Healthy oil solutions
This section explains different processes and solutions that can be applied to achieve nutritional goals. Whether it’s trans fats, saturated fats or overall functionality, there are a variety of methods for addressing these challenges. Additionally, Cargill’s oils and shortenings technical team can provide expertise on how to best meet your nutritional targets. Contact us to learn more about these solutions.
Tropical Oils
Tropical oils refer to coconut, palm kernel and palm oils. Like all fats and oils, these three oils contain various types of fatty acids. But unlike other plant oils, they contain a lot of saturated fatty acids. |
Trait Enhancement
Hybrid plants are being developed to produce oils that support healthier nutritional profiles. |
Interesterification
Interesterification is a process often used to |
Fractionation
Since partially hydrogenated oils create unhealthy trans fats, food companies often want to use a different method of changing liquid oils into thicker, more solid fats. |
Hydrogenation
When hydrogenation first started to be used in the food industry, consumers wanted to move from solid animal fat to a solid vegetable oil substitute (perceived as lower in saturated fat and healthier). |
Blends
Our experts know how to blend oils with other fats and food additives (such as emulsifiers) to strike the right balance in flavor, texture, nutritional profile, stability and functionality. |
Emulsifiers
Emulsifiers are often used to replace ingredients like trans fat-containing partially hydrogenated shortenings that are critical to finished product performance. |
Fat Replacers
“Fat replacer” is a term for a broad portfolio of ingredients that can potentially replace fat in food products and therefore achieve a more low fat nutritional profile. |
