hemp: gluten-free food ingredient
DESCRIPTION
Prezentacija Borisa Baňasa, direktora Hemp Seed Oil Europe Ltd, o konoplji kao bezglutenskoj namirnici s 2. hrvatskog simpozija medicinske i industrijske konoplje koji je održan u Zagrebu, 20. i 21.4.2012. Više na www.simpozijokonoplji.com i www.hempseedoil.eu.TRANSCRIPT
HEMP: A VERSATILE AND HEALTHY, GLUTEN-‐FREE FOOD INGREDIENT
Authors
Benilda Sable, M.Sc. Anndrea Hermann, M.Sc., P. Ag
Sacha Roth-‐Masson, B.Sc. Dr. Roman Przybylski Dr. Miyoung Suh
Dr. James D. House
Kelly Fitzpatrick, M.Sc. Boris Baňas
PART I.
NutriPonal ProperPes of Hemp Seed
ComposiPon of Hemp Seed
Protein 23-‐25%
Fat 35-‐37%
Fibre 29%
Carbohydrate 30-‐32% Sugar
2%
Hemp Seed
80% PUFA 11% Mono 9% Sat
0% Trans
ComposiPon of Selected Crops (ContribuPon %)
0
5
10
15
20
25
30
35
40
45
Hemp Soybean Wheat Flax Canola
Protein
Fat
Fibre
Comparison of selected foods
Food Protein Content Soybean 35,0 % Hemp seed, shelled 32,0 % Hamburger beef 27,1 % Blue fish 26,0 % Cheddar cheese 23,5 % Chicken 23,5 % Almonds 18,3 % Wheat flour 13,3 % Egg 12,0 % Tofu 8,0 % Rice 7,5 % Skimmed milk 3,7 %
NutriPonal Quality of Plant Protein (%)
0
10
20
30
40
50
60
70
80
90
100
Hemp Soybean Egg Wheat
Protein content
DigesTbility
Biological value
Why hemp: high protein content
ü Contain all of the essenTal amino acids that the body can not make itself
ü High in branched amino acids (~40%) o Leucine, Isoleucine and Valine • comprise 30% of the amino acids in muscle
ü High in Arginine -‐ which is the dietary precursor to nitric oxide which plays a key role in the health of the cardiovascular system.
ü Muscle protein turnover in athleTc performance ü Body invigorator/anT-‐faTgue effect
Carbohydrates
Whole Hemp Seeds o Dietary Fibre 29% • Insoluble 27% • Soluble 2%
o Total Sugars 2 %
Oil ComposiPon (ContribuPon %)
0
10
20
30
40
50
60
70
80
Hemp Soybean Olive Canola Corn Sunflower
Saturated
Mono-‐unsaturated Poly-‐unsaturated
RaPo of n-‐6 to n-‐3 fa^y acids in oils
OpPmal RaPo 3 -‐ 5
Soybean 7
Canola 2
Sunflower 220
Corn 35
Olive 10
Borage 2
Evening Primrose 391
Flax 0,5
Hemp 3
Unique Fa^y Acids (ContribuPon %)
0
2
4
6
8
10
12
14
16
Hemp Evening Primrose
Borage
Gamma-‐linolenic (GLA) Omega 6
Stearidonic (SDA) Omega 3
Fa^y Acids in Special Oils (ContribuPon %)
0
10
20
30
40
50
60
70
Hemp Evening Primrose Borage
Oleic
Linoleic (LA)
Alpha-‐linolenic (ALA)
Hemp Fa^y Acids -‐ Health Effects
ALA intakes of 0.53 to 2.8 g/d reduced the risk of: ü Cardiovascular disease events by 39% (Djousse et al., 2001) ü Fatal ischemic heart disease by 45% (Hu et al., 1999) ü All-‐cause mortality in upper quinPle of intake (Dolecek et al., 1992) ü Each 1g/day intake associated with 47% reducPon in CVD risk in low
seafood eaters (Mozaffarian, 2005) ALA reduces inflammatory biomarkers SDA – increases levels of blood plasma EPA (James et al. 2003) GLA may reduce Diabetes (Horrobin, 1997)
ü improvement in nerve flow GLA may aid in weight control (Schirmer, MA and Phinney, SD. 2007) Levels of LA, ALA and GLA increased in skin lipids aker long temr hempseed oil usage
ü Significant reducPons in transepidermal water loss (TEWL) values, skin dryness and itchiness
ü Decrease in use of dermal medicaPon
Hempseed and Heart Health
o Plasma ALA and GLA levels significantly elevated o ALA levels significantly elevated in the hearts
“Dietary hempseed appears to provide significant cardioprotec4ve effects due to its highly enriched PUFA content.”
-‐ Canadian Centre for Agri-‐food Research in Health and Medicine St Boniface Hospital
Research Centre (Al-‐khalifa, et al. 2007)
Antioxidants – Tocopherols (Vitamin E)
Tocopherol (%) Hemp Borage Black Currant
Evening Primrose Rapeseed
Alpha 10 10 10 40 30 Beta 1 -‐ 2 -‐ 6 Gamma 85 20 80 55 60 Delta 4 70 8 5 4
Total Tocopherols (ppm) 600-‐1200 500-‐800 400-‐800 200-‐600 500-‐1200
Phytosterols
Phytosterols (%)
Hemp Borage Black Current
Evening Primrose
Soybean
Sitosterol 55 50 75 90 56
Campesterol 15 40 8 8 18
SPgmasterol 15 -‐ 10 0 16
Total Phytosterols (ppm)
800-‐1200 600-‐800 500-‐900 600-‐800 600-‐1400
PART II.
Hemp food products for Gluten-‐Free industry
VersaPlity: different products, different uses
1. Gluten-‐free alternaPves for flour
o Protein powders and flour (50%, 43%, 33%)
o Coarse Powder -‐ bran
2. Gluten-‐free addiPves to improve nutriPonal profile
o Toasted seeds o Hulled seeds
What ingredients to use?
Hulled Seed
32% protein 52% fat 15% carbohydrates
Oil
56% Omega 6 18% Omega 3 11% Omega 9
Coarse Hemp Powder
16% protein 8% fat 67% carbohydrates
Siking Pressing Milling
De-‐hulling
Toasted Seeds
23% protein 36% fat 40% carbohydrates
Hemp Seed
23% protein 36% fat 31% carbohydrates
ToasPng
Cake
35% protein 9% fat 48% carbohydrates
Protein Powder 50%
50% protein 11% fat 26% carbohydrates
Wholeseed Flour
35% protein 9% fat 48% carbohydrates
Protein Powder 43%
43% protein 10% fat 31% carbohydrates
Total Fats in Products (g/100g)
Oil Hulled Seed
Toasted Seed
50% protein Bran
Total Fats 92 52 36 11 8 Saturated 0 4 3 1 1 Trans 0 0 0 0 0 Mono-‐unsaturated 10 5 4 1 1 Poly-‐unsaturated 71 40 27 9 7
Omega-‐6 54 29 20 6 5
Omega-‐3 17 10 7 2 2
Total Carbohydrates in Products (g/100g)
Oil Hulled Seed
Toasted Seed
50% protein Bran
Total carbs 0 5 31 23 67
Dietary Fibre 0 2 29 18 66
Soluble 0 0 2 1 2
Insoluble 0 2 27 17 64
Sugar 0 1 2 4 2
Vitamines and Minerals (% RDV for 100g serving)
0
20
40
60
80
100
120
140
160
Hulled Toasted no salt
Protein 50%
Protein 43%
Flour Coarse Powder
Calcium
Phosphorus
Vitamin E
Zinc
Copper
Iron
B Vitamins (% RDV for 100g serving)
0 10 20 30 40 50 60 70 80 90
100
Hulled Toasted no salt
Protein 50%
Protein 43%
Flour Coarse Powder
Thiamine B1
Riboflavin B2
Niacin B3
Pyridoxin B6
Folate
Nutrient comparison of hemp Powders to other GF and non-‐GF flours (value/1 cup = 236 ml)
Proteins (g) Fibre (g) Iron (mg) Omega-‐3 (g) Folate (mcg)
Hemp protein, 50% 63 23 29 3 282 Hemp Flour 42 53 19 2 192 Hemp Coarse Powder 20 84 115 2 204 Buckwheat Flour 15 12 5 0 65 Brown Rice Flour 11 7 3 0 25 White Rice Flour 9 4 1 0 6 EragrosPs Tef 13 4 7 0 305 Soybean Flour – low fat 47 18 9 0 59 Amaranth Flour 17 18 9 0 50 Quinoa Flour 13 6 9 0 50 Millet Flour 12 4 5 0 40 Potato Flour 11 9 2 0 36 Sorghum Flour 11 10 4 0 0 Whole Wheat Flour – non-‐GF 16 15 5 0 53 All Purpose Wheat Flour – non-‐GF 12 3 6 0 193
Nutrient comparison of hemp Seeds to other GF and non-‐GF ingredients
(value/1 cup = 236 ml)
Proteins(g) Fibre (g) Iron (mg) Omega-‐3 (g) Folate (mcg)
Toasted Hemp Seed (no salt) 42 47 21 11 256
Hulled Seed 52 3 18 16 192
Amaranth Seed 20 30 15 0,81 96
Buckwheat seeds 19 17 4 0,1 69
Flax Seed 30 43 10 28 431
Pumpkin Seed – kernels, dried 34 5 21 0,05 79
Sesame Seed -‐ hulled 40 17 12 0,39 144
Sunflower Seed -‐ hulled 25 14 5 0,09 304
Quinoa Grain 23 10 16 0,52 83
Sorghum Grain 22 13 8 0,12 0
EragrosPs Teff Grain 20 5 10 0,26 0
How can hemp add value to your baking
1. Choice and VersaPlity SubsTtuTons or addiTves (six different products to select from)
2. NutriPous, plant-‐based, mechanically processed, gluten-‐free alternaPve Rich in protein, fibre, iron and source of Folates and Omega-‐3
Hemp Oil Canada Inc.
Hemp Oil Canada is leader and pioneer in the procurement, processing, markeTng and distribuTon of hemp food
products and ingredients.
We are the biggest all hemp processor of hemp seed.
Hemp Oil Canada is commided to providing you with the “Perfectly Balanced Goodness” of hemp food ingredients. In CroaTa, we are represented by ECORURAL NET, Osijek.
We provide the seed you need!!
Thank you for your a^enPon.