Food Lipids: Chemistry, Nutrition, and Biotechnology

In the context of developing increased levels of specific fatty acids in plant
triglycerides, it is often fruitful to take a closer look at the actual coproducts derived
from the feedstock splitting streams and to assess the value of those coproducts if
they were not supply-limited (i.e., dependent on the levels present in the base feedstock
oil). Again, coproduct value in the resultant genetically engineered oil must
also be considered, so that value can be obtained using the whole product, and not
depending on one or two of the fatty acids to carry the whole value of the product.
Examples of potential products would include oils having very high levels of the
medium chain fatty acids, C8:0 and C10:0, or very high levels of myristic acid, C14:
0. Again, although these particular fatty acids are limited based on their presence in
tropical oil feedstock streams, an assessment needs to be made of their potential
value in the marketplace if such level-rich sources become available through genetic
engineering. It is not a given that increased availability of these fatty acids would
lead to an automatic increase in their industrial or food uses. One must also be
constantly aware of the need to balance coproduct volumes and values to achieve
success in the marketplace.
2. Triglyceride Strategies
An example of a strategy developed for the application of transgenic oilseed products
is the use of laurate canola as an alternative for coconut and palm kernel fats (the
so-called tropical laurates) in food systems. Although these markets are smaller in
volume than the industrial applications of laurics (see Fig. 6), the functional nature
of the uses would allow the recapture of the research investment, assuming that at
least equal functionality was shown in existing applications.
The main function of lauric oils is to provide desirable structure and mouthfeel
characteristics in a variety of foods. Both coconut and palm kernel provide relatively
high solids at room temperature; but a steep melting curve at about body temperature
gives food products based on these oils a good melt-away sensation in the mouth.
The solids profile of a given fat is, typically, determined by dilatometric methods,
Figure 6 World consumption of lauric oils by end use in 1994. Although food uses account
for much of the consumption of lauric oils, oil where other oils with similar functionality
could be used for cooking in most cases. That is, the low cost of lauric oils in developing
countries is a primary factor in their use in food. However, soap and detergent uses, take
advantage of the unique functionality associated with the 12-carbon lauric acid.
Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.