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Available: On Demand
Length: 60 minutes
Cost: Free
Register HERE
Description
The increased demand for healthier fats and oils brings about new challenges when it comes to the stability of oils in applications like frying, baking and coating. In this Webinar, we’ll explore a variety of options and new technologies that can be used to enhance oil stability, including the use of naturally stable oils, innovations in trait enhanced oils, partial hydrogenation of soybean oil, as well as the use of synthetic and natural antioxidants.
Food processors will learn more about naturally stable oils, such as corn and cottonseed oils, which are low in linolenic acid, the fatty acid that makes oils less stable. We will also look at how soybean oil, which is typically rich in linolenic acid, can be partially hydrogenated to increase shelf life and stability.
In addition, we’ll examine how new trait enhanced oils, such as low linolenic soy and canola oils, made from soybeans and canola are bred to be lower in linolenic acid. We’ll also explore how the use of both synthetic and natural antioxidants can help fight against oxidation.
Food processors will gain a better understanding of how to select the best oil for applications such as baking, snacks, confections, margarine, frying and cereals to ensure superior stability and the taste and mouth feel consumers expect.
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If you have already registered for the Webinar and would like to view the on-demand Webinar, click "View Webinar" to sign in. Once you have signed in select “Play Now” to view the Webinar.
****Please note, you will be redirected to our education website, www.nutrilearn.com. If this is your first time visiting, please register as a new nutrilearn user for this FREE Webinar. **** |
