1. Cooking with Healthy Fats & Proteins May 2, 2011 Chef Christopher Koetke CEC CCE Executive Director The School of Culinary Arts of Kendall College www.QUALISOY.com
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9. 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
28. Coagulated Soy--Tofu Coagulating with calcium sulfate or magnesium chloride (nigari) Pressed (water packed or cotton) Extra firm, firm, medium, soft Silken Extra firm, firm, medium, soft Soy milk
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38. Cooking with Healthy Fats & Proteins Handouts Soy Solutions to Trans Fats Soy & Your Health Soy Solutions for a Gluten Free Diet Soy Oil Culinary Curriculum www.QUALISOY.com Chef Christopher Koetke CEC CCE Executive Director The School of Culinary Arts of Kendall College [email_address]
Editor's Notes
My edits are in red
Chris, what do TGs do, nutritionally, functionally? Chris, what do TGs do, nutritionally, functionally? Chris, do we need to note the role of triglycerides nutritionally and functionally here?
Chris, what’s the diff. between gull and partial hydrogenation? Is there any way to show the regular non-hydrogenated molecule with the regular double bond also so they can see side-by-side difference?
Chris, what’s the diff. between gull and partial hydrogenation? Is there any way to show the regular non-hydrogenated molecule with the regular double bond also so they can see side-by-side difference?
I assume that you’ll go into what makes them low-lin (the breeding, aka “an agronomically based solution”), that there are various levels (<3%--Monsanto’s Vistive, Bunge’s Nutrium), ultra-low-lin (<1%--Asoyia’s and Iowa Natural’s). Also that some are non-GMO (Asoyia, Iowa Natural) and others aren’t (Monsanto, Bunge). And that some are considered “all-natural” because they’re processed with expeller pressing and physical refinement rather than conventional hexane extraction (it may matter to some of these guys given the NY market).
Chris, at first I thought I’d like you to consider using this slide instead of the one you have from Pam because it includes the low-lin. But then I realized that it calls out monos- instead of strictly oleic, and I don’t’ know that we can assume they’re measuring one-and-the-same. So….would there be a way you could add a bar in the Pam White slide that shows low-lin? You wouldn’t have to put a number inside the lin- bar (Pam’s slide doesn’t do that for purposes of objectivity). I’d do it exept I’m power-point impaired beyond the basics. Thanks.
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