Milling & Baking News - December 1, 2009 - 23

CANOLAINFO.ORG

Besides being low in saturated fat, canola oil is high in oleic acid, which provides stability
in baked foods.

grams of saturated fat and 4 grams
of monounsaturated fat per 56-gram
serving. That cookie compares with
a cookie that includes palm-based
liquid shortening that has no trans
fat, 4.5 grams of saturated fat and 3.5
grams of monounsaturated fat.
Dow AgroSciences offers Omega
9 canola and sunflower oils that are
about 75% monounsaturated fats and
7% saturated fats. Dow AgroSciences
develops the oils from its Nexera
canola and sunflower seeds, which are
more than 70% oleic acid.
Since the Omega 9 oils are liquid
oils, they do not work as well in baked
foods, Mr. Dzisiak said, but the company works on trans-fat-free, low-saturate
shortening systems, which may include
fat more friendly to baked foods structure such as palmitic acid. Adding Omega 9 oils to the blends may reduce saturated fat 25% to 50%, Mr. Dzisiak said.
Omega 9 oils have been shown to
work as a drop-in replacement frying
oil, especially in food service. They may
be used to take out trans fat in such frying applications as tortilla chips. Taco
Bell and Arby's are two of the chains
that use Omega 9 oils. Since 2006, restaurants that have converted to Omega-9 oils have removed about 342 million lbs of trans fat and 137 million lbs of
saturated fat from the North American
diet, according to Dow AgroSciences.
Cargill will launch an extension of
24 / December 1, 2009 Milling & Baking News

its Clear Valley line in a low-saturate
canola oil, a high-stability oil with 4%
to 4.5% saturated, or 25% less saturated fat than conventional canola oil.
Mr. Erickson said the new canola oil
should be available for customer testing by 2011 and 2012 and ready for the
marketplace on larger scales by 2013.
Oleic acid content and zero trans

oleic acid. One is used more in frying
in such applications as donuts, potato chips and french fries. The other
canola oil has a higher oleic acid level
and works better for spray-on topical
applications such as croutons, snack
bars and cereals.
Cargill has opened a new specialty
canola and research production center
in Aberdeen, Sask., that is part of a Cargill research farm located near Cargill's
canola crush facility in Clavet, Sask.
Mr. Erickson said the Aberdeen center serves as an extension of an innovation center in Fort Collins, Colo., that
was expanded two years ago. Plant varieties being researched in Fort Collins
are about five to seven years away from
commercialization, he said. Largerscale tests will take place in Aberdeen.
Yield and oil traits are "locked and
loaded" when they are in Aberdeen,
Mr. Erickson said. Plant varieties being researched there will be about two
years away from commercialization.
Cargill is in discussions with Monsanto and Pioneer to have access to
the new high-oleic soybean oils when
they come to the market starting in
2013, Mr. Erickson said.
Pioneer Hi-Bred, a DuPont business, this year introduced Plenish as
the brand name for the company's
high-oleic soybean oil trait. Pioneer
is shooting for a limited introduction in the United States for 2010
planting. Along with 80% oleic acid

Soybean oil traits in the pipeline
Qualisoy lists enhanced soybean traits that are the focus of research and development
efforts. Qualisoy is a collaborative effort among the soybean industry to help market
the development and availability of healthier soybeans and soy oil, reduce environmental impacts of livestock production through improved soybean meal, and improve the
global competitiveness of the U.S. soybean industry.
Increased oleic - This trait will allow for extended use and heavy frying in baking;
Low-saturate - Could lead to heart-healthy dressings and spreads, low-fat products and light frying;
Increased omega-3 fatty acids - Holds potential for benefits for salad dressings,
vegetable marinades and spreads; and
High-stearic - A trait that could benefit baking and heavy frying. MBN
fat already are benefits of canola oil.
Clear Valley high-oleic canola oil benefits stability in frying and shelf-stable
products, Mr. Erickson said.
"The key with oleic is, just because
it is a higher level does not make it better," he said. "The key is matching it
up with the application."
Cargill offers two different canola
oils, each with a different level of

content, the new soybean has less
saturated fat and less palmitic acid
than commodity soybean oil.
The Monsanto Co. and Solae
L.L.C., both based in St. Louis, collaborated to develop a new soybean
oil product that delivers omega-3
fatty acid benefits. The Food and
Drug Administration has issued
a letter saying it has no questions
bakingbusiness.com / world-grain.com

http://www.CANOLAINFO.ORG http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - December 1, 2009

Table of Contents for the Digital Edition of Milling & Baking News - December 1, 2009