Cooking with Healthy Fats & Proteins

May 2, 2011

Chef Christopher Koetke CEC CCEExecutive Director

The School of Culinary Arts of Kendall College

www.QUALISOY.com

Who is QUALISOY?

A soybean industry collaboration aimed to develop healthier soybeans and soy oil, and reduce environmental impacts of livestock production.

QUALISOY’s Human Nutrition GoalBetter human health through improved soybean oil

Today’s Trans-Fat-Free OilsLow-Linolenic Soybean Oil

High Oleic Soybean Oil

A Bit of Background…

Soy originated in NE China as a wild plant at least 5000 years ago.In US, first animal feed, then oil extractionPoor protein applicationPopularity growthSoy solutions—innovation

From Asian to American

A Closer Look at the Amazing Legume

High protein content (38%) and complete proteinHigh oil content (18%) with essential fatty acids (linoleic and linolenic)Contains lecithinRich in dietary fiber (15%)Soluble Carbohydrates (15%)

…and VersatileSoy milkTofuSoy nutsEdamameNattoSoy sauceMisoTempehYubaSoy yogurtSoy gritsSoy milk powderWhole beanProtein concentrate

Soy cream cheeseTextured soy proteinMeat analoguesOilsShorteningsProtein isolateLecithinFlourEgg replacementOkara

Not to Mention Non-Edible Uses of Soy

Bio-diesel

Ink

Plastics

Paint

Crayons

Candles

Etc.

Solutions for our World

Highly economical source of protein

Nitrogen fixing plant

Sustainable source of protein

Not limited to one cuisine or one culture.

Extremely versatile ingredient

Creative, cool, and chic!

Versatile Soy Building Blocks

Whole beans

Soy milk

Coagulated soy milk

Fermented soy

Soy flour/protein

TVP

Soy oil

Breaking Apart the Bean

The whole soybean

The crush

Soybean Oil

-- Soy Flour (defatted or low fat)-- Soy Protein Concentrate-- Soy Protein Isolate

Textured Vegetable Protein(TVP)

Full Fat Soy Flour

Soy milk

Tofu and tofu

products

Fermented soy

Shortenings and blends

Trans Fats and Oil Functionality

Consumer confusion about trans fats—reduced attentionArtificial vs. natural trans fatsLegislation in foodservice!!Baking industry has been hit hardestMany solutions from soy produers

To understand trans-fats, we need some lipid science

Lipids are mostly a molecule called a triglyceride

Triglycerides are made of 3 types of fatty acids

Most lipids are made of a combination of principally 5 different fatty acids

Fat 101: Triglycerides

1 glycerol + 3 fatty acids = triglyceride

A triglyceride is often composed of different

types of fatty acids

Triglycerides form the vast majority of fats commonly found in food

Lipid 101: Fatty AcidsThree Types:

Saturated—no double bonds

Monounsaturated—1 double bond

Polyunsaturated—more than 1 double bond

c c c c c c c c c

H H HHHHHHH

HHHHHHHHH

cc c c

H

H

H

H

ccccccc

H

H

H

H

H

HH HHHHH

Fat 101: The Double Bond

The double bond is the weak point in the oil (i.e. rancidity)

When breaks, produces off-flavors and functionality is compromised

c c c

cc

c

HH

HH

H

H

H

H

Fat 101: HydrogenationAdding hydrogen to the double bond

Results:

less susceptible to breakdown caused by heat abuse

Less prone to rancidity

Solid fat characteristics

Full hydrogenation reproduces saturated fats

c c c c c c

H

H H

H

H

H

H

H

H

HH

H

Fat 101: HydrogenationPartial hydrogenation—produces fatty acids in many combinations

Saturated fat

CIS

Trans-fats

c c c c c c

H

H H

H

H

H

H

H

H

H

C C CC

CCH

H

H

H

H

H

H

H

HH

Partially Hydrogenated Fats

Fatty Acid make-up (generalization)24% Saturated

37% Monounsaturated

7% Polyunsaturated

32% Trans fats

Oil 101—5 fatty acids

Palmitic Acid (saturated)Very stable, negative health

Goals: use as little as possible

Stearic Acid (saturated)Very stable, neutral health?

Oleic Acid (monounsaturated)Stable, positive health attributes

Oil 101—5 fatty acids

Linoleic Acid (polyunsaturated)Unstable, positive heart health (omega-6)

Good flavor, especially fried foods, at moderate levels

Linolenic Acid (polyunsaturated)Highly unstable

Positive heart health (omega-3)

Oil Comparisons

Eliminating Trans Fats in Culinary Applications

Deep fried applications

Baked GoodsSubstitutions of solid fat

Solid fat alternatives

Redesign the Soybean: Step 1, Low-lin oils

A 28 year project to reduce 7% linolenic acid in soybean oil

Linolenic acid is highly unstable omega 3

Low-Linolenic Soybean Oils (Low-Lin)

High Oleic Soybean Oils75% High Oleic Fatty Acid

20% Reduction in Saturated Fat

Redesign the Soybean: Step 2, Plenish High Oleic Oils

Reduction in saturated fats (20% less) and increased oleic acid levels to improve health profile

Very stable oil:Fryer performance

Extended shelf life for baked items

Extended shelf life for manufactured items

Oil 101—Content Comparison

21 61

24 70

2005

Today

Whole Beans

EdamameUnique variety

Tan soybeansDried or canned

Black SoybeansDried or canned

Soy nuts

Whole Bean Utilization

Savory:

Vegetable

Salad

Soup

Dip

Puree

Sweet

Purees

Candied edamame

Soy brittle

Addition to breads, muffins

Soy Milk--“soy tea”

Hot water extraction

Okara—baking additiveRich source of protein and fiber

Americanizing soy milkTexture

Beany flavors--lipoxygenase

Sweetening

Flavoring

Powdered

Utilizations—savory and sweet

Coagulated Soy--Tofu

Coagulating with calcium sulfate or magnesium chloride (nigari)

Pressed (water packed orcotton)

Extra firm, firm, medium, soft

Silken

Extra firm, firm, medium, soft

Soy milk

PressedSavory:•Adding textures•Marinated•Pre-marinated tofuSweet:•Ingredient in yeast and quick breads

SilkenSavory•No marinating•Very delicate•PureeSweet•Puree•Protein replacement

Tofu Utilization

Fermented Soy

Yogurt and cheese productsSoy sauce and miso

Umami, salt, and a liquid ingredient that is pasteurized

MisoUmami, salt, and a solid ingredient that is alive

Tempeh

Tempeh

Indonesian origin

Process

Mostly savory application, moist heat methods

Highly nutritious

Steamed soybeans (perhaps with other ingredients)

Addition of acid and Fungus

(Rhizopus oligosporus)

Forming and fermentation

Soy Protein Functionality

SavoryEmulsification

Fat absorption

Hydration

Extending

SweetHydration

Protein enhancement--lysine

Bleaching

Reduce fat absorption

Soy Flour

Soy FlourNo gluten

38-50% protein

VarietiesFull fat (20+%)

Low fat (5-6%)

Defatted (< 1%)

Roasted

Enzyme activated

Soy Flour Utilization

10-15% replacement of wheat in yeast doughUp to 40%replacement of wheat in short and chemical leavened doughReduce fat absorption in donuts (3%)Reduce non-fat milk powder in formulasReduce egg in formulas2-5% contribute tender crumb, even distribution of air cells, and water absorption

Soy Protein Concentrate

75% protein (removal of soluble carbohyrates)

Highly functional in meat systems (whole muscle and ground)

Emulsification

Fat absorption

Hydration

2-3% added

Soy Protein Isolate

90% protein (removal of soluble carbohydrates and dietary fiber)

Protein shakes

Addition to health foods

Specific application in meat industry

Strong water binding capacity

Textured Vegetable Protein

ADVANTAGE: PRICE AND VERSATILITY

Manufacturing process

Considerable progressDried—hydration needed

Soy protein meat analogues

Value-added products

Hydrated

Stranded

Cooking with Healthy Fats & ProteinsHandouts

Soy Solutions to Trans FatsSoy & Your Health

Soy Solutions for a Gluten Free DietSoy Oil Culinary Curriculum

www.QUALISOY.com

Chef Christopher Koetke CEC CCE

Executive Director

The School of Culinary Arts of Kendall College

Chris.koetke@kendall.edu