Foods with a high fat quality are essential for healthy diets
Dr. H. Zevenbergen Unilever Research&Development Agenda
z Main dietary sources of fat z Basic technology and production of oils, margarines and cooking products z Improving their nutritional characteristics z Impact of modern fat and oil products on diet and health z Conclusions
Hans Zevenbergen, Unilever R&D,28/01/09 2 Main dietary sources of fat Many different fat-rich products z Primary: z Vegetable/plant oils z Butter/milk fats z Lard/tallow/suet/dripping (derived from animals) z Marine z Secondary: (made from one or more of the above) z Margarines, Melanges, Reduced fat spreads z Butter and Ghee z Vanaspati z Cooking fats/white fats/shortenings z Mayonnaise
Hans Zevenbergen, Unilever R&D,28/01/09 4 Main dietary sources of fat z Major contributors to intake of saturated fat z Dairy (cheese, butter, milk) z Meat z Baked goods and snacks z Cooking fats/oils z Major contributors to intake of polyunsaturated fat z Vegetable oils z Margarines and mayonnaise
Hans Zevenbergen, Unilever R&D,28/01/09 5 Fatty acid composition of common fat100% rich products 90% 80% 70% 60% 50% PUFA MUFA 40% SAFA 30% TFA 20% 10% 0% e e e ati se ai il sp tter n o na n la Va Bu rin yo o a a an Palm oil rg M C ma er pp ra w High PUFA margarin Soft premium margarin ard H Hans Zevenbergen, Unilever R&D,28/01/09 6 Oils and fats in perspective
6.5 b people consume about 120 m tons pa That is almost 20 kg per capita
Olive oil Margarine 3% 6% Butter 6% Tropical oils 30% Edible Tallow 7%
Ghee/Other 3%
Industrial Lard Seed oils Vanaspati 7% 33% 5%
Annual value of oils and fats market over €120b
Hans Zevenbergen, Unilever R&D,28/01/09 7 Regional consumption patterns
Marine oils -
Liquid Oils - Lard - Ghee/Vanaspati/Cooking - Margarine/Butter -
Hans Zevenbergen, Unilever R&D,28/01/09 8 Basic technology and production of oils, margarine and cooking products Vegetable oil sources Soybean oil Sunflower oil Canola oil Corn oil
Palm Oil Olive Oil Coconut Oil
Palm Kernel
Palm Fruit Palm Fruit
Hans Zevenbergen, Unilever R&D,28/01/09 10 Vegetable oil products - farm to table agriculture oil milling selective removal of crude oils undesirable and fats components
OIL PROCESSING
Table oil
modification Mayonnaise Margarine of the physical properties consumer
Hans Zevenbergen, Unilever R&D,28/01/09 11 What is a margarine ?
A structured water-in-oil emulsion with properties like spreadability, stability and mouthfeel
Hans Zevenbergen, Unilever R&D,28/01/09 12 Consumer requirements of solid fat content in margarine
40 Stable on the table Desired curve
30 Melting in the mouth
20 Easy to
Solid Fat Content spread from refrigerator 10
10 20 30 35 Temperature ºC
Hans Zevenbergen, Unilever R&D,28/01/09 13 Consumer requirements of solid fat content in margarine Fat 40
Oil Desired curve
30
20 Solid Fat Content
10
10 20 30 35 Temperature ºC
Hans Zevenbergen, Unilever R&D,28/01/09 14 Modifications and blending of oils for optimal margarines
Full Hydrogenation
Liquid oils
Interesterification
Trans-free basis for Tropical oils margarine
Fractionation
Hans Zevenbergen, Unilever R&D,28/01/09 15 Modification of natural fats and oils
• Partial or full hydrogenation cis-unsaturates trans-unsaturates saturates
Æ Full hydrogenation does not lead to trans !
• Interesterification
ÆInteresterification leads to rearrangement of the fatty acids on the glycerol backbone
Hans Zevenbergen, Unilever R&D,28/01/09 16 Improving the nutritional characteristics of products made from oils and fats Drivers of nutritional improvements for food industry
z Replace SAFA by MUFA or preferably PUFA z Practically eliminate TFA z Ensure delivery of essential Omega 3 and 6 z Fortify with fat soluble vitamins A and D z Preserve natural antioxidants (e.g. vit E)
Hans Zevenbergen, Unilever R&D,28/01/09 18 Improvements in margarine
50 PUFA 40
t
a f 30
f
o 20 SAFA
% 10 Omega 3 0 TFA 1960 1990 1995 2000 2005 “Best” margarines
Hans Zevenbergen, Unilever R&D,28/01/09 19 Trans fat removal: example of industry action for better health
• Based on reports showing an untoward effect of trans on blood lipids in 1990 (studies sponsored by Unilever) Unilever started an extensive development program • Margarines with very low trans fat content were developed 1993 • Implemented by 1995 in most regions using tropical oils and in US with non – tropical oils. • Unilever led; most of industry followed
Hans Zevenbergen, Unilever R&D,28/01/09 20 Normal heating does not affect the nutritional quality of oils
z shallow frying for 20 mins at 150-180 C z Relative loss of linoleic acid < 1% and α-linolenic acid < 2% z No formation of trans-isomers
Æ As long as excessive temperatures are avoided, EFA survive cooking.
Hans Zevenbergen, Unilever R&D,28/01/09 21 Impact of modern fats and oils products on diet and health Impact of modern fat products on health: three examples
1. Oils, margarines and mayonnaise are nutrient- dense sources of essential fats
2. Significant contribution to the required intake of vitamins A,D and E via margarines
3. Relevant impact on LDL-cholesterol level and hence on CHD incidence by soft margarines
Æ Potentially significant impact on public health from oils, margarine and mayonnaise
Hans Zevenbergen, Unilever R&D,28/01/09 23 1. Margarines, mayonnaise and vegetable oils are nutrient-dense source of ALA
1.60
1.40
1.20
1.00
0.80
0.60
0.40
0.20
0.00
Alpha-linolenic acid content (g/100 kcal) (g/100 acid content Alpha-linolenic W M R M M L S M M S B O A S C B M N B a a a a a iq o a a p r l v a h u a u a ln y p r y u y rg r in o iv o l i tt c ts n u o e g o i b a g a c e c m c e k , a t n s a n d e r ar c co o a o k r e m n s n e ri n m a in i h l i d n e re a a ed n a n e n i l o n l ix s is e is a o e e e o ( e rg il (H (6 d ( il so a e 0 d 8 f lig r a % r 0 t, h in r f y % l t e t a r f ig H t o a h e , as t) t) al p t th re e ) m d Bad iu m )
Hans Zevenbergen, Unilever R&D,28/01/09 24 1. Role of margarine recently confirmed by the Netherlands Nutrition Centre
Intake of ALA for large part of the Dutch population is below recommended level
z Margarines (40% fat) are nutrient-dense source of ALA
z Margarine is also nutrient-dense source of fat soluble vitamins
z Therefore Dutch nutrition policy makers have increased the recommended amount of margarine (40% fat) from 20g/d to 30-35g/d (6-7 slices of bread with margarine every day)
Based on Guidelines good nutrition, Oct 2007 www.voedingscentrum.nl Hans Zevenbergen, Unilever R&D,28/01/09 25 2. Margarines can be significant providers of fat soluble vitamins in the diet
Finnish men 25-64 years
Meat dishes Margarines, oils, dressings, gravies Vegetables and vegetable dishes Milk and dairy products Fish dishes Cereals and Bakery Other
From National FINDIET 2007 Survey, 2008
Hans Zevenbergen, Unilever R&D,28/01/09 26 3. Assessing the impact of fat products on blood cholesterol Meta-analysis of Mensink et al. 2003
0.5 TFA 0.4
0.3 SAFA 0.2
0.1
0
-0.1 MUFA change in LDL mmol/l in LDL change -0.2 PUFA -0.3 0510 change in fat intake (en%) (replacing carbohydrates)
Mensink, Zock, Kester, Katan. Am J Clin Nutr 2003;77:1146-55.
Hans Zevenbergen, Unilever R&D,28/01/09 27 3. Butter and fats raise LDL-cholesterol; soft premium margarines and mayonnaise don’t Fat composition of foods influences their ability to lower or increase blood cholesterol: predicted effect of consumption of 20 g per day
5 Vanaspati Butter 4 Palm oil 3 2 Soft premium 1 margarine 0
-1 Heart health margarine LDL-cholesterol (%) LDL-cholesterol -2 Premium -3 mayonnaise Canola oil
Adapted from Mensink, Zock, Kester, Katan. Am J Clin Nutr 2003;77:1146-55.
Hans Zevenbergen, Unilever R&D,28/01/09 28 3. Switching butter, vanaspati and palm oil for soft margarines can reduce the risk of CHD
z Per year nearly 8 million people die of CHD z 1% reduction in LDL-cholesterol level translates to ~1-2 % reduction in CHD risk (NCEP, 2001) z Switching 20 g /day soft margarine for butter or cooking oils/fats is predicted to lower LDL- cholesterol by 3-4%
Æusing soft margarines instead of butter or cooking fats worldwide could mean a reduction of annual CHD deaths by more than half a million !
Hans Zevenbergen, Unilever R&D,28/01/09 29 Conclusions z Oils and fats and products made thereof play an important role in our diets worldwide z The food industry has made significant improvements to the nutritional quality of products like margarines and cooking products z Switching products from animal fats or cooking fats to soft margarines or oils contributes positively to a healthy diet z Despite wide differences in dietary habits, modern products made from fats and oils are essential for healthy diets for children and adults worldwide z Many people are not aware of the benefit of soft margarines and cooking products: time to educate and motivate for better health !
Hans Zevenbergen, Unilever R&D,28/01/09 30 Thank you