The Spanish developer has adapted its process technology to produce high purity hydroxytyrosol without using solvents, additives, or emulsifiers, making it more stable and versatile.
Hytolive Infinity contains approximately 1,000 parts per million (ppm) of polyphenols, standardised by up to 25%. This is more or less double the amount found naturally in extra virgin olive oil (EVOO) and could significantly boost the functional profile of a variety of edible oils, according to CEO, Carlos Peña.
“We have been enriching milks with calcium for years, why not enrich oils with natural hydroxytyrosol from olives.
“Until now, hydroxytyrosol could be only added into water soluble products. This is an opportunity to make the oils healthier with the antioxidant essence of olive oil. The market potential is huge.”
There is a progressive shift away from hydrogenated vegetable fats and their derivatives towards healthier oils with protective qualities, explains Peña.
“Several governments around the world are repositioning their policies and prohibiting their use. This reflects the hampered growth of the market in the near future.”
Consumers want alternatives, he maintains, with possibilities for enriched high oleic sunflower oils or combinations of canola and virgin olive oils to balance fatty acid content.
“Soya, corn, and sunflower oils are a high source of polyunsaturated fatty acids (mainly linoleic acid) which tend to be oxidised easier than others. Its thermal stability is low. This kind of oil needs to be protected, so decisions to make them more stable and healthier are really necessary.”
Hytolive Infinity offers suppliers a “completely new business opportunity” to add functionality and Peña believes the potential is “huge”.
Virgin olive oils (VOO) contain unsaponifiable (insoluble) fractions formed by phenolic (tocopherols, phytosterols) and other compounds, which are different to fractions in other edible oils. This includes the polyphenol hydroxytyrosol, which has broad antioxidant benefits and protects unstable polyunsaturated fats (found in many vegetable oils) from oxidation.
The proprietary technique developed by Genosa isolates the hydroxytyrosol and offers suppliers a “unique alternative” to achieve “the right balance of fatty acids for optimal health”. The extract can also improve the taste and visual appeal of end products.
Peña comments: “Suppliers can provide consumers with an ideal and complementary combination because not only do we care about lowering of triglycerides but also about preventing blood lipids (LDL and vLDL cholesterol) from oxidative damage and hence the control of the atheroma plaques development.”
Clinical and scientific research has demonstrated the therapeutic activity of polyphenols in VOO, which is attributed to the phenols that stabilise alkyl peroxide radicals generated by lipid oxidation to prevent necrosis and other related pathologies, such as high HDL cholesterol and blood pressure, and depleted glutathione levels.
In addition, hydroxytyrosol is among the first polyphenol compounds to receive a positive opinion from the European Food Safety Authority (EFSA) Scientific Panel due to its protective role.
Genosa has developed three versions of Hytolive Infinity for specific oils: HOSO (high oleic sunflower oil), SO (soya oil), and OO for olive oil. The company launched an omega-3 product a couple of months ago and is currently formulating new varieties for other oils, including canola and grape seed oil.