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Utilizing Technology to Design Specialty Fats and Oils

CHICAGO ÔÇö Fat is a necessary macronutrient in the human diet historically obtained from animals and plants. As a solid fat or liquid oil, the ingredient also may offer functional aspects in many formulations. Technology enables the design of fats to provide maximum functionality, while also providing an optimal nutrition profile. And right now, a race is on to utilize a relatively new technology that has microorganisms producing specialty fats without the animal or plant.

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Enhancing Functional Fats for Improved Nutritional Profiles

ÔÇ£Designer fats and oils is a relatively broad term generally used to mean lipids that provide a targeted functionality in a product,ÔÇØ said Jeffrey Fine, senior director ÔÇô customer innovation, AAK USA Inc., Edison, NJ. ÔÇ£They deliver certain sensory attributes, better shelf life, processing properties or a particular nutritional profile.ÔÇØ

The physical and rheological properties of fat, along with nutritional value, are determined by the distribution and composition of the three fatty acids on the triacylglycerol backbone that make up the fat. Fats also may be designed to contain higher quantities of the omega-3 fatty acids alpha-linolenic acid (ALA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).

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Innovative Approaches to Fats and Oils Design

Conventional canola oil is typically 10% ALA. It has an omega-6 to omega-3 ratio of 2:1. Nuseed Nutritional, West Sacramento, Calif., developed a plant-based source of DHA, EPA and ALA, with an improved omega ratio.

ÔÇ£The plant scientists at Nuseed optimized canola to double the ALA and produce longer chain DHA and EPA fatty acids,ÔÇØ said Mark Smith, nutraceuticals lead. ÔÇ£The ingredient provides 30% total omega-3 nutrition and improved the omega-6 to omega-3 ratio to 1:4.

ÔÇ£This novel ingredient creates a new omega-3 supply chain and reduces pressure on ocean resources. With the rising popularity of flexitarian diets and concerns about sustainability and animal welfare, thereÔÇÖs a growing market for plant-based designer fats and oils. Innovative approaches, like biotechnology, can produce plant-derived oils with improved nutritional profiles and functional properties that can rival traditional animal-derived fats.ÔÇØ

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Utilizing Precision Fermentation for Sustainable Alternative Protein Products

ÔÇ£We know that the plant-based food industry is young, growing quickly and ripe for disruption,ÔÇØ said James Petrie, chief executive officer and co-founder, Nourish Ingredients, Canberra, Australia. ÔÇ£Saturated fat is key to great taste, as they are slow-melting fats and create the juiciness consumers expect in meat. Plant-based meat alternatives historically have relied on palm and coconut oils as sources of saturated fat.

ÔÇ£Right now, people eating these alternative protein products are getting just that, an alternative experience where the difference between animal fats and traditionally used animal-free fats is easily discernible,ÔÇØ Petrie said. ÔÇ£Our technology gives these food makers the ability to offer more sustainable alternative protein products without having to sacrifice on taste, which is ultimately very appealing to the end consumer.ÔÇØ

Nourish Ingredients developed a proprietary fermentation process that mimics the molecular structure of animal fats without having to use animal products or traditional materials like coconut or palm oils. The process allows them to tailor flavor profiles and mouthfeel properties to mirror any number of animal proteins, including seafood, pork, beef and chicken.

Another company in the designer fat space is Melt&Marble, Gothenburg, Sweden. Melt&MarbleÔÇÖs precision fermentation platform enables it to create customized fats with molecular properties mirroring those of animal fats.

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