NeoFat Industries has patented a new cooking oil manufacturing process that transforms common, essential fatty acid-rich cooking oils into products with increased shelf life, while eliminating or significantly reducing the need for hydrogenation.
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The process, called micro-molecular hypersaturation, hinges on the discovery that different lengths of fat molecules (short-, medium- and long-chain) will ‘fold’into each other at room temperature when agitated in a specific ratio mixture. The result is a cooking oil rich in essential fatty acids with the extended shelf life and flavour stability of hydrogenated oils but without the trans fats that are a by-product of hydrogenation.
Microsaturation, which is the result of more than a decade of research and testing, “will simultaneously make cooking oils healthier for human consumption and much less expensive to manufacture, without altering the flavour,” said Gus Papathanasopoulos, CEO of NeoFat Industries.
The company claims that the new process will benefit food manufacturers, who stand to reap substantial cost savings. According to NeoFat, the new process can be performed using the existing facilities of cooking oil processors, but it eliminates the need for hydrogen gas and catalytic compounds and uses less energy than hydrogenation.
There are also health benefits, NeoFat said. According to the company, research suggests that this ‘hyper-saturated’ mixture travels through the digestive tract differently and metabolises more completely than conventional saturated fats. In a 90-day controlled study, microsaturated oils appeared to lower triglycerides by 51% and serum cholesterol by 15% in the study group.
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By GlobalData“Our new fat molecules were smaller and digested better than the long chain fatty acid molecules typically found in most cooking oils. In short, we have developed a saturated fat molecule that digests more completely and thus deposits less fat in the body,” Papathanasopoulos said. “It’s simply a more healthy oil.”
