Feeding the different types of palm oil did not affect TC and HDL from week 4 through week 12, but there were reductions in TG in all dietary groups at week 12 compared to week 4 but differences between groups were not observed. The RPO group had lower LDL at week 12 (vs weeks 4 ...
Malaysian Palm Oil Board (Kuala Lumpur, Malaysia) provided funding and palmolein. The funder had no influence over the study design, conduct of the research, analysis and report of the data. Disclosures None of the authors had any conflict of interest in relation to this manuscript. Conflicts...
Methods: Formula PO contained palm olein (45%) in addition to soy, coconut and high-oleic sunflower oils (20%, 20%, and 15%, respectively); Formula HOS contained high-oleic safflower oil (42%) in addition to coconut and soy oils (30% and 28%, respectively) and no palm olein. Fat...
When palm stearin oil was added to palm olein oil, peak area of GC was correlated to DF1 by MS-electronic nose with ratio of palm olein oil vs palm stearin oil. The MS-electronic nose system could be used as an efficient method for the authentication of oil....
The crude oil, from which HORO is fractionated, contains higher oleic acid levels, carotenes (pro-vitamin-A), and -tocopherol (vitamin-E) compared to standard red palm oil. One major application of vegetable fats is baking. In this study, HORO and traditional red palm super olein (TRO) ...
Canola oilFrying stabilityPalm oleinTert‐butylhydroquinoneUnsaponifiable matterVirgin olive oilBene kernel oil and its unsaponifiable matter fraction, which have been known to be very effective natural sources of antioxidative compounds, were used to improve the frying stability of canola oil blended ...
Methods: Formula PO contained palm olein (45%) in addition to soy, coconut and high-oleic sunflower oils (20%, 20%, and 15%, respectively); Formula HOS contained high-oleic safflower oil (42%) in addition to coconut and soy oils (30% and 28%, respectively) and no palm olein. Fat...
SOY oilPALMSCOMMERCIALIZATIONThe present work formulated value-added mayonnaises based on red palm olein (RPOL) with improved physical properties and structural stability using a high-shear homogeniser (H-mayonnaise) as compared to the use of a lab-scale mixer (M-mayonnaise). T...