Home » Events » Removing the PHOs but Not the Fun

Categories/Posts Top

Removing the PHOs but Not the Fun

BY: Kelly Hensel
no comments

Interesterified high oleic soybean oil took center stage in Sunday’s Cooking Up Science session featuring the celebrity chef Emily Ellyn and sponsored by Qualisoy.

Emily EllynEllyn, who is known as the “Retro Rad Chef” has been featured on Food Network’s “Food Network Star,” “Cupcake Wars,” and “Cutthroat Kitchen.” She is also a writer and a culinary educator finishing her PhD in foodservice education. Having grown up on a family farm surrounded by soy bean fields, Ellyn explained that soy is close to her heart. That, combined with the need to find a healthier, more stable alternative to partially hydrogenated oils (PHOs), led her to the discovery of high oleic soybean oil.

Ellyn was joined on stage by Frank Flider, Qualisoy’s edible oils expert, who explained that even though the industry will need to remove all PHOs by 2018, there is still about 2 billion pounds being used. This is mostly in the bakery segment where it is especially challenging to find an optimal replacement for PHOs.

As Ellyn began frying some donuts using Qualisoy’s high oleic soybean oil, Flider described the interesterification processing technique during which fatty acids are rearranged within and among triglyceride molecules. This method does not cause isomerization and no trans fatty acids are formed by the process. Interesterification has the ability to produce a wide range of products similar to those produced from partial hydrogenation—including cookies, cakes, spreads, icings, and more. An added benefits is that both the temperature at which soybean oil becomes liquid (the melt point) and the phasing of turning from solid to liquid (the melt curve) can be adjusted. They can also create solid and semi-solid shortenings, which are useful in a wide range of applications.

donutsEllyn finished off her donuts with her grandmothers’ recipe for salted caramel sauce, in which she combined brown sugar, orange extract, and 2 tablespoons of the high oleic soybean shortening. Before handing her delicious donuts out to attendees, Flider shared that Qualisoy’s testing has shown that their interesterified high oleic soybean oil performs just as well as PHOs in terms of appearance, oil weeping, texture, color, and taste.

Other Cooking Up Science sponsors at IFT16 included PureCircle, the Almond Board of California, and Pulse Canada. Check back to IFT16 News after the show ends for recipes from all the Cooking Up Science sessions!

Join the Discussion

Categories/Posts Bottom