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Commercially available alternatives to palm oil.

Hinrichsen N - Lipid Technol (2016)

Bottom Line: Since several years there has been a demand for food products free of palm oil, noticeable in the Western European market.This article describes the advantages and disadvantages of those products and compares them to similar products based on palm oil.It is also discussed how reasonable the replacement of palm products would be, since sustainable and 3-MCPD/glycidolester-reduced palm based specialty oils are also available on the market.

View Article: PubMed Central - PubMed

Affiliation: ADM Research GmbH Hamburg Germany.

ABSTRACT

Since several years there has been a demand for food products free of palm oil, noticeable in the Western European market. Alternatives based on liquid oils, fully hydrogenated fats, and exotic fats like shea and sal etc., have been developed by the research groups of several specialty oils and fats suppliers. This article describes the advantages and disadvantages of those products and compares them to similar products based on palm oil. It is also discussed how reasonable the replacement of palm products would be, since sustainable and 3-MCPD/glycidolester-reduced palm based specialty oils are also available on the market.

No MeSH data available.


Solid fat contents of palm oil mid fractions (iodine value 39 and 45) and of a shea stearin/liquid oil blend. The results for the shea stearin/liquid oil blend are shown once measured with a non‐tempering method and once with a long‐time tempering method.
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lite201600018-fig-0002: Solid fat contents of palm oil mid fractions (iodine value 39 and 45) and of a shea stearin/liquid oil blend. The results for the shea stearin/liquid oil blend are shown once measured with a non‐tempering method and once with a long‐time tempering method.

Mentions: By blending liquid oils with shea stearin, fat blends can be produced that replace palm mid fractions, for example as a filling fat in confectionary applications. Still, to achieve the required stable crystal configuration, it is necessary to temper the filling, similar to chocolate. Especially at room temperature (ca. 20°C), a non‐tempered fat with a high level of symmetrical triglycerides will often be too soft. Also it will tend to recrystallize during storage and can cause fat bloom. A slight amendment of the recipe and processing conditions might still be necessary, as these blends will not have exactly the same melting profile as palm mid fractions (Figure2).


Commercially available alternatives to palm oil.

Hinrichsen N - Lipid Technol (2016)

Solid fat contents of palm oil mid fractions (iodine value 39 and 45) and of a shea stearin/liquid oil blend. The results for the shea stearin/liquid oil blend are shown once measured with a non‐tempering method and once with a long‐time tempering method.
© Copyright Policy - creativeCommonsBy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4834613&req=5

lite201600018-fig-0002: Solid fat contents of palm oil mid fractions (iodine value 39 and 45) and of a shea stearin/liquid oil blend. The results for the shea stearin/liquid oil blend are shown once measured with a non‐tempering method and once with a long‐time tempering method.
Mentions: By blending liquid oils with shea stearin, fat blends can be produced that replace palm mid fractions, for example as a filling fat in confectionary applications. Still, to achieve the required stable crystal configuration, it is necessary to temper the filling, similar to chocolate. Especially at room temperature (ca. 20°C), a non‐tempered fat with a high level of symmetrical triglycerides will often be too soft. Also it will tend to recrystallize during storage and can cause fat bloom. A slight amendment of the recipe and processing conditions might still be necessary, as these blends will not have exactly the same melting profile as palm mid fractions (Figure2).

Bottom Line: Since several years there has been a demand for food products free of palm oil, noticeable in the Western European market.This article describes the advantages and disadvantages of those products and compares them to similar products based on palm oil.It is also discussed how reasonable the replacement of palm products would be, since sustainable and 3-MCPD/glycidolester-reduced palm based specialty oils are also available on the market.

View Article: PubMed Central - PubMed

Affiliation: ADM Research GmbH Hamburg Germany.

ABSTRACT

Since several years there has been a demand for food products free of palm oil, noticeable in the Western European market. Alternatives based on liquid oils, fully hydrogenated fats, and exotic fats like shea and sal etc., have been developed by the research groups of several specialty oils and fats suppliers. This article describes the advantages and disadvantages of those products and compares them to similar products based on palm oil. It is also discussed how reasonable the replacement of palm products would be, since sustainable and 3-MCPD/glycidolester-reduced palm based specialty oils are also available on the market.

No MeSH data available.