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 oils? New dietary guidelines Good oils vs Bad oils Industry response Agro sector Novel healthier oils Ingredient manufacturers Trans fat substitutes Impact on stability and performance Shelf-life Functionality
Dietary Fat - Changing Dietary Guidelines! 1970 s: Dietary guidelines recommended to cut down on SAFA and eat more PUFA Margarine (from unsaturated vegetable oils) was preferred over butter (from saturated dairy fat) 1980 s: Recommended reduced intake of ALL FATS. Led to introduction of low-fat and fat-reduced food products 1990 s: Recommendation added that <30% of total energy should come from dietary fat Proliferation of low-fat and fat-reduced products Perhaps resulted in over consumption of total calories from carbohydrates 2000+: Recognition that a blanket recommendation to reduce fat intake had perhaps been ill-advised Differentiation between Good Fat and Bad Fat Marantz et. al. Am J Prev Med, 2008;34(3), 234-240
There are Good Fats & Bad Fats - 1 Saturated Fatty Acids (BAD) coconut oil, palm oil Butter, animal fats Red meat Mono Unsaturated Acids (GOOD) Olive oil, Canola oil Poly Unsaturated Acids (GOOD) Corn oil, sunflower oil Soybean oil, fish oil
There are Good Fats & Bad Fats -2 Trans Acids (BAD) Hydrogenated oils Dairy products What about Trans fat? Omega-3 Acids (GOOD) Fish oils Sardine/Mackerel/Salmon
Current Dietary Guidelines for Fat Intake USA WHO Total fat 20-35% * 15-30 Saturated fat <10% <10% Polyunsaturated oils Linoleic acid 5-10% 5-8% α-linolenic acid 0.6-1.2% 1-3% Monounsaturated oils (omega-9) Trans fat * % of calories Balance As low as possible Balance <1% Not all fats are bad Its actually good to eat a certain amount of fat. MUFA and PUFA are the healthier fats. Replace SAFA & TFA with MUFA & PUFA - Australian Heart Foundation
The Message Is: Replace BAD FAT with GOOD FAT Courtesy: www.bantransfat.com BAD FATS: Saturated & Trans GOOD FATS: Unsaturated fats Mono- & Polyunsaturated, esp. omega-3
Industry Response - Agriculture Sector High oleic (omega-9) general purpose oils for better health outcomes High oleic and low-linolenic oils Trans fat replacers: High stearic oils Bio-active Oils: Omega-3 (SDA/EPA/DHA) & Omega-6 (γ- Linolenic acid, Arachidonic acid)
Industry Response - Ingredient Manufacturers Trans fat substitutes Full hydrogenation Interesterification Other
Fatty Acid Composition of Some Regular Commodity Vegetable Oils Saturated FA Trans FA Oleic (18:1) Linoleic (18:2) Linolenic (18:3) Canola / Rape 7 <1 60 20 11 Coconut 92 <1 6 2 <1 Cotton 28 <1 19 54 <1 Palm 50 <1 40 10 <1 Palm kernel 82 <1 15 2 <1 Soybean 15 <1 24 54 7 Sunflower 12 <1 20 68 <1
Novel Oils: High Oleic (Omega-9) Oils -1 Oilseed Name SAFA 18:1 18:2 18:3 Producer Market Canola Monola 7% 70% 20 3 Nuseed Now Canola Clear Valley 80 7% 80% 9% 2% Cargill Now Canola Clear Valley 65 6% 65% 22% 3% Cargill Now Sunflower Soybean Clear Valley HO Sunflower Plenish HO Soybean 8% 79% 11% - Cargill Now 12% 75% 20% 3% Dupont/ADM 2013 Cotton 8% 80% 12% CSIRO? Palm Low High - MPOB, Malaysia 2025
Novel (High Oleic) Canola Oils 80 70 60 50 Regular ClearValley65 40 30 Monola ClearValley80 20 10 0 SAFA O L Ln
Novel Sunflower & Soybean Oils Sunflower Soybean 80 80 70 70 60 60 50 50 40 30 Regular ClearValleyHO 40 30 Regular PlenishHO 20 20 10 10 0 0
Novel Oils: High Stearic Oils Oilseed Name Stearic % Producer Market Sunflower Nutrisun 18% Advanta 2012? Soybean - 5-20% Monsanto 2013? Cotton 25% CSIRO?
Plant Long-Chain Omega-3 Oils SDA Limited occurrence in plants Echium oil EPA & DHA Only found in fish and other marine products Fish stocks are limited and declining fast Need for sustainable sources of EPA & DHA Transgenic oilseeds may provide the answer
Future Oils: Omega-3 Oils Oilseed Target Developer Availability Soybean 25% SDA Monsanto 2014? Soybean 20% EPA Dupont? Canola 15% EPA BASF 2018? Canola EPA + DHA CSIRO?
Trans Fat Substitutes Used primarily as shortenings for baked goods and frying fats Previously obtained by partial hydrogenation of oil Novel, trans-free products now available Inter-esterification of different oils May use fully hydrogenated (hardened) oils e.g. fully hardened soybean oil (tristearin) Performed using chemical or enzyme catalysts Fatty acid distribution changed Especially those made using chemical catalysts Doubts have been raised about healthfulness of the products * But not substantiated *Hays & Pronczuk, J Am College Nutr, 2010, 29, 253S-284S
Impact on Stability Unsaturated Oils are Good but UNSTABLE Degradation products: e.g. Aldehydes, Ketones, Alcohols, Acids STRONG OFF- FLAVOURS Unsaturated Oils Oxidise Rapidly
Lipid Oxidation Downgrades Food Quality Rancid Food Unpleasant flavour Consumer rejection Reduced shelf-life Economic loss Reduced Nutritional Quality Loss of key nutrients Increased Health Risks Toxic compounds Biological peroxidation
Oxidation Rate Increases with Unsaturation Acid Units of Unsaturation Rel Oxd Rate* 18:1 1 1 18:2 2 41 18:3 3 98 20:4 4 195 22:6 6 (780?) Oxidation is a major issue with highly unsaturated oils DHA High-oleic varieties are significantly more stable than regular oils
Functional Properties of New Sunflower & Canola Oils Regular Sunflower Mid oleic Sunflower High oleic sunflower Regular Canola Mid oleic Canola High oleic Canola Fry-oil Target* Purpose Saturated FA 9% 8% 8% 7% 7% 7% As low as possible Trans FA <2% <2% <2% <2% <2% <2% Close to zero Oleic (18:1) 18% 60% 80% 62% 65% 80% 50-65% Health Health Linoleic (18:2) 72% 30% 11% 20% 22% 9% 25-30% Deepfried flavour Linolenic (18:3) <1% <1% <1% 8% 3% 2% <3% Stability Oxidisability# 0.72 0.30 0.11 0.36 0.28 0.11 * K. Warner #Oxidisability = [(%18:2x1)+ (%18:3 x2)] /100
Trans Fat Content in Foods Australia 2007 CSIRO Survey French Fries from Fast Food Outlets Retail Potato Chips 80 90 70 80 1 60 50 40 30 20 10 1 2 3 4 5 6 70 60 50 40 30 20 10 2 3 4 5 6 7 8 9 10 0 SFA MUFA PUFA TFA TFA/100g Product 0 SFA MUFA PUFA Note the high content of saturated fats
Flavor Quality Score (10=excellent; 1=bad) Flavour Quality of Potato Chips Prepared with Regular and Modified Sunflower Oils Courtesy: K. Warner High Linoleic Sun Mid Oleic Sun High Oleic Sun Hydrog. Soy 9 8 7 6 5 4 3 2 1 Good Deep-Fried Flavor Low Intensity of Deep Fried Flavor Hydrogenated Flavor Poor Stability Good Stability Hydrogenated Flavor 0 0 2 4 Days of Storage at 60 C
Designer Oils for Specific Applications Mid oleic oils can be used for frying applications High oleic oils are better suited for applications such as Bakery products Breakfast cereals
Summary New dietary guidelines advocate Replacement of saturated fats and trans fats with unsaturated oils High oleic oils preferred A range of novel vegetable oils and products have recently been commercialised and more are being developed Consumers have the opportunity to select oils and products to suit specific applications However, more needs to be done to stabilise highly unsaturated incorporated in to food products to improve shelf-life & stability
Division/Unit Name Chakra Wijesundera, PhD CSIRO Food and Nutritional Sciences Werribee, Victoria 3030 Phone: (03) 9731 3261 Email: chakra.wijesundera@csiro.au Web: www.csiro.au Thank you Contact Us Phone: 1300 363 400 or +61 3 9545 2176 Email: enquiries@csiro.au Web: www.csiro.au