Palm Slutins fr Replacing PHVO 2014, Dr. Gerald McNeill
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
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
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
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
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
Histry f Fat Fatty Acid Cmpsitin (wt%) f Natural Semi-Sld Fats, Sybean Oil and PHVO Fat/Oil Trans Saturates Mnunsaturates Plyunsaturates Ccnut Oil 0 92 7 1 Palm Kernel 0 82 14 2 Butter Fat 3 65 31 2 Beef Tallw 3 53 43 2 Palm Oil 0.2 51 39 10 Sybean Oil 0.5 15 23 61 PHVO 35 22 34 9
Partial Hydrgenatin Prcess High Heat High Pressure Hydrgen Gas Catalysts OIL IN Partial Hydrgenatin Reactr PHVO OUT
Palm Fractinatin The il is fractinated immediately after refining Filter Press Crystallizer Hard Slid Liquid 9
Harmful Trans Fats High Risk 1.4 Nurses Health Study Change in risk 1.2 1 0.8 Trans Sats Mn Ply Saturated fat is nt as bad as we nce thught 0.6 Lw Risk 1 2 3 4 5 Intake (lwest t highest)
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.
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.
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
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
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
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
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.
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.
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.
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.
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.
Palm Oil Availability
Palm Oil Availability
Palm Oil Sustainability RSPO Traceability / Remte Sensing
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