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|NOTE TO PLANT OPS
Talk with the R&D staff during the search for a trans fat replacer. Make sure the replacement fat or oil doesn’t require additional blending steps â€¦ or equipment, for that matter. One of the benefits of hydrogenation and fats in general is they make food materials soft and malleable, even at room temperatures. Any change in that malleability will impact machinery and processing steps.
|Healthful by nature
Canola--As agri-food companies reformulate their products to reduce or eliminate trans fats, canola oil is well positioned as a replacement. "High oleic canola oils for the processing industry are responses to the demands of health professionals and consumers to reduce trans fats in processed food products," according to Penny Mah, senior trade director, Agriculture & Food Branch, Alberta Economic Development (AED). Mark Norris, AED minister, points out, "Canadian producers are working hard to increase awareness of the health benefits of canola oil and to develop new products for domestic and international markets."
Canola oil comes from canola seed â€“ a seed that was developed using traditional plant breeding methods to remove undesirable qualities in rapeseed. Canola oil is as different from rapeseed oil as olive oil is from corn oil.
Canola oil fatty acid composition is consistent with recommendations aimed at reducing the amount of saturated fat in the diet. Canola oil is low in saturated fatty acids (less than 7 percent of the total), very high in oleic acids (61 percent), and intermediate in polyunsaturated fatty acids (32 percent) with a good balance between the omega-6 and omega-3 fatty acids.
Olive oil-- It took a while for Americans to appreciate the nutritional value of olive oil. Now, the FDA is considering a qualified health claim for the oil, ironically before a similar designation is approved in Europe.
Of the three petitions filed for qualified health claims, two pertain to fats and oils â€“ one for olive oil and the other for omega-3 fish oils. The olive oil petition, filed by the Olive Oil Assn., was accompanied by a comprehensive review of the scientific literature and included a summary of some 70 clinical trials.
The basic claim is that when olive oil is part of a diet that’s low in unsaturated fat, it helps reduce total cholesterol and LDL cholesterol, particularly when it replaces saturated fats. Replacing a high-carb/low-fat diet with a moderate-fat diet including olive oil results in positive effect on total and LDL cholesterol. Several studies have shown that olive oil and monounsaturated fatty acids lower lipid levels in serum without the susceptibility to oxidation.
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