Medium chain fatty acids improve nutritional quality of palm olein: Study
The inclusion of medium chain fatty acids in palm olein can improve its nutritional quality and expand its applications in food and therapeutic foods, according to a new study published in the journal Food Chemistry.
For the study, researchers at Central Food Technological Research Institute, India, added medium chain fatty acids - caprylic and capric acid, in palm olein by lowering the levels of palmitic and oleic acids.
The researchers found that the addition of medium chain fatty acids improved the nutritional quality of modified palm olein, Foodnavigator.com reported.
The modified palm olein had low solid fats content at and below 10 °C, and had reduced onset of crystallisation, iodine, and cloud point, which according to researchers, can increase its applications in food and therapeutic foods.
In addition, the palm olein had reduced levels of high molecular weight triacylglycerols (TGs) and increased levels of low molecular weight TGs, compared to the normal palm olein.
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