Division National Dairy Research Institute, Karnal rajansharma21@gmail.com Frying is a process
More informationMAJOR DIFFERENCES BETWEEN COBRAM ESTATE EXTRA VIRGIN OLIVE OIL, VIRGIN OLIVE OIL AND OLIVE OIL (REFINED BLENDS)
, VIRGIN OLIVE OIL AND OLIVE OIL (REFINED BLENDS) NATURAL OLIVE OILS OBTAINED BY SOLE MECHANICAL/PHYSICAL MEANS NO ALTERATIONS IN THE OIL REFINED OLIVE OILS REFINING PROCESS LEADS TO ALTERATIONS IN NATURAL
More informationExpert support to create delicious savory foods
Savor y Expert support to create delicious savory foods Manufacturing delicious savory food products is complex. Health trends are changing constantly and product value cycles are getting shorter. In this
More informationIntroduction to fats IGD 2017 UPDATED NOV
Introduction to fats IGD 2017 UPDATED NOV 2017 1 What is fat? Fats are an important part of our diet, they provide: Energy (9 kcal/g higher in kcal than other macronutrients) Important vitamins (for example,
More informationHigh Oleic Soybean Oil Panel. National Institute of Oilseed Products March 17, 2015
High Oleic Soybean Oil Panel National Institute of Oilseed Products March 17, 2015 John Becherer, United Soybean Board USB farmer commitment and experience Acreage expansion Security of supply John Becherer,
More informationContinuous Frying Improves the Longevity of Palm Olein for Processing of Extruded Product
Continuous Frying Improves the Longevity of Palm Olein for Processing of Extruded Product Azmil Haizam Ahmad Tarmizi and Karimah Ahmad Malaysian Palm Oil Board Lembaga Minyak Sawit Malaysia Presentation
More informationReplacement Of Partially Hydrogenated Soybean Oil By Palm Oil In Margarine Without Unfavorable Effects On Serum Lipoproteins
Replacement Of Partially Hydrogenated Soybean Oil By Palm Oil In Margarine Without Unfavorable Effects On Serum Lipoproteins Muller H, Jordal O, et al. (998) Replacement of partially hydrogenated soybean
More informationFATS The Facts. compiled by the Nestlé Research Center
FATS The Facts compiled by the Nestlé Research Center Dietary fats are a public health concern Dietary fats are necessary for ensuring optimal health. Recent dietary guidelines focus on fat quality and
More informationFacts on fats: The basics
Facts on fats: The basics 25 March 2014 1. introduction EUFIC s review Facts on Fats provides the reader with an extensive, though easy to understand, overview of the various aspects related to the fats
More informationLipids. PBHL 211 Darine Hachem, MS, LD
Lipids PBHL 211 Darine Hachem, MS, LD Outline Functions of lipids in our body Types of lipids Sources of lipids Recommendation of fat intake Fat association with heart diseases Provide energy (9Kcal/g
More informationFats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform,
FATS Fats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform, toluene, methanol Assignment Oil and Water Fats
More informationThe most concentrated source of food energy. There are 9 calories in every gram of fat
Fat Is The most concentrated source of food energy There are 9 calories in every gram of fat Fats that are liquid at room temperature are called oils. (Examples: vegetable oil, canola oil, olive oil, etc.)
More informationPalm Oil & Fractions: Characteristics and Properties
Palm Oil & Fractions: Characteristics and Properties Nor Aini Idris, Siew Wai Lin and Mohd. Fairus Hizir OFI Middle East 2008, 14-16 April, Abu Dhabi PALM OIL INDUSTRY-RM45.1b, RM45.1b, PLANTED AREA 0F
More informationMUEZ-HEST INDIA PVT. LTD.
Newer Processing Methods for the Extraction & Refining of Rice Bran Oil By S. M. Javed Husain MUEZ-HEST INDIA PVT. LTD. Global Rice Bran Oil Conference 2015 August 7-8 th 2015 Trident Hotel, Mumbai, India
More informationProcessing and Raw Materials for Botanically Derived Emollients
Processing and Raw Materials for Botanically Derived Emollients Benjamin Schwartz Ontario SCC Education Day September 18, 2018 Lipid knowledge for the personal care industry Grades of natural oils for
More informationRBO CURRENT STATUS & FUTURE PROSPECTS in JAPAN
7-8 th Aug 2015, 2 nd ICRBO, Mumbai, India Session 1 COUNTRY PRESENTATIONS ON RBO RBO CURRENT STATUS & FUTURE PROSPECTS in JAPAN Teruo Miyazawa, Ph.D. Project Leader and Professor Teruo Miyazawa 1Food
More informationSOYBEAN OIL INNOVATIONS. Superior Functionality Improved Nutrition Trans Fat Solutions
2nd Edition SOYBEAN OIL INNOVATIONS Superior Functionality Improved Nutrition Trans Fat Solutions Soybean Oil Delivers Better-for-You Products One of the world s most widely used edible oils. Almost all
More informationPALM OIL BASED INGREDIENTS AS COST EFFECTIVE ALTERNATIVES FOR PARTIALLY HYDROGENATED VEGETABLE OILS
PALM OIL BASED INGREDIENTS AS COST EFFECTIVE ALTERNATIVES FOR PARTIALLY HYDROGENATED VEGETABLE OILS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION OUTLINE OF PRESENTATION ALTERNATIVES
More informationFAT. Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology
FAT Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology OBJECTIVES LECTURE By the end of this lecture, student can: Define what is lipid/fat
More informationMaintain Cholesterol
Maintain Cholesterol What is Cholesterol? Cholesterol is a Lipid Molecule that has a waxy appearance and is found in every cell of the body and has some important natural functions. It is manufactured
More informationSOYBEAN OIL FACTS CONVENTIONAL SOYBEAN OIL
OIL FACTS CONVENTIONAL OIL Versatile Oil Solution Soybean oil is the most widely used edible oil in the U.S. 1 It blends well with other fats and oils, making it a common ingredient in margarine and shortenings,
More informationDairy Update. finnesota EXTENSION SERVICE UNIVERSITY OF MINNESOTA ANIMAL SCIENCE EXTENSION. Issue 112 November, 1992
, finnesota EXTENSION SERVICE UNIVERSITY OF MINNESOTA ANIMAL SCIENCE EXTENSION Department of Animal Science 101 Haecker Hall 1364 Eckles Avenue St. Paul, Minnesota 55108 (612) 624 4995 FAX: (612) 625 1283
More informationTrans-Free Products with Palm Oil Based Solutions
Trans-Free Products with Palm Oil Based Solutions A S S I S T A N T P R O F. D R. F A R I Y E M I S C I O G L U E G E U N I V E R S I T Y F O O D E N G I N E E R I N G D E P A R T M E N T K u s a d a s
More informationPALM OIL BASED FOOD AND NON- FOOD PRODUCTS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION
PALM OIL BASED FOOD AND NON- FOOD PRODUCTS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION 2 Part Presentation Palm Oil based Trans Fat Free Products Palm Oil based Oleochemicals Quality
More informationFats & Fatty Acids. Answer part 2: 810 Cal 9 Cal/g = 90 g of fat (see above: each gram of fat provies 9 Cal)
Fats & Fatty Acids Function of Fats Store energy (typically stored in the form of triglyceride fat molecules, shown on next page) Burn for energy (energy content is 9 Cal/g) Fatty acids are components
More informationRaw Materials p. 1 Introduction p. 1 Sources of Fats and Oils p. 1 Vegetable Oil Yields p. 2 Availability of Fats and Oils p. 3 U.S.
Raw Materials p. 1 Introduction p. 1 Sources of Fats and Oils p. 1 Vegetable Oil Yields p. 2 Availability of Fats and Oils p. 3 U.S. Utilization of Edible Fats and Oils p. 4 Characterization of Fats and
More informationNew Approaches for Improving Edible Oil Quality
New Approaches for Improving Edible Oil Quality Selma Turkay and Hale Gurbuz Istanbul Technical University, Chemical Engineering Department OFI TURKEY 2014 13 May Istanbul Introduction In recent years,
More informationParas Group. Paras Gold. Refined Rice Bran Edible Oil
Paras Group Paras Gold Refined Rice Bran Edible Oil Rice Bran Oil has the best balance of saturated, monounsaturated and polyunsaturated fats as recommended by such organizations as the American Heart
More informationSuper Omega-3 EPA/DHA with Sesame Lignans & Olive Extract
Better Nutrition 2016 Best of Supplements Award Winner http://www.lifeextension.com Super Omega-3 EPA/DHA with Sesame Lignans & Olive Extract Get enough omega-3s 120 softgels Item Catalog Number: 01982
More informationWHY DO WE NEED FAT? It is now known that Omega-3 and Omega- 6 polyunsaturated fats, or good fats, are particularly good for heart health.
KNOW YOUR FATS WHY DO WE NEED FAT? Fat can contribute positively to our diet, as long as we choose the right types of fats and moderate our intake to the appropriate amounts. Fat has many valuable functions
More informationHeart Healthy Nutrition. Mary Cassio, RD Cardiac Rehabilitation Program
Heart Healthy Nutrition Mary Cassio, RD Cardiac Rehabilitation Program Today s Topics Healthy Eating Guidelines Eating Well with Canada s Food Guide Balanced Eating Heart Healthy Nutrition Increased blood
More informationSOYBEAN OIL IN U.S. NUTRITION: Past, Present & Future
SOYBEAN OIL IN U.S. NUTRITION: Past, Present & Future School Nutrition Association Houston, TX June 20, 2017 Frank J. Flider Objec>ves Overview of edible oils & fats usage and trends over the past century
More informationDetermination Of Changes Occurring In Chemical Properties Of Fat Repeatedly Used For Food Frying
Determination Of Changes Occurring In Chemical Properties Of Fat Repeatedly Used For Food Frying I.U.K Gunnepana Department of Food Science and Technology Faculty of Postgraduate Studies University of
More informationindustry. Besides having an almost ideally balanced fatty acid profile, it is rich in natural antioxidants.
1. INTRODUCTION Rice Bran Oil is a unique vegetable oil produced from the outer brown layer of rice which is removed in the form of rice bran during the polishing process of the rice milling industry.
More information4th Palm Oil Seminar Series Miami, Florida
PRESENTED BY 4th Palm Oil Seminar Series Miami, Florida November 14, 2014 SEMINAR PROGRAM 8:30 am 9:30 am Registration & Networking Breakfast 9:30 am Official Start of Miami Palm Oil Seminar Series Session
More informationA New Method for the Early Detection of Edible Oil Oxidation
WHITE PAPER Early Detection of Edible Oil Oxidation A New Method for the Early Detection of Edible Oil Oxidation Edible oils are used in a wide range of culinary applications. Oils containing unsaturated
More information'Eat Smart' - Nutrition for a Healthy Heart
Definitions - Fats & Cholesterol Found in Blood LDL HDL 'low density lipoprotein' also known as 'bad cholesterol' major cholesterol-carrying molecule in blood delivers cholesterol to the arterial walls
More informationAre you eating a balanced diet?
Are you eating a balanced diet? Do you know WHAT A BALANCED DIET IS? Eating a balanced diet means choosing a variety of foods & drinks from all the food groups Health Canada recommends 2-3 Tbsp of oil/day
More informationSOYBEAN OIL FACTS CONVENTIONAL SOYBEAN OIL
SOYBEAN OIL FACTS CONVENTIONAL SOYBEAN OIL Versatile Oil Solution Soybean oil is the most widely used edible oil in the U.S.1 It blends well with other fats and oils, making it a common ingredient in margarine
More informationFFA ANALYSIS OF RICE BRAN OIL
FFA ANALYSIS OF RICE BRAN OIL Nguyen Dinh Phong CALOFIC - Vietnam 1 A. FFA of vegetable oils 1. Free fatty acids (FFA) or Acid value is one of the most critical quality parameters of vegetable oils. High
More informationLecture 3. Nutrition
Lecture 3 Nutrition, Part 1 1 Nutrition 1.Macronutrients a. Water b. Carbohydrates c. Proteins d. Fats 2.Micronutrients a. Minerals b. Vitamins 2 1 Why is Nutrition Important? Your food choices each day
More informationOIL STABILITY ANALYSIS
Town and Gown Seminar Department of Chemistry Covenant University OIL STABILITY ANALYSIS Ogundele Timothy De-United Foods Limited, Ota, Nigeria. OBJECTIVES Discuss basic quality control incoming steps
More informationChapter 11 Nutrition: Food for Thought
Chapter 11 Nutrition: Food for Thought Do you think about the food that goes into your body and how it affects you? How can you interpret the various nutrition information found in the press? What are
More informationChapter 11 Nutrition: Food for Thought
Chapter 11 Nutrition: Food for Thought Do you think about the food that goes into your body and how it affects you? How can you interpret the various nutrition information found in the press? What are
More informationComparative Degradation Effects of Sesame and Soybean Oil during Heating using Microwave Irradiation
Journal of Scientific & Industrial Research Vol 73, August 2014, pp. 547-552 Comparative Degradation Effects of Sesame and Soybean Oil during Heating using Microwave Irradiation J Ghosh*, A Banerjee, S
More informationHARDSTOCKS. A Sime Darby Plantation Company
HARDSTOCKS A Sime Darby Plantation Company Wendy and Mark want the best for their family. They want food that looks good, tastes good and does them good. Sime Darby Unimills is the leading supplier of
More informationMANAGING YOUR CHOLESTEROL
MANAGING YOUR CHOLESTEROL WHAT IS CHOLESTEROL? Cholesterol is a white waxy substance found in every cell of our bodies. It comes from The liver our body makes most of it from the fat we eat in food A little
More information5.0 Summary and conclusion
5.0 Summary and conclusion Trans fatty acids are the geometric isomers of fatty acids that are formed industrially by partial hydrogenation of unsaturated fatty acids from vegetable and marine oil. Trans
More informationFATS, OILS, & CHOLESTEROL
FATS, OILS, & CHOLESTEROL Percent of calories needed daily from each energy producing nutrient Protein 10% Carbohydrates Calculate the number of fat calories you need based on your daily calorie needs.
More informationG.C.C STANDARDIZATION ORGANIZATION (GSO)
G.C.C STANDARDIZATION ORGANIZATION (GSO) Final Draft GSO/DS 1929/2011 Edible Vegetable Oils Part II Prepared by: Gulf Technical Committee for Sector Standards of Food and Agriculture Product This document
More informationDietary Fats Those fats derived from unprocessed food sources are generally good fats essential Omega-3 Omega-6 EFAs
Dietary Fats Fats and oils may well be the most important part of your daily diet. Over the past 20-30 years, there has been an explosion of research on the significance of fats in health and disease.
More informationChanges in Characteristics of Palm Oil During Vacuum and Atmospheric Frying Conditions of Sweet Potato
Kasetsart J. (Nat. Sci.) 43 : 298-304 (2009) Changes in Characteristics of Palm Oil During Vacuum and Atmospheric Frying Conditions of Sweet Potato Chatlada Kusucharid 1, Anuvat Jangchud 1 * and Porjai
More informationAdvantages of Palm Oil and its fractions in Food
Advantages of Palm Oil and its fractions in Food Mr H. Slager Application Fellow at IOI Loders Croklaan Europe Malaysia-Romania Palm Oil Trade Fair/Seminar Bucharest 2012 Observations: - Food industry
More informationNutrients. Nutrition. Carbohydrates. - ex. Carbs, Fats, Protein, Water. - ex. vitamins, minerals
Nutrients Nutrition Introduction elements and compounds an organism needs but can not manufacture itself 6 Basic Nutrients carbohydrates fats proteins water vitamins minerals Macronutrients supply energy
More informationSoaping Oil/Butter Properties
Properties Soap is made by the chemical reaction that occurs when mixing fatty acids, lye (NaOH for bar soap, KOH for liquid soap), and water. Lye acts as the chemical emulsifier that bonds fatty acids
More informationSOYBEAN OIL INNOVATIONS:
INNOVATE COLLABORATE ADVANCE SOYBEAN OIL INNOVATIONS: COMING TO A PLATE NEAR YOU A GUIDE FOR HEALTH PROFESSIONALS SOYBEAN OIL REACHES NEW HEIGHTS CONSUMERS WANT TO EAT HEALTHIER Soybean oil is one of the
More informationNEW SOYBEAN OIL INNOVATIONS:
INNOVATE COLLABORATE ADVANCE NEW SOYBEAN OIL INNOVATIONS: COMING TO A PLATE NEAR YOU A GUIDE FOR HEALTH PROFESSIONALS SOYBEAN OIL REACHES NEW HEIGHTS Soybean oil is one of the most abundant vegetable oils
More informationEating Patterns. did you know. Peanuts and Peanut Butter 67% Peanut butter is one of the most frequently consumed plant proteins in the U.S.
Peanuts are the Most Popular Nut Peanuts are the most commonly eaten nuts in America. When peanut butter is factored in, they comprise over 2/3 of the nut consumption in the U.S. Pecans 4% 2% Pistachios
More informationThe Council for Disability Awareness
The Skinny on Fat It s impossible to go to the supermarket and not see numerous claims about fat on the bags and boxes of our favorite foods. These foods appeal to us because we want to lose weight, eat
More informationJuly 13, Dear Ms. Davis:
July 13, 2010 Carole Davis Co-Executive Secretary and Designated Federal Officer of the Dietary Guidelines Advisory Committee Center for Nutrition Policy and Promotion U.S. Department of Agriculture 3101
More informationDr. Nafith Abu Tarboush
4 Dr. Nafith Abu Tarboush June 24 th 2013 Ahmad Moayd 1 Definition and general properties refer to slide no. 2 Lipids: macromolecules made from Alcohol and Fatty acid bonded by ester linkage. Amphipathic
More informationECUOMEGA THE BEST BALANCE
ECUOMEGA 3-6-9 THE BEST BALANCE THE BEST BALANCE GENERAL DESCRIPTION. Sacha Inchi (Plukenetia volubilis linneo) is a native oil plant in the Amazon region of Ecuador, but in the last twenty years plantations
More informationFats Can Be Good For You!
Fats Can Be Good For You! Fat Quiz (True or False) 1. Excess fat in the diet is a major cause of heart disease. 2. Saturated fats raise cholesterol levels. 3. The saturated fats in butter and coconut oil
More informationCONSUMER ATTITUDES ABOUT NUTRITION
SOY OBESITY HEART HEALTH GOOD FATS NUTRITION OIL TRANS FAT USAGE BALANCE CONSUMER ATTITUDES ABOUT NUTRITION Insights into Nutrition, Health and Soyfoods TOFU AWARENESS 2006 13 TH ANNUAL NATIONAL REPORT
More informationCHOLESTEROL GUIDELINES
CHOLESTEROL GUIDELINES High cholesterol and lipid levels can significantly increase a person's risk of developing chest pain, heart attack, and stroke. Fortunately, a number of effective treatment options
More informationFOOD SAFETY IMPROVING FOOD PRODUCTS WITH PALM OIL GAURI IYER
FOOD SAFETY IMPROVING FOOD PRODUCTS WITH PALM OIL GAURI IYER HEAD - TECHNICAL SERVICES KAMANI OIL INDUSTRIES PVT LTD 15 th Dec 2009 Contents Food safety issues in Vegetable oil Industry Palm oil and its
More informationBe a Food Label Detective!
Be a Food Label Detective! Elyse Kontra Kara Kelly Total Fat Type of fat is more important than total fat Limit total fat intake to 25-35% of your total calories Fat-free Caloriefree http://www.diabetes.org/food-and-fitness/food/what-can-ieat/taking-a-closer-look-at-labels.html
More informationMULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.
Exam Name MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question. 1) Which of the following is TRUE about essential fatty acids? 1) A) No vegetables contain
More informationOrsalem Kahsai: a Great leap in Food Nutrition Wednesday, 31 August :52 - Last Updated Wednesday, 31 August :56
For molecular biologist and food scientist Orsalem Kahsai, nutritious food is paramount in feeding her three children. She wanted to create low sugar, healthy spreads that were high in Omega-3 s, so the
More informationThe Australian Sunflower
The Australian Sunflower Industry Or Does Australia need Sunflower? Yes, Bloody Oath We Do! Australian Sunflower Production (x1000) 400 350 300 Area (ha) Tonnes 250 200 150 100 50 65/66 70/71 72/73 74/75
More informationBrent Campbell Business Development Manager AAK USA. US Oils & Fats Trade Focus on Palm POTS - Kuala Lumpur, Malaysia - October 16, 2012
Brent Campbell Business Development Manager AAK USA US Oils & Fats Trade Focus on Palm POTS - Kuala Lumpur, Malaysia - October 16, 2012 Areas of Focus US Consumption Trends Current Issues & Opportunities
More informationABLE TO READ THE LABEL?
ARE ABLE TO READ THE LABEL? A Consumer s Guide to Navigating Food Labels Food and Drug Safety Program Consumer and Environmental Health Services Phone: 609-826-4935 Fax: 609-826-4990 http://nj.gov/health/eoh/foodweb/
More informationJust enough of the right sort
Fats and the heart Just enough of the right sort We all need some fat in our diets, just enough of the right sort to keep our bodies and hearts healthy. In fact, a fat free diet isn t recommended because
More informationThe Effect of Temperature and Fat Type on the Physical and Sensory. Properties of Doughnut Holes. By: Amy Wright
The Effect of Temperature and Fat Type on the Physical and Sensory Properties of Doughnut Holes By: Amy Wright Abstract Fats contribute to the texture, color, mouth feel, and taste of foods. The purpose
More informationHEALTH TIPS FOR THE MONTH OF SEPTEMBER HEALTHY EATING IS IN YOUR MIND Continuous
HEALTH TIPS FOR THE MONTH OF SEPTEMBER 2017 HEALTHY EATING IS IN YOUR MIND Continuous 5. Eat more healthy carbs and whole grains Choose healthy carbohydrates and fiber sources, especially whole grains,
More informationAIAN Ancestors Traditional Healthy Eating Behaviors
Supported by: National Center for Minority Health and Health Disparities Native Navigators and the Cancer Continuum (NNACC) [NCMHD R24MD002811] OBJECTIVES By the end of this segment, the learner will be
More informationDr. Laurence Eyres ECG Ltd Associate Professor Marie Wong, Massey University Oils and Fats Specialist Group November 2013
New Zealand Extra Virgin Olive Oil and Your Health The Facts Dr. Laurence Eyres ECG Ltd Associate Professor Marie Wong, Massey University Oils and Fats Specialist Group November 2013 Estimated influence
More informationOUTLINE. The need for fat. What is fat? Types of fats. Dietary sources of the different types of fat
DIETARY FATS OUTLINE The need for fat What is fat? Types of fats Dietary sources of the different types of fat Evidence for cardiovascular health benefit of fish omega-3 and omega-6 fatty acids Possible
More informationINTERPROFESSIONAL ASSOCIATION OF OLIVE POMACE OIL
INTERPROFESSIONAL ASSOCIATION OF OLIVE POMACE OIL Behaviour of Olive Pomace Oil in frying and comparison with conventional and high-oleic sunflower oils 05/06/2018 Report summary on the results of comparative
More informationFrom Food to the Bloodstream
FATS The total amount of fat you eat, whether high or low, isn't really linked with disease. What really matters is the type of fat you eat. The "bad" fats saturated and trans fats increase the risk for
More information