PYCO Industries, Inc. - Welcome       Wednesday, April 26, 2017
Gin Members
 
 
 
 

Packaged Oil Division
Plainsmen Cottonseed Cooking and Salad Oil Turkey Gold

Cajun Injector Turkey Gold
   
Craig Moore
Packaged Oil
cmoore@pycoindustries.com
 
Rodney Kuss
Chief Chemist
Director of Quality Control
rkuss@pycoindustries.com

Click on the person's name to see a picture of that person
 

  Plainsman Cotton Oil is an oil with a long fry life which maintains a neutral flavor and consistent golden color throughout its fry life. Because Plainsman Cotton Oil is naturally heat stable, it does not require hydrogenation, thus remaining low in saturated fats and virtually trans fat free. Hydrogenation is a chemical process of adding hydrogen atoms to the oil. This makes the oil more stable but also converts unsaturated fats to saturated fats.

  Saturated fats are generally solid at room temperature. They are usually animal fats, however exceptions to this include tropical oils such as palm, palm kernel, and coconut oils. These imported oils are used in many U.S. foods and are highly saturated. A diet high in saturated fats raises cholesterol levels and low-density lipoprotein (LDL) cholesterol levels. An increase in these blood levels is associated with an increase of heart disease.

  Polyunsaturated fats are liquid at room temperature. These fatty acids have more than one double bond. Linoleic acid is an essential polyunsaturated fatty acid that the body does not produce so it must be consumed in the foods eaten. Plainsman Cotton Oil contains 54% linoleic acid.

  Monosaturated fats are fatty acids that contain only one double bond. Oleic acid is an example of a monounsaturated fatty acid. Oleic acid has been shown to lower blood cholesterol levels.

  Cholesterol is a waxy substance found only in animal tissue. A high intake of dietary cholesterol has been shown to increase blood cholesterol levels. Our bodies also produce cholesterol. A diet high in saturated fats causes the body to make more cholesterol. Plant oils do not contain cholesterol, but because tropical oils are saturated fats, consumption of these oils and other saturated fats causes the body to make more cholesterol.

  Trans fatty acids are a result of hydrogenation. When oils are hydrogenated for stability, trans fatty acids result. Remember, trans fatty acids are worse than saturated fats in the cardio vascular system. The more oil is hydrogenated, the higher the trans fatty acid level. Plainsman Cotton Oil is non-hydrogenated and contains less than one tenth of one percent trans fatty acids.

  Current labels require saturated fats and Trans Fats to be listed. Hydrogenated fats are listed under their non-hydrogenated state. So an oil that has been hydrogenated for stability contains more trans fatty acids (which act as saturated fats in the body). In today's market these oils are viewed as a low saturated fat product.

  Present labeling laws, in most cases, do not require oils to declare its hydrogenation level, which make it virtually impossible to determine the types of fat. Listing these fats more accurately describes the fats chemical make up for the consumer to evaluate its effect on the body.

  Plainsman Cotton Oil is low in saturated fats (27%) and is practically trans fatty acid free (.0001%). Our label showing only 3 grams of saturated fat per teaspoon is chemically accurate. Some oils may list a lower level of saturated fats, but this does not include the trans fatty acids that result from hydrogenation or other chemical processes.

The most commonly used advancements in technology to provide reduced or "no" trans fat alternatives include:

(1) blending fully hydrogenated hard fats having no trans fat with non-hydrogenated oils
(2) interesterification (molecular rearrangement) of non-hydrogenated oils with high saturated fat base oils,
(3) the use of more stable vegetable oils derived through traditional plant breeding or biotechnological methods,
(4) the use of jelling or texture building agents,
(5) an increased use of antioxidants to increase oil stability,
(6) blending of more stable vegetable oils with partially hydrogenated fats to lower trans fat while keeping saturates low, and
(7) a combination of some or all of the above.

Economically speaking, the higher costs of developing and producing
trans fatty acid alternatives will ultimately be passed on to consumers
Back to the top