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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Palm oil benefits scientific evidences

The Government of Indonesia show scientific evidences of the health benefits of palm oil to Australia. This was done because the draft legislation is being worked by Australia considered to be discriminatory. Government of Indonesia through the Ministry of Commerce has sent a letter of objection and expressed its position on the draft of Food Standards Act Amendment (Truth in Labeling-Palm Oil) Bill 2010 which is currently being discussed intensively in the Australian Parliament. Letter of objection were sent the Government of Indonesia to Australia on June 27, 2011.
Ministry of Commerce press conference in Jakarta, on July 1, 2011 said this because the draft law is discriminatory of Indonesian oil. In addition, the charge is accompanied by something that is not scientific to the impacts of that oil content for human health. The bill says the fat contained in that product is bigger than the oils derived from plants / vegetables. Food Standards Implementation Plan Amendment Bill 2010 by Australia may mislead consumers, so it needs to be refuted and clarified.
It has been scientifically proved that it contains no trans fatty acids, on the contrary contain a high stability for oxidation and MUFA / Omega 9 which is useful for reducing cholesterol and low-density lipoprotein (LDL). Some trading partners of Indonesia has recognized its benefits for health.
Scientific evidences of palm oil benefits is also provided by other countries. United States and Canada even have legitimized labeling of food products that contain it as the product is trans fat free. Currently, the government continued to try to engage in a dialogue with the Government of Australia that the provisions regarding the labeling will not be applied in Australia. The government hopes that the provisions of the Food Standards Amendment (Truth in Labeling-Palm Oil) Bill 2010 is not passed by the Legislative Australia because it would hamper Indonesia's palm oil exports to Australia. Indonesia shows commitment in maintaining an environment that is associated with the oil industry, one of them by implementing the certification scheme of Indonesian Sustainable Palm Oil (ISPO), combined with the imposition of a moratorium on logging forest. This oil is one solution to the issue of food security (food security) and the volatility in food prices facing the world today. This is because one hectare of land can produce 6000 liters of palm oil, it is so much more environmentally friendly and sustainable when compared to rapeseed that produces only 1190 liters / ha, sunflower seed as much as 952 liters / ha and 446 liters of soybean seed / ha.
It also became an important commodity that can meet world food needs in the future. Besides, when studied carefully, the bill implementing the Food Standards Amendment Bill 2010 would violate several provisions contained in the GATT and the WTO. Many research in tropical countries also showed palm oil benefit scientific evidence.

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Health benefits of olive oil

Many people do not know the health benefits of olive oil. The leaves are bright green and its ripe fruit is blackish purple in color and very rich in vitamins A, B1, B2, C, D, E, K, and iron.
- Increase metabolism
Eat 1 / 2 cup of its fruit each day can prevent obesity. The efficacy is derived from monounsaturated fats that can accelerate fat burning and prevent changes sugar into fat. In addition, in the British Journal of Nutrition said, monounsaturated fatty acids stimulate cholecystokinin, a type of appetite-suppressing hormone which sends satiety signals to the brain.
- Revitalize the immune system
They are rich with fat-soluble vitamin E, which protect cells from free radicals which are harmful. These antioxidants strengthen the immune system, reduce illnesses such as colds and flu to 30%, according to researchers at Tufts University in Boston. It is very helpful to reduce the risk of breast abscess because it is rich in Vitamin E. Their Vitamin E content contained was found to lower LDL cholesterol (bad cholesterol), blood pressure, and the risk of heart disease.
- The other health benefits of olive oil is to smooth the skin
Eating its fruits which is the source of oleic acid, helps reduce the appearance of fine lines. This fatty acid can help our skin to be more elastic and protects our elastin of skin from damage. Rub olive oil on your face and avoid the eye area. After one minute, remove with warm water. It serves as an anti-aging mask.
- Increases blood circulation
They are an excellent source of polyphenols, antioxidant compounds that help prevent dangerous blood clots. A study in the Journal of the American College of Cardiology linking these compounds with elevated levels of nitric oxide, a molecule that increases the heart healthy blood vessel dilation and blood flow.
If you like eating food in the Mediterranean Sea area, of course familiar with the olives that are often mixed in the menu. These were processed in various forms, there are dried, pickled or extorted to be taken oil, which is then mixed into the diet so it has a distinctive taste, however, not only as a flavoring, the health benefits of olive oil for thousands of year also proved to be one of the secrets of caring for the human body.

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