Expeller Oil Banishes Trans-FatIssue

Mechanical expeller extraction is one of the oldest known processes used to make oils from soybean, canola, sunflower and other oilrich seeds. Over time, chemical solvent extraction emerged as a more-efficient process, capable of removing over 99% of the oil from most oilseeds as compared to about 92% by mechanical methods. Expeller extraction has recently seen resurgence, as it provides a unique solution to the food industry’s trans-fat removal issue. Nexcel Natural Ingredients, a division of Spectrum Foods, heads the sales and marketing effort for Endura Products LLC, a joint venture developed to produce and market the Nexsoy® brand of expeller-pressed, physically-refined, trans-free soybean oil.

Possessing the stability of partially hydrogenated oil without the trans fats formed during hydrogenation, Nexsoy is produced by an all-natural process that includes expeller pressing and physical refining. Production begins by quickly heating soybeans to rupture the oil cells within the seeds. A hot extrudate is released, which is conveyed to a screw press where the oil is expelled. Rich in natural antioxidants from the bean, the resulting crude oil also contains compounds created during extrusion that have synergistic antioxidant properties. The crude oil then proceeds to a physical refining step that relies on natural means to degum, bleach and remove free fatty acids, as opposed to the refining caustics used with solvent-extraction processing.

“Nexsoy allows food manufacturers to remove trans fats from their products, often while improving overall quality,” says Rob Kirby, president, Nexcel Division. “In addition to looking for no-trans labeling, consumers are being trained to avoid products containing the words ‘partially hydrogenated’ in the ingredient statement. Our oil not only eliminates these concerns, but in tests at a highly respected edible-oil lab, it matched the stability of partially hydrogenated soybean oil and improved the taste and color of french fries and potato chips.” Primarily recommended for par-fried IQF products and for snacks as a fry oil or topical oil to adhere seasonings, other uses include sauces, salad dressings, mayonnaise and marinades.

Foodservice companies and restaurants benefit from the oil’s inherent stability, which extends the fry life of the oil and enhances end-product flavor.

For food-industry segments that rely on functional fats that are solid at room temperature, the company offers Nexcel® No-Trans Shortening, a blend of Nexsoy and highly stable, lower-saturate oils.

Similar in functionality to its partially hydrogenated counterparts, the no-trans product is recommended for bakery, donut, microwave popcorn and general frying applications.

Nexsoy No-Trans Oil and Nexcel No-Trans Shortening are also available in non-GMO and organic versions.