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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.


Rancimat stability at 120°C of different oils and fats. Fats with a higher level of saturated fatty acids (palm oil/palmolein) and with a high level of oleic acid (high oleic sunflower oil (HOSO)/high oleic rapeseed oil (HORO)) show significantly higher values then sunflower and rapeseed oil, which have high levels of fatty acids with two or more double bonds.
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lite201600018-fig-0003: Rancimat stability at 120°C of different oils and fats. Fats with a higher level of saturated fatty acids (palm oil/palmolein) and with a high level of oleic acid (high oleic sunflower oil (HOSO)/high oleic rapeseed oil (HORO)) show significantly higher values then sunflower and rapeseed oil, which have high levels of fatty acids with two or more double bonds.

Mentions: In frying applications, for example palm olein IV 64 or palm olein IV 56 can very often be replaced by liquid oils. Still, also here the choice of the right liquid oil is important. Most liquid oils have a significant lower level of saturated fatty acids and a higher level of polyunsaturated fatty acids than palm oil. This gives them a positive reputation in respect of health, but also on the other hand, a lower stability in terms of oxidative degradation. Linoleic acid is ca. 40 times more reactive then oleic acid and linolenic acid is ca. 2.4 times more reactive than linoleic acid 3. Therefore, oils with a high level of saturated and/or monounsaturated fatty acids have a higher stability against oxidation than oils with a high level of fatty acids with two or more double bonds. Figure3 shows the rancimat stability index of various oils. Due to its high level of saturated and monounsaturated fatty acids, palm oil and its fractions have a relatively high rancimat stability index and are therefore ideal for frying applications, where the fat is typically used at high temperatures of circa 180°C, these high temperature conditions promote oxidation of frying fats, especially in less stable oils. Conventional rapeseed oil and sunflower oil have a high level of polyunsaturated fatty acids, and therefore oxidize relatively quickly in the frying process. From the oxidation, breakdown products arise (compounds like aldehydes), which can even be regarded as unhealthy 4. The use of liquid oils that contain a high level of oleic acid is more appropriate to replace palm oil in frying applications. High oleic sunflower and high oleic rapeseed oil would both be good solutions as they have high levels of monounsaturated fatty acids and a rancimat stability index only slightly lower than palm oil or palm olein, due to their elevated levels of oleic acid and reduced levels of both linoleic and linolenic acid.


Commercially available alternatives to palm oil.

Hinrichsen N - Lipid Technol (2016)

Rancimat stability at 120°C of different oils and fats. Fats with a higher level of saturated fatty acids (palm oil/palmolein) and with a high level of oleic acid (high oleic sunflower oil (HOSO)/high oleic rapeseed oil (HORO)) show significantly higher values then sunflower and rapeseed oil, which have high levels of fatty acids with two or more double bonds.
© Copyright Policy - creativeCommonsBy
Related In: Results  -  Collection

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

lite201600018-fig-0003: Rancimat stability at 120°C of different oils and fats. Fats with a higher level of saturated fatty acids (palm oil/palmolein) and with a high level of oleic acid (high oleic sunflower oil (HOSO)/high oleic rapeseed oil (HORO)) show significantly higher values then sunflower and rapeseed oil, which have high levels of fatty acids with two or more double bonds.
Mentions: In frying applications, for example palm olein IV 64 or palm olein IV 56 can very often be replaced by liquid oils. Still, also here the choice of the right liquid oil is important. Most liquid oils have a significant lower level of saturated fatty acids and a higher level of polyunsaturated fatty acids than palm oil. This gives them a positive reputation in respect of health, but also on the other hand, a lower stability in terms of oxidative degradation. Linoleic acid is ca. 40 times more reactive then oleic acid and linolenic acid is ca. 2.4 times more reactive than linoleic acid 3. Therefore, oils with a high level of saturated and/or monounsaturated fatty acids have a higher stability against oxidation than oils with a high level of fatty acids with two or more double bonds. Figure3 shows the rancimat stability index of various oils. Due to its high level of saturated and monounsaturated fatty acids, palm oil and its fractions have a relatively high rancimat stability index and are therefore ideal for frying applications, where the fat is typically used at high temperatures of circa 180°C, these high temperature conditions promote oxidation of frying fats, especially in less stable oils. Conventional rapeseed oil and sunflower oil have a high level of polyunsaturated fatty acids, and therefore oxidize relatively quickly in the frying process. From the oxidation, breakdown products arise (compounds like aldehydes), which can even be regarded as unhealthy 4. The use of liquid oils that contain a high level of oleic acid is more appropriate to replace palm oil in frying applications. High oleic sunflower and high oleic rapeseed oil would both be good solutions as they have high levels of monounsaturated fatty acids and a rancimat stability index only slightly lower than palm oil or palm olein, due to their elevated levels of oleic acid and reduced levels of both linoleic and linolenic acid.

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.