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Imports and Use of Palm Oil as a Way to Increase Safety of Food Fats
Abstract
The authors compare the biological value and safety of hydrogenated fat containing trans-isomers of oleic acid and palm oil-based fat. The chapter assesses the potential of replacing hydrogenated fats by palm oil in the production of special fat products. Hematological and histological studies are carried out in a form of biological experiment on animals (white rats). The study reveals the explicit negative effect of trans-isomers even with a relatively low concentration of trans-isomers in a diet. Pathological changes are not observed in animals when palm-based fat is introduced into their ration. The findings suggest that palm oil along with its fractions may be considered as an alternative to hydrogenated fats in the production of margarine, cooking, baking, and deep-frying fats. The use of palm oil in the production of special fats of increased hardness (spreads. confectionery, waffles and fillings, and chocolate coating) requires the application of modern methods for modifying triglyceride composition of fats – biocatalytic interesterification and fractionation.
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