Abstract
This Frost & Sullivan research service titled Developments in Edible Oils and
Fats presents and analyzes the latest industry and technology trends affecting
the edible oil and fats industries. Industry trends were found to be a more
dominating force compared to technological advancements, with advances in
technology catering to present and future consumer demands. In this research,
Frost & Sullivan' s expert analysts thoroughly examine the following
technologies: vegetable oil extraction, degumming, refining and/or
neutralization, fractionation, hydrogenation, and interestification.
This analysis is available through our Technical Insights Growth Partnership
Services program. With this program, clients receive industry-leading market
research such as this, along with technical and econometric data and many
interactive features including Analyst Inquiry Time and Client Councils.
Table of Contents
1 EXECUTIVE SUMMARY
- Scope and Methodology
- Key Research Findings
- Key Trends in Oils and Fats
- Research Highlights
2 EDIBLE OILS AND FATS: TECHNOLOGY OVERVIEW
- Introduction to Edible Oils and Fats
- Chemical Composition and Properties of Oils and Fats
- Types of Edible Oils and Fats
- Technology Primer
- Processing of Edible Oils and Fats
- Food Applications for Oils and Fats
3 INDUSTRY AND TECHNOLOGY TRENDS ANALYSIS
- Health Aspects of Edible Oils and Fats
- Dietary Fat and Disease
- Issue of Trans Fatty Acids
- Technology and Industry Trends
- Reduction of Trans Fatty Acids
- Impact of Biotechnology
- Other Trends in Food Applications
- Applications Roadmap for Nonfood Applications
- Profiles of Key Players and Developers
4 ASSESSMENT OF RESEARCH AND INNOVATION
- Research and Innovations in Corporations--World
- Soybeans with Midoleic and Low-Linolenic Acid Content--USA
- Oil Extraction Using Patented Solvents Increases Protein Yield--Canada
- Antifouling Additive for Enzymatic Degumming Processes-- USA
- Recovery of Sterols and Polar Lipids from Degummed Vegetable Oil
Residues--Germany
- Improved Crystallizer Design for Fractionation Purposes--Belgium
- Improvement of Crystallization by Reduction of Diglycerides through
Enzymatic Reaction--Denmark
- Updated Composition for Diglyceride-Containing Cooking Oil and
Fats--Japan
- Statin-Enriched Soybean Oil--Netherlands
- Trans-Free Palm-Based Structural Fats for Margarine and Spreads--Malaysia
- Fat-Soluble Lipase Inhibitor--Japan
- Protein Barrier to Reduce Oil and Fat Content in Cooked Food--USA
- Research and Innovations at Research Institutions and Universities--World
- Extraction of Oils via Enzyme Assisted Three Phase Partitioning--India
- Extraction of Saturated Oils via Gas Assisted Mechanical
Expression--Netherlands
- Biotransformation of Highly Viscous Vegetable Oils by Enzymatic Membrane
Separation--France
- Process to Obtain High Oleic Palm Olein and High Oleic Palm
Stearin--Malaysia
- Extraction of Bioactive Components with Supercritical Fluids--Malaysia
- Synthetic Production of Omega-3 Fatty Acid Ethyl Ester--Spain
- Biolubricant from Epodized Vegetable Oil--Sweden
- Vegetable Oil Macromonomers for Waterborne Coatings--USA
- Investigation of Catalysts for Production of Palm-Based
Biodiesel--Ireland
- New Biofuel Obtained from Transmethylation of Vegetable Oil with
Dimethyl Carbonate--Italy
5 PATENTS AND DATABASE OF KEY INDUSTRY PARTICIPANTS
- Patents
- Database of Key Industry Participants
- Corporations
- Research Institutions and Universities
6 DECISION SUPPORT DATABASE
- Database Tables
- Global Vegetable Oil Production (2002 to 2012)
- Global Palm Oil Production (2002 to 2012)
- Global Soybean Oil Production (2002 to 2012)
- Global Butter and Ghee Production (2002 to 2012)
- Global Margarine Production (2002 to 2012)
- Global Fish Body and Liver Oil Production (2002 to 2012)
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