1350

FOOD TECHNOLOGY

Margarine oils, blends in Canada

The aspects of margarines inCanada, which are of particularinterest and which this

overview is intended to cover are: (a)consumption patterns and prices. (b)oils used. (e) oil blends and properties(including the role of canota) and Cd)regulatory aspects and labelling.

With regard to consumption pat-terns and prices. margarines and dietmargarines have held a significantmarket alongside butter. In this, theCanadian market is very similar tothe U.S. and the European experi-ence.

Canadian statistics on consump-tion of margarine in comparison tobutter and shortening during 1991and 1992, the latest years for whichcomplete statistics are available, areshown in Table 1. Margarine con-sumption obviously is much higherthan that of butter.

Margarine consumption increasedin the 1990-1991 period and butterdeclined, but recently margarine hasdeclined in favor of butler. The dairyindustry in Canada is conducting avery effective campaign to make con-sumers aware of the merits of butter.Margarine. on the other hand, isexposed to some negative publicity inconnection with the trans isomer con-troversy.

Margarine consumption haschanged during the period from1987-1992 (Table 2). The dam showthat overall margarine consumptionhas increased during that period, butevery other year there has been some-what of a decline that is more thanrecovered the following year. Thedecline in margarine consumption in1992 from 1991 probably is

This article is based 011 a presentation duringthe 1994 AOCS Annual Meeting & Expo by

consultant T.K. Mag, 35 Old Church Rd., R.R.2, King City, Ontario WG I KO, Canada.

attributable to the aggressive dairyadvertising campaign, which startedabout that time. and 10 the trans iso-mers issue. Once 1993 statisticsbecome available, it will be interestingto see if the decline is continuing.Unofficial industry statistics indicatetbat it is.

So far nothing has been said aboutthe role of soft margarines in the mar-garine picture. Table 3 shows thechanges in the proportion of hard vs.soft margarine in the period fromJ 988-1992. These show a steadyyear-over-year increase in the propor-tion of soft margarine. In 1993, itsmarket share was probably a littleover 70%.

The category "soft margarines"includes the diet margarines, orspreads. containing mostly 40% fat.The official designation for theseproducts is "low-calorie." In 1993,these products accounted for about4.4% of the margarine market. "Hard"low-calorie margarine does not have asignificant market share.

Average margarine retail pricespaid in recent years are summarized inTable 4. There are roughly three pricecategories: the health brands, thename brands (which are heavily sup-ported by advertising) and the pricebrands. About one-third of margarinesales are at discount prices, whichdepresses the price picture consider-ably.

Oils, blendsData on the oils used in margarines

Table 2Consumption of margarine, 1987-1992

Year198719881989199019911992

SOIIn;e: I.Sol...

Pounds241,000236,000247.000244.000252.000249.000

Table 3Conaumptlon of hard VS. softmargarine 1988-1992

Table 1Per capIta margarine consumptIon In Canada 1990-1991(compared to butter and shortening kglyr)

Year19901991

Margarine5.665.76

Sowu: Smu. C..... COl. 32·3220. P"f! /I, I9"JI

Butter3.413.10

Shortening8.149.42

Year19881989199019911992

$tJwru: IS.L

% Hard40.236.434.733.830.8

'" Son59.863.665.366.269.2

INFORM, Vol. 5, no. 12 (December 1994)

1351

Table 4 Table 6Margarine prices Margarine oils and properties

Category SIIb Hard Son LoWtroflSSF'

Strong health image at 1O.0°C 24-32 9-14 4-7and strong 21.IoC 14-18 5-9 2-Sadvertising support 1.90-2.30 33.3°C ,-4 ,-4 0-4

Name brands. quality image I.SO--1.80 Mettler drop point (0C) 35-38 31-35 30-35Price brands 1.00-1.40 trans<'(%) 20-'" '0-25 <3

Saturates" (%) 17--41 12-28 20-25Table 5

" Dauo based on N. Ratnayake nnl. JCIFST24 (112):81 (1991)Oils used In Canadian margarines(1993 data)

Soybean about 36% necessary 10 use increased amounts of a lower melting profile.Canola aOOu136%Sunrlcwer about 8% saturates. In the case of margarines, The future of the low-trans mar-Com about 5% fats containing lauric/myristic acids garines will depend on how importantPalm about 5% are used to supply crystalline fat of the issue of avoiding transCottonseed about 5% the proper melting behavior. isomers--either completely or to aPalm kcmeVcoconut about 5% The rota I of trans plus saturated greater extent than at present-s-even-

fatty acids is lower in the low-trans tually is considered to be.margarine. No doubt. this is largely Examples of typical oil blends useddue to the fact that it is formulated to to formulate hard margarines are

and spreads are shown in Table 5.Canola and soybean oils are by far themost important oils and are aboutequally used. Sunflower oil follows at oShuster8% and corn. cottonseed. palm andpalm kernel/coconut account for about5% each.

The three main types of margarineon the market-hard. soft and lowIra lis-and their physical properties

A Multidiscipline R&D andare shown in Table 6.The most notable aspect is the dif- Testing Laboratory specializing

ference in melting profile of soft mar- in consumer products.garines compared to the low-trailS softmargarines. The low-trailS productS

o Analytical Servicesare formulated to a much lower solidfat index (SFI) curve. The standard o Reverse Engineeringsoft products show a wide range ofSFI values. considering the low solid o Product Developmentfat content of these products.

Notice the differences between the o Claims Substantiationstandard soft product and the low-

o In-home Use Teatstrails product in the content of transisomers and of saturates. Saturate con- o Bundle Teatlngtent is relatively high in the low-trailsproduct. This is due mainly to the use o Product OptImizationof palm kernel/palm-type fats 10 sup-ply the solid fat. The trans content of o Upld Analysisup to about 3% in the low-tra".f prod-

CONTACT: Patricia BaresaIuct arises. of course. during deodor-ization. HERBERT V. SHUSTER, INC.

The rctauvety high saturates con- 5 Hayward Streettent in the low-trails product points up Ot.Hncy, PM 02171

a dilemma if you want to avoid trailS TEL (617) 328-7600 FAJ( (61 n 771H1957isomer containing fats: it becomes fOf infofmot\on circle '21a

INFORM, Vol. 5, no. 12 (December 1994)

1352

FOOD TECHNOLOGY

Table 7 Table 8Hard margarlne oil blends Soft margarine all blends

011 stocks (%) Oil blends Oil stocks (%) Oil blends

Oil SF] a121.1°C 2 3 4 5 Oil SF1 at21.l°C 2SB 40 40 20 40 20 SB 50 25SB 20 50 CA (nonhydrogcna\ed) 75 53SB 04 60 30 CA 34 25CA 34 46 CA 20 10CA 20 50 8 CA 04 12CA 04 60 30 46

shown in Table 7. The examples con-centrate on the two major oils, canolaand soybean. The examples show howcanota oil is used in this type of prod-uct to avoid crystallization problems.

In Blend I, soybean oil is used in aconventional way. From this. the waysin which canota oil can be used aresuggested: first of all, as in Blend 3, toreplace the lightly hydrogenated soy-bean oil portion of the blend with theequivalent canola stock. This allowsabout 60% canola oil to be used.

Then. to achieve about 50% usageof canota and a slightly different melt-ing profile, Blend 2 uses a canola oilstock of intermediate hardness with ahard soybean stock. In Blend 4, a soy-bean oil stock of intermediate hard-ness is used instead of the equivalentcanol a stock, giving about a 30%canola oil usage. Finally, in Blend 5,100% canola oil is used. To control ~-crystallization, the blend uses twomoderately hard canola stocks togern-

er with the lightly hardened stock.This provides a greater diversity oftriglyceride compositions than isavailable from just one highly hydro-genated stock. This compensates tosome extent for the lack of non-C 18fatty acids.

In connection with avoiding ~-crystallization, a minimum of palmiticacid in a margarine oil consisting ofcanota oil avoids the problem, asshown in research by De Man et a/.Hence, blends can be formulated withsoybean hard stocks or palm oil orcottonseed oil in appropriate amounts.[f such blending is not desirable, thena crystallization inhibitor must beused. In Canada, sorbitan tristenrute isused for this purpose. Up to 1% sorbi-tan tristearate in the oil phase is per-mitted. Usually, in a product such asthat shown in Blend 5, about 0.5% isadequate.

Examples of soft margarine blendsare shown in Table 8. The two exam-

Table 9List of main ingredients for margarines and low-calorle margarines

Ingredient Low-calorie margarines

Must contain:Oil (%)Vitamin A (lUll 00 g)Vitamin D (1U/100 g)

Margarine

80 minimum3,300530

40 maximum3.300530

May contain:Milk, butter milk, whey or modified whey solidsProteinWaterVitamin E as rz-tocopherole not less than 0.61U/g OfC18:2Il-carotene. annatto, usrmeric. etc. as coloring

ples shown are designed to maximizecanota usage. In Blend I, solid fat issupplied from soybean oil, hence, sig-nificant !l-crystalJization is not a prob-lem. Blend 2 is an example ofa 100%canol a oil formula. The sameapproach in supplying the crystallinefat portion of the product is used aswith the hard margarine; two hardstocks are used (but it must be recog-nized that crystal stability is not asgood as with a formula containing ahigher amount of palmitic acid).

Regulatory aspects and labellingDiscussion about the other ingredientsin margarines and diet margarinesleads into the subject of regulationsand labelling. Table 9 gives a list oftypical ingredients used in these typesof products. It is worth noting that, atpresent. diet margarines containing40--80% oil are not allowed.

Margarine color is regulatedprovincially. In Ontario, margarinemust either be very highly colored(10.5 reflected Lovibond red + yel-low) or very light (1.5 reflected Lovl-bond red + yellow). Neither color isbutter-like, which is, of course, the

Table 10Nutrition information per 10 mL serv-ing (appro:x. 2 tsp)

Energy 88 cal370 kJ

0,10,

3.3 s5.S g0.7 g0,

ProteinF"

PolyunsaturntesMonounsaturntesSaturates

Carbohydrate

INFORM. Vol. 5. no. 12 (December 1994)

1353

Margarine dl'pllY In Caned Ian lupennarket

point of the color regulation. In theprovince of Quebec, only very lightmargarine may be sold legally. Allother provinces allow sale of butler-colored margarine.

Butterfmargarine blends 3TC per-mined only in the provinces ofSaskatchewan. New Brunswick. andNova Scoria. In Nova Scotia. an 80:20blend and a 50:50 rnargarine/buuerblend are on the marker. The marketshare of these products is very small.

Nutrition labelling is voluntary atpresent. There is very high compli-ance with the guidelines. Certainaspects of nutrition declarations arcregulated federally. For example,when a claim is made for fatty acidsand cholesterol. then a declaration ofthe polyunsaturates, mcnounsaturates.saturates and cholesterol is required,along with the core information onenergy, protein and total fat. This isshown in Table 10. Only the 9.12. or9. [2,15 cis methylene-interruptedpolyunsaturates and the 9 cis monoun-saturates can be used in the declara-tion of unsaturated fat. It is notrequired to list trans isomers.

Eight nutrient claims for fat, fattyacids, and cholesterol in foods havebeen defined either by guideline orregulation: low (in fat, saturates andcholesterol), free (fat. saturates andcholesterol) and source (of polyunsat-urates and linoleate).

Because margarine is high in fat,

only the claims for low saturates, lowcholesterol and source of polyunsatu-

rates and linoleate are of interest."Low in saturates" means a maxi-

mum of 2 g of saturates per servingand no more than 15% of total energyfrom saturates.

"Cholesterol free" claims can bemade if the margarine is "low in satu-rates" as defined above and containsno more than 3 mg of cholesteroVIOOg.

"Source of polyunsaturates" wouldbe the particular oil used, such as sun-flower, com.

There have been proposals tochange "low-cholesterol" and "choles-terol-free" claims so as to require afood to be low in total fat. not just sat-urated fat.

Fatty acid claims. or claims forother fatty acids, such as stearic acidor arachidonic acid, are being consid-ered.

Future labelling changes mayencompass trans isomer fatty acids.

Choose performance without sacrificingenvironmental compatibility. SUNYL"vegetable oil-based fluids are designedfor special lubricating end uses, and forserving as oleochemlcal feed stocks.SUNYL fluids are:• Readily biodegradable• Vegetable oil-based, to minimize

ecc-tcccitv concerns• Thermally stable compared to

conventional vegetable oils• Commercially available 'NOf1dwldeCall today at 1-800-292-4786to learn more aboutSUNYL fluids.S\Q Specialty Products. Inc.35585-B Curtis Blvd.Eastlake, OH 44095For infonnotion circMt 1212

Higlt-Performance ~eta.'eOilsand Specialty Cltemlcals

INFORM, Vol. 5, no. 12 COecember (994)

1354

FOOD TECHNOLOGY

Future trends in low-fat spreadsLet's take a short journey into thefuture by exploring how technology,changes in consumer attitudes andworldwide regulations might shapethe future business opportunities forlow-fat spreads.

A link has been made between thequantity and composition of dietaryfats and certain chronic diseases suchas cancer and heart disease. This linkhas been and continues to be widelycommunicated to the consumerthrough the media. With all this infor-mation bombarding them. consumerscan become confused. Consumers dis-agree among themselves as much asnutritionists regarding the perceivedhealth threats of saturated fats, lran.~isomers, heat-induced positional iso-mers, monounsaturated fats and theamount of fat in their diet. Some con-sumers have no interest in what clinicaltrials are reporting; others are con-cerned for awhile but then retreat totheir old ways. There is emerging acadre of consumers. worldwide, whotake the link between fat, diet andhealth quite seriously. We can callthese consumers the "informed con-sumer." The buzz concept, "ECR"(efficient consumer response) proposesthat food marketers have never reallyunderstood their customer, the con-sumer. Too many marketing plans havebeen directed to the retailer and not tothe consumer. Retailers are nowdemanding consumer-driven marketingplans. Retailers want plans directedtoward what consumers actually willbuy and when they will actually buy it.Retailers are realizing that glitzy pack-aging, cents-off coupons, trendy adver-tising, as well as slotting fees and fail-ure guarantees, have long been used inlieu of presenting products thai aninformed consumer really wants.

What is an informed consumer?Louis Henri Sullivan. the distin-guished architect, said simply, "Formfollows function." One definition ofan informed consumer is one whodemands that form follow function.Informed consumers have made aconscious decision about the "func-tions" expected in a product that theyare willing to purchase. Infonned con-sumers, once they like a product's

This article is based Of!Q presentationb)'J.G. Endres. Central Soya Company. Inc ..Fort Wayne./lldialla46818, during the 1994AOCS Annuot Meeting & Expo.

No one is willing to say that low-fat spreads are nutraccutlcats. but itdocs not take much imagination to seehow low-fat spreads easily fit withinDeFelice's definition of a nutraceuti-cal. The informed consumer stronglybelieves that low-fat spreads can helpin ameliorating fat-related chronic dis-eases as well as fitting into slimmingplans. These informed consumers feelso strongly that they are willing tosacrifice most of the versatility andtaste of conventional margarine andbutter to get the nutraceutical functionoffered by a low-fat spread.

Whether we like it or not. the con-fusion in the informed consumer'smind about trans fatty acid isomersjust will not go away. For every studythat shows trans fatty acids having noadverse nutritional effect in humans,there is another study showing a nega-tive nutritional effect. Lurking in thebushes is another alleged negativenutritional effect of the processing ofthe fat component of low-fatspreads-heat-induced positional iso-mers of unsaturated fats. As noted ear-lier, there are consumers who couldcare less about trans isomers or posl-lional isomers. The informed con-sumers who are purchasing a low-fatsprcad for its nutraceutical function docare. They care so much that if a per-ceived "healthy fat" is not the ccmpo-nent used in a low- fat spread product,these consumers will opt for the fat-free offerings. Fats and oils manufac-turers will see another segment oftheir sales volume disappear.

INFORM,Vol. 5. no. 12 (December 1994)

function and fonn, are generally loyalto the brands they select.

Low-fat spreads arc products thatinformed consumers recognize as sup-plying a specific function. Informedconsumers recognize that low-fatspreads are quite different from high-fat margarine and buller. These con-sumers realize that low-fat spreads donot offer performance in baking, fry-ing and may even make hot toastedbread soggy. Informed consumerseven will accept that low-fat spreadsmay not taste as creamy and nice asconventional higher-fat table spreads.Informed consumers accept all the dif-ferences between high-fat and low-fatspreads because of the "functions"that low-fat spreads offer. Two impor-tant functions of low-fat spreads arethe perceived healthful composition ofthe fat component and the reduced-calorie content.I propose that an informed con-

sumer of low-fat spreads is in realitypurchasing a "nutraceutlcal." What isa nutraceutical? The nutraceuucalconcept is one of the more talked-about food product concepts today.There is no official definition for theterm "nutraceuucal." Stephen DeFe-lice, chairman and founder of theFoundation for Innovation inMedicine in Cranford. New Jersey,has coined this definition: "Amnraceutical is any substance consid-ered a food. or part of a food, withmedical or health benefits, includingthe prevention. treatment or cure of adisease."

The technology exists to manufac-ture no-trails fats suitable for low-fatspreads. List et al. report on "Zero-trans" Margarine: Preparation. Struc-ture and Properties of InteresterifiedSoybean Oil-Soy Trisaturate Blendsin the Journal American OilChemists' Society (October 1987)and List et al. lINFORM 5:506(1994)J. describe the interesterifica-tion of liquid and solid triglycendes.No-tram low-fat spreads also can bemanufactured by simple blending ofnaturally occurring hard fats such aspalm kernel oil or animal fats. TheU.S. market may follow the lead ofwhat already is occurring in otherlocations of the world. No-tran.f low-fat spreads will be marketed side-by-side with conventional low-fatspreads. Informed consumers willhave a choice between conventionallow-fat spreads. no-trans low-fatspreads or no-fat spreads. They candecide which offers the function theydesire.

The Nutrition Labeling and Edu-cation Act (NLEA) was enacted bythe Ll.S. Congress to better informthe U.S. consumer of food composi-tion and, in a subtle manner. thehealth benefits of foods. Today. how-ever, direct information about therelationship of a dietary componentto a disease may be provided only ifthe Food and Drug Administration(FDA) has published a regulationauthorizing the inclusion of theinformation on the label. The FDAhas been very restrictive in provid-ing such authorization. even if thereis good scientific evidence support-ing a food as a nutraceutical.

The Health Refonn Act of 1992continues to move through the leg-islative process here in the UnitedStates. The act seeks \0 allow themanufacturers of vitamin und nutri-tional substances to make healthclaims. Even though the bill is target-ed to dietary supplements and herbalremedies, can foods be far behind?On the other hand. some signers ofGAIT already have complained thaithe NLEA is 100 restrictive. andamounts to a trade barrier. Regulato-ry systems for nutraceuucats alreadyexist overseas. Whether this will allbe sorted out before the next millen-

LovI_ llntornet.r PFX990

Full details from: HF scientific, inc.3170 Metro Parkway, Ft. Myers. Fl 33916-7597

Phone: (813) 337·2116Fax: (813) 332·7643

The rll'"dOm8lef lmited_ .....Salisbury SPI 2.J'(

E",_Tel: (722) 327242

Fax: (122) 412322TeIax: 41372 T1NTCO G

-•••••.. ..:I

r_Gn-bHSCNuef&11_ SaD-4EIOO Dortrn..ond 41GonnonyTel: (231) 945 100Fax: (231) 945 1030Telex: 8226D5 I..OVIB DLaviband

For Information circle' 154

1355

1356

FOOD TECHNOLOGY

nium is very difficult 10 predict.No one is suggesting that U.S. food-

labeling laws return to the patentmedicine days typical of the rum of thecentury. But the rules for supportingthe nutraceuucal benefit of foods prob-ably will be harmonized between coun-tries. It is important for food marketersto be prepared for these changes.Claims for a nutraceutical effect mustbe supported with clinical proof. Foodcompanies increasingly will need 10become involved with conducting clin-ical trials in order to demonstrate theefficacy of their products. Clinicalresearch needs to be conducted profes-sionally. published and peer reviewed.The data needs to be communicated soconsumers can be informed. One wayto do that is to assure publication in alllevels of the media-scientific. medi-cal and consumer. Everyone needs tobe informed at approximately the sametime, so they will all believe it at thesame lime.

Keynote Addresses

Session IMarketing and Economicsof Lauric Oils

Session rrThe Sources of Lauric Oils

Session mThe Processing of Lauric Oils

Session IVApplications of Lauric Oils

Poster Presentations

Hardbound. 1994ISBN 0-935315-56-XItem #IWC94List: $135.00AOCS Member: $J08.00

If nutraceuticals are allowed in thefuture marketplace, how will low-fatspreads fit into that market? Currently,low-fat spreads provide a perceivedhealthful fat composition and energylevel. Are there more opportunities inthe future? Low-fat spreads could beformulated to take advantage of boththeir current positive image as anutraceutical and their ease-of-use.

The antioxidant group of chemicalssuch as vitamins A, C and E arereceiving favorable media attentionfor their perceived benefit in treatmentor prevention of certain chronic dis-ease. The composition of low-fatspreads forms an ideal carrier of thesevitamins. Low-fat spreads easily couldincorporate a high content of theantioxidant group. Shelf stability atrefrigerated temperatures and theturnover rate for low-fat spreadswould keep the antioxidants at a highlevel of potency.

Phospholipids have been reported

to have health benefits. Again, low-fatspreads would be an excellent carrierto deliver nutritionally appropriatedoses to the informed consumer. TheNational Cancer Institute is conduct-ing trials on a very broad spectrum ofplant phytochemicals. A reformulatedlow-fat spread could be a desirabledelivery system for such nutraceuti-cats. The use of these anticancer male-rials may not be too far into the future.

This returns to the basic premise-form follows function. Some of theconcepts presented may be a long limecoming, not because the informed con-sumer is not ready to buy, but becauseof artificial legislative barriers. Theselegislative barriers may fall as suddenlyand as unexpectedly as the Berlin Wall.Marketers must understand what theconsumer is willing to buy and musthave in place the systems to enter themarket when it opens. Technology andclinical data need to be developed inparallel with the marketing concepts .•

These proceedings contain the text of plenary sessions and papersfrom poster sessions at the World Conference held in February 1994,in Manila, The Philippines. The Conference was sponsored by theAOCS, United Coconut Associations of The Philippines, Samahan saPilipinas ng mga Industriyang Kimika, and the ASEANOleochemicals Manufacturers' Group.

To order. contact: Aoes PressPublications Order Dept.

P.O. Box 3489Champaign.ll USA 61826-3489

Phone: 1-217-359-2344; Fa)(: 1-217-351-8091TOil-Free 1-800-336-AOCS in U.S. and Canada

~

K:x:SPRESS

INFORM. Vol. 5, no. 12 (December 1994)