Food Industry

Better for food companies

The UK Food Standards Agency is spearheading a campaign to increase consumer awareness of saturated fat levels in food and the implications health and obesity for high levels of saturated fats in the diet.

Forward thinking food companies are moving to lower saturated fat alternatives in food ingredients to reduce saturated fat content in processed food and show this on product labels.

Edible Oils: The Quality Triangle

VISTIVE oil balances the three practical requirements for a functional food oil; Nutrition, Functionality and Stability. For practical purposes, VISTIVE oil has the lowest saturated fat levels of any commercial high temperature frying oil and levels of monounsaturated fat higher than those of Olive oil, long associated with health benefits.

VISTIVE: Fatty Acid Profile

Extract from the European Journal of Lipid Science and Technology*

"From the results, it can be concluded that HORO(High Oleic Rape Oil) is a good alternative to other commonly used oils for deep frying, with some advantages regarding nutritional aspects but also with regard to the sensory quality of the oil and the products.

Especially nutritional aspects, low amounts of saturated and no trans-fatty acids, high amounts of oleic acid comparable to olive oil and also the almost optimal ratio of 18:2/18:3 of 7.5:1 recommend the use of HORO in the preparation of deep-fried food.

In addition, the results show that the use of HORO during frying results in high-quality products for a long time of use. Therefore, this oil seems to be an interesting alternative for applications using higher temperature during the preparation of food."

*Research Paper
Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils
Bertrand Matthaus
Institute for Lipid Research, Federal Research Center for Food and Nutrition, Munster, Germany
European Journal of Lipid Science and Technology
Volume 108, Issue 3 Pages 200-211
Published Online: 6 Mar 2006
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