Cargill Targets Reduced Saturated Fatty Acids
Under the ‘Dufry’ brand name, the new range of oils has been especially designed for the par frying industry, offering a reduction in SFA levels of up to 70% compared with existing palm fat-based products, and TFA levels below 2%.
19/10/06 Cargill Refined Oils Europe, a leading European supplier of fats and oils for the food industry, is launching a new range of frying oils to help manufacturers meet consumer demand for lower levels of trans fatty acids (TFA) and saturated fatty acids SFA).
Under the ‘Dufry’ brand name, the new range of oils has been especially designed for the par frying industry, offering a reduction in SFA levels of up to 70% compared with existing palm fat-based products, and TFA levels below 2%.
“Driven by the general consumer trend towards healthier diet options, fast-food chains and retailers are setting limits for trans fatty acid and saturated fatty acids levels in their fried products, which has an impact on the frying media used. Cargill Refined Oils Europe is committed to assisting the par frying industry to respond to this trend and we are doing so by launching the new Dufry product range”, said Aart Mateboer, Marketing Manager, New Product Development at Cargill, explains.
The Dufry product range comprises five products, with a saturated fatty acid (SFA) level ranging from 30 to 15%. Since only non-hydrogenated products are used, TFA level in all cases is below 2%. Against traditionally used palm fat-based products, the new Dufry products offer a SFA level reduction in the range from 40 to 70%.
The excellent stability of the Dufry frying oils is the result of incorporation of a specialty oil for which Cargill, being a major global player in oilseeds and vegetable oils, developed its own supply chain.
Special crystallization promoting fat crystals are used to promote the fat crystallization process required in par frying application.
“To meet these new market demands is a big challenge for our customers,” explains Gaetan Heynderickx, technical account manager at Cargill Refined Oils Europe. “But we have been able to develop a range of products based on carefully selected blends of oils and fats resulting in low levels of SFA and TFA whilst maintaining properties like stability, crystallization, odor and taste. This will allow our customers to change to the use of these healthier frying media without compromising end product quality.”
Achieving this has only been possible due to the broad portfolio of oils and fats to which Cargill has access.
The excellent performance of the Dufry product range has been confirmed during extensive frying tests done in cooperation with the University of Wageningen, the Netherlands. A major par frying company has recently switched to the use of one of the Dufry products.
