3-3 |
|
P. ILARREGUI, Oils Channel Manager, Plant Genetics & Biotechnology, Dow AgroSciences, LLC, 9330 Zionsville Rd., Indianapolis, IN 46268 As reflected in the 2005 U.S. Dietary Guidelines, a large body of scientific research shows that including a higher proportion of unsaturated fat and less saturated and trans fat in the diet can improve health and lower the risk of chronic diseases. The Food and Drug Administration has mandated that all Nutrition Facts Panels state trans fat content by January 1, 2006. Foodservice and food manufacturers are looking for a competitive and functional alternative to partially hydrogenated oils that does not compromise performance and product quality. Natreon canola oil was developed using advanced plant breeding techniques, but remains nontransgenic. The fatty acid content of Natreon is over 70% oleic acid, approximately 15% linoleic acid, a maximum of 3.5% linolenic acid, less than 7% saturated fat, and less than 1% trans fat, acquired in the standard processing of oils. A report summarized the five most important criteria for assessing the suitability of frying oils for human consumption and for deep-fried products, and found that Natreon was superior to other vegetable oils. The criteria included oligomere triglycerides, polar components, free fatty acids, sensory impression of the oils, and sensory impression of French fries. Another independent report states that Natreon has good resistance to degradation by hydrolysis and is less prone to color darkening than other oils. From a health standpoint, Natreon significantly improves the nutrition profile of fried foods and snack foods. Data analysis shows that the amount of trans and saturated fats combined can be lowered by over 75% in a typical serving of French fries by using NatreonTM instead of partially hydrogenated oil. In addition to fried foods and snack foods, Natreon can be used as a standalone or blended feedstock ingredient for numerous foods, or as a nonstick spray oil for high-heat grilling or pan-release applications.
Session 3, NEW PRODUCTS & TECHNOLOGIES: Innovations in nutritional ingredients and food processing
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |