Technical

Revolutionizing Lipid Technology: A Comprehensive Exploration of Oils and Fats

Edible oils and fats comprise one of the three major energy resources for human life activities, alongside carbohydrates and proteins1. They can be obtained from terrestrial or aquatic animals, seeds or leaves of various plants, and the pulp or nuts of many fruits. Besides, they are chemically referred to triglycerides because they consist of three fatty acid units linked to a glycerol1. The difference is that those that remain liquid at room temperature are called “oils”, while those that remain solid at room temperature are called “fats”.

For decades, the oils and fats industry has served as a fundamental pillar in the global food market, providing essential ingredients for cooking and finding applications in cosmetics, health supplement capsules, and various other purposes2. Currently, high-quality edible oils and fats are extensively used in bakery and confectionery products, dairy and frozen desserts, snacks, Ready-to-Eat (RTE), Ready-to-Cook (RTC) meals, and other food and beverage items3. This increased usage indicates that the expanding global food and beverage industry has driven the demand for these essential ingredients. Despite its significance, this sector faces numerous challenges that necessitate adept navigation and innovative solutions to sustain growth and meet evolving consumer demands.

Market Trend of Oils and Fats

Statista reports that palm oil has maintained its position as the most consumed vegetable oil globally from 2013 to 2023, closely followed by soybean oil and rapeseed oil4. These oils find extensive use in frying, cooking, shortening, and margarine production. Projections suggest that the revenue generated by the oils and fats industry will soar to US$817.7 million in 2023, with an anticipated annual growth rate of 7.13% from 2023 to 20285. Remarkably, when considering the total population, each person contributed an average of $24.35 to this market’s revenue in 20235, reflecting the substantial growth trajectory within the oily foods market.

Challenges Faced by Edible Oils and Fats Manufacturers

In food production, the manufacturing of edible oils and fats is pivotal, essential for culinary purposes, nutrition, and various industrial applications. Nevertheless, this sector is not without its challenges. Here are some of the issues oils and fats companies face in today’s competitive market.

First, health issues related to fats and oils have received widespread attention due to their impact on human health. Research shows that eating too much and the wrong kinds of fats, such as saturated fats and trans fats, may raise unhealthy LDL cholesterol and lower healthy HDL cholesterol6. This imbalance increases the risk of high blood pressure, heart disease, and stroke6. As a result, there has been a significant shift in consumer preferences towards healthier alternatives such as olive oil. Manufacturers and food processors have been reformulating products to reduce or eliminate trans fats and replace them with healthier alternatives to meet consumer demand.

Next, edible oils and fats might undergo various chemical changes during processing, storage and frying7. In this case, improper storage conditions or long-term storage can reduce the quality and shelf life of the oil, thereby affecting its taste, quality and nutritional value2. Consequently, incorporating natural antioxidants to bolster stability without compromising the perceived naturalness or nutritional value presents a formidable challenge for producers within the oils and fats industry.

Solutions To Solve Issues Faced by Oils and Fats Companies

Introducing Benexia Chia Oil by Benexia—a superior alternative. Crafted from premium chia seeds, this cold-pressed oil is extracted using Benexia‘s cutting-edge proprietary technology, ensuring the preservation of chia oil’s full nutritional, functional, and sensory attributes. Featuring a unique lipid profile with 10% saturated fat, 7% monounsaturated fat, and an impressive 80% polyunsaturated fat, including 60% omega-3 alpha-linolenic acid (ALA) and 19% omega-6 LA, it delivers vital nutrients crucial for vegetarians and vegans. Beyond its essential ALA content, this exceptionally nutritious oil is known to promote cardiovascular health, lower cholesterol levels, and exhibit anti-inflammatory and blood-thinning properties.

Additionally, Beneo’s Orafti GR (Inulin), a dietary fiber rich in prebiotic properties, presents a potential solution to address health concerns associated with fats and oils. Studies indicate that inulin has the capacity to hinder the absorption of dietary fats within the gut, potentially reducing the body’s overall fat uptake and storage. Moreover, it plays a role in enhancing digestive health and facilitating weight management.

On the other hand, Tert-butylhydroquinone (TBHQ), one of Yasho Industries Ltd’s food antioxidant products, helps extend the shelf life of edible fats and oils and maintains quality. Generally, TBHQ is relatively stable and less volatile at high temperatures. It not only improves the stability of oil during frying, but also penetrates into fried foods, thereby extending their shelf life.

DPO International, a full-suite market enabler, collaborates with the world’s premier specialised food ingredient producers, Benexia, Beneo and Yasho Industries Ltd. Equipped to help you transform these trends into innovative brand concepts, we are with you from ideation to the manufacturing stage, providing solutions and support throughout each phase.

References:

  1. Peyronel, F. (2019). Medium chain triacylglycerides. Encyclopedia of Food Chemistry, 132–137. https://doi.org/10.1016/b978-0-08-100596-5.21594-1
  2. Zhou, Y., Zhao, W., Lai, Y., Zhang, B., & Zhang, D. (2020, August 11). Edible plant oil: Global status, health issues, and Perspectives. Frontiers. https://www.frontiersin.org/articles/10.3389/fpls.2020.01315/full
  3. Partners, T. I. (2023, November 14). Edible oils and fats – rising demand for edible oils and fats from food & Beverage Processing Industry. LinkedIn. https://www.linkedin.com/pulse/edible-oils-fats-rising-demand-from-food-beverage-xpgyf?trk=article-ssr-frontend-pulse_more-articles_related-content-card
  4. Shahbandeh, M. (2023, September 20). Vegetable oils consumption worldwide 2022/23. Statista. https://www.statista.com/statistics/263937/vegetable-oils-global-consumption/
  5. Oils & fats – malaysia: Statista market forecast. Statista. (2023, August). https://www.statista.com/outlook/cmo/food/oils-fats/malaysia#:~:text=Revenue%20in%20the%20Oils%20%26%20Fats,US%2451bn%20in%202023)
  6. Fats and oils. Heart and Stroke Foundation of Canada. (n.d.). https://www.heartandstroke.ca/healthy-living/healthy-eating/fats-and-oils#:~:text=Eating%20too%20much%20and%20the,)%2C%20heart%20attack%20and%20stroke  
  7. Senanayake, N. (2018, September). Enhancing oxidative stability and shelf life of frying oils with antioxidants. https://www.aocs.org/stay-informed/inform-magazine/featured-articles/enhancing-oxidative-stability-and-shelf-life-of-frying-oils-with-antioxidants-september- 2018?SSO=True#:~:text=Numerous%20chemical%20changes%20can%20take,and%20fats%2C%20including%20frying%20oils