Low trans fat content in IE oils is widening its application
IE is an alternative process to hydrogenation. With the advanced technology, cheap raw materials such as stearin can be optimized in fat product formulations. The IE process is much more flexible in modifying oils and fats and time saving and environment friendly as well.
Owing to the low trans fat content in interesterified oils, interesterified oil is widely used in the preparation of oil blends and butter, especially margarine. Its tremendous application in the food and personal care industry is one of the major factors driving the market growth. Nowadays consumers are more conscious of the ingredients used in the food products. The buying habits of consumers are variably affecting the food ingredients market
It is mostly used in the food industry as a frying and baking agent and its consumption is relatively healthy for the cardiac patients. In the modified fats and specialty oils industry, the interesterified oil market has gained considerable momentum noting its health benefits.
Another driving factor for the continuous growth of the interesterified oil market is that it is a convenient raw material for the production of the food products. Maintaining the stability and quality of the product with different raw materials and yet avoiding fluctuations in the prices of the final product is a difficult feat, and hence, the processing of oil and obtaining interesterified oil as a raw material is feasible for the oil manufacturers
Ban of partially hydrogenated oils
In the last few years, food regulatory authorities and governments all over the world have attempted to pass legislation limiting the quantity of trans fats in food products. This attempt has resulted in a major growth in the global interesterified oil market, which is expected to grow at a steady growth rate in the years to come
The availability of the enzymatically interesterified oils in the market has resulted in the manufacturers of the food products switching to this for the manufacturing of margarine, confectionery fats, and butter. This is due to the ban of partially hydrogenated oils which is mainly used for the same purpose
The Food and Drug Administration (FDA) voted in May 2018 to make trans-fats illegal in the US starting in from May 2019 onwards. REPLACE, a legislation cum step-by-step guideline to do away with industrially manufactured trans-fatty acids from the entire food supply system worldwide, was launched by the WHO in that year only
Brazil passed a law prohibiting the use of partially hydrogenated vegetable oils in 2018, which will go into effect in 2021. EUROPE Austria, Denmark, Hungary, Iceland and Norway have set best practice mandatory limits of industrially-produced trans fat that apply to all foods (2% of fats/oils). In 2018, partially hydrogenated oils (PHOs) were banned and is now illegal for manufacturers to add PHOs to foods sold in Canada
Thus, the food manufacturers are finding alternatives for the PHOs due to the presence of trans-fat in food products. WHO has asked the regulatory bodies in all the countries to take this initiative
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