Since the end of the fifties the main aim of genetics and plant breeding for WOSR was grain and oil productivity to provide unsatisfied markets for oil as well as for animal feeding. In the following periods others objectives were added in the field of product quality and resistance to diseases. After an historical perspective of the crop development and the parallel evolution of breeding technics, we will set a balance sheet of the genetic progress reached. For several years now, breeding objectives are more diverse coming from market diversification, regulations behavior, or societal wishes. Genetics and plant breeding have specifically an important role to play in the field of new plant protection strategies. Today strategies will be carried out to satisfy such aims through wider genetic diversity exploitation, and genotyping and phenotyping methods improvements.
{"title":"Progrès génétique en colza et perspectives","authors":"X. Pinochet, M. Renard","doi":"10.1051/OCL.2012.0456","DOIUrl":"https://doi.org/10.1051/OCL.2012.0456","url":null,"abstract":"Since the end of the fifties the main aim of genetics and plant breeding for WOSR was grain and oil productivity to provide unsatisfied markets for oil as well as for animal feeding. In the following periods others objectives were added in the field of product quality and resistance to diseases. After an historical perspective of the crop development and the parallel evolution of breeding technics, we will set a balance sheet of the genetic progress reached. For several years now, breeding objectives are more diverse coming from market diversification, regulations behavior, or societal wishes. Genetics and plant breeding have specifically an important role to play in the field of new plant protection strategies. Today strategies will be carried out to satisfy such aims through wider genetic diversity exploitation, and genotyping and phenotyping methods improvements.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"28 1","pages":"147-154"},"PeriodicalIF":0.0,"publicationDate":"2012-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77554487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article provides an overview of the impact of oilseed rape on the environment for water, air, soil, and biodiversity. It also questions the concepts and methods used for this evaluation. Oilseed rape has specific characteristics, which may be positive negative or mixed according to the different indicators used for the environmental assessment. But these effects do not allow us to judge the sustainability of the crop itself, because environmental impacts generally result from processes operating at spatial scales (landscape, watershed) and time scales (cropping systems) larger than the field and the crop cycle. This analysis shows that methods designed for the assessment of a single crop or product, like the life cycle analysis, are of poor interest for such topics.
{"title":"Impact du colza sur l’environnement : évaluation et limites méthodologiques","authors":"C. Sausse, Nicolas Cerrutti, H. Hebinger","doi":"10.1051/OCL.2012.0454","DOIUrl":"https://doi.org/10.1051/OCL.2012.0454","url":null,"abstract":"This article provides an overview of the impact of oilseed rape on the environment for water, air, soil, and biodiversity. It also questions the concepts and methods used for this evaluation. Oilseed rape has specific characteristics, which may be positive negative or mixed according to the different indicators used for the environmental assessment. But these effects do not allow us to judge the sustainability of the crop itself, because environmental impacts generally result from processes operating at spatial scales (landscape, watershed) and time scales (cropping systems) larger than the field and the crop cycle. This analysis shows that methods designed for the assessment of a single crop or product, like the life cycle analysis, are of poor interest for such topics.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"8 1","pages":"155-163"},"PeriodicalIF":0.0,"publicationDate":"2012-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83773309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Scientific research has evolved to identify relationship between nutrients and health effects. Theses scientific evidences can help to establish public health recommendations, which will be used by operators to formulate or optimize their food products. Labelling serves as a support for consumer information, raising its awareness about the food product nutritional composition. This enables the consumer to make an informed choice. Labelling also participates in the promotion of some of the food components, e.g. essential fatty acids in vegetable oils. In this context, regulation has evolved and allows operators to highlight nutritional benefits of their products via labelling information. Two different types of information must be distinguished: nutrition labelling and nutrition or health claims. The new European Regulation 1169/2011 on the provision of food information to consumers, published at the end of 2011, establishes a mandatory nutrition labelling with a fixed list of nutrients. Hence, food manufacturers are required to label the energy, fat, saturated fat, carbohydrate, sugars, protein and salt content of all their products. The Regulation on nutrition and health claims made on foods, published at the end of 2006, applies stringent rules to the use of claims and introduces the concept of a positive list for nutrition and generic health claims. This regulation aims at supporting public health recommendations and at providing the consumer with a high level of protection. A number of claims can be applied to vegetable oils. Nutrition labelling is an essential tool to disseminate and popularize scientific information in order to outreach consumers, as in the case of fatty acids, plant sterols or fat-soluble vitamins labeled in vegetable oils.
{"title":"Règlementation relative à l’étiquetage et aux allégations des produits alimentaires en général, et des huiles et matières grasses en particulier","authors":"M. Saillard","doi":"10.1051/OCL.2012.0439","DOIUrl":"https://doi.org/10.1051/OCL.2012.0439","url":null,"abstract":"Scientific research has evolved to identify relationship between nutrients and health effects. Theses scientific evidences can help to establish public health recommendations, which will be used by operators to formulate or optimize their food products. Labelling serves as a support for consumer information, raising its awareness about the food product nutritional composition. This enables the consumer to make an informed choice. Labelling also participates in the promotion of some of the food components, e.g. essential fatty acids in vegetable oils. In this context, regulation has evolved and allows operators to highlight nutritional benefits of their products via labelling information. Two different types of information must be distinguished: nutrition labelling and nutrition or health claims. The new European Regulation 1169/2011 on the provision of food information to consumers, published at the end of 2011, establishes a mandatory nutrition labelling with a fixed list of nutrients. Hence, food manufacturers are required to label the energy, fat, saturated fat, carbohydrate, sugars, protein and salt content of all their products. The Regulation on nutrition and health claims made on foods, published at the end of 2006, applies stringent rules to the use of claims and introduces the concept of a positive list for nutrition and generic health claims. This regulation aims at supporting public health recommendations and at providing the consumer with a high level of protection. A number of claims can be applied to vegetable oils. Nutrition labelling is an essential tool to disseminate and popularize scientific information in order to outreach consumers, as in the case of fatty acids, plant sterols or fat-soluble vitamins labeled in vegetable oils.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"1 1","pages":"76-82"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86627269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
F. Courtois, Aman Mohammad Ziaiifar, Isabelle Trezzani, G. Trystram
Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest and cheapest. Oil serves both as an ingredient and as a heating medium. Recently, nutrition became amajor health issue especially in developed countries where obesity is widespread. Fried products being often considered as too calorific, many research projects try to understand the underlying mechanisms of oil uptake in the fried product. There is a difficult challenge in reducing fat content without altering texture and taste. This papers aims at reviewing most interesting researches published on oil uptake.
{"title":"Friture profonde : les interactions huile-produit","authors":"F. Courtois, Aman Mohammad Ziaiifar, Isabelle Trezzani, G. Trystram","doi":"10.1051/OCL.2012.0444","DOIUrl":"https://doi.org/10.1051/OCL.2012.0444","url":null,"abstract":"Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest and cheapest. Oil serves both as an ingredient and as a heating medium. Recently, nutrition became amajor health issue especially in developed countries where obesity is widespread. Fried products being often considered as too calorific, many research projects try to understand the underlying mechanisms of oil uptake in the fried product. There is a difficult challenge in reducing fat content without altering texture and taste. This papers aims at reviewing most interesting researches published on oil uptake.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"29 1","pages":"89-95"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88962584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sophie Delacharlerie, Céline Poncelet, C. Chêné, Marianne Sindic
Six types of fats (oils, shortenings and margarines) from different vegetable (hydrogenated or not) or animal origins have been studied in a cake model. Cakes have been characterized through Texture Profile Analysis and sensory evaluation. Texture analysis shows that studied fats can be classified in two main categories, giving different texture characteristics: liquid oils on one hand and fats containing a solid fraction on the other. Descriptive sensory evaluation leads to the same conclusions. On the contrary, hedonic sensory evaluation shows no difference between the different fats. The results in this paper indicate also that shortenings classical solid fat content can be reduced, without impact on the final product characteristics. This paper shows thus that the nutritional profile of bakery products can be improved, without sacrificing the sensory quality. Notably, the palm oil content (and thus the saturated fatty acids content) reduction of today shortenings could be an answer to nutritional and environmental concerns.
{"title":"Évaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiques instrumentales et sensorielles d’une matrice de type cake","authors":"Sophie Delacharlerie, Céline Poncelet, C. Chêné, Marianne Sindic","doi":"10.1684/OCL.2012.0434","DOIUrl":"https://doi.org/10.1684/OCL.2012.0434","url":null,"abstract":"Six types of fats (oils, shortenings and margarines) from different vegetable (hydrogenated or not) or animal origins have been studied in a cake model. Cakes have been characterized through Texture Profile Analysis and sensory evaluation. Texture analysis shows that studied fats can be classified in two main categories, giving different texture characteristics: liquid oils on one hand and fats containing a solid fraction on the other. Descriptive sensory evaluation leads to the same conclusions. On the contrary, hedonic sensory evaluation shows no difference between the different fats. The results in this paper indicate also that shortenings classical solid fat content can be reduced, without impact on the final product characteristics. This paper shows thus that the nutritional profile of bakery products can be improved, without sacrificing the sensory quality. Notably, the palm oil content (and thus the saturated fatty acids content) reduction of today shortenings could be an answer to nutritional and environmental concerns.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"43 1","pages":"101-110"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85184759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The wide variety of oleaginous resources potentially provides to industrial users a wide range of fats and oils, and so, a large range of properties. But less than 10 vegetable fats and oils – such as palm and its fractions, soybean, rapeseed, sunflower, cotton, peanut and olive oils – represent more than 90 % of the world production. So, these few vegetable fats and oils will have to respond simultaneously to numerous expectations, depending on the user, such as providing optimized nutrients and offering the texture looked forward or resisting to an established cooking temperature. Innovation (use of new variety with modified compositions, existing “niche” oil or completely new resource) could be an option to solve a specific issue, even if economical or regulatory constraints may not favor such alternatives. After summarizing vegetable fats and oils composition and the properties of fatty acids, this paper presents not only optimized processes allowing extraction of compounds of interest, but also processes for the conversion and enlargement of oils and fats functionalities in order to answer to the different and specific expectations of industrial users and consumers.
{"title":"Huiles et corps gras végétaux : ressources fonctionnelles et intérêt nutritionnel","authors":"O. Morin, Xavier Pagès-Xatart-Parès","doi":"10.1051/OCL.2012.0446","DOIUrl":"https://doi.org/10.1051/OCL.2012.0446","url":null,"abstract":"The wide variety of oleaginous resources potentially provides to industrial users a wide range of fats and oils, and so, a large range of properties. But less than 10 vegetable fats and oils – such as palm and its fractions, soybean, rapeseed, sunflower, cotton, peanut and olive oils – represent more than 90 % of the world production. So, these few vegetable fats and oils will have to respond simultaneously to numerous expectations, depending on the user, such as providing optimized nutrients and offering the texture looked forward or resisting to an established cooking temperature. Innovation (use of new variety with modified compositions, existing “niche” oil or completely new resource) could be an option to solve a specific issue, even if economical or regulatory constraints may not favor such alternatives. After summarizing vegetable fats and oils composition and the properties of fatty acids, this paper presents not only optimized processes allowing extraction of compounds of interest, but also processes for the conversion and enlargement of oils and fats functionalities in order to answer to the different and specific expectations of industrial users and consumers.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"23 1","pages":"63-75"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84364586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Fonctionnalités des huiles et graisses","authors":"La Rédaction","doi":"10.1051/OCL.2012.0449","DOIUrl":"https://doi.org/10.1051/OCL.2012.0449","url":null,"abstract":"","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"136 1","pages":"61-62"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77417364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In many practical applications including foods, cosmetics, pharmaceuticals, etc., lipids are emulsified in an aqueous phase in the presence of surface-active molecules and other additives like thickening/gelling agents. Once fabricated, the emulsions may exhibit all kinds of rheological behaviors from viscous fluid to elastic pastes, and transitions: reversible phase transitions as a result of droplet interactions that may be modified to a large extent, and irreversible transitions that generally involve their destruction. Besides the predominance of empiricism in controlling most of the end-use properties, the scientific background of emulsions is progressing. In this paper we aim to review some advances concerning the control of the structure, the texture (rheological properties) and the ageing of emulsions.
{"title":"Emulsified lipids: formulation and control of end-use properties","authors":"F. Leal-Calderon","doi":"10.1051/OCL.2012.0438","DOIUrl":"https://doi.org/10.1051/OCL.2012.0438","url":null,"abstract":"In many practical applications including foods, cosmetics, pharmaceuticals, etc., lipids are emulsified in an aqueous phase in the presence of surface-active molecules and other additives like thickening/gelling agents. Once fabricated, the emulsions may exhibit all kinds of rheological behaviors from viscous fluid to elastic pastes, and transitions: reversible phase transitions as a result of droplet interactions that may be modified to a large extent, and irreversible transitions that generally involve their destruction. Besides the predominance of empiricism in controlling most of the end-use properties, the scientific background of emulsions is progressing. In this paper we aim to review some advances concerning the control of the structure, the texture (rheological properties) and the ageing of emulsions.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"29 1","pages":"111-119"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87406321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. V. D. Bremt, V. Hoed, Katrien Müllendorff, F. Arnaut
Oils and fats play an important role in the structure, aroma and stability of a wide variety of food products, as well as in their nutritional properties. For Puratos, a producer of ingredients for bakery, patisserie and chocolate sector, functionality and taste are of utmost importance, but the company also wants to contribute to the balanced diet of consumers. Vegetable oils and fats are used in margarines and releasing agents, vegetable creams, compound chocolate, fillings and emulsifiers. Each application requires an oil or fat with specific physicochemical properties in order to ensure the optimal structure, stability and taste of the end product. Traditionally, (partially) hydrogenated vegetable oils deliver important functional characteristics concerning crystallization behaviour, directly linked with the workability, melting properties, stability and mouth feel of the food product. However, due to negative nutritional implications, trans fats are to be replaced by healthier alternatives, preferably not by saturated fats. Consumers – and in some regions, legal instances – demand transfree or hydro-free products while not compromising on taste. Alternative fats and oils will be discussed concerning their functional and nutritional properties.
{"title":"Balancing functional and nutritional quality of oils and fats: Current requirements and future trends","authors":"K. V. D. Bremt, V. Hoed, Katrien Müllendorff, F. Arnaut","doi":"10.1051/OCL.2012.0441","DOIUrl":"https://doi.org/10.1051/OCL.2012.0441","url":null,"abstract":"Oils and fats play an important role in the structure, aroma and stability of a wide variety of food products, as well as in their nutritional properties. For Puratos, a producer of ingredients for bakery, patisserie and chocolate sector, functionality and taste are of utmost importance, but the company also wants to contribute to the balanced diet of consumers. Vegetable oils and fats are used in margarines and releasing agents, vegetable creams, compound chocolate, fillings and emulsifiers. Each application requires an oil or fat with specific physicochemical properties in order to ensure the optimal structure, stability and taste of the end product. Traditionally, (partially) hydrogenated vegetable oils deliver important functional characteristics concerning crystallization behaviour, directly linked with the workability, melting properties, stability and mouth feel of the food product. However, due to negative nutritional implications, trans fats are to be replaced by healthier alternatives, preferably not by saturated fats. Consumers – and in some regions, legal instances – demand transfree or hydro-free products while not compromising on taste. Alternative fats and oils will be discussed concerning their functional and nutritional properties.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"48 1","pages":"83-88"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90476372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Coating is an industrial process whereby a layer of liquid or powder is applied on the surface of a product, whatever its shape, in order to confer organoleptic (glazing agent, etc.), nutritional (add of vitamins, etc.) or functional properties (anti-caking agent, etc.). This paper is focusing on oils and fats used in agri-food industry: what are their main uses? What are the main vegetable fats used as coating agent? Then, some examples are given (wafer cones, dried fruits, pearl sugar, wrapped or covered cheese, IQF frozen products).
{"title":"Huiles et graisses comme agents d’enrobage dans l’industrie agro-alimentaire","authors":"A. Royer, Bernard Prilleux","doi":"10.1051/OCL.2012.0437","DOIUrl":"https://doi.org/10.1051/OCL.2012.0437","url":null,"abstract":"Coating is an industrial process whereby a layer of liquid or powder is applied on the surface of a product, whatever its shape, in order to confer organoleptic (glazing agent, etc.), nutritional (add of vitamins, etc.) or functional properties (anti-caking agent, etc.). This paper is focusing on oils and fats used in agri-food industry: what are their main uses? What are the main vegetable fats used as coating agent? Then, some examples are given (wafer cones, dried fruits, pearl sugar, wrapped or covered cheese, IQF frozen products).","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"33 1","pages":"120-122"},"PeriodicalIF":0.0,"publicationDate":"2012-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80699973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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