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Michelle Pietz is technical solutions and marketing manager for ADM Oils, with nearly two decades of experience in the food industry, where she has specialized in oil-based ingredients. She provided her Summer Seminar audience with a broad overview of high-oleic sunflower oil and its market applications. Among those many uses are in snack foods (e.g., chips, popcorn, nut and seed roasting), bakery (breads, crackers, cereal), dairy alternatives (creamers, cheese sauces, powdered cheese) and more, including industrial uses such as tires and lubricants.
“Food companies continue to look at alternatives to synthetic additives in formulation,” Pietz noted. “While natural antioxidants do exist, another option is to use an oil with inherent oxidative stability — like high-oleic sunflower oil.”
High-oleic sun oil contains an 86% oleic oil level, whereas high-oleic soybean oil has 75% oleic and corn comes in at 74% oleic.
One of high-oleic sunflower oil’s very attractive traits is its low saturated fat level in comparison to other oils used in a product like potato chips:1.0 gram, compared to cottonseed oil (2.5), corn oil (1.5) and lard (4 grams).
At present, sunflower oil comprises only about 1% of U.S. edible oils and fats supply, compared to 53% for soybeans, 15% for canola and 12% for corn oil. However, Pietz firmly believes high-oleic sunflower oil “continues to have strong potential in the North American food and industrial markets.” |