Interesterified palm olein (IEPalm) and interesterified stearic acid-rich fat blend (IEStear) have no adverse effects on insulin resistance: a randomized control trial

Chemically-interesterified (CIE) fats are trans-fat free and are increasingly being used as an alternative to hydrogenated oils for food manufacturing industries to optimize their products’ characteristics and nutrient compositions. The metabolic effects of CIE fats on insulin activity, lipids, and adiposity in humans are not well established. We investigated the effects of CIE fats rich in palmitic (C16:0, IEPalm) and stearic (C18:0, IEStear) acids on insulin resistance, serum lipids, apolipoprotein concentrations, and adiposity, using C16:0-rich natural palm olein (NatPO) as the control. We designed a parallel, double-blind clinical trial. Three test fats were used to prepare daily snacks for consumption with a standard background diet over a period of 8 weeks by three groups of a total of 85 healthy, overweight adult volunteers. We measured the outcome variables at weeks 0, 6, and at the endpoint of 8. After 8 weeks, there was no significant difference in surrogate biomarkers of insulin resistance in any of the IE fat diets (IEPalm and IEStear) compared to the NatPO diet. The change in serum triacylglycerol concentrations was significantly lower with the IEStear diet, and the changes in serum leptin and body fat percentages were significantly lower in the NatPO-diet compared to the IEPalm diet. We conclude that diets containing C16:0 and C18:0-rich CIE fats do not affect markers of insulin resistance compared to a natural C16:0-rich fat (NatPO) diet. Higher amounts of saturated fatty acids (SFAs) and longer chain SFAs situated at the sn-1,3 position of the triacylglycerol (TAG) backbones resulted in less weight gain and lower changes in body fat percentage and leptin concentration to those observed in NatPO and IEStear

A method of extracting and purifying polyhydroxyalkanoate bioplastic.

Polyhydroxyalkanoates (PHA) is an intracellular polymer that is biologically synthesized by microorganisms as carbon and energy reverse material. This biodegradable material has properties similar to petrochemical thermoplastics. Currently methods of PHA extraction and purification from bacterial suspension use solvent or halogenated-based approaches which are costly and pose severe environmental damage. This invention describes a combined treatment of alkaline and homogenization for extracting and purifying PHA, with higher PHA purity and recovery

Association of dietary fats with gut microbiota profile: How does palm oil fit in

Diet manipulation alters the gut microbiota composition. Gut dysbiosis is characterised by imbalanced bacteria composition that has been associated with high fat diet. Diets containing high animal fat induce pathogenic bacteria growth and similar bacterial profiles have been identified in obese adults and chronic disease patients. Conversely, diets containing high plant fat increase the abundance of beneficial bacteria. Habitual fat intakes modulate the bacterial species and their metabolites in different geographical locations and ethnicities. Dietary interventions using various degrees of fatty acid saturation reported reduced bacterial diversity in high saturated fatty acid (SFA) diet and increased in high monounsaturated fatty acid (MUFA) diet. However, high polyunsaturated fatty acid (PUFA) diet demonstrated a wide variation in bacterial diversity. These results suggested that the effects of dietary fats on gut microbiota composition are not fully established. Palm oil has almost balanced proportions of saturated and unsaturated fatty acids coupled with unique stereo-specificity fatty acids compositions and nutritional properties, making it the main vegetable oil in the Malaysian diet. However, its effect on the gut microbiota profile is still unknown. This review highlights the abundance of specific bacteria after consuming various dietary fats and proposes potential bacteria profile following the palm oil diet

Film composition & method thereof

The present invention discloses a composition for use as a film comprising a balanced blend of lipid, polymer, plasticizer, polysaccharide, surfactant and water, having antimicrobial and antioxidant properties. The lipid useful in the film composition includes edible fats and oils derived from palm, which includes red palm olein, as well as refined, bleached and deodorised palm oil. The red palm olein and refined, bleached and deodorised palm oil can be further blended with other oils, which include corn oil, sunflower oils, safflower oil, coconut oil, canola oil, grape seed oil, flax seed oil, sesame oil, rice bran oil, and other oils extracted from herbs and spices or combination thereof. In an embodiment, the composition is in the form of a liquid or plastic dispersion having a viscosity ranging from 5000 to 20000 mPas (cps) at 80°C, allowing the composition to be included in food preparations. In another embodiment, the composition is provided in the form of thermally reversible pellets, powders granules, sheets or solid blocks that are heated at 30 to 120ºC for use in preparing an edible film

Antioxidant and/or antimicrobial composition based on palm oil

The present invention discloses an antimicrobial, antioxidant and natural preservative comprising of palm-derived carotenoid rich oil, including but not limited to, red palm oil and it’s fractions that could be in the form of whole and/or neat oil (non-processed oil), fractionated fractions and/or extracts as well as mixtures and/or formulations with other oils such as virgin coconut oil. The invention also discloses the uses of the carotenoid rich oil/ fraction and/ or therapeutically effective amount of carotenoid rich oil/ fraction which has high antioxidant and antimicrobial activity as an antioxidant, antimicrobial and/or immune enhancer in food, feed, cosmetics, toiletries, pharmaceuticals and medicines

A method for delivering lipophilic nutrients from red palm olein

A method for producing an organoleptic acceptable and quality stable product to act as delivery system of lipophilic nutriens from red palm olein is provided as a preferred embodiment of the present invention. Microcapsules comprised of red palm olein are prepared by preparing oil in water emulsion and subsequently dried with a flow of heat. The microcapsules are in the form of a solid state delivery system. The Moisture content of the product is less than 10%. Once dried, the product can be packaged and stored at room temperature for long periods of time

A method for producing high lipophilic antioxidants noodle products

The present invention provides method on preparing noodle product regardless in any form which contain stable delivery of lipophilic antioxidants from the source of red palm olein. A solid state delivery system which is invented was introducedinto the noodle preparation steps. Noodles are prepared by mixing flour, water, red palm olein solid state delivery system and others ingredients into a dough. The dough can be shaped into noodles and precooked with steam. The fresh noodles are dried with a flow of high velocity air at temperature of between 30-110°C to moisture content less than about 15%. Once dried, the product can be packaged as a brick and the product can be stored at ambient temperature for long periods of time

Interesterified Palm Olein (IEPalm) and Interesterified Stearic Acid-Rich Fat Blend (IEStear) Have No Adverse Effects on Insulin Resistance: A Randomized Control Trial

Chemically-interesterified (CIE) fats are trans-fat free and are increasingly being used as an alternative to hydrogenated oils for food manufacturing industries to optimize their products’ characteristics and nutrient compositions. The metabolic effects of CIE fats on insulin activity, lipids, and adiposity in humans are not well established. We investigated the effects of CIE fats rich in palmitic (C16:0, IEPalm) and stearic (C18:0, IEStear) acids on insulin resistance, serum lipids, apolipoprotein concentrations, and adiposity, using C16:0-rich natural palm olein (NatPO) as the control. We designed a parallel, double-blind clinical trial. Three test fats were used to prepare daily snacks for consumption with a standard background diet over a period of 8 weeks by three groups of a total of 85 healthy, overweight adult volunteers. We measured the outcome variables at weeks 0, 6, and at the endpoint of 8. After 8 weeks, there was no significant difference in surrogate biomarkers of insulin resistance in any of the IE fat diets (IEPalm and IEStear) compared to the NatPO diet. The change in serum triacylglycerol concentrations was significantly lower with the IEStear diet, and the changes in serum leptin and body fat percentages were significantly lower in the NatPO-diet compared to the IEPalm diet. We conclude that diets containing C16:0 and C18:0-rich CIE fats do not affect markers of insulin resistance compared to a natural C16:0-rich fat (NatPO) diet. Higher amounts of saturated fatty acids (SFAs) and longer chain SFAs situated at the sn-1,3 position of the triacylglycerol (TAG) backbones resulted in less weight gain and lower changes in body fat percentage and leptin concentration to those observed in NatPO and IEStear