New Solutions to the Trans Fat Challenge

Avaiable: On Demand
Time: 2pm EDT
Length: 60 minutes
Cost: Free

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Description
As demand for trans-free alternatives has increased, agricultural producers have begun growing more oilseed crops that help meet specific food-industry demands. Now an increasing range—and quantity—of oilseeds is available to process trans-free oils for baked goods and other products, as well as frying applications.

Current domestic trans-free options that do not require hydrogenation include different varieties of soy, canola, cottonseed, corn and sunflower oils. Several new lines of soybean oils designed to reduce or eliminate trans fatty acids have been and are being developed. Processing techniques, such as cold pressing or expeller processing and physical refining, used in combination with new genetic soybean lines, creates even more opportunities. Interesterification of any of these oils enhances the solid functional properties for margarine and shortening production. Tropical fats, such as palm oil, also help enable creation of trans-free foods.

While the process of replacing trans fats with trans-free options can involve trade-offs to possibly minimize health risks while maintaining desired functions and organoleptic traits in foods, today’s processors have a wider range of healthier options to choose from than at any other time in history.

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About the Speakers

Douglas J. Peckenpaugh
is a managing editor of Food Product Design and the editor of CULINOLOGY® magazine. For the last 15 years, he has worked in food and agricultural publishing as a writer and editor for books, magazines and websites. He also worked as a cook and kitchen manager while earning his B.A. from Purdue University in Professional and Creative Writing. He is a member of the Research Chefs Association and the International Foodservice Editorial Council.

Pamela J. White,
Ph.D., is currently university professor in the Department of Food Science and Human Nutrition at Iowa State University. She served as interim dean for the College of Family and Consumer Sciences from 2003 to 2005, and then as interim dean for the newly formed College of Human Sciences in 2005.  Her research program is centered around value-added crop research important to today’s agricultural economy, and specifically includes expertise in lipid oxidation and oil quality, trans fats, and carbohydrate structure/function relationships.  She works with corn, oats, and soybeans, to implement and evaluate plant-based manipulation of starch, soluble fiber, and oil composition.  White has been active in the governance of the American Oil Chemists’ Society (AOCS), having held the offices of president, vice president, secretary, and mmber-at large, and serving as chair of the Lipid Oxidation/Quality Division.  Currently, White serves as a member of the AOCS Education and Conferences Administration Committee, the AOCS Books and Special Publications Committee, and as a member of the editorial advisory boards of the Journal of the American Oil Chemists’ Society, the Journal of Food Science, and an international research journal on lipids, Grasas y Aceites.  From her professional associations, she was awarded the AACC Excellence in Teaching Award in 2001, the AOCS Bailey Award for Recognition of Outstanding Research in Fats and Oils in 2002, and was named Fellow of the AOCS in 2004.