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Edible Oils and Fats--A Global Overview of Technological Developments (Technical Insights)
Frost & Sullivan, June 2004
Reacting to the obesity epidemic, consumers are becoming increasingly health conscious. This global health revolution is creating a need for healthier oils and fats. Since eliminating fats completely harms the nutritional balance, researchers are constantly trying to develop innovative methods to improve oil and fat properties. For example, the Agricultural Research Service of the U.S. Department of Agriculture has discovered new breeds of corn to create cooking oils and margarine that lower blood cholesterol. Another blend of cooking oil has the potential to heighten the metabolic rate in humans; thereby, lowering cholesterol levels by about 13 percent. Developing reduced-fat foods with the help of fat replacers is also gradually gaining momentum in the market. For instance, fat-based replacers produce fats that eliminate extra calories while retaining the essential fatty acids and preserving the texture and flavor found in traditional fats.
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