Innovating Healthful Fat

Fat such as liquid oils is commonly used in culinary and frying applications, and shortenings and margarines are commonly used as spreads and in fine bakery applications such as cakes and pastries.

Fat used in formulated food provides product benefits and characteristics such as creaminess, tenderness, fluidity and satiety. Advances in nutrition science have also identified several fatty acids that are essential nutrients, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in particular receiving much press in recent years. Fat also carries flavor and fat soluble vitamins such as vitamins A, D, E and K in food and beverages.

However, fat has come under tremendous scrutiny as it provides the most energy per gram of macronutrients such as carbohydrates and protein. Fat content in food is also considered carefully by weightconscious consumers.

Fat facts
Saturated fat has been associated with the development of cardiovascular diseases. Trans fatty acids produced through partial hydrogenation of fat and oils have come under fire as they are considered to be more effi cient than saturated fat in promoting cardiovascular diseases through their effect on cholesterol.

More consumers are therefore considering products that are low in cholesterol and saturated fat, those that contain vitamins and/or minerals, as well as antioxidants such as green tea.

Convenience in packaging is as important as sodium levels and the absence of trans fats in products. Consumers want healthful fat products that can be used for baking, spreading and shallow frying. Fat such as liquid oils is commonly used in culinary and frying applications, and shortenings and margarines are commonly used as spreads and in fine bakery applications such as cakes and pastries. With ingredient and product formulation technologies, the fat and oils industry can offer new differentiated products to the market for retail and industrial applications.

It is not always straightforward to remove partially hydrogenated fats in fine bakery applications. Fat is still needed in applications such as creaming and emulsifying in cakes, and to provide a moisture barrier in laminated pastries.

Formulating trans-fat free products
Much effort has been channeled to remove or reduce trans fatty acids in food products. This can mean using newer ‘high oleic’ oil varieties such as high oleic canola and reconsidering the use of palm-derived fat such as palm olein for frying.

However, it is not always straightforward to remove partially hydrogenated fat in fine bakery applications. Fat is still needed in applications such as creaming and emulsifying in cakes, and providing a moisture barrier in laminated pastries.

Replacing fat with saturates derived from palm oil may seem a logical step, as they enable product formulators to match the solid fat component of margarine. However, fat crystal quality can be affected as palm oil crystallizes slowly, leading to product defects such as oiling-out, graininess or brittleness that impair functionality.

There are solutions formulators can use to counter this such as modifying fat blends, having a slower throughput and installing more scraped surface heat exchanger surface.

Another option is to use emulsifiers such as distilled monoglycerides based on very long chain fatty acids. They can accelerate fat crystallization; potentially produce superior crystal quality within the same process timeframe as applications that do not use emulsifiers. Data is also available to support the efficacy of this approach within a functioning scraped surface heat exchanger.

Fluid shortenings and emulsified oils
Due to market trends and demand, manufacturers are removing trans fatty acids and saturated fat from their products. Liquid oils such as soy and canola that are low in saturated fat and have useful levels of omega-3 fatty acids can be used to produce light cakes with good volume.

However, liquid oils are unsuitable in certain cakes as they produce products with inferior volume and structure. Oils containing emulsifi ers such as propylene glycol monostearate and distilled monoglycerides could be used to produce quality cakes with desired volume, texture and properties.

Green tea and margarine combination
Studies have shown that polyphenols contained in green tea extract interfere with the fat oxidation process, thereby enhancing shelf stability. Green tea extract would be useful in formulating products with clean labels such as ‘no artifi cial’ and ‘natural’. It can be an alternative to the use of traditional chemical antioxidants such as butylated hydroxyanisole (BHA).

MCTs
A type of structured lipids, medium-chain triglycerides (MCTs) is produced from glycerol and fatty acids, especially octanoic acid (an eight carbon fatty acid) and decanoic acid (10 carbon fatty acid). Known also as medium-chain fatty acids, it contrasts with common oils such as palm oil and soybean oil as the latter oils predominantly consist of fatty acids with 16 carbons or more.

While the medium chain fatty acids are naturally occurring in minor quantities in coconut and palm kernel oils, their concentration is greatly enhanced when they are incorporated into MCT oils, where the combination of octanoic and decanoic acids can be more than 97% of all fatty acids.

Quality MCT oil is a clear liquid that has a light color. It has bland odor and flavor, making it easy to be included into food. Its shorter chain length provides a different digestion and absorption mechanism than conventional fat, as they deliver energy more rapidly to the body than conventional fat. MCTs have fewer calories at 8.3 cal/g instead of the normal 9 cal/g.

With these properties, MCTs can be applied in clinical settings such as where normal fat is not well tolerated. They can be used in infant formula, although the provision of essential fatty acids needs to be taken into account. In addition, MCTs can provide energy during exercise and be incorporated to a low carbohydrate diet in sports such as body building.

According a study conducted in Japan and published in the Journal of Atherosclerosis and Thrombosis in 2003, MCTs at low dosages are shown to be benefi cial for weight loss. In this study, MCTs were included in margarine that 73 people consumed for 12 weeks. Study results showed the subjects experienced greater weight loss than a similar diet containing conventional fat. In Japan, retail products containing medium chain fatty acids have also been launched bearing the food for specified health use (FOSHU) logo.

Conclusion
Possibilities still exist for manufacturers to produce differentiated offerings from fat and oils to provide desired physical performance, whilst meeting consumer demands for taste, health, nutrition and convenience.

Emulsifiers, newer oils such as high oleic oils and structured lipids such as MCT can spur product innovation. Green tea extract can also be used to maintain product shelf-life without resorting to chemical additives.

Emulsifiers, high oleic oils and structured lipids can spur product innovation. Green tea extract can also be used to maintain product shelf-life without resorting to chemical additives.

www.danisco.com

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Fortification Issues

Know the emerging trends and issues when using minerals as functional ingredients.

BY VAL ANDERSON, EXECUTIVE VP, DIRECTOR OF SALES AND MARKETING, MINERAL RESOURCES INTERNATIONAL

It is common to encounter some minerals that are harder for the body to assimilate, but are cost effective and are widely used in creating functional food and beverages.

Studies have shown that minerals are instrumental in over 300 metabolic actions in the body that include energy production, muscle contraction and nerve conduction and cognition. There is currently an explosion of innovative products that incorporate minerals that address health concerns such as enhancing heart and bone health and immune function, as well as reducing sodium intake.

Studies have shown that most consumers do not take sufficient minerals from their daily diet. Commercially grown vegetables and fruits are found to be cultivated in mineral-deficient soils, as food processing strips away minerals and trace minerals.

Food found on the supermarket shelves are also found to be high in sodium and sugar, as the products lack substantive levels of essential minerals, resulting to more consumers to be defi cient in minerals.

The delivery systems for minerals and vitamins are also becoming more popular in the industry as more consumers, who have been getting their mineral nutrition through a pill or capsule, look to designer food and beverages that provide the health benefi ts as they enjoy the taste and mouthfeel of the products.

Mineral formulation
Formulating food or beverage with a concentrated source of minerals poses some challenges such as how the addition of minerals would alter the flavor of the product and how well certain minerals interact with the other ingredients in the product.

With sound recipes and experiments, minerals can enhance the sweetness and flavors of food and beverages. Ingredient suppliers and food companies need to work closely in order to strike a right balance between achieving the right level of mineral fortification and ideal flavor.

Food companies also face the challenge of the bioavailability or how well certain forms of minerals are absorbed into the product. It is common to encounter some minerals that are harder for the body to assimilate, but are cost effective and are widely used in creating functional food and beverages. However, these minerals may not provide the health benefits consumers are expecting.

Companies should also consider the presence of heavy metals such as cadmium, arsenic and mercury when selecting mineral for food fortification, which pose ill effects on human health.

Studies have shown that most consumers do not consume enough minerals from their daily diet. Food and beverages that are fortified with vitamins and minerals can address this problem.

Regulatory issues
Although good manufacturing practices (GMPs) took effect in 2007, the FDA has established a phase-in schedule for compliance, which began last year for large-size companies and this extends into 2009 and 2010 for mid-size to smaller companies respectively.

For many companies, complying with new GMPs means substantial increases in operating costs such as hiring and managing a larger quality control staff. They also need to expand their product testing and monitoring programs, which are reflected in the costs of purchasing the ingredients from suppliers, as well as the retail prices of vitaminand mineral- enhanced products.

There are also guidelines governing the types of minerals and acceptable dosages established by the European Union’s (EU) Food Supplements Directive and its “positive list”, as well as regulations established by other regulatory agencies in Asia.

While these regulations govern the forms of minerals and vitamins, and the safe and upper intake levels, there is no one standard that all countries can agree to. This means manufacturers have to comply with the regulations that vary from country to country.

Despite the rising costs and more regulations, dietary supplements and functional foods seem to enjoy modest growth. This could be attributed to the consumers’ demand for better health and well being through food and beverages that are easily available.

www.mineralresourcesint.com

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Combat Nutrient-Deficit Issues

Food fortification is often more cost-effective than other strategies such as supplementary feeding to combat nutrient-deficit issues.

BY DAVID FEDER AND MARK ANTHONY S/F/B COMMUNICATIONS GROUP CONSULTANTS TO PHARMLINE

Adding vitamins, minerals, and phytochemicals to processed foods can help consumers avoid malnutrition, especially when self-produced and processed foods are no longer key elements of the modern diet.

Deficiencies of basic nutrients such as vitamin A, iodine, and iron can contribute to the increased incidence of diseases, mental retardation, brain damage and death. In developed countries where food is abundant, people may still be malnourished if they usually choose, purchase or have access to food of poor sources of nutrients, particularly micronutrients such as vitamins and minerals.

More youths are consuming processed food and snacks of inferior quality and low nutrient density. In developed nations, the extensive consumption of high-calorie, low nutrient-dense and unfortified or non-enriched processed staples leads to increased occurrences of obesity and diet-related diseases. This issue of malnutrition thus extends from the chronically hungry to the perpetually well-fed.

Factors to food fortification
Nutrient density, or the lack of it, contributes to malnutrition. Studies suggest that the recommended daily energy intake (RDI) in some countries can be met for about one dollar per day. However, this might not come close to assuring adequate nutrition in nations.

Although nutritional studies on street food consumption are still under way, there is evidence that while some of these food sources can offer nutritionally balanced meals; it would depend on consumers to make sound food choices. Fortification with micronutrients is therefore a viable way to ensure the availability of nutritional, everyday food.

Fortifying food with various micronutrients as an intervention program would target specific nutritionally at-risk populations where the staple diet may be inadequate to provide the necessary nutrition. Poverty, soil depletion and increased consumption of highly processed food may limit access to nutrients. Iodine deficiency for example, a cause of preventable mental retardation, is most effectively combated by the simple fortification of salt.

Fortification may be mandatory when the government requires fortification of specific foods with a particular nutrient or voluntary, when the government allows the addition of certain vitamins and minerals to specific foods, leaving food manufacturers to decide on fortifying their products.

Food manufacturers may also add vitamins and minerals to food such as cereals that can provide up to 25% RDI per serving. The fortification of flour for example requires the preparation of a premix in which the nutrient mixture is combined with appropriate diluents. The use of the premix allows an accurate addition of a combination of nutrients to the flour.

Fortifying tips
Effective fortification depends on a few factors. Food fortified must be consumed in sufficient quantities in order to measurably impact the nutrition status of the population. This means fortified food must be affordable, tasty and appealing for people to want to eat it on a regular basis. When fortifying a staple or common food, the final product should produce no notable differences in taste, texture or appearance that will discourage its consumption as a staple.

Iron is normally used in its reduced elemental form called ferrous fumarate, which is the iron-fortification medium in wheat flour in the US. However, when ferrous sulphate is added to maize meal, there would be a blue or green discoloration upon cooking and therefore it is not recommended for use in wheat flour.

When fortified in breads and biscuits, magnesium would affect the products’ taste and structure. It is therefore not recommended as an added nutrient in these applications. However, iodine at two to four parts per million (ppm) potassium iodate in flour does not affect the quality of bread or biscuits.

Fortifying flour
Dry, stabilized vitamin-A palmitate powder is used in fortifying flour while water soluble vitamins (thiamine, riboflavin, niacin, pyridoxine, and folate and calcium pantothenate) are used in pure crystalline form. The mononitrate salt of thiamine is also preferred in flour fortification.

Adding vitamins B1 and B2, niacin, iron and calcium to wheat flour is common in many countries. Iodization of salt and fortification of processed food with a premix of iron, zinc, and folate (folic acid) are becoming even more important as ways of boosting nutritional content of common food products.

Iron deficiency anemia, a prevalent nutritional deficiency, can cause stunted growth, impaired mental development and may lead to increased morbidity and mortality. Advances in technology may lead to more effective fortification of iron. Chaelation-redox modulation for example is proven to solve off-color and off-flavor issues in food while delivering clinically effective iron levels.

Technologies
Microencapsulation of nutrients and phytochemicals in nano-sized spheres that self-assemble allows the creation of water-soluble concentrates from insoluble materials and improves the pH and thermal stability of products. As the nano-sized particles have a greatly increased surface area, the absorption of active components increases while their activity is preserved.

Compounds such as fat-soluble vitamins A, D, E and K, along with omega-3 fatty acids, coenzyme Q-10 and phytochemicals such as lutein, isofl avones, and phytosterols have become viable additions to staple food and beverages.

Prior to microencapsulation, bioavailability of very large molecules such as coenzyme Q-10 presented a challenge, as they are poorly absorbed and are insoluble in water. While microencapsulation may be presently targeted towards increasing nutrient intake where malnutrition results predominantly from poor food choices than from the lack of food, research into such a technique has the potential to solve problems of fortification worldwide.

It is now technologically feasible to add nutritionally important compounds to food as more studies reveal the value of nutrients and phytochemicals that may be helpful in preventing diseases. In the January 2009 online edition of the Journal of Bone and Mineral Research, researchers from Tufts University, Hebrew SeniorLife and Boston University studied subjects who participated in the Framingham Osteoporosis Study more than 15 years ago.

The subjects, 370 men and 576 women, who completed food frequency questionnaires in 1988 and 1989, were monitored until 2005 for hip fractures and until 2003 for other, non-vertebral fractures. Subjects with higher lycopene intake had lower risks of hip fracture and non-vertebral fracture, leading the researchers to conclude that lycopene may be protective against fractures in this population of elderly Caucasian men and women.

Conclusion
Fortification of staple food with vitamins and minerals targets populations that suffer from malnutrition, especially where poverty limits the availability of food or where soil lacks a particular vital nutrient.

To combat nutrient-deficit issues, food fortification is often more cost-effective than other strategies such as supplementary feeding. Adding vitamins, minerals, and phytochemicals to processed food can help people avoid malnutrition, especially when self-produced and processed food are no longer key elements of the modern diet.

www.pharmlineinc.com

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Malnutrition Burden in Indonesia

According to latest statistics from the World Food Program (WFP), the food aid branch of the United Nations, each day 963 million people in the world go to bed hungry, 907 million of whom are in developing nations, including 565 million in Asia and the Pacific. About 25% of the world’s underfed people are children, with an estimated 127 million children in developing countries are underweight as a direct result of chronic hunger.

Indonesia, with 30% of children below five years of age malnourished, demonstrates the depth of the problem. About 18% of Indonesia’s 210 million people are considered poor. Pockets of low nutrition status are evident across the nation, where micronutrient deficiencies have led to unacceptably high levels of maternal, infant and child mortality. In other countries, malnourished children live in urban areas.

Recent surveys in four Javanese cities show that the poor spend more than 75% of their income on food. They are more likely to buy cheaper food from street vendors than to prepare home-cooked meals, likely shortchanging themselves and their families of valuable nutrition.

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Making the Most of Superfruit

Fruit producers are leveraging on science to market the superfruit concept.

BY REBEKAH PALMER, NEW ZEALAND TRADE AND ENTERPRISE

A crate of blackcurrants is frozen after the individual quick freezing (IQF) process. (Source: Global Organics)

While the term ‘superfruit’ first appeared in the food industry a few years ago, it is becoming widely used as they appeal to a public that is hungry for easy ways to health. Scientific studies are providing manufacturers and consumers with nutritional proof of these fruit.

A superfruit is commonly defined as a fruit that provides significant value beyond basic nutrition. Such fruit is being marketed as having high antioxidants and nutrient density, and with potential health benefits such as the ability to lower certain risk of diseases.

Market trend
Backed with science, superfruit are finding its market niche, with manufacturers introducing innovative products based on a lowvolume, high-value strategy.

With rapid advances in fruit breeding technologies, this strategy is instrumental to the growth of the next generation of functional food. Besides being promoted as raw fruit and juices, superfruit has great potential as ingredients for the functional food industry, says Karl Crawford from the Plant and Food Research in New Zealand.

The superfruit trend has seen a slower pick-up rate in the Asia-Pacific region as compared to the US and UK. This could be due to fruit such as wolfberry and kiwifruit that are native to the region and are therefore not seen as ‘novel’. However, there is increasing consumption of such products in the last couple of years with beverages gaining much popularity.

Consumers in Asia Pacific generally have higher disposable income and busy lifestyles, as more enter the growing older population. These trends would lead to more health concerns and healthconscious consumers are more likely to purchase healthful, functional and nutritional products.

The nutraceuticals market in Southeast Asia particularly has high growth potential, with health crises such as SARS and bird flu heightening consumers’ awareness on health. Their demand for weight management products is also increasing in the region, with growing sales in the functional drinks sector.

UK-based market researcher Zenith International has reported that functional beverages have grown at the fastest rate of 6.4% in the past year, as more consumers worldwide demand health drinks. Bottled water consumption is growing rapidly to become the largest market by volume, with Asia Pacific recording the highest regional share at 23.7%.

Fruit, tea and sports drinks however saw the highest growth in the same period, as consumers’ health concerns prompted a greater interest in such products.

New Zealand blackcurrant farms are family owned businesses. Around 40 commercial farmers produce New Zealand’s national crop of an average 10,000 ton of premium fruit. (Source: Robert Lambert)

Blackcurrants
Crawford says kiwifruit and blackcurrants, which are used in functional food products, can potentially emerge as superfruit in the near future. Scientific evidence show blackcurrants to have more vitamin C than other fruit, as they are high in antioxidants and anthocyanins. These molecules fight free radicals, cell-damaging chemicals that are produced during normal bodily functions such as digestion and breathing.

More research is underway. Food researchers at the Scottish Crop Research Institute have recently received funding to investigate the possibility that compounds in blackcurrants may also reduce the risk of Alzheimer's disease.

Manufacturers can use blackcurrants in products requiring whole fruit such as jams, ice-cream, yogurt and bakery products such as fruit pie fillings. Freeze-dried blackcurrants are used as functional food ingredients in products such as muesli-bars and cereals.

While blackcurrant puree is used in toppings, yogurts and bakery products, blackcurrant juice is used in ready-to-drink juices and nutritional drinks. It can be processed for use in nutritional supplements and nutraceuticals.

Bill Floyd from the New Zealand Blackcurrant Advisory Service says as blackcurrants have unique antioxidants, it is important that the processing retains the integrity of the fruit.

“Research shows that freezing is instrumental to retaining the nutritional value of blackcurrants. There are investments in individual quick freezing or IQF freezing systems that retain these nutritional values so they reach the consumers.”

New IQF berryfruit processing plants typically freeze blackcurrants to -25°C within six minutes, which produce exceptionally small ice crystals in the berries. This provides better fruit integrity when the berries are thawed.

Commonly thought of as juice, blackcurrants combine exceptionally well with other foods such as bananas and tomatoes. Here, a blackcurrant and red onion jelly is created to be consumed with pates, cheeses and cold grilled meats. (Source: Barkers Family Foods)

New Zealand’s commercial blackcurrant farms are centered in fertile Canterbury Plains and sun-drenched valleys of Upper Moutere in the Nelson region, South Island. (Source: Robert Lambert)

www.nzte.govt.nz

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NZ fuels the superfruit market

Asia is a growing market for superfruit such as kiwifruit and blackcurrants and New Zealand is using the superfruit marketing strategy to expand into the region. Mike Kearney, chief executive of the New Zealand Blackcurrant Cooperative says there has been noticeable growth in the Asian market recently.

“At this stage, we export about 50 tons fresh fruit equivalent a year to Southeast Asia. We have been focusing on other markets in Asia where we are seeing significant growth and we intend to focus more on this region over the next year.”

Awareness of the benefits of organic fruit has been increasing in Asia, says Russell Faulkner, director of Auckland-based Global Organics. The company exports blackcurrants and baby kiwifruit to Singapore, Hong Kong, Malaysia and Japan. It also offers other fresh products such as blueberries, apples, stone fruit and citrus.

“Markets are opening up with greater awareness of organic food and the health benefits of fruit among the consumers. While Asia is accessible to us, we need to grow consumers' awareness of the benefits of these fruit. More are accepting that organic is preferable in terms of sustainability, even if they have to pay a little more for these fruit.”

While volumes are relatively small, Faulkner says the company has seen growth in its nine years of business. While some of the fruit is supplied to fresh produce markets, the rest goes to the drinks and functional food ingredients market. New Zealand berries are generally exported to countries such as Australia and Pacific Islands, Thailand, Taiwan, Japan, Hong Kong and China.

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Seabuckthorn and Cherries Enjoy Superfruit Status in the US

Experts generally agree that superfruit candidates need a high nutrient content, antioxidant qualities and substantive medical research. Utah-based Sibu says studies have shown that seabuckthorn (Hippophae rhamnoides L) berries contain vitamins A, B1, B2, C, D, K, and P, as well as Omega oils three, six, seven and nine (which is found in virtually no other fruits). The berries contain antioxidants such as carotenoids, flavonoids, fatty acids, folate, betaine, amino acids and malic acid. The company says scientific studies have identified more than 190 biologically active nutrients in seabuckthorn berries.

Seabuckthorn plants are found in Asia and Europe, and the company sources the berries from the Himalayan mountain villages. Sibu produces a variety of health and beauty products from 100% pure seabuckthorn pulp, oils and extracts.

Ancient Greeks and Tibetans used seabuckthorn to treat skin injuries and diseases. In recent years, more than 130 studies have shown that seabuckthorn extract provides benefits in treating liver and gastrointestinal diseases, skin ulcers, cardiovascular disease, and even in improving healing in cancer radiation patients.

Dubbed as America’s superfruit, the antioxidant compounds found in cherries, called anthocyanins that give them their red hues continue to demonstrate heart-health benefits. Studies from the University of Michigan revealed that cherry-enriched diets in animals lowered multiple risk factors for heart disease. In 2007, researchers found that cherry-enriched diets in animals lowered total blood cholesterol levels and reduced triglycerides (fatty acids). In 2008, the University of Michigan researchers found animals that were fed a cherry-enriched diet saw reduced total body weight and fat by 14%, in particular the ‘belly fat’ that is most often associated with heart disease risks.

www.nzte.govt.nz