Vegetable oils are indispensable in both the food industry and the human diet, serving as a primary energy source and playing key roles in the formulation of countless ingredients. In recent times, these oils have garnered significant attention due to their nutritional advantages and wide-ranging applications.
Despite being occasionally criticized, vegetable oils are essential for a well-balanced and nutritious diet. Unlike animal oils, they are unsaturated and packed with natural nutrients. The consumption of vegetable oils is linked to several health benefits, such as reducing LDL cholesterol, often referred to as "bad" cholesterol [1].
Research published by the American Heart Association [2] indicates that incorporating vegetable oils into the diet can help prevent the risk of strokes and other related diseases. It’s important to note that vegetable oils are not adversaries of a healthy diet; they are a valuable component, providing essential fatty acids like omega-3 and omega-6, which are vital for human health. Moreover, they enhance the taste and texture of food, making meals more enjoyable.
What Exactly Are Vegetable Oils and What Are Their Real Benefits?
Vegetable oils are typically derived from soybeans, but BRF Ingredients’ Vegetable Oils Sense line also features oils from other sources:
- â— Cotton;
- â— Soy;
- â— Palm;
- â— Palmiste.
These oils are blends of vegetable oils designed to enhance food texture, extend shelf life, and improve flavor and sensory experiences. All of these oils are included in the BRFi collection.
Given their versatility in the food industry and beyond, vegetable oils developed by BRF Ingredients are exceptionally adaptable for applications ranging from frying and baking to ice creams and fillings.
While vegetable oils boast numerous health and food ingredient benefits, there are six compelling reasons for their utility and diverse formulations that warrant further exploration.
6 Reasons to Use Vegetable Oils
As mentioned earlier, vegetable oils are unsaturated, meaning they lack LDL cholesterol, or "bad cholesterol." These oils are rich in essential fatty acids that the human body cannot produce on its own [1], such as omega-3 and omega-6.
These attributes are closely tied to human health, with key highlights including:
1. Enhancing Cardiovascular Health
- â— Lowering LDL cholesterol supports cardiovascular health;
- â— Presence of phytosterols, which help reduce cholesterol absorption.
2. Antioxidant and Anti-inflammatory Properties
- â— Vitamin E, abundant in vegetable oils, acts as an antioxidant, combating free radicals and protecting against heart disease;
- â— Vegetable oils possess anti-inflammatory properties.
3. Energy Source
- â— Vegetable oils are more energy-dense compared to grass, protein, and carbohydrates;
- â— A critical factor in the food industry, where efficient energy supply is vital.
4. Replacement for Saturated and Trans Fats
- â— With increasing focus on cardiovascular health, there is a rising demand for alternatives to saturated and trans fats, such as vegetable oils;
- â— Substituting these fats can improve the lipid profile by affecting LDL, HDL, and VLDL levels.
5. Improved Absorption of Fat-Soluble Nutrients
- â— Enhanced absorption of vitamins: vegetable oils facilitate the efficient uptake of fat-soluble vitamins like A, D, E, and K.
6. Sustainable Production
- â— Lower environmental impact: Producing vegetable oils requires fewer natural resources compared to animal oils.
Vegetable fats are excellent allies for health and food ingredients. However, it’s important to balance their intake with other dietary components to ensure proper and balanced nutrition.
Thus, the food industry is increasingly focusing on formulating ingredients based on vegetable oils and fats in the coming years. This trend aligns with growing public awareness about healthier food choices and the rise of specific diets, where fats, particularly those in the BRF Ingredients portfolio, are becoming popular options.
Vegetable Oils SENSE Portfolio: Benefits and Applications
BRFi’s Vegetable Oils Sense ensures high performance, creaminess, and structure for ingredients and formulations while maintaining low levels of saturated fat and zero trans fat.
Sense portfolio formulations exhibit high-temperature crystallization performance, setting them apart in the food industry due to their health benefits and versatile applications.
BRF Ingredients’ portfolio enhances texture, offers adaptability across various applications, and contains low levels of trans fat. It includes the following vegetable oils:
â— Fat for Frying and Sprinkling
Designed using cottonseed and soybean oils, Sense Fat for Frying and Sprinkling is free of trans fat due to its lack of partial hydrogenation. It provides a neutral flavor for frying and/or industrial sprinkling without interfering with the final product’s taste. It also boasts high yield and stability.
â— Fat for Baking
Produced with palm seed and soybean oils, vegetable oils for baking are free of trans fat due to their lack of partial hydrogenation. Developed to enhance the flavors, aromas, and textures of cakes, pastries, and doughs, this highly emulsifying ingredient aids in the mixing and homogenization of formulations.
This improves the machinability and lubrication of the dough, resulting in a softer final product.
â— Fat for Ice Creams
Like other Sense portfolio formulations, Fats for Ice Creams are free of trans fats. Developed from palm seed oil, it offers thermal shock resistance and high air capacity.
The texture of your final product can be significantly influenced by adding Sense Fat for Ice Creams. This is because it reduces ice crystallization, promoting softness and enhancing the durability of your formulation. Additionally, it creates a creamy sensation.
Considerations
Vegetable oils are pivotal in the food industry, contributing greatly to texture, flavor, and ingredient stability, as well as providing energy.
In this context, it’s crucial to highlight the nutritional benefits and versatility of these products, dispelling the misconception that all fats are detrimental.
The food industry, led by BRF Ingredients’ Vegetable Oils portfolio, is developing strategies to create vegetable oil-based formulations. These formulations offer sustainable options with high performance, creaminess, and structure while maintaining low levels of saturated fats and no trans fat.
The varied products in BRF Ingredients’ portfolio can improve food texture and flavor while addressing concerns about sustainability and healthy choices.
Learn more about the Sense Vegetable Oils portfolio by clicking here.
References
[1] Ecycle. Plant-Based Oils: What They Are and Their Health Benefits. Available: https://www.ecycle.com.br/gordura-vegetal/. Accessed: November 2023.
[2] Fragoso, João Pedro. Plant-Based Oils Can Be Good for the Brain, Even in Large Amounts. Available: https://oglobo.globo.com/saude/gordura-vegetal-pode-fazer-bem-para-cerebro-ate-em-doses-generosas-25273206. Accessed: November 2023.
[3] Silveira, AnahÃ; Pinto, LetÃcia. The Diversity and Benefits of Vegetable Oils. Federal University of Pelotas. Available: https://wp.ufpel.edu.br/empauta/a-diversidade-e-os-beneficios-dos-oleos-vegetais/. Accessed: November 2023.
[4] American Heart Association News. Eating a Plant-Based Diet at Any Age May Lower Cardiovascular Risk. Available: Eating a plant-based diet at any age may lower cardiovascular risk | American Heart Association. Accessed: November 2023.
[5] National Institutes of Health. NIH Study Compares Low-Fat, Plant-Based Diet to Low-Carb, Animal-Based Diet. Available: NIH study compares low-fat, plant-based diet to low-carb, animal-based diet | National Institutes of Health (NIH). Accessed: November 2023.
[6] Bhupathiraju, Shilpa N; Hu, Frank. Carbohydrates, Proteins, and Fats. MSD Manual. Available: https://www.msdmanuals.com/pt-br/casa/dist%C3%BArbios-nutricionais/considera%C3%A7%C3%B5es-gerais-sobre-a-nutri%C3%A7%C3%A3o/carboidratos,-prote%C3%ADnas-e-gorduras#:~:text=As%20gorduras%20s%C3%A3o%20a%20fonte,energia%20em%20forma%20de%20gordura. Accessed: November 2023.
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