Fats and Oils Consultant (FOC) serves as a catalyst for innovation and growth by providing the technological basis for adding further value and enhancing the economic benefits of canola and other edible oils grown in the region. FOC activities mainly revolve around the triglyceride (TG) molecule which forms the main component in edible oils. Acivities are broadly classified into research, process and product development.
Product development activities in the area of food applications involve mainly emulsion based products such as salad dressings, mayonnaise and in the area of oleochemicals, products such as methyl esters of fatty acids (biodiesel), fatty alcohols, fatty acids, glycerine, soaps, detergents, biopolymers and biolubricants .
Process development activities include designing cost effective and energy efficient processes for the production of emulsion based food products, salad dressings & mayonnaise and chemical reactions for the conversion of edible oils into value added oleochemicals, which include fat splitting to obtain fatty acids and glycerine, conversion of fatty acids to methyl esters of fatty acids (biodiesel), saponification of fatty acids to produce speciality soap products, hydrogenation of methyl esters of fatty acids to produce fatty alcohols, sulphation of fatty alcohols to produce detergent active matter, conversion of edible oils to biodegradable polymers and lubricants
Oleochemicals are widely used in many industries including soaps and detergents, plastics, rubber, lubricants, paper, paints, coatings and personal care. Personal care, soap & detergents account for the largest segment, whereas food and beverages, which includes emulsifiers such as lecithin, monoglycerides, polyglycerol esters, polysorbates and sorbate esters, is the fastest growing segment
Phytosterols found naturally in vegetable oils have been widely studied for their hypocholesterolemic, anticarcinogenic, and other health benefits. Highlighting the ability of ∆5 sterols to stabilize frying oils should only further enhance the status of sterols as a precious and value–added component in the food industry. Vegetable oils enriched with sterols, at levels higher than those naturally present, may be considered as a means of further enhancing oxidative stability at frying temperatures. Interest in foods enriched with sterols has soared in recent times with products, including cooking oils, diglyceride, salad dressings, mayonnaise, chocolate, bread and breakfast cereal being marketed globally
Canada's canola production has seen a tremendous growth in recent times, driven by a strong global demand as research reinforces the health benefits of canola oil. The canola industry is building on these advantages by investing in market development, innovation, productivity improvements and research focused on additional health benefits. Canola's contribution to the Canadian economy as a whole now surpasses $30 billion anually, with Alberta’s share being more than $9 billion per year
Fats & Oils Consultant, Inc. 
