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eHANDBOOK

TABLE OF CONTENTSFear of Fats No More 3

There’s no reason to avoid eating fats—as long as they’re the right fats.

Testing Confirms High Oleic Soybean Oil Shortening a Viable Solution

for Bakery Shortenings 11

Recent functionality testing compared enzymatically interesterified high oleic soybean oil

shortening to PHO shortenings and other high stability oils.

The Oil With Heart in Mind 14

The FDA’s approval of a soybean heart health claim offers a branding opportunity for CPGs

and restaurants.

AD INDEXQualisoy • www.qualisoy.com/samples 10

Bunge • www.bungecreativesolutions.com/hearthealth 13

eHANDBOOK: The Food Processor's Guide to Fats and Oils 2

www.FoodProcessing.com

http://www.qualisoy.com/Samples

http://www.bungecreativesolutions.com/hearthealth

There’s no reason to fear eating fats,

as long as they’re the right fats.

Included in a healthy diet, healthy

fats boast several potential health benefits.

Consumer demands for healthier, clean and

simpler, GMO-free and organic products

are also accelerating the development of

healthier fats and oils.

The U.S. dietary fats and oils picture is

changing as consumers’ understanding of

fat and oil evolves. Americans are putting

less blame on dietary fats and oils for health

troubles, as they recognize certain types

can make positive health contributions. Mil-

lennials and generation Z, in particular, seek

out specific dietary fats and oils, such as

beef tallow and ghee for their health bene-

fits. Fats used to be regarded as the bane of

good nutrition back when the 1980 Dietary

Guidelines for Americans were released.

New Ipsos findings now show those over

35 are actually more open to consuming

animal fats.

Fear of Fats No MoreThere’s no reason to avoid eating fats—as long as they’re the right fats.

By Lauren R. Hartman, Product Development Editor

Low in saturated fat, canola oil contains monounsaturated fats that provide the shelf life and fry life food manufacturers and restaurant customers need.



Specialty oils – from almond, pistachio,

peanut, walnut and hazelnut as well as

sesame, avocado, algae, flax, hemp and

grapeseed -- are prized these days for their

functionality, nutrition, aroma and flavor.

They contain vitamins and micronutrients

such as phospholipids, phytosterols (plant

sterols) and polyphenols.

Monounsaturated fatty acids (MUFAs)

found in oils such as olive, canola, safflower

and avocado can provide stability to pack-

aged foods without giving up shelf life, says

nutrition professor Penny Kris-Etherton of

Pennsylvania State University.

But all these rediscovered healthy oils and

fats still must have clean labels, according

to Packaged Facts (www.packagedfacts.

com) research director David Sprinkle. For

processed food manufacturers and restau-

rants, development of more new fats and

oils will stem from catering to special diets

and bridging the gap between fresh, whole,

natural and cooked-from-scratch foods and

packaged food products, he says.

CLEANER, HEALTHIER VARIETIESData from a Packaged Facts 2016 national

consumer survey confirms the new gener-

ation of fats and oils for retail applications

are becoming cleaner and healthier. Olive

oil is used most often in cooking and in

salad oils, the survey notes, and was chosen

by 51.9 percent of the survey’s participants.

Canola oil, rich in alpha-linoleic acid (ALA),

an omega 3 fatty acid, that protects against

heart attacks and strokes by helping to

lower bad cholesterol, was a distant second,

at 25.5 percent.

Olive oil has a relatively low smoke point

and a distinct flavor. “Extra virgin olive oil

also has the benefit of potent antioxidants

and other phytochemicals that may reduce

chronic inflammation and lower heart dis-

ease risk,” says David Ludwig, nutrition

professor at Harvard’s School of Public

Health. Better-for-you snack brand Simply 7

Snacks (www.simply7snacks.com), recently

chose olive oil for one of the artisan flavors

in its new ready-to-eat, air-popped popcorn

developed in partnership with celebrity chef

Giada De Laurentiis.

But olive oil remains very low on the list of

vegetable oils used in foods or consumed

by humans. Worldwide, the most common

High oleic soybean oil has highly concentrated oleic acid and lower saturated fats compared to conventional soybean oil. Photo: Qualisoy



oil types, in order, are palm oil, soybean oil,

canola/rapeseed oil and sunflower seed oil.

Palm and coconut oils can replace partially

hydrogenated oils (PHOs) where the use

of solid fat is acceptable. Nutritionists and

culinologists like sustainable palm oil for its

high levels of tocotrienol and tocopherol

vitamin E, but keep tabs on palm’s environ-

mental and industry concerns.

With a low melting point and high amounts

of linoleic acid, soybean oil will still be able

to carry a qualified heart-healthy claim,

despite the FDA’s proposal to revoke the

heart-health claim for soy protein. Soybean

oil got the OK after an August 2017 review

of a petition filed by soybean oil producer

Bunge (www.bunge.com), which included

a summary of human clinical studies from

top nutrition researchers demonstrating the

heart health potential of soybean oil.

“Following the FDA’s approval of the claim,

brands are better positioned to market

heart health on their packaging,” says Mark

Stavro, Bunge North America’s senior direc-

tor of marketing. Soybean oil marketers,

like those offering canola and olive oil, can

label their products stating 1.5 tablespoons

of soybean oil a day may reduce the risk

of coronary heart disease when it replaces

saturated fat without increasing calories.

Bunge offers a range of non-PHO products

for various temperature needs and other

functions in bakery and snack applications.

High-oleic soybean oil won global trade

approval from the European Commission

in December 2017, which will likely lead to

its increased global availability. High oleic

soybean oil has highly concentrated oleic

acid and lower saturated fats compared to

conventional soybean oil, explains Richard

Galloway, a consultant for Qualisoy (www.

qualisoy.com).

“High oleic soybean oil contains zero grams

of trans fat per serving and three times the

amount of beneficial MUFAs compared to

conventional soybean oil,” says Galloway.

“U.S.-grown, soy-based PHO replacements

[such as high-oleic soybean oil] are proven

to be the most effective in emulating the

Where solid fat is required, high-oleic EIE soybean shortenings substitute for almost any PHO-containing shortening in baking applications. Photo: Qualisoy



product production, taste, mouthfeel and

shelf life of former PHO-containing foods.

Qualisoy is working with the entire soybean

value chain and the food industry to ensure

a smooth transition from PHOs.”

Enzymatically interesterified (EIE)

shortening can replace PHOs in bakery

applications, says the United Soybean

Board (USB). Interesterification rearranges

fatty acids within and among triglyceride

molecules. EIE shortening can be used in

cookies, cakes and icings without adding

trans fat. The melting point and melt curve

can be adjusted using recently perfected

technology, the USB (unitedsoybean.org)

points out.

In functionality tests comparing EIE high

oleic soybean oil with other non-PHO short-

enings, EIE high oleic soybean shortening

produced results similar to industry stan-

dard PHO shortening in all applications,

notes Frank Flider, also a consultant for

Qualisoy, which estimates 300 million lbs. of

high-oleic soybean oil will be available this

year. “It has no trans fat, lower saturated fat

and three times the MUFAs than conven-

tional soybean oil,” adds the USB.

Cargill (www.cargill.com) says new Clear

Valley hybrid high-oleic low-saturated fat

canola oil has 35 percent less saturated

fat than previous canola oil generations.

The hybrid contains 4.5 percent or less

saturated fat and provides high yield and

disease resistance for growers and taste,

shelf life and fry life qualities for food man-

ufacturers and restaurant customers, says

Lorin Debonte of Cargill’s research and

development group. Cargill’s collaboration

with Precision BioSciences (precisionbiosci-

ences.com), using its Arcus genome-editing

technology, will further reduce saturated fat

in canola oil, explains Fayaz Khazi, president

of subsidiary Precision Plant Sciences.

New canola oils reduce saturated fat by as much as 35 percent from previous genera-tions. Photo: Cargill

Sunflower oil is rich in omega-9 fatty acid and antioxidants, which makes it healthful and stable. Plus, there are several sunflower oil options.



The FDA’s ban on partially hydrogenated

oils (PHOs), effective June 18, has food

manufacturers testing various other fats and

oils in product reformulations. PHOs contain

20-45 percent trans-fat content, and trans-fats

are the worst type of fat we can consume and

are clearly linked to heart disease. Switching to

healthier polyunsaturated fatty acids (PUFAs)

and monounsaturated fats (MUFAs) can actu-

ally cut cholesterol levels and heart disease risk

as much as statins, notes a new advisory from

the American Heart Assn. (heart.org).

PHOs are being replaced with several

plant-derived oils being made available. For

food processors, it’s a matter of finding the

right type that best suits the application.

For certain food products, however, pro-

cessors have found PHOs can be difficult to

replace because of their complexity and func-

tionality. “They have a long fry life and good

shelf stability at cost-effective price points,”

admits Bunge’s Mark Stavro. Replacements

are improving taste consistency, the right

biochemical profile and heat tolerance in pro-

cessing. “Fry life and shelf stability needs can

be met with non-PHO high-oleic options and

blends, including high-oleic soybean oil and

high-performance, non-GMO, high-oleic sun-

flower oil available in our Whole Harvest line.”

Emulating the taste, mouthfeel and texture

of a PHO-containing product is critical, says

Qualisoy consultant Richard Galloway. “While

product cost is a factor, an even bigger factor

might be R&D time and development cost.

While the PHO issue may have been resolved,

the [initial] end product may not have been as

good as it was with PHOs. Now that functional

alternatives such as high-oleic soybean oil and

enzymatically interesterified (EIE) high-oleic

soybean shortenings are available, companies

are re-evaluating their initial reformulations

in favor of these newer, more functional soy

solutions.”

Some companies are exploring ways to

improve on mouthfeel, melting qualities, plas-

ticity and handling over the PHO alternatives

they first came up with, says AAK USA Inc.

(aak.com). AAK produces specialty vegetable

fats and oils, Cisao and Essence no-trans fat

oils and others for applications like bakery,

confectionery and dairy products.

A main focus is on plant-based alterna-

tives and reducing calories without negatively

impacting quality, functionality, processing or

the eating experience, says James Jones, vice

president of customer innovation. AAK recently

opened a customer innovation center in Louis-

ville, Ky. AAK is also looking into aquafaba, the

viscous liquid left behind from cooking chick-

peas, as an emulsifier in buttery spreads and

mayonnaise-type products.

Customers want unique vegetable fats and

oils that can be used in place of animal fats,

The PHO Deadline

continued on page 8



The National Sunflower Assn. (NSA) and

the U.S. sunflower industry are promot-

ing sunflower oils such as Nu Sun linoleics

and HoSun high oleics as rich in omega-9

fatty acids, or oleic acid, which makes them

stable and healthful. Sunflower oil also

incorporates antioxidants, which help to

maintain its flavor and freshness.

The NSA is working with oil suppliers to

enlighten processors on various options

available. Sunflower oil’s stability and non-

GMO status place it in a good position to

substitute for partially hydrogenated oils

(PHOs), says John Sandbakken, executive

director of the NSA (www.sunflowernsa.

com).

There are a number of small-quantity oils

that are finding niche applications. Cran-

berry seed oils like Fruit d’Or’s (www.

fruit-dor.ca) Cran Naturelle and Cran D’Or

received Health Canada’s Natural Prod-

uct Number claim as a source of omega 3

and omega 6 fatty acids. A good source

of oleic acid and antixoidants, cranberry

seed oils also contain vitamin E tocopherols

and tocotrienols and sterols. Fruit d’Or’s

cold-pressed oils can be used in dressings,

chocolate blends and products requiring

stabilizing, emulsifying and penetrating

actions to enhance fatty acids.

Grapeseed oil has a clean flavor and a fairly

low smoking point (420 deg. F) for frying,

contains PUFAs and has been associated

with lower cholesterol levels.

Avocado oil has a mild flavor and contains

oleic acid, which may help trigger the body

to calm hunger pangs. It’s the main ingre-

dient in Thrive Market’s Primal Kitchen

paleo-style, sugar-free brand of mayonnaise

that claims to be healthier than others. It’s

says Chris Bohm, innovation manager. “There

is a definite upswing in coconut, safflower and

sunflower oils in different formats, as well as an

increased interest in non-GMO and organic oils

with clean-label, natural additives to maintain

stability over shelf life,” Bohm says.

“A main challenge bakers face eliminating

PHOs is they have to adjust the other ingredi-

ents in their formula and/or processing steps

and parameters,” Bohm continues. “Solid con-

tent is important for functionality in trans-fat

free bakery shortenings. By taking a specific

hard stock and adding a liquid oil component

to it at different ratios, and also considering

the different fractions we can get from palm

to affect the solid content, we can develop

a very [robust] laminating fat that mirrors

trans fat.”



also used as a cooking oil for some types of

potato chips.

Algae cooking oil is a healthy option with

a high smoke point and is also sustainable.

Oil is even pressed from tiny chia seeds,

and is claimed to have high omega-3 (ALA)

content, a neutral flavor and also con-

tains PUFAs.

THE BUTTER CONFUSIONConsumers in the past decade have learned

the dangers of trans-fats and started asking

for their removal in shortening and other

products. Indeed, the FDA has banned the

use of synthetic trans fat and its precursor,

PHOs, by this June – a process that nearly

all food processors have achieved.

Because PHOs have been closely associ-

ated with the first generation of margarines,

butter sales are on the rebound. Demand

for butter and other commodities rich in

butterfat has increased after studies indi-

cated lower health risks from consuming

dairy fat. Retail butter sales in North Amer-

ica posted a 7 percent compound annual

growth rate from 2012 to 2017 in value

terms at fixed exchange rates, Euromoni-

tor reports.

To eat or not to eat butter has some

consumers confused. “We have nutrition

whiplash — because of bad science,

confusing headlines, dietary guidelines

and polices that don’t reflect the research

and are highly influenced by the research,”

mentions Mark Hyman, medical director

at Cleveland Clinic’s Center for Functional

Medicine in a recent report. “We were

always advised to avoid butter and use

margarine. Bad advice, it turns out, because

[some margarines] are far more toxic

than the saturated fats they were meant

to replace.” Hyman recommends eating

whole-food-based, healthy fats, including

saturated fats, which are “absolutely

critical” for good health. He says aim for

butter from pastured, grass-fed cows,

organic avocado oil, grass-fed ghee or

virgin coconut oil.

Consumers aren’t just eating more butter,

they’re spending more for it. Stronger

demand for premium brands is bolstering

the success of Lurpak butter from Den-

mark’s Arla. Consumers are willing to pay

a higher price, Arla says. Despite sales vol-

umes slipping 2.7 percent, Lurpak revenue

jumped 8.3 percent in 2017.

Land O’ Lakes’ eponymous butter brand is

enjoying its fourth year of growth in butter

consumption, notes CEO Chris Policinski.

The co-op (www.landolakesinc.com) offers

a variety of tub and stick butters as well as

low sodium, light and European-style butter

-- a super-premium, creamier grade with

higher milk fat content. Acquiring Vermont

Creamery in 2017 is adding specialty, arti-

sanal and premium style dairy products to

LOL’s offerings.



http://www.qualisoy.com/Samples

With the FDA requirement to

remove partially hydrogenated

oils (PHOs) by June 2018, food

manufacturers must secure alternative fats

and oils without compromising functional-

ity, product quality or taste. Interesterified

high oleic and interesterified conventional

soybean oils provide comparable, and in

some cases, superior functionality to PHOs

in products that require solid and semi-solid

shortenings. Beyond favorable functionality,

high oleic soybean oil is 100 percent U.S.-

grown and extends product shelf life.

BETTER-FOR-YOU BAKED GOODS WHITE CAKES: IDEAL TEXTUREThe white cake study compared shorten-

ings made with palm oil, EIE conventional

soybean oil and EIE high oleic soybean oil.

While EIE conventional soybean oil proved

to be an acceptable PHO replacement, the

EIE high oleic soybean oil performed the

best of all three shortenings. The cake made

with EIE high oleic soybean oil produced a

favorable dome height, texture and mouth-

feel, according to trained food scientists.

Testing Confirms High Oleic Soybean Oil Shortening a Viable Solution for Bakery ShorteningsRecent functionality testing compared enzymatically interesterified (EIE) high oleic soybean oil shortening to PHO shortenings and other high stability oils. See the results.

By QUALISOY



ICING: MORE VOLUME, MORE VALUEIn this comparative study, EIE high oleic

soybean oil shortening incorporated air

faster than a standard PHO or palm short-

ening, allowing bakers to add up to 50

percent more water and thereby increase

the volume of the icing. This means more

cakes can be frosted with less product,

an economic win for bakers. Additionally,

icing made with EIE high oleic soybean

oil shortening is smooth and light – ideal

for decorating. It also freezes, thaws and

holds colors well. EIE high oleic soybean

oil shortening performed well over a wide

temperature range, while palm oil proved

to be difficult to work with in warmer or

cooler temperatures.

CAKE DOUGHNUTS: TOP-RATED FRY LIFEA cake doughnut frying study revealed

doughnut frying shortening made with EIE

high oleic soybean oil offered a longer fry

life compared to other oils and produced a

similar product to PHOs. The study revealed

that the color, spreadability and height were

comparable to doughnuts made with PHOs.

Overall, EIE high oleic soybean shortening

demonstrated superior functionality over

palm blends and other PHO substitutes

being evaluated for doughnut production.

COOKIE DOUGH: EXACT DROP-INA comparative functionality study with

cookie dough revealed that while conven-

tional soybean oil performed well in cookie

dough, dough made with EIE high oleic

soybean oil shortening resulted in a softer,

more tender cookie than those made with

other high stability oil-based shortenings.

High oleic soybean oil shortening per-

formed exactly like the PHO– a huge win for

the baking industry.

“High oleic soybean oil and enzymatically

interesterified high oleic soybean oil short-

enings can readily replace PHOs in virtually

any food application without sacrificing

quality and taste.” Frank Flider, QUALISOY

oils expert

To request your free sample of high oleic

soybean oil or EIE high oleic soybean oil

shortening, and to learn more about func-

tionality testing results, visit QUALISOY.

com/Samples.

Download the complete white paper here.



https://www.foodprocessing.com/assets/wp_downloads/pdf/2018/EH-fats-oils/Qualisoy.pdf

https://www.foodprocessing.com/assets/wp_downloads/pdf/2018/EH-fats-oils/Qualisoy.pdf

http://www.bungecreativesolutions.com/hearthealth

The FDA’s approval of Bunge’s peti-

tion for a qualified soybean oil heart

health claim is a branding opportu-

nity for CPGs and restaurants.

Heart health is the top health feature

consumers look for when grocery

shopping, equating to more than $6

billion in annual U.S. retail food sales.1 In

fact, 75% of consumers are looking for

heart healthy products, putting the claim

ahead of locally grown (68%), minimally

processed (65%), non-GMO (53%), and

organic (51%). This may be because

more than half of adults rely on foods or

beverages to help manage heart health.

Some of the dietary approaches they

adopt include eating less saturated fat

and boosting healthier fats.

Today, 55% of adults are actively avoiding

or reducing saturated fat, while almost

The Oil With Heart in MindThe FDA’s approval of a soybean heart health claim offers a branding opportunity for CPGs and restaurants.

By Bunge

“Food manufacturers and restaurant operators now have a new opportunity to grow their

brands with officially recognized heart healthy products, simply by using soybean oil.”

— Mark Stavro, senior director of marketing



40% are incorporating the healthier

polyunsaturated and monounsatured fats.2

Considering these statistics—and given that

71 million American adults have high LDL

(bad) cholesterol and 15.5 million have coro-

nary heart disease3—food manufacturers and

restaurants should aim to meet consumers’

heart health needs to grow their businesses.

To help in this effort, the U.S. Food and Drug

Administration (FDA) recently approved

Bunge’s petition for a qualified health claim

linking consumption of soybean oil to

reduced risk of coronary heart disease.

AN EVERYDAY INGREDIENT WITH AN EXTRAORDINARY BENEFIT Soybean oil is America’s most consumed

ingredient and accounts for 30% of all

food oil.4 It is the main oil used in home

cooking,1 packaged foods,1 and restaurants

nationwide.5 Most bottled vegetable oil is

soybean oil, and in packaged foods, con-

sumers can find it in well known brands

across many major categories: crackers,

dressings, sauces, hummus and dips, ready

meals, and more.6 Soybean oil is also used

in restaurants for frying, sautéing, and

cold preparation. It’s the most popular oil

across foodservice segments, including fast

food, quick service, fine dining, legacy, and

up-and-coming brands.

THE OIL WITH HEART* Soybean oil is a heart healthy replacement

for saturated fat and may help reduce the

risk of coronary heart disease* in two ways.

First, it is shown to lower “bad” LDL cho-

lesterol significantly in a number of human

nutrition studies.*† Second, it provides essen-

tial omega-3 and omega-6 polyunsaturated

fats that your body needs but can’t make.

All cooking oils contain three types of fats:

polyunsaturated, monounsaturated, and

saturated. Polyunsaturated and monounsat-

urated are commonly referred to as “good

fats,” with the polyunsaturates having the

strongest evidence as good fats.3,7 The

Dietary Guidelines for Americans7 and the

American Heart Association recognize

the benefits of polyunsatured fats.3 In our

diets, polyunsaturated fats are found as

omega-3s and omega-6s. Among the most

commonly consumed oils, soybean oil is

the highest in polyunsaturated fats and is

America’s top dietary source of this type

of “good fat,” providing both the omega-3s

and omega-6s.8

GOOD FOR THE HEART, GOOD FOR YOUR BRAND Bunge proactively petitioned the FDA to

permit a heart health claim for soybean oil

based on a compelling set of human studies

from top nutrition research teams. Bunge

also recognized that a heart heath claim

would make the oil more attractive to con-

sumers seeking out healthier food options.

Download the complete white paper here.



https://www.foodprocessing.com/assets/wp_downloads/pdf/2018/EH-fats-oils/Bunge.pdf

https://www.foodprocessing.com/assets/wp_downloads/pdf/2018/EH-fats-oils/Bunge.pdf

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SPONSORED BY - Food Processing...and avocado can provide stability to pack-aged foods without giving up shelf life, says nutrition professor Penny Kris-Etherton of Pennsylvania State