Trans-free fats with the products of the oil palm - a selective review

Berger, K. G.

doi:10.17221/688-cjfs

Cited by 11 publications

(5 citation statements)

References 19 publications

(13 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Physical properties of the fat are determined by the position of fatty acids in the TAG molecule, chemical composition, crystal structure, polymorph, SFC, hardness 5, 6 and by the processing conditions. Due to increased concern about the negative effects of trans‐fatty acids in the diet, there have been changes in food regulations 7, 8 and an increase in processes that avoid formation of trans fatty acids for the production of consumable fats. Processes such as fractionation, interesterification and blending are being increasingly used as alternatives to partial hydrogenation to minimise the trans‐fatty acid content of foods.…”

Section: Introductionmentioning

confidence: 99%

Performance of palm‐based fat blends with a low saturated fat content in puff pastry

García-Macías

Gordon

Frazier

et al. 2011

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Four fat blends based on palm fractions in combination with high oleic sunflower oil (HOSF) with a relatively low saturated fatty acid content (29.2 AE 0.85%, i.e. less than 50% of that of butter) were prepared. The saturated fat was located in different TAG structures in each blend. Principal saturated TAG were derived from palm stearin (POs, containing tripalmitoyl glycerol-PPP), palm mid-fraction (PMF, containing 1,3-dipalmitoyl-2-oleoyl glycerol-POP) and interesterified PMF (inPMF, containing PPP, POP and rac-1,2-dipalmitoyl-3-oleoyl glycerol-PPO). Thus, in blend 1, composed of POs and HOSF, the saturates resided principally in PPP. In blend 2, composed of POs, PMF and HOSF, the principal saturate-containing TAG were PPP and POP. Blend 3, composed of inPMF and HOSF, was similar to blend 2 except that the disaturated TAG comprised a 2:1 mixture of PPO:POP. Finally, blend 4, a mixture of PMF and HOSF, had saturates present mainly as POP. The physical properties and the functionality of blends, as shortenings for puff pastry laminated in a warm bakery environment (20-248C), were compared with each other, and with butter. Puff pastry prepared with blend 1 (POs:HOSF 29:71) and blend 4 (PMF:HOSF 41:59), was very hard; blend 2 (POs:PMF:HOSF 13:19:68) was most similar to butter in the compressibility of the baked product and it performed well in an independent baking trial; blend 3 (inPMF:HOSF 40:60) gave a product that required a higher force for compression than butter.

show abstract

Section: Introductionmentioning

confidence: 99%

Performance of palm‐based fat blends with a low saturated fat content in puff pastry

García-Macías

Gordon

Frazier

et al. 2011

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…A diet rich in specific fatty acids plays an important role in human physiology, e.g. unsaturated acids from the omega-3 group are highly significant in the prophylaxis of neoplastic diseases, cardiovascular disorders, and diseases of the immune system (Ezaki et al 1999;Ihara-Watanabe et al 2000;Kris-Etherton et al 2002;Berger 2007). Native antioxidants also protect the polyenic fatty acids against oxidation, thus improving the shelf-life of oils (Ruth at al.…”

mentioning

confidence: 99%

“…On the other hand, complete hydrogenation of a liquid vegetable oil will result in a fat of high melting point with zero trans fatty acids. In practice it can be used in food fats after interesterification with a soft oil (Berger 2007).…”

mentioning

confidence: 99%

The process parameters for non-typical seeds during simulated cold deep oil expression

Rusinek¹,

Rybczyński²,

Tys³

et al. 2012

Czech J. Food Sci.

View full text Add to dashboard Cite

Rusinek R., Rybczyński R., Tys J. , Gawrysiak-Witulska M., Nogala-Kałucka M., Siger A. (2012): The process parameters for non-typical seeds during simulated cold deep oil expression. Czech J. Food Sci., 30: 126-134.We have determined the parameters of oil expression process for non-typical seeds of oil-producing plants, such as quince tree, safflower, fennel-flower, cuckoo-flower, tarweed, lallemantia, sea-buckthorn, borage, evening primrose, mustard, and others. The relative moisture of most of the seeds tested ranged from 5.5% to 8.9%. The values of the oil point pressure obtained for the seeds permitted detailed classification of the plant species under study into 7 seed hardness groups. The largest group belonged to the pressure range from 10 to 15 MPa (oil flax, spring rapeseed cvs Bronowski, Mazowiecki, and Star, spring rape cv. Porkland and local population, oil radish, spring camelina, mustard cv. Małopolska, evening primrose cv. UWM). The oil content in this group was above 30%, and in the case of rapeseed cv. Mazowiecki and Bronowski it was 40%. The values of compression energy obtained for the materials studied in the oil test ranged from 3.69 J (oil sunflower cv. Wielkopolski) to 64.18 J (sea-buckthorn).

show abstract

“…In studies done by Smith et al [ 24 ], they showed that HRO provided a stable crystallization network structure when in seed butter matrix and this helped in maintaining a consistent hardness profile and thus prevented the oil migration. Concerning PKO, Berger [ 25 ] reported that it only contained 17% solid fat content at 25°C, and this characteristic may be a partial reason why it was ineffective as a stabilizer in the seed butter in our study. Compared with rapeseed oil, which has 49% erucic acid, this 22-carbon monounsaturated acid forms an effective crystalline structure after hydrogenation [ 26 ], and this probably helped the HRO in our study to provide a better support structure for homogeneity of the seed butter particles.…”

Section: Resultsmentioning

confidence: 60%

Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life

Chien

Pascall

2021

International Journal of Food Science

View full text Add to dashboard Cite

This study investigated the antimicrobial efficacies of grape seed extract (GSE) and cinnamaldehyde (CIN) against Salmonella enterica and Listeria innocua and the influence of hydrogenated rapeseed oil (HRO) and palm kernel oil (PKO) on the texture and oil separation in pumpkin/sesame/sunflower seed butter. The results showed that the 10 and 15% GSE significantly reduced both S. enterica and L. innocua. Cinnamaldehyde was effective against S. enterica but did not significantly reduce L. innocua. Hydrogenated rapeseed oil at 2 and 3% concentrations prevented hardening of the seed butter and thus facilitated its spreadability. The 3% HRO-stabilized seed butter had less oil separation and a better texture than the control. Although PKO influenced the hardness of the butter after 35 days, its effect was not as pronounced as that of HRO. The HRO was also more effective in reducing the adhesiveness and thus the stickiness of the seed butter when compared with the PKO. Both HRO and PKO did not influence cohesiveness and adhesiveness changes to the butter after 7 days, although the HRO samples showed a lower level of cohesiveness when initially added to the samples.

show abstract

Trans-free fats with the products of the oil palm - a selective review

Cited by 11 publications

References 19 publications

Performance of palm‐based fat blends with a low saturated fat content in puff pastry

Performance of palm‐based fat blends with a low saturated fat content in puff pastry

The process parameters for non-typical seeds during simulated cold deep oil expression

Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life

Contact Info

Product

Resources

About