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.

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Trans fats in snack

World snack industries are growing quite rapidly. Innovation and high market demand is the key why the product is still evolving. In fact, this excessive consumption is often regarded as the cause of several health problems. For example, obesity, trans fats in snacks, acrylamide, and so on.
The substantial processing of trans fats solidify liquid oils (usually vegetable oil) with hydrogen gas in a process known as hydrogenation (ie, by adding hydrogen to them). This processing is performed to improve the oxidative stability so that the product is not susceptible to oxidation processes. This process is used to make margarine. Most of them are artificially synthesized through a chemical process that adds hydrogen to vegetable oil. In short words, it means changing liquid oils into solid fats.
The benefits of this hydrogenation are the cheap product with a longer period of storage and extending its shelf life and adding flavor savory meal. Trans fats in snacks can make delicious stuff, and french fries in fast food restaurants favored by many people. With this fat biscuits may last more than 1 year . Another feature of these ingredients is to make the food tasty textured or easily melted in the mouth, crispy, and generate flavor and aroma of savory and delicious. Children generally love this kind of snack.
They are formed through a process of partial hydrogenation and its existence becomes a very important issue in recent years. This is because of the presence of trans fatty acids can lead to increased levels of LDL cholesterol in the blood and the risk of heart disease. So it is understood if the USFDA requires to include the presence of these fatty acids in the label. However, in recent years many food manufacturers have taken steps to limit or eliminate trans fats in snacks. Several fast food restaurants, since a decade ago claimed to have stopped cooking fries using it. Many company websites claim that all kinds of fried foods have trans fats free. Even New York City in 2007 adopted regulations that prohibit partially hydrogenated vegetable oil spread in the restaurant.
Since 2005, food manufacturers have claimed to lower their amount in snacks to more than 73 %. Trans fats intake among U.S. consumers declined from 4.6 grams per day in 2003 to about 1 gram per day in 2012, according to FDA. Other countries also trying to reduce them in snacks are Brazil, Costa Rica, Denmark, the Netherlands, South Korea and the United States and has been proven effective over the past two decades, according to the WHO.

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Fatty acid composition of soybean oil

Soybean is well known as the raw material for the production of traditional food in Indonesia, such as tempeh and tofu, while in the USA it is widely used to produce oil, because the fat content is quite high at 14-23%, and an average of 19%. Therefore, soybean oil has long been known as a frying medium which is commonly used in the United States and European countries. But in Asian countries, especially Southeast Asia, palm and coconut oil is more commonly used for frying because of the availability of its raw materials that is abundant in that region. The debate regarding the impact of the fatty acid content of the three types of frying medium on health is rising. Therefore, the fatty acid composition of soybean oil and the consequence should be understood first.
Oil content and composition in soybean are influenced by varieties, climate, and growing conditions. Crude fat content indicate the presence of triglycerides 90-95%, while the rest is phosphatides, free fatty acids, sterols, and tocopherols. Its oil content is relatively lower than other types of beans, but higher than the cereals. High protein levels lead to its common usage as protein source instead of oil sources in some countries.
Fatty acid composition of soybean oil is rich in essential fat (linoleat/omega-3 and linolenat/omega-6) that is needed by human body and is claimed to prevent atherosclerosis. In more detail, unsaturated fat content is about 85%, consisting of oleic (11-60%), linoleic (15-64%), linolenic (1-12), and arachidonat (1.5%), while its saturated fat is about 15%, consisting of palmitic (7-10%), stearic (2-5%), and others (0.2%). Nevertheless, it will be damaged during heating, for example when it is used for frying as linoleic and linolenic are more sensitive to heat than oleic. It also must go through the process of hydrogenation in order to increase the stability. This makes oil hydrogenation produces trans fat which is also bad for the heart. Several efforts have been done, such as natural pollination research by the team of researchers from the University of Missouri and rotation with corn by Nacer Bellaloui et.al. (2010) to increase the oleic in fatty acid composition of soybean oil, because it is more stable to heat so it does not require hydrogenation.
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Benefits of castor oil

Benefits of castor oil is to replace diesel oil as the generate electrical power. The tree can be cultivated in almost all regions of Indonesia. So, this help people to meet the energy needs of remote areas and this power can be produced by the communities that need electricity. Research about this new commodity has been conducted by Dr. Ir Robert Manurung MEng, lecturer in the Department of Industrial Chemistry Institute of Technology Bandung (ITB), accompanied by Eiichi Kobayashi Masanori Nagayama and from New Energy and Industrial Technology Development Organization (NEDO), under the Japanese Government agency that helps the research of new energy sources. Castor oil is obtained from Jatropha curcas L. which is a bush family of Euphorbiaceae. Within five months, this drought-resistant plants is starting to bear fruit, full productive at the age of five years old, and its productive life reach 50.
In fact, a coal mining company and a Japanese manufacturer of heavy equipment operating in Indonesia have developed new business opportunities in the form of the production of fuel from castor oil. The capacity is expected about 8,000 tons per year by 2012. This natural power resources is expected to live 100 units of mining dump trucks with a capacity of 90 tonnes used in coal mines in South Kalimantan. The biodiesel from jatropha would replace 20 percent of fossil fuel use which can not be recycled. To obtain the planned capacity of 8,000 tons per annum, this requires 4,000 hectares of cultivation land.
In addition, benefits of castor oil is to improve people's welfare, especially in areas with low natural resources. If each farmer were given the right to manage three acres of dry land, with a density of 2,500 trees per hectare and the productivity of 10 000 kilograms beans per hectare and the price of IDR 500 per kilogram of seed, of a family farmer can earn IDR1.25 million per month from the beans. Castor oil can be obtained by simple direct expelling or pressing so that an investment of IDR 3-4 million is sufficient to produce 40 liters of oil per day. Unlike other biodiesel, it does not need any additional ethanol or methanol. Its use could also be 100 percent, no more diesel fuel to be mixed, said Manurung.
In terms of health, jatropha vegetable oil also has anti-microbial properties of pathogenic bacteria, which in the form of soap, it is more active soap to get rid of the bacteria S. aureus and E. coli than any other vegetable oil-based soap. According Aprilian Salis, from PT Pertamina DOH Kalimantan, if properly managed, the benefits of castor oil could reach 30 to 40 percent of total fuel consumption in Indonesia.

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How to reduce fat

How to reduce fat is a common question for them whom tend to pay attention to their own appearance, especially women. It tends to lead to an unattractive appearance. But we can not eliminate then on just one particular part of our body, except with liposuction. Liposuction is done by a lot of people who want to lose fat, especially belly ones, quickly and instantaneously. This method is only recommended for certain patient. The doctors usually only recommend liposuction for patients with severe obesity and fat while exercising is hard to remove it completely. This usually occurs in certain hormonal conditions.
How to reduce fat in body using natural food is the next question. The use of fat buster in certain body parts with synthetic drugs- such as advertised one- and is not good and not useful. If you are more interested in using natural ingredients to help you get your ideal weight, you could put turmeric or chilli in your diet. Chilli helps you to slow down your appetite.
Fat in our can be burned with aerobic activities, such as jogging, walking, gymnastics, or swimming. You can perform these while listening to music, through the parks or place which is fun and special for you so you do not feel bored while doing it.
To keep the heart healthy, get enough exercise 3-5 times per week with a duration of 20-30 minutes. You should choose the type of exercise that you can do it with a regular rhythm such as jogging or walking regularly. Change from slow to fast movements suddenly as the movement which is often done in a game sports such as soccer or badminton should be avoided, especially for those who are not young anymore or have a heart disease record. Although you're eager to practice the tips on how to reduce fat but you must remember that excessive exercise makes us tired, disturbed sleep, easily hurt, and cause heart problems.
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How to store cooking oil properly

How to store cooking oil properly is as follows. It should be kept in a dark-colored packaging. It is intended to avoid rancidity, because of oxidation due to contact with air and is triggered by ultraviolet in the sunray. Recently, it is sold in the market in transparent or translucent-colored package. It aims to be easily visible. In addition, the consumer preference to its packaging is transparent. Yet this preference is not appropriate because it can be easily oxidized, so it becomes rancid. Store cooking oil properly in sealed containers and away from heat sources such as light, stove, and the sun! The bad habit to put it near a heat source will cause fortified vitamin A will be reduced even in very small amounts. Vitamin A contained will be damaged because vitamin A is one of micro substances which is sensitive to acid and oxidation when exposed to direct sunlight, and easily damaged by heat. So, the key to store cooking oil properly is keep it away from the factors inducing its deterioration, such as UV, heat, air, and even metals.

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Specialty fats products

The characteristics of specialty fats products are very different from the fat in general such as margarine, shortening, pastry fat, filling / cream fat, and the othes. In general, its application are divided into three groups: (i) the molded products such as chocolate bars and pralines, (ii) coated / enrobed products, ie, chocolate coatings / non-chocolate wafers, biscuits, nuts, fruits and other and (iii) filling or center in the confectionery product.
This characteristic is related to the crystal structure, in which brown fat has a structure of β (beta) with the crystal density arrangement and melting point is high, the speed of crystal growth is relatively slow, but has a very stable crystalline construction. On the other hand, other types generally have a form of β'(beta-prime) that has the opposite properties. The distinction of its structure is very difficult to distinguish from its melting point, and the parameters that can describe the typical characteristics of brown fat is solid fat content (SFC). SFC profile of specialty fats should be sharp and steep, where at temperatures less than 25 degree C they should have SFC more than 68% to ensure the hard and brittle texture, as well as at temperature of 35 degree C should have SFC less than 5% to ensure no waxy taste in the mouth when chocolate consumed.
They are sometimes called by confectionery fat, hard butter, or cocoa butter alternatives (CBA). In general, specialty fats are divided into 3 groups, namely: Cocoa Butter Equivalent (CBE), CB Replacer (CBR), CB Substitute (CBS).

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