Monday, January 6, 2014

Vegetable oils products, free of trans fats

Trans fats linked so far to cardiovascular disease, although on the other hand, contribute to food texture preferred by consumers. It can be formed, for example when some types of margarine (which is produced by the partial hydrogenation) are heated. Therefore, it needs to be reconsidered to develop products that are more friendly to health, and off course still maintain the sensory value. Actually increasing concern for health is a chance for the industry, particularly palm oil to produce vegetable oils products that are free of trans fats because it does not contain the types of fats.

Research conducted by Byung Hee Kim et al (2009) from the University of Georgia said that the interesterification mixture from vegetable oil of canola, palm stearin (PS), and palm kernel with a certain ratio produced margarine with the same quality as a commercial margarine. As for shortening, a mixture of PS and coconut oil (CnO) produced fats that can be used as an elastic shortening. Jeyarani et al. (2009) in a report published by the Journal of Food Chemistry stated that a mixture with a certain ratio of PS and CnO has a wider melting range, making it suitable to be used as a shortening.
Other alternatives of vegetable oils products that are free of trans fats is to develop Cocoa Butter Substitute (CBS). It can be produced from vegetable oils and fats by chemical means or fractionation and enzymatic processing. CBS manufacture technology from palm kernel oil (PKO) has been developed into a large industrial scale including fractionation and hydrogenation and its combination. But this technology in small-scale industries are not yet available. PO Research Center in Indonesia has resulted technology of full hydrogenation process for crude PKO and without producing trans fats under conditions of moderate temperature and high pressure. Magnification scale into 100 kg/batch needs to be done and the process conditions are optimized to support the use of PKO in small and medium scale industries. The process of hydrogenation use hydrogen to saturate the unsaturated fatty acids with the aid of a catalyst. Commonly used catalyst is the nickel. The fats products which contain no trans fats is important because of its low density increase lipoprotein (LDL) and lower high-density lipoprotein (HDL) thus becomes an important risk factor in coronary heart disease.

You might also like:
Trans fats in snack food
How to reduce fats from your body
How to store cooking oil properly
Bad fats in fast food
High trans fats foods

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