Fats - Articles and news items
Industry news • 14 September 2016 •
Supplement of omega-3 and omega-6 fatty acids may improve reading skills of mainstream schoolchildren, according to a new study from Sahlgrenska Academy, at the University of Gothenburg, Sweden.
Issue 3 2016 • 30 June 2016 • Guillermo E. Napolitano, PhD, Expert Scientist, Nestlé Development Center
The last decade has witnessed an extraordinary surge in the development of beverage products containing healthier oils and nutritionally active lipid ingredients. There has been a significant shift from the use of relatively unhealthy, but chemically stable, fats rich in saturated and trans fatty acids (TFA), to healthy and chemically unstable oils rich in unsaturated fatty acids. As a consequence, research resources also shifted from the more conventional aspects of the physico-chemical properties of bulk fats to more complex problems of lipids oxidation in bulk, disperse phases and oil in water emulsions…
Here, Dr W. Jeffrey Hurst provides some initial perspective into a complex topic – lipid analysis…
Industry news • 20 June 2016 • Victoria White, Digital Content Producer
A new study indicates that adults in most regions of the world have a low to very low status of omega-3 polyunsaturated fatty acids (PUFAs)…
Industry news • 23 May 2016 • Victoria White, Digital Content Producer
NOF are calling for a complete overhaul of dietary advice and public health messaging, saying current low-fat diet advice is based on ‘flawed science’…
Issue 1 2016 • 22 February 2016 • Emma Woods, Technical Manager, Phoenix Speciality Oils
The rise in popularity of cold pressed coconut oil has been one of the UK food industry’s great recent success stories. However this food oil, and the manufacturing challenges it presents, are unlike any other.
Issue 5 2015 • 28 October 2015 • Geoff Talbot, The Fat Consultant
An emulsion is a fine dispersion of liquid droplets in another liquid continuous phase in which the droplets are immiscible or insoluble. In food terms, the two phases are generally oils and water. Food emulsions tend to take one of two forms – either oil in water (O/W), e.g. cream and mayonnaise, or water in oil (W/O), e.g. butter and spreads – although more complex duplex emulsions such as water in oil in water (W/O/W) and its opposite oil in water in oil (O/W/O) are also possible. In simplistic terms, water is water but oils can differ in their properties and functionality so what is the best oil to use for a specific food emulsion? In this article, the basic properties of fats that play a role in this choice will be described and how these are important in food emulsions will be discussed…
Industry news • 25 September 2015 • Victoria White
The acquisition reinforces AAK’s speciality oils and fats strategy and offers the company a strong foothold in India…
Issue 4 2015 • 1 September 2015 • Dr. Mehmood Khan, Vice Chairman and Chief Scientific Officer of Global R&D, PepsiCo
PepsiCo products are enjoyed by consumers one billion times a day in more than 200 countries and territories around the world. To satisfy the world’s appetite, we must constantly adapt, evolve and innovate. Our Global Research and Development (R&D) organisation is a catalyst for change, transforming our company and its portfolio. That is why R&D is working closely with our business partners to deliver on today’s brand and market priorities as well as the growth opportunities of tomorrow…
Issue 3 2015 • 30 June 2015 • Dr Bogdan Dobraszczyk and John Cawkwell, Physical Sciences Group, RSSL
We discuss the microstructure and some rheological aspects of commercial mayonnaises, ranging from a traditional mayonnaise to lower fat content mayonnaises and finally a low cost supermarket own brand mayonnaise…
Issue 2 2015 • 23 April 2015 • Emma Woods, Technical Manager, Phoenix Speciality Oils
Ensuring consistency during the production of high quality, extra virgin cold pressed oils doesn’t begin at the pressing or filling lines – it starts years before that. The actual process of creating seed oils isn’t that complicated. Seeds get pressed, solids get removed and the remaining oil is then filtered down to at least the FSA’s minimum level of purity. Beyond that, there’s not a huge amount of processing effort required – just filling into bottles, packing for transit and then despatch. The reality for manufacturers of cold pressed rapeseed oil, like many other food producers, is that the hard work involved in producing high quality, natural, consistent fast moving consumer goods begins long before the materials arrive on site for processing, two, three or four years before…
Industry news • 16 July 2014 • Heriot-Watt University
Heriot-Watt scientists have been involved in research which could produce low-fat cheeses and cakes that are just as tempting as full-fat equivalents…
Issue 1 2014 • 5 March 2014 • Charles Speirs, Bakery Science Manager, Campden BRI
In 2008, the Food and Agricultural Organisation and the World Health Organisation reviewed their recommendations on dietary fat and fatty acids in view of the growing evidence on dietary fatty acids and health outcomes. The key recommendation was that our diet type should change to limit the saturated fatty acid content to 10 per cent of the dietary energy intake. The saturated fatty acids should be replaced with polyunsaturated fatty acids. By adjusting the ratio of saturated to unsaturated fatty acids in the diet, the level of low density lipoprotein cholesterol in blood serum is reduced, which correlates with a decrease in the risk of coronary heart disease…
Issue 4 2013 • 28 August 2013 • M. S. Alam Head of Fats and Oils Program, Food Protein R&D Center, Texas A&M University
Fats and oils are major sources of energy, providing nine kilocalories per gram compared to carbohydrates and proteins which provide only four kilocalories per gram and 3.8 kcal/g of energy, respectively. The two major sources of edible fats and oils are plants and animals. Plant sources or vegetable oils are found in abundance in seeds and fruits such as soybeans, cottonseeds, canola, sunflower, corn, peanuts, palm, palm kernels and coconut oil. The major animal fats include lards from pigs, tallow from cattle and sheep, milk fat from cows and fish oil.
The major component of most oils and fatty foods are triglycerides (95 – 98 per cent) represented as TAG whereas the fatty acids such as stearic acid (C18:0), oleic acid (C18:1), linoleic (C18:2), linolenic (C18:3), C16:0 (palm oil) and C12:0 (coconut oil) are the major building blocks of TAG. For example, in Figure 1, the TAG molecule is composed of a glycerol molecule. Attached to it are three different fatty acids, C16:0, C18:1 and C18:3. The terms mono unsaturated fatty acids (MUFA’s) and poly unsaturated fatty acids (PUFA’s) are used for fats containing one or more than one double bond. MUFA’s and PUFA’s are considered heart healthy fats if consumed in a balanced manner. Olive, soybean, canola, sunflower and cottonseed oil contain considerable amounts of MUFA’s and PUFA’s. Omega-3 fats are from the PUFA family and commonly found in most nuts (almond, cashew, walnut etc.) in fatty fishes and in plant oils such as flaxseed oil. Consuming omega-3 fats protects the consumer from heart disease and decreases the risk of many lifethreatening diseases such as diabetes and cancer.
ABF Ingredients ANDEROL EUROPE BV Armfield Ltd Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Randox Food Diagnostics Stancold SteriBeam The Tintometer® Group TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verder UK Ltd Verner Wheelock Vikan UK Ltd