Trans Fats Drive Technology And Market Trends-jun08
This document was uploaded by user and they confirmed that they have the permission to share it. If you are author or own the copyright of this book, please report to us by using this DMCA report form. Report DMCA
Overview
Download & View Trans Fats Drive Technology And Market Trends-jun08 as PDF for free.
More details
- Words: 674
- Pages: 16
Trans Fats Drive Technology and Market Trends for Edible Oils and Fats
W.F. Kee Research Analyst Technical Insights June 12, 2008
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
2
Types of Edible Oils and Fats
Major Vegetable Oils • • • • • • • • • •
Canola / Rapeseed Coconut Corn Cottonseed Groundnut / Peanut Olive Palm Sesame seed Soybean Sunflower
Major Animal Fats • • • •
Butter Ghee Lard Tallow
3
Fatty Acid Composition (% wt.)
Saturated Type of Oil
Monounsaturated
Polyunsaturated
Lauric
Myristic
Palmitic
Stearic
Oleic
Linoleic
γ - Linolenic (GLA)
C12:0
C14:0
C16:0
C18:0
C18:1(nC18:1(n-9)
C18:2(nC18:2(n-6)
C18:3(nC18:3(n-3)
4.0
2.0
56.0
26.0
10.0
Canola oil 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
0.0
13.7
2.7
69.5
11.7
Olive oil Palm oil
0.2
1.2
43.8
4.7
45.5
9.2
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
0.0
9.0
5.4
39.1
44.7
0.3
0.1
10.6
3.9
21.9
53.4
7.5
Sesame seed oil Soybean oil
0.0
0.2
4
Processing of Edible Oils and Fats Extraction Degumming Refining / Neutralization Bleaching Deodorization Fractionation Hydrogenation / Partial Hydrogenation Interestification 5
Food Applications for Oils and Fats
Cooking & Salad Oils Shortening (Baking & Frying Fats)
Cocoa Butter Equivalents / Replacements Food Applications
Margarine & Spreads
Butterfat Alternatives Food Dressings
6
Sources of Trans Fats Cakes (24%)
Shortening (4%)
Margarine (17%)
Hydrogenated / Partially Hydrogenated Food Cookies (10%)
Chips and Snacks (5%)
Fried Foods (8%)
Note: Beginning Jan 1, 2006 - Labeling of Trans Fats in Foods is Mandatory in the U.S. 7
Reduction of Trans Fats
Modification of Hydrogenation Process
Incorporation of Tropical Oils
Reduction Reductionof of Trans Fats Trans Fats
Genetically Modified Oilseeds
Interestification
8
Industry Trends
2012 1. Heart & brain healthy
2010
2. Diet therapy 3. Environment- friendly
2008
1. Heart healthy 2. Brain healthy
1. Low trans fats 2. Low saturated fats 3. High unsaturated fats
9
Roadmap for Non-Food Applications
2008
2010
Skincare and personal care products
2014
2017
Lubricants and fuel additives Paints and coatings
Rigid plastics for the automotive and building industries
2022 Organic electronics derived from vegetable oils
10
R&D Initiatives by Industry Participants
•
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
• • • • • •
11
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
12
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 • •
•
Biological alternative •
•
Blending with tropical oils Interestification of a mixture of triglycerides
Genetically modified oilseeds – confined to non-EU regions
High growth expected for non-food applications
13
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
14
Your Feedback is Important to Us What would you like to see from Frost & Sullivan? Growth Forecasts? Competitive Structure? Emerging Trends? Strategic Recommendations? Other? Please inform us by taking our survey. 15
For Additional Information
Steve Lee Strategic Account Manager Chemicals, Materials and Food, Asia Pacific (65) 6890 0914 [email protected]
16
W.F. Kee Research Analyst Technical Insights June 12, 2008
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
2
Types of Edible Oils and Fats
Major Vegetable Oils • • • • • • • • • •
Canola / Rapeseed Coconut Corn Cottonseed Groundnut / Peanut Olive Palm Sesame seed Soybean Sunflower
Major Animal Fats • • • •
Butter Ghee Lard Tallow
3
Fatty Acid Composition (% wt.)
Saturated Type of Oil
Monounsaturated
Polyunsaturated
Lauric
Myristic
Palmitic
Stearic
Oleic
Linoleic
γ - Linolenic (GLA)
C12:0
C14:0
C16:0
C18:0
C18:1(nC18:1(n-9)
C18:2(nC18:2(n-6)
C18:3(nC18:3(n-3)
4.0
2.0
56.0
26.0
10.0
Canola oil 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
0.0
13.7
2.7
69.5
11.7
Olive oil Palm oil
0.2
1.2
43.8
4.7
45.5
9.2
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
0.0
9.0
5.4
39.1
44.7
0.3
0.1
10.6
3.9
21.9
53.4
7.5
Sesame seed oil Soybean oil
0.0
0.2
4
Processing of Edible Oils and Fats Extraction Degumming Refining / Neutralization Bleaching Deodorization Fractionation Hydrogenation / Partial Hydrogenation Interestification 5
Food Applications for Oils and Fats
Cooking & Salad Oils Shortening (Baking & Frying Fats)
Cocoa Butter Equivalents / Replacements Food Applications
Margarine & Spreads
Butterfat Alternatives Food Dressings
6
Sources of Trans Fats Cakes (24%)
Shortening (4%)
Margarine (17%)
Hydrogenated / Partially Hydrogenated Food Cookies (10%)
Chips and Snacks (5%)
Fried Foods (8%)
Note: Beginning Jan 1, 2006 - Labeling of Trans Fats in Foods is Mandatory in the U.S. 7
Reduction of Trans Fats
Modification of Hydrogenation Process
Incorporation of Tropical Oils
Reduction Reductionof of Trans Fats Trans Fats
Genetically Modified Oilseeds
Interestification
8
Industry Trends
2012 1. Heart & brain healthy
2010
2. Diet therapy 3. Environment- friendly
2008
1. Heart healthy 2. Brain healthy
1. Low trans fats 2. Low saturated fats 3. High unsaturated fats
9
Roadmap for Non-Food Applications
2008
2010
Skincare and personal care products
2014
2017
Lubricants and fuel additives Paints and coatings
Rigid plastics for the automotive and building industries
2022 Organic electronics derived from vegetable oils
10
R&D Initiatives by Industry Participants
•
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
• • • • • •
11
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
12
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 • •
•
Biological alternative •
•
Blending with tropical oils Interestification of a mixture of triglycerides
Genetically modified oilseeds – confined to non-EU regions
High growth expected for non-food applications
13
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
14
Your Feedback is Important to Us What would you like to see from Frost & Sullivan? Growth Forecasts? Competitive Structure? Emerging Trends? Strategic Recommendations? Other? Please inform us by taking our survey. 15
For Additional Information
Steve Lee Strategic Account Manager Chemicals, Materials and Food, Asia Pacific (65) 6890 0914 [email protected]
16
Related Documents
Trans Fats
April 2020 11
Fats
May 2020 10
Iptv Market And Technology Overview
November 2019 14
