September 2011/Prepared Foods -- The “great fat debate” has lasted for decades. Which fats should be consumed more often? Which fats should be consumed less frequently? Prior to World War II, concentrated sources of saturated fat, such as butter, eggs, bacon and home fries, were often found in the home. During the war, butter rationing caused the first major increase in hydrogenated oil consumption, and this forced more margarine into America’s homes. And, as saturated fat was increasingly linked to heart disease risk, health professionals and consumer advocacy groups campaigned for the reduction of saturated fats throughout the food industry over the next few decades. Polyunsaturated vegetable fat was seen as an acceptable, even “better-for-you” substitute, leading to an influx of partially hydrogenated oils in the marketplace throughout the 1990s, explained John D. Keller, food applications leader for Dow AgroSciences, during his presentation, “Beyond Trans Fat: Reducing Saturated Fat in Commercial Foods,” at the 2009 Prepared Foods’ R&D Applications Seminar-Chicago.
Public and industry perception soon shifted. Concern over saturated fat in the diet continued, but the removal of trans fats from hydrogenated oils became the number one priority. Most naturally occurring triglycerides are mixtures of various fatty acids distributed among the three positions of glycerol. The most common fatty acids are stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3). Fatty acids are hydrogenated to improve functional properties and oxidative stability, but this leads to formation of unhealthy trans fat, little of which occurs naturally. Without hydrogenation, stability and functionality are issues. “An answer to this dilemma is a fat with naturally occurring stability, functionality and health attributes. This can be achieved through ingredient innovation,” said Keller.