Trans fat replacement
The NovaLipid line of fats and oils can replace trans fatty acid content on food labels. Each one is specifically formulated to contain little or no trans fat. NovaLipid products have an extremely low taste profile, making them a suitable addition or alternative to a vast number of food applications such as shortenings, margarines, confections and many other prepared foods.
ADM; Decatur, Ill.
800-637-5843 ext. 4107; www.admworld.com
Expeller-pressed, physically refined soybean oil
A healthy replacement for trans fats is Nexsoy expeller-pressed physically refined soybean oil. It is manufactured without the use of chemical solvents or refining caustics. Test results have shown it to have the frying stability of partially hydrogenated soybean oil but it is free of unhealthy trans fats. It can be used as ingredient in salad dressings and sauces or in commercial frying applications for snack foods and par frying. It is available in non-GMO and organic versions.
Nexcel Food Ingredients; Springfield, Ill.
Canola for stability
The vendor has a range of canola-derived vegetable oils, including commodity, mid oleic and high oleic canola oils. These products provide superior lubricity and extended oxidative stability corresponding to the fatty acid composition. They are designed for replacement of esters, fatty acids, animal fats and mineral oil in a wide variety of food applications.
Cargill Food & Pharma Specialties; Minneapolis
Cottonseed oil helps food processors produce trans fat-free foods. With a saturated fat level of 23-28 percent, it is naturally stable without hydrogenation and is "heart-healthy," according to the American Heart Assn. It has a neutral flavor and has been considered the gold standard oil in potato chip production. Flavor stable, cottonseed oil does not experience undesirable flavor reversion. The oil is available in commercial quantities.
National Cottonseed Products Assn.; Cordova, Tenn.
Stable without hydrogenation
Oils made from a new, specially bred canola seed yield a unique set of attributes, including zero trans fats and low levels of saturated fats, with taste and frying performance that is equal to or better than conventional oils. They don't require hydrogenation for stability, they preserve the good, clean taste of foods when used in frying and give fried foods a light, crisp texture. These oils represent a viable alternative to partially hydrogenated oils and are available in commercial quantities now.
Dow AgroSciences; Indianapolis
Healthy oils for snacks
Plant-derived oils are now available that enable snack food manufacturers to eliminate trans fats and animal fats from both baked and fried snacks. Some of these oils include “healthy” seed oils such as sesame, sunflower, safflower, flax, and canola oils. Also offered are olive and peanut oils as well as several other alternatives and many organic-certified oils.
Arista Industries; Wilton, Conn.
Certified Organic Extra Virgin Tea Seed Oil presents an arsenal of win-win advantages over traditional cooking oils without compromising taste or cost. It has no trans fats or cholesterol, is low in saturated fat and rich in monounsaturated fat and has a high smoking point. It is also a source of vitamin E antioxidants. Free of odor, it has a light, pleasant taste. Due to the oil's low viscosity, even fried food comes out tasting light.
Emerald Harvest Inc.; Burnaby, British Columbia
Neobee Medium Chain Triglycerides (MCTs) create a fast, readily absorbed, low-calorie fat source with applications for use in products designed to provide energy and other nutritional benefits. They follow a unique metabolic pathway and do not raise cholesterol, suppress the immune system or accumulate as fat in the body. Expanded nutritional and functional food applications for this product have included high-energy protein bars, ready-to-drink nutritional beverages and snack products targeted to health-conscious and weight-challenged consumers.
Stepan Food & Health Specialties; Maywood, N.J.
Butter replacement in baked goods
Coyote brand Stabilizer Butter Fat Replacer is an all-natural blend that can be used to prepare reduced-fat baked goods by replacing part of the butter. It improves texture, adds pliability and fiber in products such as cookies, scones, pie crusts and muffins.
Gum Technology Corp.; Tucson, Ariz.
Palm fruit oil
Brilliant red in color, Red Palm Cooking Oil is different from conventional oils because it contains a number of healthy dietary components including high levels of vitamins A and E and beta-carotene. It also contains omega-3 and -6 fatty acids and lycopene. Derived from the fruit, not the kernel, of the palm, it is natural, vegan approved and kosher. It has a light taste, can withstand high heat without burning and can replace other oils in any recipe.