Technical Data
Technical Data
This section provides some brief information on oils and fats.
For more detailed information, readers should contact product manufacturers or nutritionists.
Facts about Oils and Fats
Whilst a high intake of fat may be a risk factor associated with the onset of coronary heart disease, they are an important part of the daily diet and certain fats are essential for good nutrition and health. Fats are the most concentrated source of energy in the diet and are found naturally in both animal and vegetable products.
Oils and fats play a number of important roles in the diet including:
- provide essential polyunsaturates (linoleic and /or alpha-linolenic acid) which the body cannot manufacture
- are high in energy
- carry fat soluble vitamins A, D, E and K
- fats and oils are converted by the body into lipids that contain saturates, monounsaturates and polyunsaturates. Lipids assist good health through building cells, regulating metabolism and supplying energy
- And they are also important in improving the flavour, mouthfeel and appearance of food and in improving effectiveness in cooking.
The major risk factor associated with fats is the impact on cholesterol. Cholesterol is a soft waxy substance present in all parts of the body and comprises two sources – firstly, cholesterol made by the liver and secondly, cholesterol that is in food products consumed.
It is now known that the cholesterol in food is not generally a major cause of high blood cholesterol, however, saturated fat tends to raise blood cholesterol so reducing saturated fat intake is very important.
There are three main types of fatty acids contained in dietary fats and oils known as:
- saturated
- polyunsaturated
- monounsaturated
These fatty acids are present in different proportions (as shown in the chart below) and it is the predominant type that determines whether a fat or oil is called a saturated, monounsaturated or polyunsaturated fat.
Saturated fats raise blood cholesterol levels. Polyunsaturated fats are known for their ability to reduce blood cholesterol levels. Monounsaturated fats may indirectly lower blood cholesterol by being a replacement for saturated fats in the diet
The Fatty Acid Composition of Common Fats and Oils
|
7 |
20 |
10 |
63 |
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|
Monosun |
7 |
8 |
85 |
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|
Safflower oil |
9 |
77 |
14 |
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|
Sunflower oil |
11 |
66 |
23 |
|||||||||||||||||||||||||
|
Olive oil |
14 |
10 |
76 |
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|
Soybean oil |
15 |
54 |
8 |
23 |
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|
Peanut oil |
19 |
34 |
2 |
45 |
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|
Cottonseed oil |
26 |
58 |
16 |
|||||||||||||||||||||||||
|
Tallow* |
50 |
2 |
1 |
47* |
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|
Palm oil |
51 |
10 |
39 |
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|
Butter fat |
64 |
2 |
1 |
33* |
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|
Coconut oil |
91 |
2 |
7 |
|||||||||||||||||||||||||
|
* Tallow and butter fat contain approximately 5% trans fat which is declared as a monounsaturated in this table Source: Meadow Lea Foods Advisory Centre 1995 |
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Focus on Canola Oil
- Canola is a vegetable oil obtained from the seeds of the canola flower
- Canola has been widely grown in Australia since the late 1980s and is now Australia’s major oilseed crop
- Canola oil can be used in most applications where other oils are used including margarines, cooking oils, salad dressings etc
- Canola oil is considered healthy because it is low in saturated fat, high in monounsaturates, has an ideal balance of omega fatty acids and is a good source of vitamin E
Focus on Monounsaturated Sunflower (Monosun) Oil
- Monosun is obtained from the seeds of particular sunflower plants that are high in monounsaturates
- Monosun differs from traditional sunflower oil by being lower in saturated fat, higher in monounsaturates and lower in polyunsaturates
- The high level of monounsaturates makes monosun particularly good for cooking with a high level of stability in deep frying, whilst its low level of saturated fat provides nutritional benefits over more commonly used frying oils such as palm and tallow
- Monosun can help lower blood cholesterol when used to replace palm oil