Culinology - June 2019 - 22

INGREDIENT trends

Coconut oil is
approximately
15% MCT, while
milkfat is 7%.

Sesame oil can
improve flavor
beyond Asian
cuisine.

SternLife

Ajinomoto Health & Nutrition

temperature. When substituting coconut oil
for another solid fat in a recipe, usage is often
reduced by as much as 25% because of its
higher percentage of fat solids. Its low smoke
point makes it unsuitable for high-temperature cooking.
"Coconut oil has a richness like butter without the allergen," said Apsen Burkhardt, culinary council member, LifeSpice Ingredients,
Chicago. "The less refined versions have
some coconut flavor, a creamy light flavor
that adds depth to a dish without always being recognizable."

Sesame oil
Possessing complex roasted notes,
sesame oil has the potential to improve flavor
profiles beyond Asian, according to Chef
Christopher Koetke, chief executive officer,
Complete Culinary LLC, Oak Park, Ill., consultant to Ajinomoto Health & Nutrition, Chicago.
Sesame oils have different roast intensities,
from nutty to deep espresso.
"They can often be added at low levels,
where it is less about distinguishable sesame
flavors and more about the unique toasted
notes the oil contributes," Mr. Koetke said.
"These highly flavored oils make great additions to soups, grains, salsas, moles,
meat systems and vegetable preparations.
They also work well in sweet applications,
as they have a strong affinity for caramel
and chocolate."
Chef Eddie Aguilar, owner of The Roaming
Hog, Naperville Ill., said, "Toasted sesame
oil is phenomenal to dress a salad, as it is
very aromatic."

Emerging alternatives
As the name suggests, algae oil is made
from algae, which are the base of the food
chain for fish. It is the algae that makes fish

22 |

Culinology | JUNE 2019

oils concentrated sources of omega 3 fatty
acids. Thus, algae is a vegan alternative to the
fish oils often used for supplementation.
Because of cost, algae oil is usually used
as a finishing oil; however, its light, neutral
taste and high smoke point (485 degrees F)
enables it to be used in everything from baking to frying.
Produced from the kernels of the Moroccan
grown argan tree, argan oil is best described
as a finishing oil for topping dishes and
salads. It may be drizzled on couscous or
used as a pita bread dipper.
Argan oil has a low smoke point that
prevents it from being used in high-heat
applications. And while it can be used in
baked goods, high-volume use is often cost
prohibitive.
Unlike olive oil, which may be extracted
from the whole olive, pit included, avocado
oil is pressed only from the fleshy pulp of the
fruit. The two have similar "healthy" nutritional
profiles represented by a high concentration
of monounsaturated fatty acids and antioxidants; however, unlike olive oil's low smoke
point, avocado oil has a very high smoke
point (500 degrees F) making it ideal for hightemperature cooking.
"Due to its high smoke point and stability,
avocado oil is excellent for grilling, sautéing and pan roasting and frying," said Rick
Cummisford, director of quality, Columbus
Vegetable Oils, Des Plaines, Ill. "It is practically free of flavor and aroma, making it ideal
for many savory and sweet applications.
Try making powdered avocado oil by slowly
mixing it with tapioca maltodextrin until you
reach the desired texture. The oil is captured by the powder and it can be used as
a sprinkle on salads or desserts. The oil remains trapped until it hits moisture and then
it releases." *



Culinology - June 2019

Table of Contents for the Digital Edition of Culinology - June 2019

Culinology - June 2019
TABLE of contents
PRESIDENT’S letter - Keep sharpening your skills
EMERGING trends - Mashup beverage trends on the rise
Feel-good foods trending in the functional cat
BUSINESS trends - Investing in innovation
INGREDIENT trends - Alternative fats
MEMBER profile - The emperor has more cloves
EXPERT voices - Menu development at Shake Shack
INDUSTRY NEWS - RCA2019 The three most exciting days in food
RCA in Louisville
RCA awards 2019
Highlights from RCA Culinology Expo
PETITS fours - Gut feelings flourishing in new product development
Innovators capitalizing on consumer interest in keto
NEWS bites
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - 2
Culinology - June 2019 - TABLE of contents
Culinology - June 2019 - PRESIDENT’S letter - Keep sharpening your skills
Culinology - June 2019 - 5
Culinology - June 2019 - EMERGING trends - Mashup beverage trends on the rise
Culinology - June 2019 - 7
Culinology - June 2019 - Feel-good foods trending in the functional cat
Culinology - June 2019 - 9
Culinology - June 2019 - 10
Culinology - June 2019 - 11
Culinology - June 2019 - BUSINESS trends - Investing in innovation
Culinology - June 2019 - 13
Culinology - June 2019 - 14
Culinology - June 2019 - 15
Culinology - June 2019 - 16
Culinology - June 2019 - 17
Culinology - June 2019 - INGREDIENT trends - Alternative fats
Culinology - June 2019 - 19
Culinology - June 2019 - 20
Culinology - June 2019 - 21
Culinology - June 2019 - 22
Culinology - June 2019 - 23
Culinology - June 2019 - MEMBER profile - The emperor has more cloves
Culinology - June 2019 - 25
Culinology - June 2019 - 26
Culinology - June 2019 - 27
Culinology - June 2019 - 28
Culinology - June 2019 - 29
Culinology - June 2019 - 30
Culinology - June 2019 - EXPERT voices - Menu development at Shake Shack
Culinology - June 2019 - 32
Culinology - June 2019 - 33
Culinology - June 2019 - 34
Culinology - June 2019 - 35
Culinology - June 2019 - INDUSTRY NEWS - RCA2019 The three most exciting days in food
Culinology - June 2019 - 37
Culinology - June 2019 - RCA in Louisville
Culinology - June 2019 - 39
Culinology - June 2019 - RCA awards 2019
Culinology - June 2019 - 41
Culinology - June 2019 - 42
Culinology - June 2019 - PETITS fours - Gut feelings flourishing in new product development
Culinology - June 2019 - 44
Culinology - June 2019 - 45
Culinology - June 2019 - Innovators capitalizing on consumer interest in keto
Culinology - June 2019 - 47
Culinology - June 2019 - NEWS bites
Culinology - June 2019 - 49
Culinology - June 2019 - 50
Culinology - June 2019 - 51
Culinology - June 2019 - 52
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
https://www.nxtbook.com/sosland/rca/2015_12_01
https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
https://www.nxtbook.com/sosland/rca/2014_12_01
https://www.nxtbook.com/sosland/rca/2014_09_01
https://www.nxtbook.com/sosland/rca/2014_06_01
https://www.nxtbook.com/sosland/rca/2014_03_01
https://www.nxtbook.com/sosland/rca/2013_12_01
https://www.nxtbook.com/sosland/rca/2013_09_01
https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
https://www.nxtbookmedia.com