Palm Fat Research Articles

Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions.

Palm fat has uniquely optimal melting characteristics that are difficult to replace in products such as baked goods and chocolate-based items. This study investigates the efficacy of using Pickering emulsions derived from Swiss plant oils and their micromilled press cakes. Emulsification was carried out at both the lab and pilot scales using sunflower- and rapeseed-based recipes, with and without additional surfactants, for both oil-in-water and water-in-oil emulsions. The resulting emulsions were measured for viscosity and short- and long-term stability and linked to the properties of the raw materials. The results indicated that the contact angle, size, and macronutrient composition of the particles significantly impact emulsion quality, though differences in oil pressing methods might predominate these effects. The combination of particles and surfactants demonstrated a clear advantage with respect to interface stabilisation, with a suggested link between the wax content of the oil and particles and the resulting emulsion quality and stability.

Oleogel containing beeswax and monoglycerides as a potential substitute for confectionery palm fats

AbstractIn the confectionery industry large quantities of palm fat in the fillings of chocolate products are used. Based on today's nutritional science results, it is desirable to replace palm oil with healthier fats. Oleogels can provide a kind of solution for this replacement. In our work the rheological, textural and thermal properties of oleogels containing high oleic sunflower oil, beeswax and monoglycerides were determined. In the samples we examined, the gelator concentrations were: 20% beeswax, 15% beeswax and 5% monoglyceride, 10% beeswax and 10% monoglyceride, 5% beeswax and 15% monoglyceride, and 20% monoglyceride. Based on our results, the oleogel containing 15% beeswax and 5% monoglyceride seems an eutectic crystal of beeswaxes and monoglyceride. It has relative high hardness, high storage modulus and high viscosity therefore it can replace the Chocofill filling fat, which contains mainly palm fat, used in large quantities in sweets.

Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults

This study aims to develop cupcake formulations free of eight main allergens with Brigadeiro-type topping prepared by homemade conditions. Chickpea flour and linseed paste were homemade and developed as cupcake ingredients. The cupcakes had wheat replaced by rice, potato, corn, and chickpea flour; milk replaced by orange juice; soy (margarine) replaced by palm fat; and eggs replaced by linseed paste. For the topping, a brigadeiro-type was developed using cassava. The cupcake formulations were characterized by dough parameters, proximal composition, color and texture parameters, fatty acid profile, microbial parameters, and sensory acceptance by two panels, children and adults. The chickpea flour and linseed paste were suitable for homemade preparation, standing out as an alternative ingredient for gluten-free cupcake elaboration. All allergens-free cupcake formulations had satisfactory visual, physicochemical, and microbiological characteristics. The formulations were considered sources of fiber and had high levels of 18:3n-3 fatty acid (>0.60 g 100 g−1 of the sample), with suitable n-6/n-3 and PUFA/SFA ratio (>0.45). All formulations were sensory accepted by the children; the adults preferred cupcakes with less linseed (≤5.61%). It was possible to produce eight main allergens-free cupcakes with Brigadeiro-type topping under a homemade scale, sensory accepted by children and adults. A cupcake with Brigadeiro-type topping free of eight main allergens was homemade prepared, and accepted by children and adults.

Consumption of interesterified palm oil leads inflammation of white adipose tissue and triggers metabolic disturbances in mice on a high-fat diet

Growing obesity is linked to shifts in dietary patterns, particularly the increased intake of ultra-processed high-fat foods. This study aimed to evaluate the effects of interesterified palm oil consumption on glucose homeostasis, adipose tissue remodeling, and hepatic lipogenesis in C57BL/6 mice fed a high-fat diet. Sixty C57BL/6 mice were divided into four groups (n = 15): the control group (C) fed a standard diet (4% soybean oil), the high-fat group (HF) (23.8% lard), the high palm oil fat group (HFP) (23.8% palm oil), and the high interesterified palm fat group (HFI) (23.8% interesterified palm oil) for 8 weeks (all groups received 50% energy from lipids). The HFI group exhibited higher body mass than the HF group (+ 11%, P < 0.05), which was attributed to an increased percentage of fat mass. Plasma concentrations of IL-6, insulin, and HOMA-IR were also elevated in the HFI group. Both the HFP and HFI groups showed hypertrophied adipocytes and pancreatic islets, increased alpha and beta cell masses, hepatic steatosis, low expression of genes related to beta-oxidation, and upregulated lipogenesis. In conclusion, the consumption of interesterified palm oil alters inflammatory and glucose profiles.

Evaluation of genome stability, haematological and productivity performance of young mink when using dried palm fat

The article presents of the results on estimation genome stability, haematological and productive indices of young heads standard short-haired black mink, bred for pelts, when using in a diet supplement of dry palm fat during the period winter hair of formation (October-November). The control group of mink received a general farm diet without the additive. The palm fat additive was added to the feed mixture of the experimental group in an average amount of 0.75 g per 100 g of the feed mixture per day. It was found out that the composition the minks of the leukoformulas studied was within the physiological norm. Since four months of age, the young mink had a stable neutrophilic blood profile. Determination of the erythrocytes frequency containing micronuclei in the peripheral blood of young mink allowed to evaluate the stability (instability) of the genome during the introduction of dry palm fat to the diet. It was found that elevated frequency of erythrocytes containing micronuclei in the blood of males at the age of 7 months above the level of 7.7±1.84‰ (ppm) is connected with changes of diet composition and correlates with increase of live weight gain at conservation of morphophysiological characters and directed for realization of youngsters productivity - increase of area and good quality of skins.

High internal phase emulsion-template oleogels stabilized by sodium caseinate:quercetin complexes and potential application in pound cakes

Oleogels have been pointed out as a potential alternative for saturated and trans-fat replacement, but their successful application in food remains a challenge. This research aimed to explore the production of oleogels formed by an indirect approach and their further application to pound cakes. Oleogels were obtained from a scaffold of percolating 3D network of biopolymer, primarily adsorbed at the interface of an oil-in-water high internal phase emulsion (HIPE) (φ = 0.80). Precursor HIPEs were stabilized by sodium caseinate (SC) - quercetin (Q) covalent complexes formed via an alkaline process or only SC. Better HIPEs for oleogel production were stabilized by SC-Q complexes instead of the native protein. SC-Q complexes acted as functional emulsifiers providing great protection against oil release after shearing and less formation of hydroperoxides and malonaldehyde in oleogels. In addition, oleogels obtained after drying (water removal) at the highest studied temperature (120 °C) did not show surface oil release. Finally, the performance of these oleogels was assessed in pound cakes in comparison to palm fat (PF) and sunflower oil (SO) as controls. Apparent viscosity and aeration of oleogel-based cake batters were lower than PF. However, after baking, the specific volume of cakes with oleogels was higher than the PF formulation. Nevertheless, the quality parameters of the cakes produced with oleogels (SC or SCQ) were similar to those prepared with SO. These outcomes incite further research guiding the practical application of oleogels, building knowledge to define components and processes to design saturated and trans-fat-free products.

Níveis de gordura inerte de palma na ração para cabritos – avaliação de desempenho produtivo e comportamento ingestivo

Fat sources represent an important component in ruminant feed, as they provide 2.25 times more energy than carbohydrates, and new sources, such as inert fats from rumen degradation, are a good option due to their fatty acid profile. The objective was to evaluate the performance and ingestive behavior of goats fed increasing levels of inert palm fat in the diet. Sixteen goats were used, distributed in an entirely randomized design, dairy crossbred, entire males, with initial ages of 60 days and 18.66 kg of live weight. The experiment was conducted in an entirely randomized design with repeated measures in time, with four treatments: 0, 25, 50 and 75 grams of inert palm fat per head and four repetitions per treatment. Dry matter (DM), mineral matter (MML) and organic matter (OML) intake was evaluated, and morphometric measurements of treatments and periods were compared by regression study (P&lt;0.05). The evaluations of weight gain were done weekly and the biometric measures, ECC and evaluation of ingestive behavior, fortnightly until the end of the experiment, which lasted 60 days. Only the treatment with the lowest inclusion of inert palm fat kept the DMC below the recommended by the NRC (2007). There was no statistical difference (P&gt;0.05) for average daily gain, weight gain, biometric variables and ingestive behavior as palm inert fat was included in the diet of goats. For the presented ECC data it is noted that it was significant (P&lt;0.05) and increasing keeping within the range for the category. Therefore, it is noted that the use of inert palm fat supplied at different levels did not promote deleterious changes in dry matter intake, morphometric measurements and ingestive behavior.

Self-Healing Oxalamide Organogelators of Vegetable Oil.

The aim of this study was to assess the gelling potential of chiral oxalamide derivatives in vegetable oils. Special emphasis was given to the potential applications of the examined oil gels as sustained delivery systems and as fat substitutes in food products. The applicability of oil gelators is envisaged in food, cosmetics, and the pharmaceutical industry. The regulations requiring the elimination of saturated fats and rising concerns among consumers health motivated us to investigate small organic molecules capable of efficiently transforming from liquid oil to a gel state. The oxalamide organogelators showed remarkable gelation efficiency in vegetable oils, thermal and mechanical stability, self-healing properties, and a long period of stability. The physical properties of the gels were analysed by TEM microscopy, DSC calorimetry, and oscillatory rheology. The controlled release properties of acetylsalicylic acid, ibuprofen, and hydrocortisone were analysed by the LC-MS method. The influence of the oil type (sunflower, soybean, and olive oil) on gelation efficiency of diverse oxalamide derivatives was examined by oscillatory rheology. The oxalamide gelators showed thermoreversible and thixotropic properties in vegetable oils with a minimum gelation concentration of just 0.025 wt%. The substitution of palm fats with gelled sunflower oil applied in cocoa and milk spreads at gelator concentrations lower than 0.2 wt% have shown promising viscoelastic properties compared to that of the original food products.

Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven

The addition of fat to gluten-free (GF) bread can influence several quality attributes, such as texture and starch retrogradation. Therefore, the aim of this study was to investigate the influence of different fats on GF bread properties using two different baking methods (conventional and ohmic heating), in order to understand how these affect the physical bread quality, the formation of amylose-lipid complexes and its effect on crumb firming behavior. Fats (coconut, rapeseed, butter, and palm) with different physico-chemical properties, and physical state (solid, liquid) were tested in standard GF bread formulations. Results showed that fat significantly improved crumb pore uniformity. Crumb texture and pasting properties were mostly influenced by the type of fat, storage time and baking method. Staling was delayed in all breads added with fat due to the formation of amylose-lipid complexes, which were highest with palm fat and were usually higher when baked by ohmic heating.

The effect of green tea extract and oleogels on the physico-chemical properties and oxidative stability of short-dough biscuits during storage

The goal of this research was to analyze the possibility of replacing palm fat (PF) by a novel and “healthier” alternative – high-oleic rapeseed oil oleogels in short-dough biscuits in terms of the oxidative stability of lipids. Oleogelators ethylcellulose (EC), candelilla wax (CLX) and monoacyloglycerol (MAG) were used in the research. In order to decrease the oxidation of the oleogels green tea extract (GTE) was added. Biscuits with oleogels and GTE that had similar oxidative stability were used in the control with PF. The anisidine value of the lipid fractions obtained from biscuits with GTE was lower. The biggest changes during the storage of the fatty acids profile were found for the lipid fraction of biscuits with PF. However, according to the accelerated oxidative test the best stability index was that of biscuits with PF, this test also confirmed the positive effect of GTE on oxidative stability. The recipe composition influenced the color of the products. Biscuits with GTE had lower values of total color differences after 15 weeks of storage. Products with MAG oleogel had the highest values of breaking strength. Finally, biscuits with CLX had the most similar texture to the control sample with PF.

Structuring oil to substitute palm fat in dry-fermented poultry sausages

Canola oil was structured by incorporation into a transglutaminase-induced covalently crosslinked network of soy proteins in order to mimic characteristics of animal fat tissue. Wheat fibers (3% and 6%) with fiber lengths of 30, 150, and 400 µm were added, which increased hardness, but did not notably affect the desired elastic properties. The animal fat mimetics containing wheat fibers showed a decreased tendency to fracture into small pieces under strong deformation. Some of the animal fat mimetics were then taken to replace palm fat from the formulation of dry-fermented poultry sausages. No differences in pH decrease by fermentation were observed, regardless of the type of fat system used. Fat particles within the sausages’ meat matrix were clearly and distinctly visible when wheat fibers were added to strengthen their structure, visibly resembling an authentic fat marbling for salami-type sausages. As the weight loss of the sausages progressed, reduction of water from these fat particles led to a slight decrease in the whitish appearance, indicating that improved stabilization might be necessary for sliced products. As palm fat has a higher hardness and less elastic properties, compared to animal fat mimetics, this was reflected in the sausages’ texture as well. • Canola oil was structured to mimic animal fat tissue. • Addition of wheat fibers increased firmness and reduced fracturability. • Animal fat mimetics were used to replace palm fat in dry-fermented poultry sausages. • Fat particle distribution was improved when wheat fibers were added to fat mimetics.

Palm oil use in the feedind of young minks

The aim of the research was to study the dry palm oil «Profat» effect on the young short-haired mink skins quality during the winter hair cover formation (OctoberNovember). The experiment was carried out on slaughter young animals in the Corporation «Saltykovsky fur farm» of the Moscow region. It was found that the introduction of a new vegetable fat source into the slaughter young animals diet in the amount of 0.75g per 100g of feed mixture provides an increase in the absolute and relative increase in live males weight of the experimental group by 80.4 g (2687.1 g vs. 2611.5 g in the control) and 3.1% (21.2% vs. 18.1% in the control), respectively. When assessing the internal organs condition of animals, no pathological changes in their development were detected. Based on the analysis of data on the size and quality of the slaughter young males skins, it was found that the inclusion of dry palm fat in the diet provides, in comparison with the control group, an increase in the skins area in the experimental group by 0.2 dm2 due to an increase in the proportion of skins of sizes 30 and &gt; and 0-20 by 9.4% and a decrease in the proportion of smaller skins – 1 and 1+ by 9.4%, an increase in the size offset by 1.7%. The economic efficiency of using palm oil in the young mink diets during the formation of winter hair cover (OctoberNovember) amounted to 27.0 rubles per skin (in 2020 prices) at the drug cost 0.21 rubles.

Delamination and wetting behavior of natural hot-melt coating materials

In order to achieve a defined product behavior, the coating of particulate solids is an often used process in the food, chemical, and pharmaceutical industries. The wetting behavior affects the coating quality associated with hot-melt coating (HMC) considerably more than the quality associated with solvent-based coating. Thus, the uniformity and the effectiveness of the coating can be severely affected by process parameters. Furthermore, previous studies showed that delamination of the coating layer occurs frequently in HMC products [Mueller et al. 2018 (https://doi.org/10.1016/j.apt.2017.12.020); Woerthmann et al. 2021 (https://doi.org/10.1016/j.powtec.2020.09.065)]. Therefore, the successful use of natural coating materials requires a detailed understanding of the delamination and wetting behavior. The delamination observed for HMC-particles has, however, rarely been investigated, and the basis for and factors affecting this process remain unclear. However, a correlation between delamination and the wetting properties of the materials seems likely, since wetting properties provide information about the interaction between the coating and carrier material. In this work, the delamination frequency was investigated via laboratory coating experiments and via micro-computed tomographic measurements with different material combinations. In addition, the wetting behavior was investigated using a drop shape analyzer. No correlation between delamination and wetting behavior was found. All investigated coating agents exhibited excellent wetting properties with contact angles in a range of 10° to 18°, while palm fat coatings were more prone to delamination (>65%) than the rice bran (<10%) and carnauba wax coatings (<17%).

Heat Transfer Enhancement in Composite Building Wall using Phase Change Material

Abstract Phase Change Materials (PCMs) are capable of reducing the thermal load transfer rate between outdoors and indoors and maintain stability in the indoor temperature when used in building applications. In this study, a variation of layers of two Bio-PCMs integrated with layers of general construction material and insulation have been analyses discretely as well as in combination. The observations from various models have been compared to draw the result and perceive the best model of a Bio-PCM wall for constructing thermally efficient buildings. The wall models have been created and analyzed through Computer Aided Design (CAD) modeling and simulation techniques using Transient Thermal module in ANSYS software. Coconut fat and Palm fat being highly efficient and easily available Bio-PCMs, are used in this study and attractive results have been obtained from them.

Effects of atherogenic diet supplemented with fermentable carbohydrates on metabolic responses and plaque formation in coronary arteries using a Saddleback pig model.

Fermentable carbohydrates are gaining interest in the field of human nutrition because of their benefits in obesity-related comorbidities. The aim of this study was to investigate the influence of fermentable carbohydrates, such as pectin and inulin, in an atherogenic diet on metabolic responses and plaque formation in coronary arteries using a Saddleback pig model. Forty-eight healthy pigs aged five months were divided into four feeding groups (n = 10) and one baseline group (n = 8). Three feeding groups received an atherogenic diet (38% crisps, 10% palm fat, and 2% sugar with or without supplementation of 5% pectin or inulin), and one group received a conventional diet over 15 weeks. Feed intake, weight gain, body condition score, and back fat thickness were monitored regularly. Blood and fecal samples were collected monthly to assess the metabolites associated with high cardiovascular risk and fat content, respectively. At the end of 15 weeks, the coronary arteries of the pigs were analyzed for atherosclerotic plaque formation. Independent of supplementation, significant changes were observed in lipid metabolism, such as an increase in triglycerides, bile acids, and cholesterol in serum, in all groups fed atherogenic diets in comparison to the conventional group. Serum metabolome analysis showed differentiation of the feeding groups by diet (atherogenic versus conventional diet) but not by supplementation with pectin or inulin. Cardiovascular lesions were found in all feeding groups and in the baseline group. Supplementation of pectin or inulin in the atherogenic diet had no significant impact on cardiovascular lesion size. Saddleback pigs can develop naturally occurring plaques in coronary arteries. Therefore, this pig model offers potential for further research on the effects of dietary intervention on obesity-related comorbidities, such as cardiovascular lesions, in humans.

Effect of Emulsifiers on the Quality of Palm Oil Based Shortening during Variable Temperature Storage.

The quality and processing characters of shortening are strongly influenced by the temperature fluctuation during storage and handling. Some chemical components, especially the presence of emulsifiers in shortening formula might be attributed to the quality change of shortening in response to temperature fluctuation. In this work, the effect of emulsifiers on the mechanical properties, crystalline structure, and crystalline transformation of fat was investigated with a palm oil-based shortening under varied storage temperature (4°C, 12 h - 28°C, 12 h, cycle reciprocating). Results show that the shortening without emulsifiers deteriorated easily with a severe separation of liquid oil and reduction of hardness, which was owing to the aggregation of crystals, and the appearance to high proportion of β crystals at the later stage in storage (day 7 and day 14). However, the addition of the emulsifiers such as sorbitan monopalmitate (SMP), Glyceryl monostearate (GMS), and Glycerol monopalmitate (GMP) ameliorated the production of β crystals effectively. Among the tested emulsifiers, the shortening adding GMS showed the best quality, which remained stable in multiple cycles up to 14 times. The findings will guide the use of emulsifiers in palm fat processing.

Palm oil substitution in hazelnut spread

AbstractOne of the most important components in spreads is the fat phase. The characteristics of the used fat determine most of the quality factors of the products such as viscosity, texture, colour, shelf life, etc. In these kinds of products, the commonly used fat is palm fat, however, in recent years it has had a bad press due to its negative environmental impact and health concerns. Therefore, the aim of our research was to develop a palm oil free hazelnut spread. We investigated the effect of replacing the fat in the fat phase with milk fat or coconut fat to the apparent viscosity, colour and texture properties of the product. According to our results the palm fat had the highest and coconut fat had the lowest viscosity. In texture analyses palm fat and milk fat showed no significant difference in hardness and in work of penetration. Coconut fat was significantly different in every texture attributes from the other samples. In the case of colour measurement all samples were significantly different. Despite the observed differences in some parameters the suitability of milk fat for hazelnut spread production should be further investigated (sensory analyses, shelf-life).

New Technique for Identifying Butter Adulteration with Palm Fat by the DLS Method

New Technique for Identifying Butter Adulteration with Palm Fat by the DLS Method

Bio-based palm oil as an additive for asphalt binder: Chemical characterization and rheological properties

The asphalt industry has been increasingly concerned with solutions to develop new binder materials from sustainable resources that meet environmental and technical criteria. In this context, binder flow modifiers emerged as an alternative to reduce mixing and compaction temperatures, influencing binder performance. This study evaluated the effect of hydrogenated palm oil fat (HPF) and hydrogenated palm fat amide (FAA) - synthesized from palm oil - on the empirical, chemical, and rheological properties of asphalt binder (AB). The HPF and FAA were characterized by Fourier Transform Infrared Spectroscopy (FTIR), 1H and 13C Nuclear Magnetic Resonance NMR, Thermogravimetric Analysis (TGA and DSC). The additives presented good thermal resistance for paving applications and behave as low-viscosity modifiers, improving the workability of the asphalt binders reducing mixing and compaction temperatures. The additives have little effect on the rutting resistance at higher temperatures; however, HPF promoted greater resistance at lower temperatures. After short-term aging it was observed that both HPF and FAA present a rejuvenating effect. The peculiarities of crystalline phases of HPF and FAA, which results in different melting temperatures, was recognized to be responsible for the rheological effects linked with viscoelasticity. The results highlight the potential of using derivatives of palm oil as a binder flow modifier, with technical, economic, and environmental benefits.

Effects of supplemental fat sources and forage feeding levels on growth performance, nutrient digestibility, ruminal fermentation, and nitrogen utilization in dairy calves

Knowledge regarding the potential interactions between supplemental fat source and fiber level in starter diet of dairy calves is lacking. The aim of the present study was to investigate the effects of supplemental saturated fat [palm fat (PLF) containing 86% palmitic acid (C16:0)] vs. unsaturated fat [soybean oil (SBO) containing 51% linoleic acid (C18:2)] and forage level on feed intake, growth performance, ruminal fermentation, nutrient digestibility, and metabolic traits in dairy calves. Forty newborn Holstein female calves (BW = 39.7 ± 1.8 kg) were assigned to 1 of 4 treatment groups (each consisting of 10 animals) in a 2 × 2 factorial arrangement of fat source [soybean oil vs. palm fat; 3% of starter based on DM basis] and alfalfa hay level (0 vs. 15%, on DM basis): SBO or PLF with (AH) or without (NAH) alfalfa hay. Calves had ad libitum access to water and starters throughout the study and a constant amount of milk was offered among experimental calves during the pre-weaning period. All calves were weaned on day 63 of age and remained in the study until day 73 of age. The results showed that the lowest and the highest starter intake and average daily gain during pre-weaning period was observed when calves received SBO-AH and PLF-AH, respectively. Accordingly, the lowest wither and hip heights at weaning time (day 63) and final wither height (day 73) were observed in SBO-AH group across treatments. Calves received PLF-AH had the highest weaning and final BW compared to other groups. Feed efficiency tended to be higher in PLF groups compared with SBO calves. Calves fed SBO-AH had the lowest digestibility of organic matter and neutral detergent fiber and also total short chain fatty acid concentrations in rumen compared with other groups. The SBO calves had lower urinary allantoin, urinary purine derivatives, and microbial protein synthesis than PLF calves; however, urinary nitrogen increased with SBO supplementation. In summary, the supplementation of SBO rich in C18:2 and AH during the pre-weaning period resulted in negative responses on growth performance, digestibility, and ruminal fermentation profile. Therefore, the inclusion SBO rich in C18:2 along with forage in the starter is not recommendable for young dairy calves.