Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production

Dinç, Saliha; Javidipour, İssa; Özbaş, Özen Özboy; Tekin, Aziz

doi:10.1007/s13197-011-0506-x

Cited by 21 publications

(17 citation statements)

References 28 publications

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“…It contained saturated fatty acid (SFA) (40.8-42.3%), monounsaturated fatty acid (MUFA) (52.9-55.0%) and polyunsaturated fatty acid (PUFA) (2.5-3.4%). On the other hand, the palm oil contained SFA (50.5%) and monounsaturated fatty acids (49.5%) (Dinc et al 2011). Thus, the fatty acid composition of simarouba oil somewhat resembles with palm oil.…”

Section: Resultsmentioning

confidence: 93%

Safety evaluation of Simarouba glauca seed fat

Rout

Rao²,

Jena

et al. 2012

J Food Sci Technol

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Simarouba glauca DC is a tree of the family Simaroubaceae, which grows well up to 1,000 m above sea level in all types of well-drained soils (pH 5.5 to 8.0) and in places with 250 to 2,500 mm annual rainfall. The seed oil has been extracted both by mechanical expelling and solvent extraction. The fatty acid composition and iodine value of the oil indicate that it possesses saturated (40.8-42.6%), monounsaturated (52.9-55.0%), and polyunsaturated (2.5-3.4%) fatty acid in ratios close to that of palm oil. These characteristics are suitable for its use as edible oil. Acute oral toxicity and safety evaluation in a 13-week feeding trial on albino rats showed that the oil is comparable to groundnut oil in all the parameters.

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Section: Resultsmentioning

confidence: 93%

Safety evaluation of Simarouba glauca seed fat

Rout

Rao²,

Jena

et al. 2012

J Food Sci Technol

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“…Hence this method could assist in eliminating the posthardening phenomena, which was very notorious in PS-based fats [10]. Blends of PS with other oils (rice bran oil, canola oil, sesame oil, and soybean oil) and fats provided good plasticity and consistency [10,12,14]. Results herein demonstrated that the combination by direct blending of PS with HOSO could provide an array of new fat products with the desired consistency.…”

Section: Consistencymentioning

confidence: 82%

“…These processes are aimed to impart the desired functionality without generating TFA [10][11][12]. Direct blending has several advantages compared to either CI or EI [13,14], the most relevant being that no chemical processes are involved, and is consistent with the consumer trend toward consumption of natural products [13].…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

“…Mayamol et al [14] blended PS and rice bran oil (50 : 50) to prepare trans-free bakery shortenings whereas other investigators [12,20,21] devised comparable bakery shortenings with similar blends without significantly affecting the physicochemical and textural properties of products. The vegetable oils from sunflower, palm, rapeseed, camellia, canola, rice bran, sesame, and soybean have been previously utilized in formulation of zero-or low-trans crystallized fats.…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

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Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Buitimea‐Cantúa

Salazar-García

Vidal-Quintanar

et al. 2017

Journal of Food Quality

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High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Fat blends, produced by direct blending process of palm stearin (PS) with high oleic safflower oil (HOSO) in different concentrations, were investigated. The effects of the PS addition (50, 70, or 90%) and the rate of agitation (RA) (1000, 2000, or 3000 rpm) on physical properties, fatty acid profile (FAP), trans fatty acids (TFA), crystal structure, and consistency were researched. The blend containing 50% of each sort of oil (50% PS/50% HOSO) showed that melting point and features were similar to the control shortening. The saturated fatty acids (SFA) were higher followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Significant differences in the content of palmitic and oleic acids among blends were observed. The 50% PS/50% HOSO blend contained higher oleic acid (42.9%) whereas the 90% PS/10% HOSO was higher in palmitic acid (56.9%). The blending of PS/HOSO promoted the crystal polymorphic forms. The direct blending process of equal amounts of PS and HOSO was an adequate strategy to formulate a new zero-trans crystallized vegetable fats with characteristics similar to commercial counterparts with well-balanced fats rich in both omega 3 and omega 6 fatty acids.

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“…International and national policies on trans fatty acids (TFAs): As a result of growing interest in nutritional health, different governmental and nongovernmental organizations have based their recommendations upon addressing noncommunicable diseases (NCDs) including obesity as causes of nearly one million deaths annually in the Middle East and North Africa (15,16). In recent years, different approaches such as education, food labeling and enacting legislations have been pursued in this regard to minimize TFAs intake worldwide (17).…”

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confidence: 99%

Is Trans Fatty Acid Still an Issue for Policy Makers in Iran? A Technical Report

et al. 2018

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A B S T R A C TIn recent decades, the oil industry has changed its direction toward vegetable oil use instead of animal fats due to various reasons such as a small numbers of animal fat resources and high saturated fatty acids content in animal fats. Therefore, different modification processes have been used to alter the physicochemical properties of vegetable oils, which lack functionality and oxidative stability in their native form. Hydrogenation process is a common way to produce plastic fats with different functionality in order to formulate different bakery fats, spreads and margarines. Unfortunately, formation of trans fatty acids (TFAs), which have several negative impacts on human health, is the consequence of this process. Therefore, international and national organizations have established legislations and policies to reduce or preferably eliminate TFAs from hydrogenated vegetable oils.The objective of this study is firstly to review international and national legislations as well as the current status of TFAs in food products in Iran and worldwide, to discuss the gaps. Secondly, the strategies to address these gaps will be proposed. Through this article we will show that despite great efforts having been made in Iran, there is still room to make the documented policies and their conformities with each other to minimize the amount of TFAs in food products much more efficient.

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Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production

Cited by 21 publications

References 28 publications

Safety evaluation of Simarouba glauca seed fat

Safety evaluation of Simarouba glauca seed fat

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Is Trans Fatty Acid Still an Issue for Policy Makers in Iran? A Technical Report

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