Vanaspati, Edible Oil
Comparative Nutritional Quality of Palmstearin Liquid Oil Blends and Hydrogenated Fat (vanaspati)
S. Ray and D.K. Bhattacharyya*
Department of Chemical Technology, University Colleges of Science and Technology, Calcutta University, Calcutta - 700 009, India
ABSTRACT: An attempt was made to use high-melting lowdigestible fat palmstearin as a vanaspati substitute by blending it with polyunsaturated fatty acid-rich liquid oils. This blending produced fat products of zero-trans fatty acid content and melting points below the human body temperature, so that they can be digested easily. The new blended products were fed to male albino rats (Charles Foster strain); the coefficients of digestibilities were 94.2% for palmstearin and rapeseed oil blend, 95.1% for palmstearin and sunflower oil blend, and 96.2% for palmstearin and soybean oil blend, which were somewhat better than the digestibility coefficient of conventional vanaspati (93.6%). Feeding experiments for three months showed comparable results in terms of serum lipid profiles. The blended products significantly increased the total cholesterol level but not the free cholesterol level in serum and liver of rats when compared with those of the conventional vanaspati group of rats. JAOCS 73, 617-622 (1996),
There are two distinct methodologies for making zerotrans vanaspati-like fat products, namely, interesterification
Cholesterol, digestibility, methyl ester, palmstearin, phospholipid, rapeseed oil, soybean oil, sunflower oil, total lipid, triglyceride.
KEY WORDS:
Hydrogenated fats are used as edible products in such forms as shortening, cooking fat, and margarine. In India and many other countries, hydrogenated fats known as vanaspati are consumed as a substitute for ghee (anhydrous butterfat). Hydrogenated fats for the above kinds of edible uses are produced by partial and selective hydrogenation of liquid oils, such as soybean, sunflower, rapeseed, cottonseed, and rice bran oil. The hydrogenated
S. Ray and D.K. Bhattacharyya*
Department of Chemical Technology, University Colleges of Science and Technology, Calcutta University, Calcutta - 700 009, India
ABSTRACT: An attempt was made to use high-melting lowdigestible fat palmstearin as a vanaspati substitute by blending it with polyunsaturated fatty acid-rich liquid oils. This blending produced fat products of zero-trans fatty acid content and melting points below the human body temperature, so that they can be digested easily. The new blended products were fed to male albino rats (Charles Foster strain); the coefficients of digestibilities were 94.2% for palmstearin and rapeseed oil blend, 95.1% for palmstearin and sunflower oil blend, and 96.2% for palmstearin and soybean oil blend, which were somewhat better than the digestibility coefficient of conventional vanaspati (93.6%). Feeding experiments for three months showed comparable results in terms of serum lipid profiles. The blended products significantly increased the total cholesterol level but not the free cholesterol level in serum and liver of rats when compared with those of the conventional vanaspati group of rats. JAOCS 73, 617-622 (1996),
There are two distinct methodologies for making zerotrans vanaspati-like fat products, namely, interesterification
Cholesterol, digestibility, methyl ester, palmstearin, phospholipid, rapeseed oil, soybean oil, sunflower oil, total lipid, triglyceride.
KEY WORDS:
Hydrogenated fats are used as edible products in such forms as shortening, cooking fat, and margarine. In India and many other countries, hydrogenated fats known as vanaspati are consumed as a substitute for ghee (anhydrous butterfat). Hydrogenated fats for the above kinds of edible uses are produced by partial and selective hydrogenation of liquid oils, such as soybean, sunflower, rapeseed, cottonseed, and rice bran oil. The hydrogenated
References: JAOCS, Vol. 73, no. 5 (1996) 622