Tropical exotic oils

Talbot, Geoff

doi:10.1016/b978-1-78242-376-8.00004-1

Cited by 7 publications

(5 citation statements)

References 55 publications

(47 reference statements)

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“…Shortenings are one of the most important ingredients for food processing, whereas some of these fats have been produced by hydrogenation for a long time. Since the removal of hydrogenated fats from many foodstuffs, manufacturers have looked for nonhydrogenated fats with a high degree of solidity and most of the Garcinia seed fats fulfil this need (Talbot, 2015). Binary blends of mangosteen seed fat and CB exhibited stable b' crystal form and therefore were suggested as shortenings in making bakery and confectionary (Chen et al, 2023).…”

Section: Shorteningsmentioning

confidence: 99%

“…As mentioned in Table 2, kokum butter is rich in StOSt and has been used as cocoa butter improver in some chocolate products. The high level of SOS in kokum butter is suggested to be used directly in chocolate formulation without any further concentration of StOSt by fractionation (Talbot, 2015; Jin et al ., 2021b). It was reported that the binary fat matrix consisting of 15.8% kokum butter and 84.2% CB increased heat‐resistant property of final chocolates while did not significantly affect their sensory properties (Maheshwari & Reddy, 2005).…”

Section: Edible Usages Of Garcinia Seed Fatsmentioning

confidence: 99%

“…Although Garcinia seed fats are widely used as cocoa butter alternatives and shortening in current food industry, the main uses of these fats are traditionally in cosmetic and medicinal applications in local society (Talbot, 2015). Kokum butter is characterised as nutritive, demulcent, astringent and emollient attributes and is valuable in the manufacture of cosmetics and ointments.…”

Section: Skin Care and Medicinal Usages Of Garcinia Seed Fatsmentioning

confidence: 99%

“…Such subtropical or tropical fats exhibit high contents of solids at ambient temperatures, contributing to their application in confectionaries, shortenings, spreads, margarines, cosmetics, etc . (Talbot, 2015). For example, kokum butter, mainly containing symmetrical monounsaturated triacylglycerols (especially 1,3‐distearoyl‐2‐oleoyl‐glycerol, i.e .…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of Garcinia seed fats and their potential usages as functional ingredients: A review

Zeng,

Zhang,

Hou

et al. 2023

Int J of Food Sci Tech

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SummaryFruits of commercial Garcinia genus have been used for centuries in subtropic and tropic areas. However, large amounts of their seeds and included kernels are generally discarded as wastes or treated as low‐value agricultural products due to lack of appropriate processing technologies. The kernels have considerable values as sources of specialty fats and liposoluble bioactive compounds. Typical Garcinia seed fats for commercial purposes are mainly kokum (Garcinia indica) butter, mangosteen (Garcinia mangostana) seed fat and yellow mangosteen (Garcinia xanthochymus). These fats contained special sn‐1,3‐disaturated‐2‐unsaturated triacylglycerols, especially StOSt, POSt, StLSt and PLSt (P, palmitic acid; St, stearic acid; O, oleic acid and L, linolic acid), which are quite different from the triacylglycerol structure in common vegetable oils. Their improved usages in chocolate fats, trans‐free shortenings, dressings, salad and cooking oils, oleogels and antioxidants were concluded in this review. The health benefits contributed by their functional micronutrients (e.g. tocopherols, phytosterols, polyphenols and flavonoids) were further discussed to expand their application in functional foods, pharmaceuticals and cosmetics.

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Section: Shorteningsmentioning

confidence: 99%

Section: Edible Usages Of Garcinia Seed Fatsmentioning

confidence: 99%

Section: Skin Care and Medicinal Usages Of Garcinia Seed Fatsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characteristics of Garcinia seed fats and their potential usages as functional ingredients: A review

Zeng,

Zhang,

Hou

et al. 2023

Int J of Food Sci Tech

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“…Therefore, myristic acid is proposed in this study as it is a non-hazardous material and, most importantly, cost-effective. Myristic acid is a naturally occurring fatty acid that can be extracted from nutmeg, coconut and palm skernels [ 27 , 28 ]. These sources are widely available in Malaysia, and therefore, myristic acid is easily accessible within the local market.…”

Section: Introductionmentioning

confidence: 99%

Facile Preparation of Durable and Eco-Friendly Superhydrophobic Filter with Self-Healing Ability for Efficient Oil/Water Separation

Voo,

Chong,

Teoh

et al. 2023

Membranes

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The superhydrophobic feature is highly desirable for oil/water separation (OWS) operation to achieve excellent separation efficiency. However, using hazardous materials in fabricating superhydrophobic surfaces is always the main concern. Herein, superhydrophobic filters were prepared via an eco-friendly approach by anchoring silica particles (SiO2) onto the cotton fabric surface, followed by surface coating using natural material—myristic acid via a dip coating method. Tetraethyl orthosilicate (TEOS) was used in the synthesis of SiO2 particles from the silica sol. In addition, the impact of the drying temperature on the wettability of the superhydrophobic filter was investigated. Moreover, the pristine cotton fabric and as-prepared superhydrophobic cotton filters were characterised based on Fourier-transform infrared (FTIR) spectroscopy, X-ray photoelectron spectroscopy (XPS), scanning electron microscopy coupled with energy dispersive X-ray spectroscopy (SEM-EDX) and contact angle (CA) measurement. The superhydrophobic cotton filter was used to perform OWS using an oil-water mixture containing either chloroform, hexane, toluene, xylene or dichloroethane. The separation efficiency of the OWS using the superhydrophobic filter was as high as 99.9%. Moreover, the superhydrophobic fabric filter also demonstrated excellent durability, chemical stability, self-healing ability and reusability.

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Vegetable Oils

Oswell¹,

Gunstone²,

Pegg³

2020

Bailey's Industrial Oil and Fat Products

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This article provides an overview of the major and minor vegetable oils, focusing particularly on their fatty acid and triacylglycerol composition, as well as their production levels. Information on the important minor components of vegetable oils, types of vegetable oils, the need to modify natural oils, and the ways in which this can be achieved are discussed. Finally, there is a brief account of current production statistics of the major vegetable oils and their trade.

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Tropical exotic oils

Cited by 7 publications

References 55 publications

Characteristics of Garcinia seed fats and their potential usages as functional ingredients: A review

Characteristics of Garcinia seed fats and their potential usages as functional ingredients: A review

Facile Preparation of Durable and Eco-Friendly Superhydrophobic Filter with Self-Healing Ability for Efficient Oil/Water Separation

Vegetable Oils

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