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.: Chemistry & Technology Of Fat & Oils :. |
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Fundamentals of Fat:Selection and Evaluation -
Because selecting the
correct fat for the product is a top priority, we need to look closer at how
a product designer uses them. This includes the impact of fat on the
formulation process, the effect on pilot plant runs and plant processing, as
well as environmental issues.
Applying
Technical Artistry to Designer Fats and Oils -
While many fats and oils
perform very effectively without modification, the special needs of a
certain product may depend on custom-designing the right ingredient. With a
basic knowledge of oil artistry and a good working relationship with
supplier's product designers can get the grease with out getting the slip.
High
Performance Fats and Fat-based Products -
As the fat level in a
number of foods is being reduced, the performance and functionality of the
remaining fats and oils is of primary importance to the optimum development
of these foods. High-performance fats are designed to offer both functional
properties and problem-solving capabilities as ingredients in finished food
products.
Fats and
Oils Spread Out Possibilities in Margarine -
Although the various margarine forms have widely divergent needs, the
manipulation of the fat content along with processing adjustments provides a
vast array of potential solutions.
Ingredients in Use: Margarines and Oils
– Read how
some companies face the challenge on eliminating trans-fat from their
products…Like many bakers, Matt Pierce, vice president of Cookie
Specialties, decided to pursue a palm oil blend because palm oil contains
more solid fat at room temperature than most other oils. Nevertheless, it
took five to six years to perfect the final cookie formula. The main
challenge was determining where to start and how to find a supplier to make
a substitute for partially hydrogenated oil, the baking industry staple.
“Before that, we tried a number of oils that tasted weird, not bad, just
weird,” says Pierce…
History of
Margarine
– Educational material provided by United Kingdom's Margarine and Spreads
Association.
Chemistry
of Fats and Oils
- Educational material provided by United Kingdom's Margarine and Spreads
Association.
The
Manufacture of Margerine
- Educational material provided by United Kingdom's Margarine and Spreads
Association. Includes six sections explaining the processes involved in the
extracting and refining of oil, the manufacture of margarine and spreads
(including the labelling and packaging of products) and the use of margarine
and spreads which in turn can be used as ingredients in many food products.
The Role
of Dietary Fats in Health and Disease
- Educational material provided by United Kingdom's Margarine and Spreads
Association.
Fats in
Use -
Educational material provided by United Kingdom's Margarine and Spreads
Association. Include information on the working characteristics of margarine
and spreads, the
chemistry of cakes, and four assignments illustrating the use of
margarine and spreads.
Examining
the Role of Fats and Oils in Bakery Products -
Fat's functionality is
very versatile in baked products. A fat's overall function is to provide
lubricity for good eating characteristics and structure in terms of
flakiness, body and volume. The exact role they play will determine the type
of fat that must be used. Healthier Fats Not So Farfetched - Fats and oils are often the center of health-related issues. The food industry continues to use technology to develop healthier options while providing products consumers want.
http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP
Palm oil
in trans-Fat Challenges
- When
developing food products without trans-fatty acids, food scientists should
consider formulating items with palm oil… Finding Functionality in Fats & O - From increasing moisture perception to enhancing texture, fats and oils contribute to the sensory quality of products. Such ingredients are designed to meet the specific needs of baked goods and fried foods…
http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP
The Foibles of Fats - Consumer loyalty is eroded when the assumingly fresh bag of potato chips, box of cereal, biscuit or cake mix is rancid, discolored or tastes stale. Such indications of oxidation can be common in foods that contain vegetable oils or animal fats…
http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP
Healthy Oil Trends - As a dark cloud casts its shadow over trans fats, still awaiting word from the FDA regarding mandatory labeling on food packages, other oils have emerged with hallowed publicity. Olive oil, hemp oil, rice bran oil, amaranth oil and other fats have been in the headlines as healthful oils.
http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP
Sorting Fat from Fiction - First, there was the transition from animal-based to plant-based oils and fats. Next, it was the reduction of tropical oils such as palm, palm kernel and coconut to reduce the level of saturated fats. Now, the trend is to remove or reduce the level of trans fatty acids. Trans fatty acids occur naturally in products such as meat, dairy and some baked goods; but, hydrogenated oils contribute the majority of trans fatty acids to our diet…
http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP
New Age Fats & Oils - So much attention has focused on fat-free and reduced-fat issues in recent years that many product developers have overlooked the changes that are occurring in the development of new fats and oils to meet future needs. http://www.foodproductdesign.com/archive/1996/1196CS.html
Trans Fats on the Menu? - Researchers contend that trans fat – coveted by cooks for boosting the shelflife and texture of foods – increases the chance of heart disease. Now it is also giving the restaurant industry higher blood pressure.
http://www.preparedfoods.com/CDA/ArticleInformation/PF
Fried
Foods Sans Trans -
Trans fatty
acids are a hot item in human nutrition. The majority of trans fats consumed
are from partially hydrogenated oils. Hydrogenation allows oil processors to
manufacture a wide range of fats with unique functional properties for use
in applications. Unfortunately, trans fats, like saturated fats and dietary
cholesterol, may raise levels of low-density lipoprotein (LDL), increasing
heart disease risk. The FDA has mandated labeling of trans fatty acids on
nutrition facts panels beginning in 2006. In response to these concerns and
to those of the health-conscious public, the industry has strived to create
healthier oils…
Enzymes
Increase Oils’ Healthfulness -
Foods that people are
cautioned to use sparingly for heart health—such as cooking oils, dressings,
sauces, mayonnaise and spreads —now can be produced in healthier versions.
Familiar vegetable oils used to make them have been enzyme-modified to
increase healthy compounds with no trans-fats…
MCTs: An
Old Oil Is Taught New Tricks -
A set of fats called
medium-chain triglycerides (MCTs), whose unique physical and metabolic
properties have long been recognized, is again gaining attention for the
formulation solutions they provide…
Desperately Seeking Satiety! -
As the waistlines of
Americans expand, so do the number of weight loss products. Biochemists and
nutritionists give us some insight into formulating products that can help
with the 'battle of the bulge.' GM Could Result in Healthier Fatty Acids - Scientists have succeeded in producing genetically modified linseed plants that accumulate significant levels of very long-chain poly-unsaturated fatty acids (PUFA) in seed. This is the first report of the successful engineering of very long-chain PUFA into an oilseed crop, and is an example of how genetic engineering of agronomically important species can provide benefits to human health and nutrition and the environment.
http://www.preparedfoods.com/CDA/ArticleInformation/
Nutritional Lipids: The Good Fats -
Companies are both fortifying their products with nutritional lipids and
calling attention to them when they are an innate product component. Here is
a look at trends tied into several healthful oils, as well as trans-fatty
acids.
Solving
the Trans Fat Issue -
Manufacturers are nearing the January 2006 deadline that will
require them to label trans fat on the Nutrition Facts panel. However, the
result does not have to be an organoleptically compromised product. New crop
breeding technologies soon will offer oils inherently lower in trans fat
than their modern day counterparts.
Sourcing ideal trans-free oils -
As
the buzz about this bad fatty acid grows, bakers are urged to immediately
start researching trans-free shortening and oil solutions. Finding the ideal
oil solution for applications such as pan release and spray-on oils is
fairly easy. But finding a trans-free shortening with the solidity and
stability of a traditional shortening is more complicated. How to live without trans fats - Reinventing oil science to create baked goods sans trans fats is a rare opportunity for food processors to develop and market nutritionally advanced oils that taste good without harming the heart. Todd Runestad reports.
http://www.ffnmag.com/ASP/articleDisplay.asp?strArticleId=609&strSite
The Low-Down on Trans Fatty Acids - In the past decade, researchers evaluated the impact of trans fatty acids on blood cholesterol levels in several epidemiological, animal and human feeding studies. The results indicate that trans fatty acids raise total and LDL cholesterol and lower HDL cholesterol in the blood, thereby increasing cardiovascular disease risk. http://www.foodproductdesign.com/archive/2002/0402NN.html
Translating the Mixed Signals on Trans Fat - While the researchers carry out their debates over the nutritional myths and realities, that may well be the bottom line for many consumers when it comes to fats and oils. http://www.foodproductdesign.com/archive/1995/1195CS.html
A New Current for Tropical Oils - With the trans-fat-free movement cresting, alternative fat sources, such as tropical oils, are set to ride the wave for all its worth. Last season's bad boys are quite possibly the solution to this season's trans-fat challenge. http://www.foodproductdesign.com/archive/2005/0505NN.html
Tropical
Oils:Status of the Storm -
Tropical fats only seem to
be an issue in the United States. Their use in rest of the world doesn't
seem to generate the same negative reaction.
Designer
Lipids -
Designer lipids not only have the ability to improve the
nutritional profile of foods, they also often ease manufacturing processes
and improve product shelf life. Fats’ Chance - Edible fats and oils, alone or when in foods, face the threat of oxidation — an irreversible, adverse chemical reaction — from the moment they are exposed to the atmosphere. Antioxidants, by slowing oxidative degradation, give fats a chance to not bear the blame for foods’ demise. Fat That’s Fit for Oven and Fryer - While developers know that fats and oils add functionality and mouthfeel to products, the health and label concerns paired with these ingredients have caused manufacturers to find new ways to formulate fat into products. http://www.foodproductdesign.com/archive/2003/0203AP.html
Designer Fats for Bakery - Product designers must not only understand the functional characteristics of fats in bakery products, but they also must identify finished-product and production needs. http://www.foodproductdesign.com/toolbar_library.html
Fats and Oils 2000:Challenges and Opportunities – Discussion on various issues on fats and oils. http://www.foodproductdesign.com/toolbar_library.html
Fats in the Spotlight - Science has established the relationship between excessive dietary fat and heart disease, stroke and increased levels of LDL ("bad") cholesterol, and much of the current research is geared to identify the types of fat that most put health at risk. http://www.foodproductdesign.com/archive/1999/0699cs.html
Dreaming of the Perfect Fat - If the perfect fat could be dreamed up, what would it be like? It would offer the correct ratio of unsaturated to saturated fatty acids to meet nutritional recommendations. It would crystallize at the ideal temperatures for optimal flavor, texture and appearance. It would afford long-term stability during processing and shelf life, without adding antioxidants… http://www.foodproductdesign.com/archive/1998/0398PR.html
Fats and Oils - Countless reports concerning the negative effects of fat and oil consumption have shifted today's dietary focus toward fat elimination. This is unfortunate, because as any student of nutrition knows, fats represent an essential dietary component. http://www.foodproductdesign.com/archive/1993/0493QA.html
Controlling the Quality of Fats and Oils - Flavor, viscosity and mouthfeel characteristics of prepared foods often depend to a large extent on the level and the quality of the fats and oils they contain. Therefore, applying accurate, reliable tests to monitor the quality of these ingredients and the actual levels occurring in finished products is crucial to delivering consistent, high-quality prepared foods. http://www.foodproductdesign.com/toolbar_library.html
Backgrounder on Fats – This article from EUFIC website provide an excellent overview of the chemistry, properties, and nutritional aspects of fats. http://www.eufic.org/en/quickfacts/fats_chapter.htm
Deep-fat frying basics for food services - This document discusses basic concepts in deep-fat frying for workers in the food service industries. Issues discussed include fryer selection, choice of frying oil or fat, and choice of frying temperature, equations for oil turnover and frying capacity are given and a list of common frying oils and their inherent stability on a scale of 1 to 10 is included. This 2 page PDF is produced by Nurhan Dunford and is published by the Oklahoma Cooperative Extension Service and may contain some bias in its focus towards the state of Oklahoma. (requires Adobe Acrobat Reader) http://alfa.ist.utl.pt/~fidel/fidel3topics.html
Technical information on fats and oils – Danisco website provides extensive information on emulsifiers/stabilizers, antioxidants, flavourings, cultures, and various types of speciality fats.
http://www.danisco.com/cms/connect/corporate/products%20and%
Cooking Oils - Throughout the globe, a variety of plant- and animal-based oils cook, brown and add flavor to foods. Corn, canola or soybean oils produce a neutral flavor, while sesame, palm, annatto and coconut oils lend specific flavors and colors to foods. http://www.foodproductdesign.com/archive/2001/0101wf.html
Fats & Oils 2000: Challenges and Opportunities - Fat is currently a high-visibility nutrient for a number of reasons. First, there's the recent proposal for trans-fatty acid labeling. Secondly, fats and oils are in the center of the very emotional biotechnology debate… |