Detection of lard mixed with body fats of chicken, lamb, and cow by fourier transform infrared spectroscopy

Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard blended with chicken, lamb, and cow body fats. The spectral bands associated with chicken, lamb, and cow body fats and their lard blends were recorded, interpreted, and identified. Qualitative differences between the spectra are proposed as a basis for differentiating between the pure animal fats and their blends. A semiquantitative approach is proposed to measure the percent of lard in blends with lamb body fat (LBF) on the basis of the frequency shift of the band in the region 3009–3000 cm⁻¹, using the equation y=0.1616x+3002.10. The coefficient of determination (R ²) was 0.9457 with a standard error (SE) of 1.23. The percentage of lard in lard/LBF blends was also correlated to the absorbance at 1417.89 and 966.39 cm⁻¹ by the equations y=0.0061x+0.1404 (R ²=0.9388, SE=0.018) and y=0.004x+0.1117 (R ²=0.9715, SE=0.009), respectively. For the qualitative determination of lard blended with chicken body fat (CF), the FTIR spectral bands in the frequency ranges of 3008–3000, 1418–1417, 1385–1370, and 1126–1085 cm⁻¹ were employed. Semiquantitative determination by measurement of the absorbance at 3005.6 cm⁻¹ is proposed, using the equation y=0.0071x+0.1301 (R ²=0.983, SE=0.012). The percentage of lard in lard/GF blends was also correlated to the absorbance at 1417.85 cm⁻¹ (y=0.0053x+0.0821, with R ²=0.9233, SE=0.019) and at 1377.58 cm⁻¹ (y=0.0069x+0.1327, with R ²=0.9426, SE=0.022). For blends of lard with cow body fat (CBF) bands in the range 3008–3006 cm⁻¹ and at 1417.8 and 966 cm⁻¹ were used for qualitative detection. The equation y=−0.005x+0.3188 with R ²=0.9831 and SE=0.0086 was obtained for semiquantitative determination at 966.22 cm⁻¹.     

TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification

Modification of the characteristics of palm oil (PO), sunflower oil, and plam kernel olein (PKOo) according to conventional three-component mixture designs was undertaken by a combination of blending and chemical interesterification (CIE) techniques. TAG composition and solid fat content (SFC) profile of the starting blends were analyzed and compared with those of the interesterified blends. Upon CIE, extensive rearrangement of FA among TAG was evident. Concentrations of several TAG were increased, some were decreased, and several new TAG were formed. The resulting changes in TAG profile were reflected in the SFC of the blends. The SFC values of the chemically interesterified blends, except binary blends of PO/PKOo, revealed that they were softer than their respective starting blends. SFC data also indicated that eutectic interaction occurred between PO and PKOo in the starting blends and that this interaction was diminished after CIE.     

Influence of dietary fat on renal function,lipid profile,sex hormones,and electrolyte balance in rats

Evidence from animal and human studies indicates that abnormal lipid profile may contribute to renal disease progression. The effect of dietary fat level on renal function, electrolyte balance, cholesterol, triacylglycerol, and sex hormones was examined in 54 male and female adult rats. The rats were fed either low/high fat diet (3/20 g/100 g diet) for 12 weeks. In rats fed the high fat diet (HF), the kidney weight/body weight ratio was significantly increased in comparison with low fat diet (LF). Rats fed the LF diet had significantly lower mean of feed intake and body weight gain percentage compared with both HF and control groups (p<0.05). HF diets enhanced cholesterol and triacylglycerol significantly in male and female rats, and this increase was associated with a significant increase of testosterone and estradiol levels relative to controls. Uric acid, urea nitrogen and creatinine were increased significantly in HF diet groups for male and female rats. The results indicate that uric acid was increased 100% relative to the control group in male rats when switched to HF diets. In the female group uric acid was increased 35% relative to the control, and for urea nitrogen, 53.4 and 9.6% increase was observed for male and female rats, respectively. Lipid profile in the female group was better than male rats. Significant increase in sodium ions was detected in the serum of male and female rats fed (HF) high fat diets, and the opposite was noticed in potassium ions levels of male and female rats fed HF. Microscopically, examined kidneys of HF diet rats revealed two types of histopathological alterations in both sexes.     

Production,health implications and applications of oleogels as fat replacer in food system: A review

Various food formulations widely utilized solid fats to provide specific textural properties and sensory attributes. Partially hydrogenated oil was commonly used as solid fat before being banned by FDA recently because of the existence of trans fats. Oleogels, semi-solid gel typically prepared from liquid vegetable oil and food-grade oleogelators, is developed as an alternative for solid fats that is free of trans fat and low in saturated fats. Oleogels are prepared via indirect or direct oleogelation technology by which the liquid oil is entrapped in a three-dimensional network with the aid of low molecular weight oleogelators (LMOGs) and high molecular weight oleogelators (HMOGs). Oleogels received tremendous attention from food scientists to be used in various food applications, particularly high-fat products such as comminuted meat, chocolates, ice cream, shortening and margarine and even as a deep-frying medium. They satisfy not only the current trends of consumers for healthy food products (free of trans fat and low in saturated fat) but also provide viscoelastic solid- and gel- like properties to structure high fat food products. More importantly, recent studies showed that oleogels tend to be metabolized differently from conventional fats and oils giving them an additional advantage in improving the nutritional value of high-fat foods. Therefore, this review aims to provide an overview that captures the latest studies on oleogels from their production via direct dispersion and indirect dispersion methods, processing conditions that influence the physical properties, metabolism and health attributes as well as recent application in food products.     

Low-palmitic,low-linolenic soybean development

Plant breeding research efforts are currently focused on developing breeding procedures to decrease the saturated FA palmitic acid (16∶0) and the PUFA linolenic acid (18∶3) in U.S. soybean cultivars. Soybean oil with lower 16∶0 may provide cardiovascular benefits to health-conscious consumers, and lower 18∶3 could contribute to better flavor and stability of the oil. The purpose of this study was to determine genetic parameters that indicate the potential for breeding success and to characterize the correlated effect of the incorporation of the modified oil traits on the agronomic and seed quality traits of a soybean breeding population formed from a cross between the soybean cultivar Anand (normal) and germplasm N97-3708-13 (low 16∶0, low 18∶3). Although lines with only one modified oil quality trait (low 16∶0 or 18∶3) are useful as parents, commercial utilization requires productive cultivars with the combination of both oil traits. This paper shows the ease with which they may be combined with seed yield and other traits. Measurements were obtained from 179 F₂ single plants grown in 1999 and 121 F_2∶4 lines grown in replicated plots in 2000. Modified FA lines were developed with ca. 4% 16∶0 and 18∶3, respectively. Very weak positive correlations were found between 16∶0 concentration and seed yield (r=0.12) and between 16∶0 and seed oil concentration (r=0.13). No correlation was found between 18∶3 levels and seed yield, or between 18∶3 levels and seed oil concentration. These results indicate that breeding for reduced 16∶0 and 18∶3 should not have a negative impact on seed yield or oil concentration. 16∶0 and 18∶3 had moderately high heritabilities of 0.65 and 0.73, respectively. This indicates that breeders using low 16∶0, low 18∶3 germplasm in crosses with normal, elite lines can expect to recover low 16∶0 and low 18∶3 in pure line progenies via selection and generation advancement of F₂ individuals that express low levels of these FA.     

Dietary Fat Does Not Overcome trans-10, cis-12 Conjugated Linoleic Acid Inhibition of Milk Fat Synthesis in Lactating mice

Trans-10, cis-12 conjugated linoleic acid (CLA) is a potent inhibitor of milk fat synthesis in the cow and similarly reduces milk fat in rodents. The objective of this study was to determine whether dietary fat can overcome CLA inhibition of milk fat concentration in lactating mice. Wild type C57Bl/6J mice (n = 31) were fed semipurified diets containing either low fat (LF; 4% fat) or high fat (HF; 23.6% fat) starting 4–6 days postpartum. Dietary fat was increased by inclusion of high oleic sunflower oil. After 2 days on the experimental diets, lactating dams were orally dosed with either water (control) or trans-10, cis-12 CLA (20 mg/day) for 5 days. CLA treatment decreased pup growth similarly in both HF and LF diets. Milk fat percent was increased over 16% by the HF diet and decreased over 12% by CLA, but there was no interaction of dietary fat and CLA. Both CLA and the HF diet reduced the proportion of short- and medium-chain fatty acids that originate from de novo synthesis, and there was no interaction of diet and CLA. CLA had no effect on the percent of preformed fatty acids, but the HF diet increased their abundance. Dietary fat and CLA both modified mammary expression of lipogenic enzymes and regulators, but no interactions were observed. In conclusion, CLA reduced milk fat concentration and litter growth, but these effects were not overcome by increased dietary fat from high oleic sunflower oil. CLA inhibition of milk fat in the mammary gland is not substrate dependent, and the mechanism is independent from dietary supply of oleic acid.     

Phospholipids in Milk Fat: Composition,Biological and Technological Significance,and Analytical Strategies

Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids (PLs) in milk. They are located on the milk fat globule membrane (MFGM) and in other membranous material of the skim milk phase. They include principally phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine, while sphingomyelin is the dominant species of sphingolipids There is considerable evidence that PLs have beneficial health effects, such as regulation of the inflammatory reactions, chemopreventive and chemotherapeutic activity on some types of cancer, and inhibition of the cholesterol absorption. PLs show good emulsifying properties and can be used as a delivery system for liposoluble constituents. Due to the amphiphilic characteristics of these molecules, their extraction, separation and detection are critical points in the analytical approach. The extraction by using chloroform and methanol, followed by the determination by high pressure liquid chromatography (HPLC), coupled with evaporative light scattering (ELSD) or mass detector (MS), are the most applied procedures for the PL evaluation. More recently, nuclear magnetic resonance spectrometry (NMR) was also used, but despite it demonstrating high sensitivity, it requires more studies to obtain accurate results. This review is focused on milk fat phospholipids; their composition, biological activity, technological properties, and significance in the structure of milk fat. Different analytical methodologies are also discussed.     

Factors Associated with White Fat Browning: New Regulators of Lipid Metabolism

Mammalian adipose tissue can be divided into white and brown adipose tissue based on its colour, location, and cellular structure. Certain conditions, such as sympathetic nerve excitement, can induce the white adipose adipocytes into a new type of adipocytes, known as beige adipocytes. The process, leading to the conversion of white adipocytes into beige adipocytes, is called white fat browning. The dynamic balance between white and beige adipocytes is closely related to the body’s metabolic homeostasis. Studying the signal transduction pathways of the white fat browning might provide novel ideas for the treatment of obesity and alleviation of obesity-related glucose and lipid metabolism disorders. This article aimed to provide an overview of recent advances in understanding white fat browning and the role of BAT in lipid metabolism.     

Saturated fat and heart disease: The latest evidence

In recent years, many nutrition news headlines exclaimed that saturated fat was not linked to heart disease, leaving the public confused about whether to limit intake, as has been the dietary recommendation for several decades. However, a more nuanced look at the evidence indicates that high saturated fat diets are in fact not benign with respect to heart disease risk. Dietary recommendations should emphasize replacing saturated fats typical in red and processed meats, and certain tropical oils and dairy forms, with healthier polyunsaturated and monounsaturated fat‐rich foods, such as nuts, olive oil, and fatty fish, as well as healthy sources of carbohydrates, such as fiber‐rich whole‐grain foods, rather than refined‐grain and sugar‐laden foods.     

Enzyme-assisted aqueous extraction of fat from kernels of the shea tree,Butyrospermum parkii

Chemical characteristics of kernels of the shea tree (Butyrospermum parkii) from Ghana were determined in order to design and evaluate studies on a traditional enzyme-assisted fat extraction of the kernels. The effectiveness of a number of cellular degrading enzymes in assisting the shea fat extraction were also tested by treating meals of the kernels with one or more of these enzymes before extraction and comparing the yield with control extractions. Proximate composition of the kernel on dry-matter basis was: total lipids, 59.04%; crude fat, 54.85; protein, 7.81%; total carbohydrates, 34.77%; ash, 2.57%. Starch content was 7.59%; hemicellulose, 10.84%; cellulose, 5.95%; and pectic substances, 2.93%. Total fiber content was 20.35%. The fat extracted by the Soxhlet method was pale-yellow in color and solid at room temperatures. Its physicochemical characteristics were: melting range, 34–36°C; iodine value, 58.53; saponification value, 180.37; and unsaponifiable matter content, 7.48%. The predominant fatty acids were: palmitic (3.55%), stearic (44.44%), oleic (42.41%), linoleic (5.88%) and linolenic (1.66%) acids. The enzyme-assisted extraction tests showed increases in extraction yield when the shea kernel meals were treated with the enzyme(s) before extraction. An increase of about 20% was realized when a protease and an enzyme with both cellulase and hemicellulase activities were used together. These observations confirmed the fact that the shea kernel is a rich source of fat. They also indicate the possibility of improving shea kernel extraction processes by pretreating the kernel meal with cell structure-degrading enzymes.     

Determination of solid fat content (SFC) of binary fat blends and use of these data to predict SFC of selected ternary fat blends containing low-erucic rapeseed oil

Several oils and fats often used for the industrial preparation of European shortenings were blended in binary systems. The equilibrium (after 48 h at 15°C) solid fat contents (SFC; determined by pulsed NMR spectroscopy) were measured and plotted against blend composition. SFC of the blends resulted from the SFC of each fat for the considered temperature as well as the type of interaction existing between those fats (namely, ideal behavior, monotectic interaction, eutectic interaction, and so on). The type of relationship fitted was dependent on the kind of interaction: Linear relationships were found for total compatibility between fats, and polynomial-type (order 2) relationships were found for fats exhibiting incompatibility. Some corresponding ternary oils and fats blends were also prepared and analyzed. Selected relationships (regression equations of the fitted curves) obtained for binary blends were combined in order to calculate the SFC of the corresponding ternary blends. Experimental values were generally close to predicted ones. The representation of SFC as a function of composition is interesting as it allows one to determine rapidly and easily the type of molecular interaction between two fats and also to determine equations that can be combined to calculate easily the SFC of corresponding ternary blends crystallized in the same way with a good accuracy. The texture (hardness) of several binary and ternary blends was also measured. The combination of the results obtained for SFC with the results obtained for the hardness of binary blends allows the prediction of the hardness of a corresponding ternary blend under the same conditions.     

Comparison of two methods for the direct determination of fat in butter,blended spreads,and margarine

A German (GE) method and a New Zealand (NZ) method for the direct determination of total fat in spreadable fats were compared in a pilot collaborative study to obtain preliminary information regarding the precision and the level of fat content determined. The study comprised six products, including butter, blended fat products, and margarine with a fat content in the range of 39—82%, and four laboratories. The GE method, based on a Soxhlet extraction using petroleum ether, yielded a repeatability estimate of 0.41 g/100 g and a reproducibility estimate of 0.79 g/100 g. The NZ method, based on an extraction of the fat by thorough shaking of the sample with petroleum ether followed by phase separation, yielded a repeatability estimate of 0.32 g/100 g and a reproducibility estimate of 0.62 g/100 g. The difference in precision estimates between the two methods was significant for repeatability, but not for reproducibility. The better repeatability of the NZ method was probably partly due to the use of a superior sample preparation procedure which ensured that any inhomogeneity developed inside the sample container during transport or storage was removed. The average fat content as determined by the NZ method was 0.20 g/100 g higher than that determined by the GE method, but for individual samples no constant bias was observed. However, an inverse correlation between the bias and the fat content of the product suggested that the anhydrous sodium sulphate used in the GE method interfered with the fat recovery when analysing samples containing a high percentage of water. Thus, according to this study, the NZ method seems to have certain advantages over the GE method with respect to the results obtained.     

PBP and PSP promote β' form crystallization of palm oil,palm stearin,and a cocoa butter replacer

To precisely regulate the crystallization of lipids, an in-depth understanding of the correlation between the structures of the crystallization promoters and their functionalities is crucial. The effects of the crystallization promoters 1,3-dipalmitoyl-2-behenoyl-glycerol (PBP) and 1,3-dipalmitoyl-2-stearoyl-glycerol (PSP) on the crystallization behavior of palm oil, palm stearin, and a cocoa butter replacer were investigated by differential scanning calorimetry, polarized light microscopy, and X-ray diffraction. The chain-length difference between PSP and PBP resulted in different thermally stable polymorphs. PBP was stabilized in the β-3L form, but PSP was stabilized in the β′-2L form. The addition of PBP and PSP significantly promoted nucleation and led to an earlier onset of crystallization during cooling. After isothermal and nonisothermal crystallization, the PSP and PBP increased the melting temperatures of the palm oil and the cocoa butter replacer but decreased the melting temperature of the palm stearin, since PBP and PSP effectively promoted β′ formation but retarded the β' to β transformation. Due to the differences in chain length and subcell matching, palm stearin crystallizes on PSP and PBP via different modes. Practical Applications: PBP and PSP have potential as β'-form crystallization promoters for plastic fats. This research indicated the possibility of regulating the nanostructures of fats by structural design of the crystallization promoters.     

Monitoring milk fat fractionation: Effect of agitation, temperature, and residence time on physical properties

With the use of two central composite designs, the effects of agitation rate, fractionation temperature, and residence time on the thermal properties of the stearin and olein milk fat fractions were investigated. The main function of agitation during fat fractionation was suspending the crystal aggregates and enhancing the heat transfer. For the experimental conditions described here, crystal aggregation did not seem to be affected by agitation. The effect of fractionation temperature on the physical properties of the olein fraction was very significant. Triangle diagrams were shown to be a useful tool for monitoring and designing fractionation processes. They illustrate that oleins with similar melting properties can be produced over a range of yields of stearin, which is important from an industrial point of view. Crystallizer residence time, which influences production costs, clearly affects both stearin yield and olein melting properties. For any fractionation temperature, stearin fractions with virtually identical melting properties and yields can be obtained over a range of olein melting properties. Manipulation of both the fractionation temperature and residence time allows the fractionation process to be adapted to meet changing market demands for fractions with different melting properties.     

Effect of milk fat fractions on fat bloom in dark chocolate

Anhydrous milk fat was dissolved in acetone (1∶4 wt/vol) and progressively fractionated at 5°C increments from 25 to 0°C. Six solid fractions and one 0°C liquid fraction were obtained. Melting point, melting profile, solid fat content (SFC), fatty acid and triglyceride profiles were measured for each milk fat fraction (MFF). In general, there was a trend of decreased melting point, melting profile, SFC, long-chain saturated fatty acids and large acyl carbonnumbered triglycerides with decreasing fractionation temperature. The MFFs were then added to dark chocolate at 2% (w/w) addition level. In addition, two control chocolates were made, one with 2% (w/w) full milk fat and the other with 2% (w/w) additional cocoa butter. The chocolate samples were evaluated for degree of temper, hardness and fat bloom. Fat bloom was induced with continuous temperature cycling between 26.7 and 15.7°C at 6-h intervals and monitored with a colorimeter. Chocolate hardness results showed softer chocolates with the 10°C solid fraction and low-melting fractions, and harder chocolates with high-melting fractions. Accelerated bloom tests indicated that the 10°C solid MFF and higher-melting fractions (25 to 15°C solid fractions) inhibited bloom, while the lowermelting MFFs (5 and 0°C solid fractions and 0°C liquid fraction) induced bloom compared to the control chocolates.     

Determination of the predominant polymorphic form of mango (Mangifera indica) almond fat by differential scanning calorimetry and X‐ray diffraction

In this paper, some important properties, from the application point of view, of mango (Mangifera indica) almond fat var. Manila (MAF) were analyzed by differential scanning calorimetry and X‐ray diffraction techniques. The thermal profile, the solid fat content (SFC) and the predominant polymorphism of MAF samples, previously characterized chemically, were studied. The results showed that this fat, from one of the main residues of mango industrialization, had a relatively simple fusion/crystallization behavior. Stabilized samples showed a simple SFC profile with one marked slope between 35 and 40 °C. Different thermal histories demonstrated the existence of at least four polymorphs. The non‐stabilized samples corresponded predominantly to the formation of the crystalline &α form. The stabilized samples, tested under several time and temperature conditions, allowed the formation of two other polymorphs, which are both unstable forms and were formed during &α to β polymorphic transition. The X‐ray diffraction information confirmed the presence of the less and more stable MAF polymorphs, allowing us to conclude that MAF is a β‐stable fat, just as is cocoa butter.     

Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein,and Soybean,Olive, Fish,and Virgin Coconut Oils

The simplest and the most cost-effective way of human milk fat substitute (HMFS) production is formulating of suitable vegetable oils at proper ratios. To do this, the D-optimal mixture design was used to optimize the HMFS formulation. The design included 25 formulations made from refined palm olein (35–55%), soybean oil (5–25%), olive oil (5–20%), virgin coconut oil (5–15%), and fish oil (0–10%). Samples were produced in laboratory and characterized in terms of fatty acid and triacylglycerol (TAG) compositions, free fatty acid content, peroxide value, iodine value, and oxidative stability index (OSI). HMFS samples were also compared with Codex Alimentarius (CA) and Iran National Standards Organization (INSO) standards. Each characteristic of HMFS samples was then expressed as a function of ingredient ratio using regression models. Finally, using numerical optimization, four optimized blends (PB₁-PB₄) were selected, made in the laboratory (HMFS₁-HMFS₄), characterized, and compared with CA and INSO standards. The properties of all the optimized blends (except the palmitic acid content of HMFS₂ and the monounsaturated fatty acid [MUFA] content of HMFS₃) met the standards. HMFS₄ showed the highest OSI in Rancimat and the lowest oxidation rate in Schaal oven tests. POL (19.53–21.73%), PPO (20.77–21.73%), OOO (9.11–11.16%), and OPO (8.84–9.46%) were the main (totally about 60%) TAG species found in HMFS samples. In conclusion, the HMFS₄ formula (55% palm olein, 13.5% soybean oil, 16% refined olive oil, 15% virgin coconut oil, and 0.5% fish oil) was suggested as the best formula for HMFS production.     

Crystallization behavior of milk fat,palm oil,palm kernel oil,and cocoa butter with and without the addition of cannabidiol

The objective of this study was to evaluate the effect of cannabidiol (CBD) on the crystallization behavior and physical properties of various fats. Anhydrous milk fat (AMF), palm oil (PO), palm kernel oil (PKO), and cocoa butter (CB) were chosen for this study, for their unique crystallization behaviors. CBD was added at 1 and 2.5% wt/wt to these fats, and the crystallization behavior was evaluated at 26°C for AMF and PO and at 22°C for PKO and CB. Control samples with no CBD were prepared and evaluated as well. Results show that CBD delayed the crystallization of all fats with the least effect observed for the PO. Slight increases in crystal size were observed with the addition of CBD for all samples. CBD did not affect the melting profile of AMF or CB, but it increased the peak temperature of PO and decreased the enthalpy of PKO. Similarly, hardness was only affected by CBD in PO samples, with harder materials obtained for samples containing 2.5% CBD. The same trend was observed for elasticity. In addition, the elasticity of AMF increased with the addition of CBD but not its hardness. Overall, this study indicates that the effect of CBD on fat crystallization is highly dependent on the type of fat used. Producers of fat-based products that are willing to include CBD in their formulations must carefully control processing conditions to ensure product quality.     

Melting and Solidification Properties of Palm Kernel Oil,Tallow, and Palm Olein Blends in the Preparation of Shortening

Ternary systems composed of palm kernel oil (PKO), tallow, and palm olein (POo) were studied in terms of their physical properties such as solid fat content (SFC), melting characteristics by DSC and polymorphism by X-ray diffraction. Ternary phase behavior was analyzed with isosolid diagrams. The results showed that as the POo content of the blends was increased the SFC value decreased, while the increase of tallow content increased the SFC value. Eutectic effects within the ternary system were confirmed from the deviation of the measured SFC from the calculated SFC for corresponding thermodynamically ideal blends. The deviation reached a maximum when the amounts of PKO and POo are both about 45%. X-ray diffraction results showed that addition of PKO into the blends promoted stabilization in the β′ crystalline form.