Emulsifier as antioxidant in food

Emulsifier as antioxidant in food can play an important role to stabilize the fat or oil in the product against oxidative damage during storage. In oil-in-water emulsion systems (oil-in-water), Oil globules are surrounded by emulsifier molecule membrane so as to prevent the joining of globules. In addition, emulsifier membrane which is as interfacial region (interfacial region) can also act as a barrier to protect oil from oxidation processes induced by transition metals or free radicals.
The mechanism of oxidation of oil in the emulsion system is very different from the oil oxidation in bulk form due to the phenomenon of interfacial layer. The process of oxidation in the system is the oxidation of the interface (interfacial oxidation), which is a reaction that depends on the speed of diffusion of oxygen and its interaction with unsaturated fatty acids, metals and free radicals. So It is a phenomenon of interfaces which is strongly influenced by the properties of the interface itself. An understanding of the interfacial layer to be interesting to explain this phenomenon because of its nature as a physical barrier that alter the interaction between oil and water-soluble prooxidant..
Electric charge on the emulsion layer interface can be modified through the use of anionic surfactants, cationic or nonionic. The difference of electric charge becomes a challenging research because it affects the attraction or electrostatic repulsion of emulsifier to prooxidant and antioxidants which can speed up or slow down the oxidation reaction.
Role of emulsifier as antioxidant in food is also explained as follows. Long polar groups of surfactant and the addition of surfactant above the Micelles Critical Concentration or CMC to form micelles in aqueous phase is expected to hold and dissolve more prooxidant components which approach the interface, thereby increasing the oxidative stability of oil. Although some studies showed that the interface layer electric charge becomes an important factor in the oxidative stability of oil in water emulsion, but only little is known about how the other properties of the interfacial layer effect on the oxidative stability.
Partition behavior of the component effects on its reactivity at oil-in-water emulsion system. Nonpolar antioxidants in the fat globules are more effective in inhibiting oxidation than polar antioxidants which is significantly dissolved into the continuous phase. Emulsions containing surfactant micelles above the CMC produces the continuous phase. Micelles will be able to break and dissolve the antioxidant components or prooxidant approaching fat globules into the water phase of the system so it is expected to provide better oxidative stability. This mechanism is expected to be the new perspective to escort the oxidative stability of oil in water emulsion.
Selection of an appropriate emulsifier such as long-and short polar groups and the concentration of emulsifier used will affect the mechanism of oxidation of oil. Utilization of surfactant micelles to solubilize prooxidant to the water phase can be understood as an antioxidant technology because it can attract ions of transition metals from fat globules into the water phase. This method can provides more effective way to improve the oxidative stability of emulsion-based processed food products. Thus, the role of emulsifier as antioxidant in food is important in addition to its function as an emulsion stabilizer.

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Palm oil composition

Palm oil composition consists of a balanced fatty acid, with saturated fatty acids (SFA) content are almost the same with unsaturated fatty acids (UFA). It contains 14-45% palmitic (C16), 39-40% oleic (C18:1), 10-11% linoleic (C18:2), and 0.3 to 0.4% linolenic acid (C18:3). Linoleic and linolenic content low enough, so that it is quite stable to oxidation.
Palm oil from E. guineensis has C16 content between 27-55%, 28-56% C18:1 and C18:2 from 6.5 to 18%, while from Elaeis oleifera (widely cultivated in South and Central America) are more unsaturated than Elaeis Guineensis. The yield from Brazil are generally more unsaturated (C18:1 content of an average of 43.2% and C18:2 on average 11.5%). Similarly, the product from the Elaeis oleifera species , commonly cultivated in South America, contains 55-64% C18:1 and 16-23% C18:2. Elaeis oleifera has a ratio of the oil / bunches which is very low, so that it is commercially uneconomical. Crosses between the Eg x Eo is a hybrid that produces yield with characteristics in between.
Palm oil composition showed triacylglycerol or TAG consisting of C46 to C56, with the main TAG is C50 and C52. It can produce a variety of further processed products (olein, stearin, PMF, super olein, etc.). They also contain some useful minor components, among which are the carotenoids (500-700 ppm), tocopherols & tocotrienols (600-1000), sterols (326-527), ubiquinone (10-80), squalene (200-500) , phospholipids (5-130), triterpene alcohols (40-80), methyl sterols (40-80), aliphatic alcohols (100-200). Most of the components are no longer detectable in the refined product, except tocopherols & tocotrienols, sterols, ubiquinone, or squalene which is still quite high in quantity. Carotens and tocopherols are potent antioxidants and stabilize it against oxidation. During refining, bleaching processes, and steam deodorization remove some of these valuable components. The amount remaining in the refined product depends on the refining conditions.
They contain disaturated TAGs(POP and PPO) with high melting point and monosaturated TAGs (POO and OPO) with low melting point. Palm oil composition is unique among vegetable oils because its significant content of SFA (10-15%) at pos.-2 of the TAGs.

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Vitamin A fortification to frying oil

Today, vitamin A deficiency in developing countries should be given more attention. The current intake is still low, only 20% of the RDA. It because of the most food of the developing countries is based on cereal, their low purchasing power, and lack of indifference to the problem of malnutrition. Vitamin A supplementation program still needs to be repaired.
One effort to overcome these problems is the vitamin A fortification in frying oil. The fortification has been proven safe and effective, as well as low cost and high benefit. From the results of several studies from Bogor Agriculture Institute of Indonesia, vitamin A is proved stable against heating. Its retention on the first pan bread lasuna (temperature 160-170) is still around 89%, and will be reduced on the second and third frying. The same result is found in several other products, such as fish, potatoes, and so on.

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Palm oil uses

Palm oil uses covers a very wide field, ranging from food, health, oleochemicals, etc.. Unlike the other oil-bearing plants, its trees provide us two (2) types of products. Both can be processed into various types of derivative products. In the harvested bunches, we can get skin and bunches (29%), seeds or kernel (11%), and fruit flesh / fibers (60%). Pressing process of its fruit flesh (mesocarp) will produce (i) crude palm oil or CPO and its kernel (endosperm) will give us (ii) crude palm kernel oil or CPKO. Both have unique chemical characteristics and different nutrition.
Food and non-food application
It has the potential to be used in various applications. In practice, CPO is further processed or fractionated into olein which is raw material for cooking or frying oil. For other food purposes, it is widely used as shortening, margarine, vanaspati, cocoa butter substitutes, and other various ingredients. Its applications for non-food purposes also continues to grow, especially for oleochemicals, i.e. fatty acid, glycerin, etc., and various material for chemical industries, eg for the pharmaceutical industry. However, its main application is still for food stuff.
Palm oil uses in the food product formulation will provide better durability, because it is very stable against the process of rancidity and other oxidative damage. For that reason, it is the best for cooking or frying. They have a tendency to get crystallized in the form of small crystals, so that it can improve the performance of creaming when used in cakes and margarine formulations. Its palmitic acid content is very good for the aerated mixing of fat and sugar, for example in the baking process.
As fat products
They are good to be used to make vanaspati or vegetable ghee, which contains 100% vegetable fat; and then it can be used to substitute cocoa butter and butter milk. Bread produced from shortening from palm oil, has a better texture and durability. It is also widely used for the cream biscuits production, especially since its solids content and relatively high melting point.
With temperature regulation and fractionation techniques, it will obtain a variety of fractions with different characteristics and with a specific application purposes, in addition to olein and stearin fraction. One of popular method is double fractionation to result the superolein and the middle fraction (palm mid fraction/ PMF). PMF is used for manufacturing Cocoa Butter Equivalent (CBE) which has much higher economic value and used as a substrate for enzymatic reaction to yield CBE. On the world market; it can be priced to about USD480/ton. It is referred as specialty fats and has a very useful melting point for example if it is used as raw material for the manufacture of chocolate bars. Chocolate bars will remain solid at room temperature, but it soon melted in the mouth when chewed.
Palm oil uses could be developed even further in the future along with the rise of research to produce derivative products such as biodiesel.

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Emulsifier structure

Emulsifier structure allows the activity of the surface (surface-active agents) that lowers the surface tension between the air-liquid and liquid-liquid contained in a food system. Its ability to lower the that tension becomes interesting because they have a miracle chemical structure of compounds capable of uniting two different polarity and at the same polarity protect fats from oxidation because it acts as a barrier (barrier) to metals and free radicals.
The ability of emulsifier structure to lowers the tension because it break the hydrogen bonds at the surface through the withdrawal of the hydrophilic heads on the water surface with a hydrophobic tail extends away. Their tail is hydrophobic which extends into the fat globule, while the head facing the water molecule. So, it gives the hydrophilic coat surrounding globule fat to form an emulsion.
The mechanism of emulsion formation begins with the provision of energy to form a new interface in an emulsion system. At first a liquid dispersed by mechanical means into the liquid to another. The amount of work needed to form globule largely determined by the size of its diameter. Just to mention one example, for dispersing 1 ml of olive oil with a diameter of 5 micrometers in 10 m cubic water needs energy of about 274,800 ergs. However, the amount of this energy will be reduced significantly become only 36,000 ergs when using emulsifiers, because emulsifier structure can reduce tension between the surface of 22.9 dyne / cm to 3 dyne / cm.

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Fats and oils benefits

Fats and oils benefits as essential organic compounds to life of many living things, include:
1. Provide savory flavor and aroma of the specific
2. As one of the components of the cell wall materials and biomolecules
3. Effective energy source compared with protein and carbohydrates. They are completely oxidized to produce 9 calories/gram, while protein and carbohydrate produced only 4 calories per 1 gram of protein or carbohydrate.
4. Because of their high boiling point, then oil is usually used for frying foods in which the ingredients are fried would lose most of its water content and become dry.
5. Fats and oils benefits are to provide layered, soft, and smooth consistency in the manufacture of bread.
6. Giving a soft texture in the manufacture of ice cream
7. Vegetable oil is the main ingredient of margarine manufacturing
8. Animal lipids are the main ingredients of milk and butter manufacturing
9. Essential fatty acids prevent blockage of the blood vessels.
10.Some types can be processed into renewable fuel or biofuel to replace the fuel from petroleum.
11. As a raw material for petrochemical (glycerol, etc..), pharmaceutical/supplement industry
12. Their outstanding change in total solid at various temperatures allows its use in chocolate bars that need good melting properties when it is chewed in the mouth.
Thus, fats and oils benefits include many aspects, ranging from nutrition, physical and sensory properties of food, health, food processing, etc.

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Red palm oil as source of vitamin A

Red palm oil as source of vitamin A and E will be the next business prospects of the health sector for more advanced vegetable oil industry. Indonesia as the world's biggest producer of crude palm oil (CPO) has the opportunity to generate new products of healthy vegetable oils. At least 10 million children and millions of poor people in Indonesia still lack Vitamin A, which is beneficial for the eyes health and keep the cell regeneration, immunity, and reduce the risk of cancer and lupus.
Meanwhile, according to nutritionist Prof. Dr. Muhilal, the active form of vit. A consists of retinol, retinal, retinoic acid. Sources of retinol is a liver, food of animal origin. Source of pro vitamin A (carotene) is green vegetables, yellow vegetables, yellow flesh fruit. Palm oil, he said, contains a very high provit. A, but discarded in the process of making cooking or frying oil. To overcome the problem of lack of vitamin A deficiency (VAD), there are four ways. It is consist of food-based interventions, supplementation, food fortification and public health interventions. It is also described that among other food-based interventions is conducted with red palm oil (1963-1969). In that period, children under five years old given one teaspoon of red palm oil per day showed significant increased vitamin A status.
What is the difference between CPO, cooking oil and red palm oil as source of vitamin A ?
CPO is the world's highest-producing carotenoids. The CPO at the first phase of processing showed a solid red color contains beta carotene and provit. A as much as 600-1000 mg per kg or ppm. Carotenoids as a provit. A is easily absorbed by the human digestive tract mucosa cells and then converted into retinol with the potential conversion of 98%. This makes the potential of red palm oil as a source of vitamin A which is much more effective and cheaper than other sources.
The CPO processing into frying oil involves the destruction of the provit. A large-scale cooking oil to obtain a clear or slightly yellow in color. This treatment process, referred to as purification, also destroys vit. E which is also contained in the CPO. If the CPO production in Indonesia reached a minimum production of 16 million tonnes per year, while provit. A carotenoid content of 550 ppm, then the amount of provit. A, which is destroyed at least 7700 tons per year. That quantity can meet the needs of at least 30 billion people per year with the calculation of the average demand per person of 700 mcg of retinol equivalents per day.
Therefore, research and product development of red palm oil as source of vitamin A should be one focus for researchers and industrial plantations in Indonesia.

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