Culinology - June 2019 - 22

INGREDIENT trends

Coconut oil is
approximately
15% MCT, while
milkfat is 7%.

Sesame oil can
improve flavor
beyond Asian
cuisine.

SternLife

Ajinomoto Health & Nutrition

temperature. When substituting coconut oil
for another solid fat in a recipe, usage is often
reduced by as much as 25% because of its
higher percentage of fat solids. Its low smoke
point makes it unsuitable for high-temperature cooking.
"Coconut oil has a richness like butter without the allergen," said Apsen Burkhardt, culinary council member, LifeSpice Ingredients,
Chicago. "The less refined versions have
some coconut flavor, a creamy light flavor
that adds depth to a dish without always being recognizable."

Sesame oil
Possessing complex roasted notes,
sesame oil has the potential to improve flavor
profiles beyond Asian, according to Chef
Christopher Koetke, chief executive officer,
Complete Culinary LLC, Oak Park, Ill., consultant to Ajinomoto Health & Nutrition, Chicago.
Sesame oils have different roast intensities,
from nutty to deep espresso.
"They can often be added at low levels,
where it is less about distinguishable sesame
flavors and more about the unique toasted
notes the oil contributes," Mr. Koetke said.
"These highly flavored oils make great additions to soups, grains, salsas, moles,
meat systems and vegetable preparations.
They also work well in sweet applications,
as they have a strong affinity for caramel
and chocolate."
Chef Eddie Aguilar, owner of The Roaming
Hog, Naperville Ill., said, "Toasted sesame
oil is phenomenal to dress a salad, as it is
very aromatic."

Emerging alternatives
As the name suggests, algae oil is made
from algae, which are the base of the food
chain for fish. It is the algae that makes fish

22 |

Culinology | JUNE 2019

oils concentrated sources of omega 3 fatty
acids. Thus, algae is a vegan alternative to the
fish oils often used for supplementation.
Because of cost, algae oil is usually used
as a finishing oil; however, its light, neutral
taste and high smoke point (485 degrees F)
enables it to be used in everything from baking to frying.
Produced from the kernels of the Moroccan
grown argan tree, argan oil is best described
as a finishing oil for topping dishes and
salads. It may be drizzled on couscous or
used as a pita bread dipper.
Argan oil has a low smoke point that
prevents it from being used in high-heat
applications. And while it can be used in
baked goods, high-volume use is often cost
prohibitive.
Unlike olive oil, which may be extracted
from the whole olive, pit included, avocado
oil is pressed only from the fleshy pulp of the
fruit. The two have similar "healthy" nutritional
profiles represented by a high concentration
of monounsaturated fatty acids and antioxidants; however, unlike olive oil's low smoke
point, avocado oil has a very high smoke
point (500 degrees F) making it ideal for hightemperature cooking.
"Due to its high smoke point and stability,
avocado oil is excellent for grilling, sautéing and pan roasting and frying," said Rick
Cummisford, director of quality, Columbus
Vegetable Oils, Des Plaines, Ill. "It is practically free of flavor and aroma, making it ideal
for many savory and sweet applications.
Try making powdered avocado oil by slowly
mixing it with tapioca maltodextrin until you
reach the desired texture. The oil is captured by the powder and it can be used as
a sprinkle on salads or desserts. The oil remains trapped until it hits moisture and then
it releases." *

Culinology - June 2019

Table of Contents for the Digital Edition of Culinology - June 2019