We assessed the atheroprotective efficiency of modified dairy fats in hyperlipidemic hamsters. A systems biology approach was implemented to reveal and quantify the dietary fat-related components of the disease. Three modified dairy fats (40% energy) were prepared from regular butter by mixing with a plant oil mixture, by removing cholesterol alone, or by removing cholesterol in combination wit...

There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a...

Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butt...

To determine if the ratio of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids in fish oil had an effect on plasma lipid responses, we randomly fed eight normolipidemic men three 36%-fat diets containing primarily butter, EPA-rich pollock oil, or DHA-rich tuna or salmon-blend oils. Plasma EPA and DHA reflected the amounts in the diets. Compared with values for the butter diet, very-low-den...

This study aimed to find the optimum feed mixture consist of palm stearin (PS), olein (PO), and coconut oil (CO), for chemical interesterification produce cocoa butter alternatives (CBA) with most similar melting profile butter. The was chemically interesterified using sodium ethylate as catalyst at a temperature 75°C 8 hours. Based on analysis products, pure (CO-100) (PS-100) gave alternatives...

IT has recently been reported by Knapp and Coward [1934] that cacao shell, an important by-product of chocolate manufacture, is rich in vitamin D. The sample examined by them contained 28 International Units (i.u.) per g. and was therefore about one-quarter as potent as an average cod-liver oil. For a vegetable product the potency is quite exceptional. As cacao shell is mainly used in cattle fo...

Butter is often stored for extended periods of time; therefore, it is important for manufacturers to know the refrigerated and frozen shelf life. The objectives of this study were to characterize the effect of refrigerated and frozen storage on the sensory and physical characteristics of butter. Fresh butter was obtained on 2 occasions from 2 facilities in 113-g sticks and 4-kg bulk blocks (2 f...

BACKGROUND Olive oil provides a mixture of lipids and antioxidant nutrients which may help preventing age-related diseases such as age-related macular degeneration (AMD). However, little is known about the associations between olive oil consumption and the risk of AMD. OBJECTIVE To examine associations between olive oil use and AMD prevalence in elderly subjects. METHODS Alienor (Antioxydan...

Crystallization behavior of fats and oils is an important structuration characteristic when developing products with desirable and stable microstructure, texture and quality during processing and storage. Depending on the lipid matrix composition and on the production process, different crystalline network will be formed, with specific physicochemical properties. Therefore, the crystallization ...

Traditional ways to preserve cream involve processing it into butter, butter oil, or frozen storage. These technologies do not the unique functionality of with respect whipping butter. In this work, microwave vacuum drying (MVD) was investigated as a method manufacture dehydrated cream. Dehydrated microstructure, color, and free fat were evaluated using scanning electron microscopy, colorimetry...