Impact of Oilseed Processing Tools on Developing Functional and Health-Oriented Ingredients

The drive to improve the nutritional value of foods has grown stronger and stronger over recent decades driven by consumer interest and governmental policies.  In the fats and oils arena, this nutritional drive has focused on removing trans fatty acids, decreasing saturated fatty acids and increasing unsaturated fatty acids.  Product developers have responded but have faced challenges in delivering the taste and functional expected by consumers.  Some challenges have been overcome while others have not.  These challenges have often been overcome using a variety of processing tools.  These tools and resulting products will be the focus of this presentation.  This focus will include numerous aspects around these tools and products particularly an examination of controversial topics such as the saturated and omega-6 fatty acids as well as process-formed chemicals.