Expeller Oil Banishes Trans-FatIssue

Expeller Oil Banishes Trans-FatIssue

Mechanical expeller extraction is one of the oldest knownprocesses used to make oils from soybean, canola, sunflower and other oilrichseeds. Over time, chemical solvent extraction emerged as a more-efficientprocess, capable of removing over 99% of the oil from most oilseeds as comparedto about 92% by mechanical methods. Expeller extraction has recently seenresurgence, as it provides a unique solution to the food industry’s trans-fatremoval issue. Nexcel Natural Ingredients, a division of Spectrum Foods, headsthe sales and marketing effort for Endura Products LLC, a joint venturedeveloped to produce and market the Nexsoy® brand of expeller-pressed,physically-refined, trans-freesoybean oil.

Possessing the stability of partially hydrogenated oil withoutthe trans fats formed duringhydrogenation, Nexsoy is produced by an all-natural process that includesexpeller pressing and physical refining. Production begins by quickly heatingsoybeans to rupture the oil cells within the seeds. A hot extrudate is released,which is conveyed to a screw press where the oil is expelled. Rich in naturalantioxidants from the bean, the resulting crude oil also contains compoundscreated during extrusion that have synergistic antioxidant properties. The crudeoil then proceeds to a physical refining step that relies on natural means todegum, bleach and remove free fatty acids, as opposed to the refining causticsused with solvent-extraction processing.

“Nexsoy allows food manufacturers to remove transfats from their products, often while improvingoverall quality,” says Rob Kirby, president, Nexcel Division. “In additionto looking for no-trans labeling,consumers are being trained to avoid products containing the words ‘partiallyhydrogenated’ in the ingredient statement. Our oil not only eliminates theseconcerns, but in tests at a highly respected edible-oil lab, it matched thestability of partially hydrogenated soybean oil and improved the taste and colorof french fries and potato chips.” Primarily recommended for par-fried IQF products and forsnacks as a fry oil or topical oil to adhere seasonings, other uses includesauces, salad dressings, mayonnaise and marinades.

Foodservice companies and restaurants benefit from the oil’sinherent stability, which extends the fry life of the oil and enhancesend-product flavor.

For food-industry segments that rely on functional fats thatare solid at room temperature, the company offers Nexcel® No-TransShortening, a blend of Nexsoy and highly stable,lower-saturate oils.

Similar in functionality to its partially hydrogenatedcounterparts, the no-trans productis recommended for bakery, donut, microwave popcorn and general fryingapplications.

Nexsoy No-Trans Oiland Nexcel No-Trans Shorteningare also available in non-GMO and organic versions.

Nexcel Natural Ingredients Division of Spectrum Foods, Inc.
2520 S. Grand Avenue
East Springfield, IL 62703
Phone:217/391-0091, ext. 12
Fax: 217/391-0096
E-mail: [email protected]
Website: www.nexcelfoods.com