Trans Fats Drive Technology and Market Trendsfor Edible Oils and Fats
W.F. KeeResearch AnalystTechnical Insights
June 12, 2008
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Focus Points
• Technology Overview
• Issue of Trans Fatty Acids
• Industry Trends
• R&D Initiatives at Corporations and Research Institutions
• Overview of Frost & Sullivan’s Existing Research
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Types of Edible Oils and Fats
Major Animal Fats
• Butter
• Ghee
• Lard
• Tallow
Major Vegetable Oils
• Canola / Rapeseed
• Coconut
• Corn
• Cottonseed
• Groundnut / Peanut
• Olive
• Palm
• Sesame seed
• Soybean
• Sunflower
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Fatty Acid Composition (% wt.)
SaturatedSaturatedSaturatedSaturated MonounsaturatedMonounsaturatedMonounsaturatedMonounsaturated PolyunsaturatedPolyunsaturatedPolyunsaturatedPolyunsaturated
LauricLauricLauricLauric MyristicMyristicMyristicMyristic PalmiticPalmiticPalmiticPalmitic StearicStearicStearicStearic OleicOleicOleicOleic LinoleicLinoleicLinoleicLinoleic γγγγ ---- Linolenic Linolenic Linolenic Linolenic
(GLA)(GLA)(GLA)(GLA) Type of OilType of OilType of OilType of Oil
C12:0C12:0C12:0C12:0 C14:0C14:0C14:0C14:0 C16:0C16:0C16:0C16:0 C18:0C18:0C18:0C18:0 C18:1(nC18:1(nC18:1(nC18:1(n----9)9)9)9) C18:2(nC18:2(nC18:2(nC18:2(n----6)6)6)6) C18:3(nC18:3(nC18:3(nC18:3(n----3)3)3)3)
Canola oil 4.0 2.0 56.0 26.0 10.0
Coconut oil 44.6 16.8 8.2 2.8 5.8 1.8
Corn oil 0.1 0.1 12.5 2.0 31.1 52.5 1.2
Cottonseed oil 0.1 0.8 23.9 2.7 18.2 52.4 0.2
Olive oil 0.0 13.7 2.7 69.5 11.7
Palm oil 0.2 1.2 43.8 4.7 45.5 9.2 0.2
Palm kernel oil 50.0 16.0 8.2 2.1 15.5 2.2
Palm olein 0.3 1.1 40.5 4.2 41.8 11.9 0.3
Palm stearin 0.2 1.4 61.1 4.7 25.8 6.5 0.3
Sesame seed oil 0.0 9.0 5.4 39.1 44.7 0.3
Soybean oil 0.0 0.1 10.6 3.9 21.9 53.4 7.5
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Processing of Edible Oils and Fats
Extraction
Degumming
Bleaching
Deodorization
Fractionation
Refining / Neutralization
Hydrogenation / Partial Hydrogenation
Interestification
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Food Applications for Oils and Fats
Cooking &
Salad Oils
Food
Dressings
Margarine &
Spreads
Shortening(Baking &
Frying Fats)
Butterfat
Alternatives
Food
Applications
Cocoa ButterEquivalents /
Replacements
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Sources of Trans Fats
Hydrogenated / Partially
Hydrogenated
Food
Shortening (4%)
Cookies (10%)
Fried Foods (8%)
Chips and Snacks (5%)
Margarine (17%)
Cakes (24%)
Note: Beginning Jan 1, 2006 - Labeling of Trans Fats in Foods is Mandatory in the U.S.
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Reduction of Trans Fats
Reduction of Trans Fats
Reduction of Trans Fats
Incorporationof
Tropical Oils
Interestification
Modification of
Hydrogenation Process
GeneticallyModified
Oilseeds
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Industry Trends
1. Heart & brain healthy
2. Diet therapy
3. Environment- friendly
1. Heart healthy
2. Brain healthy
1. Low trans fats
2. Low saturated fats
3. High unsaturated fats
20122012
20102010
20082008
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Roadmap for Non-Food Applications
2008 2010 2014 2017 2022
Organic
electronics
derived from
vegetable oils
Paints and
coatings
Skincare and
personal care
products
Lubricants and
fuel additives
Rigid plastics for
the automotive
and building
industries
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• Monsanto, U.S.: Soybeans with mid-oleic and
low-linolenic acid
• Bio-Extraction Inc. (BioExx), Canada: High protein oil extraction
• Bunge, U.S.: Reduction of trans fats using proprietary process
• Cognis, Germany: Recovery of sterols from degummed oil residues
• Desmet Ballestra, Belgium: Improved crystallizer design
• Kao Corp, Japan: New composition of diglyceride-containing cooking oil
• Unilever, the Netherlands: Statin-enriched soybean oil
• Proteus Industries, U.S.: Protein barrier to reduce oil and fat content
R&D Initiatives by Industry Participants
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R&D Initiatives by Industry Participants
• Eindhoven University of Technology, the Netherlands: Gas assisted mechanical expression (GAME)
• European Membrane Institute, France: Enzymatic membrane separation
• Malaysian Palm Oil Board (MPOB), Malaysia: High-oleic palm olein and palm stearin
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Research Highlights
• Trans fats is the biggest issue affecting the edible oil industry today
• Hydrogenation or partial hydrogenation identified as main culprit
• Physical alternatives to hydrogenation
• Blending with tropical oils
• Interestification of a mixture of triglycerides
• Biological alternative
• Genetically modified oilseeds – confined to non-EU regions
• High growth expected for non-food applications
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Related Research
• Innovations in Food Contact Materials
• Advances in Food Biotechnology
• Dairy Food Processing
• Global Developments in Animal Feeds and Feed Additives
• Advances in Medical and Specialty Nutrition
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For Additional Information
Steve LeeStrategic Account ManagerChemicals, Materials and Food, Asia Pacific(65) 6890 [email protected]
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