Baking & Snack - June 2009 - 63

WHOLE
GRAIN
ANCIENT GRAIN

ZIL

FATS & OILS

ids because, although they lower cholesterol, there is speculation that they may
also be disadvantageous because of their
effect on the metabolism of omega-3
fatty acids and because of hormone-like
compounds produced from omega-6
fatty acids. Claims have been made that
these hormone-like substances cause
inflammation and thereby raise risk of
heart disease, and that too much omega6 in the diet reduces the anti-inflammatory effects and coronary benefits of omega-3 fatty acids. Now, after an extensive
review of the scientific literature, AHA
has dismissed these claims as unfounded
and concluded that Americans should
make sure to get sufficient omega-6s."
One easy way to add some beneficial Omega-6s to products is the use of
soybean oil. According to the Soyfoods
Council, Urbandale, IA, soybeans are a
good source of omega-3 ALA but most
of the fat in the soybean is in the form
of omega-6 linoleic acid (LA), which is
known to lower cholesterol. Sunflower
oil also contains LA, and suppliers such
as Kerry Ingredients, Beloit, WI, offer
powdered versions of this oil to facilitate
handling and storage. These powders are
also pre-emulsified for wet applications.
If a product is designed specifically

for weight control, then conjugated linolenic acid (CLA) is your friendly ally.
According to Lipid Nutrition, a Division
of Loders Croklaan, Channahon, IL, in
the past decade, the potential beneficial
effects of CLA on human health have
been investigated and proven effective
in weight management.
The term CLA refers to a family of at
least 28 conjugated chemical disposition
forms of linoleic acid. However, most
active isomers have been identified and
incorporated into ingredients. CLA has
been shown to also reduce the side effects
from a low-calorie diet such as skin rashes, irritability, depression and hair loss.
Lipid Nutrition products are made from
natural safflower oil and can be used in
different forms depending on the formulation needs. A free fatty acid form offers
the basic CLA benefits; a CLA triglyceride has better taste and easier digestibility; and a powder specifically formulated
with triglyceride CLA allows fortification
of taste-sensitive foods.
OMEGA-9. Omega-9 fatty acids have
a place of their own and are not involved in the omega-3/omega-6 ratio

Omega

Flaxseed
The keystone
ingredient for nutritional
comfort foods
Stabilized
Whole or Milled
Organic Certiﬁed Available
Gluten Free
For more information, see Page 105

ENRECO®

NUTRIT IONAL INGREDIENTS -TRUSTED SOURCE

1-800-962-9536
www.enreco.com

All unsaturated fatty acids are omegas, but to
paraphrase George Orwell's "Animal Farm," some
omegas are more equal than others.
Omega, when applied to fatty acids, refers to
the methyl end of the molecule's carbon chain,
and the number associated with it reports where
the first double bond is located in relationship to
that end. An omega-3 fatty acid, thus, has its first
double bond at the third carbon atom, counting from the methyl end of the molecule. Every
unsaturated fatty acid has an omega designation.
When it comes to healthy formulation, the
numbers to seek are 3, 6 and 9. Unfortunately,
consumer foods marketers have recently taken
to using the word "omega" without the number
to brand or label foods made with these healthy
fatty acids.
ᮣ Omega-9 fatty acids are non-essential, monounsaturated fats
commonly available in olive, canola and sunflower oils as well as nuts
such as almonds.

http://www.enreco.com

Baking & Snack - June 2009

Table of Contents for the Digital Edition of Baking & Snack - June 2009