Palm Solutions for Replacing PHVO. 2014, Dr. Gerald McNeill

Size: px
Start display at page:

Download "Palm Solutions for Replacing PHVO. 2014, Dr. Gerald McNeill"

Transcription

1 Palm Slutins fr Replacing PHVO 2014, Dr. Gerald McNeill

2 Histry f Gd Fat and Bad Fat 1950s Prf. Ancel Keyes Fat is bad Especially Saturated Fat 1970s Phil Sklff The Pisning f America Saturated Fat is Pisn Tday Chwhudry Saturated fat is nt as bad as we nce thught

3 Hw did we get Trans Fats? The Diet-Heart Paradigm Prf. Ancel Keyes, 1961 The U.S. diet is 40% fat, and mst f that is saturated fat the insidius kind Ttal Fat Saturated Fat Serum Ttal and LDL Chlesterl Crnary Artery Disease

4 Hw did we get Trans Fats? Pisning f America Phillip Sklff 1986 Heart attack at age 43, blamed n saturated fats including ccnut, palm, butter and tallw $15 millin advertising campaign t reduce sat fat intake Jined by American Sybean Assciatin Infrmal Senate Hearing

5 Baked Gds and Snack Fds Beginning f 20 th Century Semi slid fats used fr cking, baking and frying Lard Beef tallw Butter Characteristics: Semi slid at rm temperature Resistant t xidatin 40% - 65% saturated fat High melt pint vs. lw melt pint f unsaturated fat 1950s Lard ideal texture fr baked gds, excellent aerating prperties fr a creamy texture

6 The Advent f Trans Fat? 1970s: Plant based vegetable ils Cttnseed, Sybean and Rapeseed Liquid ils suitable fr frying, dressings, maynnaise and mre. But nt baked gds! A slid fat is required. Slutin: Partially Hydrgenated Vegetable Oil (PHVO) Cnverts a liquid il t slid fat Resistant t xidatin; Lwer saturated fat cntent; Similar texture t animal fat; Inexpensive Cntain synthetic fatty acid called trans fat

7 Histry f Fat Fatty Acid Cmpsitin (wt%) f Natural Semi-Sld Fats, Sybean Oil and PHVO Fat/Oil Trans Saturates Mnunsaturates Plyunsaturates Ccnut Oil Palm Kernel Butter Fat Beef Tallw Palm Oil Sybean Oil PHVO

8 Partial Hydrgenatin Prcess High Heat High Pressure Hydrgen Gas Catalysts OIL IN Partial Hydrgenatin Reactr PHVO OUT

9 Palm Fractinatin The il is fractinated immediately after refining Filter Press Crystallizer Hard Slid Liquid 9

10 Harmful Trans Fats High Risk 1.4 Nurses Health Study Change in risk Trans Sats Mn Ply Saturated fat is nt as bad as we nce thught 0.6 Lw Risk Intake (lwest t highest)

11 Mandatry Labeling f Trans Fat In 2006 FDA Intrduced Mandatry Labeling f Trans Fats Cntent n Retail Fd packaging. FDA survey f retail fds in 2013 revealed that 25% f retail gds still cntain PHVO The amunt f PHVO in fd service is unknwn since labelling is nt required.

12 Prpsed Ban n PHO In Nv. 2013, due t an unacceptable high level f trans fat in the US fd supply, FDA prpsed t revke GRAS Status f PHO (PHVO). By end f 2014, FDA will make annuncement detailing the next steps fr a PHO ban.

13 Expsure t Trans Fats & PHVOs Fd Prducts with the highest trans fat cntent accrding t the FDA: Cakes Ready-T-Use Frsting Cffee Creamer Ckies Pizza & Pie Crust Margarine and Spreads Savry Snacks

14 Essential Characteristics fr PHVO Replacement Saturated Fat Only fat that prvides similar texture t trans fat Versatile PHVO intrduced new levels f functinality allwing fr the Glden Age f bakery Oxidative Stability PHVOs are highly stable and prvide lng self life Cst Neutral cst impact Widely Available

15 Palm Oil A Natural Alternative t Trans Fat Naturally semi-slid fat Crystal structure in palm il ideal fr creaming and smth texture N chemical prcesses required (Hydrgenatin) Nn-GMO Lnger shelf-life Cntains balanced cntent f saturated and mnunsaturated fats N Linlenic acid Versatile: almst unlimited variety f textures Textures frm hard slid t liquid

16 Palm Oil Versatile and Custmizable Palm Tree Palm Oil & Palm Kernel Oil Fractins Mdificatin Fractinate Interesterify Fully Hydrgenate Other Vegetable Oils Blending and prcessing Cmpnents

17 Palm Slutins fr Cakes Since cakes are a sft baked prduct made frm aerated batter, a slid fat r shrtening is needed t achieve the ideal texture and taste. Cake shrtenings are divided int 2 categries: nn-emulsified and emulsified Palm il has a natural tendency t frm small beta-prime crystals that stabilize air cells giving cakes a light texture. Liquid ils d nt frm crystals and cannt prvide the desired texture.

18 Ready-T-Use Frsting Optins There are tw types f frsting: Aerated Flat Palm il is naturally a sft slid at rm temperature, and can effectively entrap air in icings. Mst liquid il slutins have n crystals prvide minimal aeratin t these prducts.

19 Pizza & Pie Crust Flaky Texture Withut Trans Fat Flaky pastry falls int 3 main categries Pies Pizza crust Biscuits Withut the natural slid fat f palm il, liquid ils d nt impart flakey texture t crusts. The il will sak int the dugh fr a denser texture.

20 Ckies Slutins Fr All Textures A wide range f ckies are manufactured fr the Nrth American fd market. Hwever, mst can be made using all purpse shrtenings. The SansTrans range includes several all purpse shrtenings that prvide a wide range f hardness and textures fr many different ckie varieties. In additin, IOI Lders Crklaan ffers SansTrans Bakers Margarine as a substitute fr partially hydrgenated margarine. Different palm il fractins can be blended tgether t prvide a wide range f different ckie textures. Use f liquid ils alne d nt prvide enugh structure fr ckies, and result in il leakage.

21 Savry Snacks Structured Fats fr Frying Micrwave ppcrn is the majr cntributr t trans fat expsure fr this fd categry. Selecting an all purpse, high melt palm il prduct like SansTrans 45 r SansTrans 48, prduce the best results. Bth liquid ils and palm il can be used in ppcrn machines, but the use f liquid ils in micrwave ppcrn causes wicking stains in the bag which is undesirable fr cnsumers. Selecting a semi-slid palm il prduct eliminates wicking with excellent results.

22 Palm Oil Availability

23 Palm Oil Availability

24 Palm Oil Sustainability RSPO Traceability / Remte Sensing

25 Summary and Cnclusins Palm il ffers a wide range f functinal prducts t remve trans fat and eliminate PHVO. Drp-in slutins are develped and readily available Tailr made pssibilities: Fr difficult and specialty applicatins Reduced saturated fat fr healthy prducts Widely available Cst cmparable t cmmdity ils

The Shea Supply Chain and its Value in Confectionery Products. GSA New York May 2014

The Shea Supply Chain and its Value in Confectionery Products. GSA New York May 2014 The Shea Supply Chain and its Value in Cnfectinery Prducts. GSA New Yrk May 2014 IOI Lders Crklaan is part f IOI Grup Prperty develpment Oil palm plantatins Olechemicals Edible Oils (including IOI Lders

More information

PALM 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 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 information

PALM 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 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 information

4th Palm Oil Seminar Series Miami, Florida

4th 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 information

PILI Lifestyle Program Facilitator s Guide

PILI Lifestyle Program Facilitator s Guide Update: Octber 13, 2006 Page 1 f 12 PILI Lifestyle Prgram Facilitatr s Guide Sessin 3: Lwering Fat & Getting a Mve n Questin/Tpic Script Reminder/Activity Page Welcme back! Alha and welcme t the third

More information

Understanding Ingredients. Fats and Oils

Understanding 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 information

Learning Objectives. Understand the different types and uses of fats and oils in food preparation - functions.

Learning Objectives. Understand the different types and uses of fats and oils in food preparation - functions. FATS AND OILS Learning Objectives Understand the different types and uses of fats and oils in food preparation - functions. Name some of the different fats and oils. Explain how fats shorten pastry. Think

More information

VITAPRO. Detoxification properties of Apple pectin formulation, PROPECTIN. CENTRE D ETUDE ET DE VALORISATION DES ALGUES FINAL REPORT.

VITAPRO. Detoxification properties of Apple pectin formulation, PROPECTIN. CENTRE D ETUDE ET DE VALORISATION DES ALGUES FINAL REPORT. CENTRE D ETUDE & DE VALORISATION DES ALGUES 2400 Detxificatin prperties f Apple pectin frmulatin, PROPECTIN. VITAPRO FINAL REPORT PrPectin July 2015 CENTRE D ETUDE ET DE VALORISATION DES ALGUES PRESQU

More information

SOYBEAN OIL FACTS PROCESSING SOLUTIONS

SOYBEAN OIL FACTS PROCESSING SOLUTIONS SOYBEAN OIL FACTS PROCESSING SOLUTIONS to Remove Partially Hydrogenated Oils from the Food Supply Replace Partially Hydrogenated Oils with Soy-Based Solutions Made with U.S.-Grown Soybeans The soybean

More information

Overview of the food science behind fatty acid technology

Overview 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 information

Functional starch: A better use of starch in foods

Functional starch: A better use of starch in foods Labratry f Fd Chemistry and Bichemistry Leuven Fd Science and Nutritin Research Centre Functinal starch: A better use f starch in fds Jung-Sun Hng, Ph.D Brussels, Apr 25 2015 Jung Sun Hng Summary Fd chemistry,

More information

Fats in Baking Development of Q-Bake training material Q-bake Trainer Nick Valet R&D Chipita S.A.

Fats in Baking Development of Q-Bake training material Q-bake Trainer Nick Valet R&D Chipita S.A. Development of Q-Bake training material Q-bake Trainer Nick Valet R&D Chipita S.A. Why improving the level of understanding of fats in bakery will help the processor? Because high level baking demands

More information

Food information to consumers - Commission proposal - COM (2008) 40 final 2008/0028 (COD) The European Heart Network s position in a nutshell

Food information to consumers - Commission proposal - COM (2008) 40 final 2008/0028 (COD) The European Heart Network s position in a nutshell Fd infrmatin t cnsumers - Cmmissin prpsal - COM (2008) 40 final 2008/0028 (COD) The Eurpean Heart Netwrk s psitin in a nutshell Summary On 30 January 2008 the Eurpean Cmmissin published its prpsal fr a

More information

Fad diets Ask the Dietitian Michele Lucas RD CDE

Fad diets Ask the Dietitian Michele Lucas RD CDE Fad diets Ask the Dietitian Michele Lucas RD CDE WHAT YOU SHOULD KNOW: Weighing t much is nt gd fr yur health. Being verweight increases yur risk f health prblems, like heart prblems, high bld pressure,

More information

Dr K D Yadav Sr VP Tech AAK KAMANI PVT LTD. Bakery & Confectionery Applications of Fats & Shortenings

Dr K D Yadav Sr VP Tech AAK KAMANI PVT LTD. Bakery & Confectionery Applications of Fats & Shortenings Dr K D Yadav Sr VP Tech AAK KAMANI PVT LTD Bakery & Confectionery Applications of Fats & Shortenings Application of oils & fats Oils and fats are an essential ingredient to the process of food preparation

More information

Brent 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 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 information

Mike Willson. LipoLogic Food Technology Consultancy Cary, North Carolina, USA

Mike Willson. LipoLogic Food Technology Consultancy Cary, North Carolina, USA CHARACTERISTICS AND PRODUCTION OF VANASPATI, GHEE, BUTTER AND OTHER SOLID FATS Mike Willson LipoLogic Food Technology Consultancy Cary, North Carolina, USA CHARACTERISTICS AND PRODUCTION OF VANASPATI,

More information

Introduction to fats IGD 2017 UPDATED NOV

Introduction 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 information

CHARACTERISTICS AND PRODUCTION OF VANASPATI, GHEE, BUTTER AND OTHER SOLID FATS. Mike Willson

CHARACTERISTICS AND PRODUCTION OF VANASPATI, GHEE, BUTTER AND OTHER SOLID FATS. Mike Willson CHARACTERISTICS AND PRODUCTION OF VANASPATI, GHEE, BUTTER AND OTHER SOLID FATS Mike Willson LipoLogic Food Technology Consultancy Cary, North Carolina, USA E-mail : mwillson@nc.rr.com CHARACTERISTICS AND

More information

Call for evidence on the use of skin sensitisers, skin irritants and corrosive substances in textile and leather articles, hides and furs

Call for evidence on the use of skin sensitisers, skin irritants and corrosive substances in textile and leather articles, hides and furs Call fr evidence n the use f skin sensitisers, skin irritants and crrsive substances in textile and leather articles, hides and furs Backgrund dcument Backgrund Prductin and prcessing f textile and leather

More information

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.

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. 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 information

All Foods Sold in Schools

All Foods Sold in Schools All Fds Sld in Schls USDA s Smart Snacks in Schls Prpsal USDA recently prpsed practical, science-based nutritin standards fr snack fds and beverages sld t children at schl during the schl day. The prpsed

More information

Expert support to create cost-effective dairy taste and texture

Expert support to create cost-effective dairy taste and texture Milk Fat Replacers Expert support to create cost-effective dairy taste and texture With the growing trend for healthier food, more and more consumers are looking for lower trans fat options, dairy-free

More information

Lipids. PBHL 211 Darine Hachem, MS, LD

Lipids. 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 information

Surprising Cosmetic Functional Benefits Of Plant Wax Butters. Dr. Yoon Gattefossé

Surprising Cosmetic Functional Benefits Of Plant Wax Butters. Dr. Yoon Gattefossé Surprising Csmetic Functinal Benefits f Plant Wax Butters Dr. Yn Gattefssé Natural Skincare Textures getting better Increase f available emllients Sensatin f insufficient misturizatin & cmfrt Heavy feel

More information

DANECHURN PRODUCED IN DENMARK 2 xxxxxxxxxxxxxxxxxxxxxxx Danechurn Spreadable

DANECHURN PRODUCED IN DENMARK 2 xxxxxxxxxxxxxxxxxxxxxxx Danechurn Spreadable SPREADABLE SLIGHTLY SALTED IN DENMARK, CARE FOR NATURE, CARE FOR QUALITY AND PUTTING A GREAT EFFORT INTO WHAT YOU ARE DOING, IS A PRIORITY. IT HAS BEEN LIKE THIS EVER SINCE OUR ANCESTORS WALKED THESE LANDS,

More information

NFS284 Lecture 3. How much of a nutrient is required to maintain health? Types and amounts of foods to maintain health

NFS284 Lecture 3. How much of a nutrient is required to maintain health? Types and amounts of foods to maintain health NFS284 Lecture 3 Chapter 2: Nutritin: Guidelines: Applying the Science f Nutritin 2.1 Nutritin Recmmendatin fr the Canadian Diet Nutrient-based apprach Hw much f a nutrient is required t maintain health?

More information

ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET

ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET Dr. Nagendran Bala Sundram (nagen@mpob.gov.my) Regional Manager (South Asia) & Dr. Sivaruby

More information

Technical Appendix to Working Paper 10-WP 518. Accounting for Product Substitution in the Analysis of Food Taxes Targeting Obesity

Technical Appendix to Working Paper 10-WP 518. Accounting for Product Substitution in the Analysis of Food Taxes Targeting Obesity Technical Appendix to Working Paper 10-WP 518 Accounting for Product Substitution in the Analysis of Food Taxes Targeting Obesity Zhen Miao, John C. Beghin, and Helen H. Jensen This Technical Appendix

More information

-SQA-SCOTTISH QUALIFICATIONS AUTHORITY. Hanover House 24 Douglas Street GLASGOW G2 7NG NATIONAL CERTIFICATE MODULE DESCRIPTOR

-SQA-SCOTTISH QUALIFICATIONS AUTHORITY. Hanover House 24 Douglas Street GLASGOW G2 7NG NATIONAL CERTIFICATE MODULE DESCRIPTOR -SQA-SCOTTISH QUALIFICATIONS AUTHORITY Hanover House 24 Douglas Street GLASGOW G2 7NG NATIONAL CERTIFICATE MODULE DESCRIPTOR -Module Number- 0097425 -Session-1989-90 -Superclass- WM -Title- FATS AND OILS

More information

Understanding Your Total-Cholesterol-to-HDL Ratio

Understanding Your Total-Cholesterol-to-HDL Ratio Understanding Yur Ttal-Chlesterl-t-HDL Rati Yur ttal-chlesterl-t-hdl rati is measured during a bld test called a lipid prfile. This wrksheet will help yu learn mre abut this rati. It will als help yu:

More information

EMEA DICOMBurner solution EMEA DICOMBurner solution

EMEA DICOMBurner solution EMEA DICOMBurner solution The mdern PACS (Picture Archiving and Cmmunicatin System) digital revlutin appears t ffer significant savings in terms f variable csts. Nevertheless, the filmless technlgy is a real advantage if there

More information

Trans-Free Products with Palm Oil Based Solutions

Trans-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 information

The Council for Disability Awareness

The 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 information

The WorkCare Group, Inc. Content used with permission. StayWell is a registered trademark of The StayWell Company. All rights reserved.

The WorkCare Group, Inc. Content used with permission. StayWell is a registered trademark of The StayWell Company. All rights reserved. Know Your Cholesterol Numbers Checklist for Lowering Your Cholesterol Cholesterol Questions to Ask Your Doctor Misconceptions about Cholesterol LDL and HDL Lowering Your Cholesterol CHECKLIST Cut down

More information

SMALL CHANGES MAKE A BIG DIFFERENCE. Lifestyle changes for your heart

SMALL CHANGES MAKE A BIG DIFFERENCE. Lifestyle changes for your heart SMALL CHANGES MAKE A BIG DIFFERENCE Lifestyle changes fr yur heart Heart disease is the leading cause f death fr Americans. The gd news is that there are a lt f things yu can d t lwer yur risk. This brchure

More information

SOYBEAN OIL INNOVATIONS. Superior Functionality Improved Nutrition Trans Fat Solutions

SOYBEAN 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 information

The Cannabis Act and Regulations

The Cannabis Act and Regulations The and Regulatins OVERVIEW The and Regulatins cme int frce n Octber 17, 2018 and replaces the Access t Cannabis fr Medical Purpses Regulatins (ACMPR), and any mentin f Cannabis and Marihuana in the Narctics

More information

Reserve the computer lab. You will need one computer for each student. Earphones are recommended.

Reserve the computer lab. You will need one computer for each student. Earphones are recommended. Section 4 Purpose Section 4 explains macronutrients and how they are broken down through the process of digestion. Students will have a chance to practice reading labels and figuring out calories from

More information

PALM OLEIN BLENDING FOR TEMPERATE MARKET L/O/G/O

PALM 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 information

Evaluation on the wholesomeness of popcorn Report

Evaluation on the wholesomeness of popcorn Report Evaluation on the wholesomeness of popcorn Report was evaluated according to the following factors: Fat and fat composition Fibers Nutrition The project was done in the following way: The processing line

More information

Expert support to create delicious savory foods

Expert 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 information

Matching Starches to Applications. Source : DJ Thomas & WA Atwell Starch : Practical Guide for the Food Industry. Eagen Press, Minnesota USA.

Matching Starches to Applications. Source : DJ Thomas & WA Atwell Starch : Practical Guide for the Food Industry. Eagen Press, Minnesota USA. Matching Starches t Applicatins Surce : DJ Thmas & WA Atwell. 1997. Starch : Practical Guide fr the Fd Industry. Eagen Press, Minnesta USA. Starch Usage by Applicatin Sectr N= native, X = crss-linked,

More information

PHYSICOCHEMICAL PROPERTIES OF PALM STEARIN AND PALM MID FRACTION OBTAINED BY DRY FRACTIONATION

PHYSICOCHEMICAL PROPERTIES OF PALM STEARIN AND PALM MID FRACTION OBTAINED BY DRY FRACTIONATION PHYSICOCHEMICAL PROPERTIES OF PALM STEARIN AND PALM MID FRACTION OBTAINED BY DRY FRACTIONATION Bangun P Nusantr Department f Fd and Agricultural Prduct Technlgy, Faculty f Agricultural Technlgy, Gadjah

More information

PRODUCT PORTFOLIO 2018

PRODUCT PORTFOLIO 2018 COMPANY PHILOSOPHY & BUSINESS ACTIVITIES Quality Professional Products Africa Palm Products (APP) deliver efficiently produced, high quality Palm Oil s to our customers. We have a strong reputation for

More information

Technology to overcome challanges

Technology to overcome challanges Technlgy t vercme challanges MORE THAN 25 YEARS DEVELOPING SOLUTIONS Przyn is a cmpany specialized in enzymes slutins and biingredients applicatins, ver 25 years f experience in develping bitechnlgy slutins.

More information

ICT4LIFE. Final Conference. ICT4Life field work - tailored solutions in diverse regional context Ariane Girault, E-Seniors Association

ICT4LIFE. Final Conference. ICT4Life field work - tailored solutions in diverse regional context Ariane Girault, E-Seniors Association ICT4LIFE Final Cnference ICT4Life field wrk - tailred slutins in diverse reginal cntext Ariane Girault, E-Senirs Assciatin 10/22/2018 1 Why a field wrk with users in a research prject? The bjectives f

More information

Expert support to create cost-effective dairy taste and texture

Expert support to create cost-effective dairy taste and texture Milk Fat Replacers Expert support to create cost-effective dairy taste and texture With the growing trend for healthier food, more and more consumers are looking for lower trans fat options, dairy-free

More information

Coach on Call. Please give me a call if you have more questions about this or other topics.

Coach on Call. Please give me a call if you have more questions about this or other topics. Coach on Call It was great to talk with you. Thank you for your interest in learning about the fats you eat. I hope you find this tip sheet helpful. Please give me a call if you have more questions about

More information

FAT. 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 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 information

Get off the SoFAS! Solid Fats and Added Sugars

Get off the SoFAS! Solid Fats and Added Sugars Get off the SoFAS! Solid Fats and Added Sugars Sponsored by: USDA through the Supplemental Nutrition Assistance Program, the School District of Philadelphia and the Department of NutritionSciences, Drexel

More information

Risk factors in health and disease

Risk factors in health and disease Risk factrs in health and disease Index 1 Intrductin 2 Types f risk factrs 2.1 Behaviural risk factrs 2.2 Psychlgical risk factrs 2.3 Demgraphic risk factrs 2.4 Envirnmental risk factrs 2.5 Genetic risk

More information

Council of Better Business Bureaus Children s Food and Beverage Advertising Initiative Burger King Corporation Blue Lagoon Drive Miami, FL 33126

Council of Better Business Bureaus Children s Food and Beverage Advertising Initiative Burger King Corporation Blue Lagoon Drive Miami, FL 33126 Cuncil f Better Business Bureaus Children s Fd and Beverage Advertising Initiative Burger King Crpratin s Pledge Entity Cvered by Pledge: Burger King Crpratin 5505 Blue Lagn Drive Miami, FL 33126 Name

More information

Convenience. Convenience Vegetable Oils and Fats from Walter Rau.

Convenience. Convenience Vegetable Oils and Fats from Walter Rau. Convenience Convenience Vegetable Oils and Fats from Walter Rau. Convenience Food Delicatessen, salads, spreads More and more consumers want the preparation of their food to be quick and easy. Besides,

More information

Heart health and diet. Our Bupa nurses have put together these simple tips to help you eat well and look after your heart.

Heart health and diet. Our Bupa nurses have put together these simple tips to help you eat well and look after your heart. Heart health and diet Our Bupa nurses have put together these simple tips to help you eat well and look after your heart. What you eat can have an impact on the health of your heart. Eating a healthy diet

More information

U.S.-Grown HIGH OLEIC SOYBEAN OIL

U.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 information

2017 CMS Web Interface

2017 CMS Web Interface CMS Web Interface CARE-2 (NQF 0101): Falls: Screening fr Future Fall Risk Measure Steward: NCQA Web Interface V1.0 Page 1 f 18 11/15/2016 Cntents INTRODUCTION... 3 WEB INTERFACE SAMPLING INFORMATION...

More information

FDA Dietary Supplement cgmp

FDA Dietary Supplement cgmp FDA Dietary Supplement cgmp FEBRUARY 2009 OVERVIEW Summary The Fd and Drug Administratin (FDA) has issued a final rule regarding current gd manufacturing practices (cgmp) fr dietary supplements that establishes

More information

Rate Lock Policy. Contents

Rate Lock Policy. Contents Rate Lck Plicy Cntents Rate Lcks... 2 Rate Lck Cnfirmatin... 2 Lck Term... 2 Pre-Lck... 2 Maximum Qualified Rate... 3 Extensins... 3 Cst t Extend... 3 Relcks... 4 Re-Negtiatin r Flat Dwn Plicy... 4 Prgram

More information

Swindon Joint Strategic Needs Assessment Bulletin

Swindon Joint Strategic Needs Assessment Bulletin Swindn Jint Strategic Needs Assessment Bulletin Swindn Diabetes 2017 Key Pints: This JSNA gives health facts abut peple with diabetes r peple wh might get diabetes in Swindn. This helps us t plan fr medical

More information

Facts on fats: The basics

Facts 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 information

Module 3. Chapter 5 Microbial Metabolism. Catabolic and Anabolic Reactions Metabolism Two general types of metabolic reactions: o :

Module 3. Chapter 5 Microbial Metabolism. Catabolic and Anabolic Reactions Metabolism Two general types of metabolic reactions: o : Mdule 3 Chapter 5 Micrbial Metablism Catablic and Anablic Reactins Metablism Tw general types f metablic reactins: : : Recall frm Chapter 2: Energy can be when bnds Energy can be when bnds Catablism Purpse

More information

Biology 30S Unit Test Review: Digestion

Biology 30S Unit Test Review: Digestion Bilgy 30S Unit Test Review: Digestin Test utline: Multiple Chice: 10 Questins, 1 mark each. Shrt Answer: 5 Questins (answer 3 f them), 5 marks each. Lng Answer: 2 Lng Answer Questins, 10 marks each. Tasks

More information

Assignment Lesson Plan: Healthy and Unhealthy Fats

Assignment Lesson Plan: Healthy and Unhealthy Fats Assignment Lesson Plan: Healthy and Unhealthy Fats Duration: 35 minutes Target Group: College students around the ages of 18 to 22 years old. Overall Goal: To increase knowledge of what healthy fats and

More information

Fee Schedule - Home Health Care- 2015

Fee Schedule - Home Health Care- 2015 Fee Schedule - Hme Health Care- 2015 01/01/2015 1600 E Century Ave Ste 1 PO Bx 5585 Bismarck ND 58506-5585 www.wrkfrcesafety.cm Cpyright Ntice The five character cdes included in the Nrth Dakta Fee Schedule

More information

Are you eating a balanced diet?

Are 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 information

Osteoporosis Fast Facts

Osteoporosis Fast Facts Osteprsis Fast Facts Fast Facts n Osteprsis Definitin Osteprsis, r prus bne, is a disease characterized by lw bne mass and structural deteriratin f bne tissue, leading t bne fragility and an increased

More information

DATA RELEASE: UPDATED PRELIMINARY ANALYSIS ON 2016 HEALTH & LIFESTYLE SURVEY ELECTRONIC CIGARETTE QUESTIONS

DATA RELEASE: UPDATED PRELIMINARY ANALYSIS ON 2016 HEALTH & LIFESTYLE SURVEY ELECTRONIC CIGARETTE QUESTIONS DATA RELEASE: UPDATED PRELIMINARY ANALYSIS ON 216 HEALTH & LIFESTYLE SURVEY ELECTRONIC CIGARETTE QUESTIONS This briefing has been specifically prepared fr the Ministry f Health t prvide infrmatin frm this

More information

14th Biennial Sunflower Conference June Consumer Trends & Usage of Fats & Oils. Charles Aldersey

14th 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 information

OUTLINE. The need for fat. What is fat? Types of fats. Dietary sources of the different types of fat

OUTLINE. 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 information

The new generation of energy-saving LED PLC tube lighting

The new generation of energy-saving LED PLC tube lighting Lighting The new generatin f energy-saving LED PLC tube lighting Philips is the ideal uplamping slutin fr dwnlights in a wide range f general lighting applicatins. It integrates a LED light surce int a

More information

WALNUT KERNEL-HALVES (light color)

WALNUT KERNEL-HALVES (light color) WALNUT KERNEL-HALVES (light clr) DESCRIPTION Prduct: rganic walnut kernels, separate int tw parts apprximately equal and intact, light clred T be cnsidered "half", 7/8 r mre f the kernel must be intact

More information

Formulating 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 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 information

Know Your Numbers Handouts

Know Your Numbers Handouts Calculating Your Body Mass Index (BMI) 1. Write down your weight in pounds (example: 190) 2. Multiply that number by 703 (190 x 703 = 133,570) 3. Multiply your height in inches by itself ( 70 x 70 = 4,900)

More information

CONSENT FOR KYBELLA INJECTABLE FAT REDUCTION

CONSENT FOR KYBELLA INJECTABLE FAT REDUCTION CONSENT FOR KYBELLA INJECTABLE FAT REDUCTION INSTRUCTIONS This is an infrmed cnsent dcument which has been prepared t help yur Dctr infrm yu cncerning fat reductin with an injectable medicatin, its risks,

More information

WHY 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.

WHY 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 information

Teachers: Cut out and laminate these cards for future use.

Teachers: Cut out and laminate these cards for future use. Teachers: Cut out and laminate these cards for future use. Fatoid Card # 1 Fats are vital to your health they help kids grow and develop. Fats contain energy, make up part of our cell membranes, and are

More information

Lee County Florida Income Guideline Chart

Lee County Florida Income Guideline Chart NEIGHBORHOOD STABILIZATION PROGRAM OF LEE COUNTY BUYER-RELATED QUESTIONS 1. Why is NSP beneficial t yur buyers? Three key advantages make the NSP Prgram especially attractive t eligible buyers: 1) Investrs

More information

SATURATED FATS. Saturated fats and heart and circulatory diseases. to reduce your risk of heart and circulatory diseases

SATURATED FATS. Saturated fats and heart and circulatory diseases. to reduce your risk of heart and circulatory diseases TAKING CONTROL OF Saturated fats and heart and circulatory diseases Eating too much saturated fat is linked to high cholesterol which can lead to a heart attack or stroke. We all need some fat in our diet.

More information

Focusing on edible fats and oil choices Not this kind! This Kind!

Focusing on edible fats and oil choices Not this kind! This Kind! Focusing on edible fats and oil choices Not this kind! This Kind! Presented at: Connections 2012 By Robert Collette Institute of Shortening and Edible Oils Factors Effecting Edible Fat and Oil Use 1.Trans

More information

How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions

How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions ELC Symposium, 21 November 2012 - Brussels Peter de Cock, Global Nutrition and Regulatory

More information

2017 CMS Web Interface

2017 CMS Web Interface CMS Web Interface PREV-5 (NQF 2372): Breast Cancer Screening Measure Steward: NCQA Web Interface V1.0 Page 1 f 18 11/15/2016 Cntents INTRODUCTION... 3 WEB INTERFACE SAMPLING INFORMATION... 4 BENEFICIARY

More information

White paper. Puff pastry margarine based on palm oil

White paper. Puff pastry margarine based on palm oil White paper Puff pastry margarine based on palm oil Table of Contents Executive Summary - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 3 Introduction

More information

Chem 464 Biochemistry Third Hour Exam

Chem 464 Biochemistry Third Hour Exam Name: Chem 464 Bichemistry Third Hur Exam Multiple chice (5 pints apiece): 1. Which f the fllwing statements cncerning fatty acids is crrect? A) One is the precursr f prstaglandins. B) Phsphatidic acid

More information

PILI Lifestyle Program Facilitator s Guide

PILI Lifestyle Program Facilitator s Guide PILI Lifestyle Prgram Facilitatr s Guide Sessin 5 Tip the Calrie Balance / Healthy Eating n a Budget" Questin/Tpic Script Reminder/Activity Page Welcme! Alha and welcme back t the fifth lessn f the PILI

More information

5.0 Summary and conclusion

5.0 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 information

INTRODUCTION TO THE CIRCULATORY SYSTEM

INTRODUCTION TO THE CIRCULATORY SYSTEM INTRODUCTION TO THE CIRCULATORY SYSTEM What des bld d? 5. What makes this pssible? : In rder fr there t be an efficient exchange f xygen, waste and nutrients there must be a high surface area between the

More information

Unit 3: Nutrition & Physical Fitness

Unit 3: Nutrition & Physical Fitness Unit 3: Nutritin & Physical Fitness Dvrsky Health Name Perid 1 Vcabulary Nutrient Metablism Calrie Carbhydrate Fiber Fat Unsaturated fat Saturated fat Chlesterl Trans fat Prtein Amin acid Vitamin Antixidant

More information

Removing cost barriers in healthier reformulation of everyday foods

Removing cost barriers in healthier reformulation of everyday foods Dr Kaly Chatakondu Removing cost barriers in healthier reformulation of everyday foods A bit about us vegetable oil based technology Quoted on Swedish Stock Exchange Headquarters in Malmö, Sweden 140 year

More information

To remind workers that contact with poison oak can cause skin irritations. To educate workers about how to recognize poison oak.

To remind workers that contact with poison oak can cause skin irritations. To educate workers about how to recognize poison oak. Safety Training Tpic Purpse f Meeting T remind wrkers that cntact with pisn ak can cause skin irritatins. T educate wrkers abut hw t recgnize pisn ak. T cnsider ways t prtect yurself frm skin irritatins

More information

The most concentrated source of food energy. There are 9 calories in every gram of fat

The 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 information

Cardiac Rehabilitation Services

Cardiac Rehabilitation Services Dcumentatin Guidance N. DG1011 Cardiac Rehabilitatin Services Revisin Letter A 1.0 Purpse The Centers fr Medicare and Medicaid Services (CMS) has detailed specific dcumentatin requirements fr Cardiac Rehabilitatin

More information

GRASAS SATURADAS: SUPERANDO LA BARRERA DE LOS ACEITES PARCIALMENTE HIDROGENADOS

GRASAS SATURADAS: SUPERANDO LA BARRERA DE LOS ACEITES PARCIALMENTE HIDROGENADOS GRASAS SATURADAS: SUPERANDO LA BARRERA DE LOS ACEITES PARCIALMENTE HIDROGENADOS 8/25/2016 Speaker Rafael Urquizas Contador Food Engineering graduated by the University of Campinas in Brazil with a specialization

More information

Food & Fun Afterschool 2 nd Edition Parent Communications. Unit 4: Fats in Foods. About Parent Engagement. Parent Engagement Activities

Food & Fun Afterschool 2 nd Edition Parent Communications. Unit 4: Fats in Foods. About Parent Engagement. Parent Engagement Activities Food & Fun Afterschool 2 nd Edition Parent Communications Unit 4: Fats in Foods About Parent Engagement Engaging with families in after school time is associated with increased family involvement in children

More information

ENSEMBLE Non-PHO Emulsifiers

ENSEMBLE Non-PHO Emulsifiers ENSEMBLE Non-PHO Emulsifiers PHOs: THE RACE TO NON IS ON. CorbionEnsemble.com The clock is ticking on PHOs, will you be ready? In the wake of the recent Food and Drug Administration (FDA) ruling to revoke

More information

Tax information for the FMCG sector. February 2018 version

Tax information for the FMCG sector. February 2018 version 1 Tax infrmatin fr the FMCG sectr February 2018 versin 2 Table f cntents Intrductin... 2 1.1 VAT... 3 1.2 BEBAT... 5 1.3 EXCICES... 6 1.4 ECOTAX... 7 1.5 RECUPEL/ECOTREL... 8 1.6 AUVIBEL... 8 1.7 INTRASTAT...

More information

Cancer Association of South Africa (CANSA)

Cancer Association of South Africa (CANSA) Cancer Assciatin f Suth Africa (CANSA) Fact Sheet and Psitin Statement n Cannabis in Suth Africa Intrductin Cannabis is a drug that cmes frm Indian hemp plants such as Cannabis sativa and Cannabis indica.

More information

Frontier School of Innovation District Wellness Policy

Frontier School of Innovation District Wellness Policy Frntier Schl f Innvatin 6700 Crprate dr. Suite 150 Phne: 816-363-1907 http://www.kcfsi.rg/ Frntier Schl f Innvatin District Wellness Plicy The Bard prmtes healthy schls, by supprting wellness, gd nutritin,

More information

How to choose your culinary oil

How 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 information

'Eat Smart' - Nutrition for a Healthy Heart

'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 information