Category: Blog

Antioxidants 

During normal activities, our body’s cells produce reactive substances called free radicals. Free radicals are prooxidants, which contribute to degenerative diseases and are neutralised by antioxidants made by the body. If antioxidants are unavailable, a high concentration of prooxidant compounds can induce oxidative stress and may cause damage to our body. Fortunately, additional antioxidants can be obtained from foods including fruits, vegetables, and oils such as Red Palm Oil (RPO). 

RPO is packed with antioxidants 

RPO is rich in vitamin E tocotrienols and carotenoids. One kilogramme of Malaysian RPO contains 600-100 mg vitamin E Tocotrienols and 500-700 mg of carotenoids. These beneficial constituents in RPO help promote good health. Vitamin E tocotrienols are potent antioxidants that are more effective than tocopherols. Tocotrienols have 60 times higher antioxidant activity than tocopherols. The remarkable functional properties of palm tocotrienols include:  

• Potential oxidative stress reduction   
• Potential cognitive enhancement  
• Potential cardioprotection 
• Potential anti-inflammatory property 

Our body can convert some of the carotenoids from foods into vitamin A for various body functions. Vitamin A is important for normal vision, the immune system, reproduction, as well as growth and development. Vitamin A also helps the heart, lungs, and other organs work properly. Besides vitamin E and carotenoids, other noteworthy phytonutrients present in RPO are squalene, CoEnzyme Q10, and phytosterol. 

Applications of RPO in beverages 

RPO has many applications, and one of them is in the production of beverages such as instant coffee, tea, emulsion drinks, and many others. The incorporation of RPO elevates the nutritional value of the end products. Fats, including RPO, contribute to the flavour, colour, antioxidant stability, and viscosity of beverage products. Furthermore, RPO might now be more easily incorporated into products without losing its antioxidants through the microencapsulation technology. The following are some examples of beverage products fortified with RPO and their nutritional benefits. 

Instant Coffee Beverages 

Our favourite beverage, instant coffee, is just regular coffee made from real coffee beans that have been dried out and preserved for our convenience. Coffee beans contain antioxidant compounds such as phenolic compounds and flavonoids. A combination of RPO with other high-antioxidant ingredients, such as coffee, will help boost our antioxidant intake. An antioxidant-rich instant coffee beverage prepared with coconut sugar and RPO can help meet antioxidant demands, particularly among those with unhealthy habits such as smoking. An average of 500–1000 mg/100 g of carotenes can be obtained by adding 0.3-0.5% RPO to the coconut sugar and coffee blends.   

Tea 

Rooibos is a unique herbal tea made from the leaves and stems of the Aspalathus linearis, and it is packed with polyphenolic compounds. A combination of RPO and rooibos tea has been reported to exhibit potential cardioprotective properties due to its high antioxidant content. The antioxidants in RPO, paired with polyphenolic compounds in rooibos tea, were found to have anti-inflammatory effects in animal studies. Therefore, the combination of these bioactive compounds is suggested to have the potential to increase antioxidant activity in the body, which could result in enhanced protection against certain health conditions caused by inflammation. 

Emulsion drinks 

RPO has the potential to be developed into nutritious emulsion drinks. This type of product can be made based on oil-in-water emulsion techniques (oil suspended in a water part) using the homogenisation method, to form nanoemulsion and microemulsion. These techniques produce smaller emulsion particle sizes, offer greater stability than regular macroemulsions, and are widely used in functional food or pharmaceutical products. This innovation helps to prevent carotenoid loss during storage and also improves its bioavailability. For example, a whey protein-based RPO emulsion was found to be highly stable against oxidation during long-term storage at room temperature. Fruity flavours such as orange or mango can be added to increase its palatability. This emulsion drink is an alternative product to prevent vitamin A deficiency, which affects many children in developing countries. 

Fruit juice 

The nanoemulsion of RPO can also be added to many other types of beverage products when further improved with encapsulating materials such as casein or gum arabic to protect the carotenoids. This is also to stabilise their natural pigments, which contribute to the orange-red colour. The advantage is that it can be added to products such as yoghurt drinks and fruit juices as a natural colourant. Carotenoids in RPO nanoemulsion used as colourants in drinks such as orange juice were reported to be stable when stored at 37^oC for four weeks. 

RPO has numerous uses in food products including beverages. RPO enhances the products’ antioxidant content because it is high in carotenoids and vitamin E. These antioxidants may help safeguard our body from degenerative diseases caused by oxidative stress. In light of the numerous health advantages, food producers should consider using sustainable certified Malaysian RPO in various food products!   

More information here: 

1. https://www.foodandnutritionjournal.org/volume11number2/antioxidant-properties-of-coconut-sugar-instant-coffee-beverages-produced-using-red-palm-oil-and-coffee-powder/ 

2. https://academic.oup.com/nutritionreviews/article/75/2/98/2965109 

3. https://link.springer.com/article/10.1186/s12950-014-0041-4 

4. https://www.scitepress.org/Papers/2020/106412/106412.pdf 

5. https://www.sciencedirect.com/science/article/abs/pii/S0308814621022585 
6. https://journal.ugm.ac.id/ifnp/article/view/70924 

---

Visit Malaysian Palm Oil Council’s website and follow them on Facebook, LinkedIn, and Twitter to learn more about palm oil’s nutritional and economical advantages as well as environmental sustainability.

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Vegetable oils are frequently utilised as a substitute for milk fat in imitation dairy products. These products, particularly when they contain palm oil, offer improved shelf life and preservation characteristics as compared to those containing milk fat. Palm oil (PO), palm kernel oil (PKO), and their respective fractions are versatile materials that find numerous applications in non-dairy products.

Creamer fats

Unlike dairy creamer, which often contains cholesterol¹ and trans fatty acids, palm-based creamer stands out as a healthier alternative. It is entirely free from cholesterol and trans fatty acids, making it a heart-friendly option for those seeking to maintain a balanced diet and reduce the intake of harmful fats. Embracing palm-based creamer is not only a healthier choice, but also contributes to sustainable practices in the food industry.

Ice cream

In recent times, the utilisation of PO and PKO has gained significant traction within the ice-cream industry due to the exceptional properties that make them a viable substitute for conventional butterfat. PO and PKO have higher solid fat contents as compared to many other vegetable oils. This characteristic provides a creamy texture and helps prevent the formation of large ice crystals in ice cream, resulting in a smoother product. These oils also have specific melting points, which contribute to the desirable melting characteristics of ice cream products. 

Filled milk

Maintaining the quality and freshness of filled milk products is of paramount importance, as milk is highly susceptible to deterioration, leading to undesirable off-flavours that can be easily detected by consumers. Hence, the oxidative stability of the oil used in formulating filled milk becomes a crucial criterion. Only oils and fats with a neutral taste and high stability can be used. Therefore, oils and fats with low contents of linoleic acid, or no linolenic acid at all, and a good level of natural antioxidants such as those of PO and PKO are preferred. 

Cheese

The application of PO, PKO, and palm fractions have been proven to be highly successful in formulating mozzarella analogues. These analogues boast a smooth appearance, ensuring an enticing visual appeal, while also showcasing desirable characteristics such as good shredability and meltability. The use of these palm-based ingredients has not only led to the creation of delectable mozzarella alternatives, but has also enhanced their overall functionality, meeting consumer expectations for both taste and performance.

Yoghurt

In a study, palm-based yoghurt with 5% fat, formulated using a blend of PO and PKO received a high sensory score in terms of texture, colour, aroma, taste, and overall acceptability. Palm-based yoghurt has several advantages, e.g., it contains essential fatty acids and micronutrients such as vitamin E from palm blends, is free of cholesterol, and is more economical². 

Vanaspati

With the absence of moisture, vanaspati becomes highly resistant to microbiological deterioration. This characteristic is particularly sought after as vanaspati is produced as a substitute for butterfat, which naturally exhibits slow crystallisation, resulting in a desirable granular texture. Hence, this appearance is not only aesthetically pleasing but is also often regarded as a hallmark of purity and superior quality³. PO and its solid fraction PO stearin (POs) help vanaspati obtain desirable physical characteristics. 

In conclusion, PO and PKO and their respective fractions serve as highly versatile materials with unique properties and characteristics that make them valuable ingredients in various industries, not just food, but also cosmetics, pharmaceuticals, and personal care. 

References:

1. Pordy, W., T. (1994). United State Patent US5366751.
2. Nor Aini I., et al (2002). Sains Malaysiana, 31: 241-259.
3. Malaysian Palm Oil Board (2017). Pocketbook of Palm Oil Uses. 7th Edition.

---

Visit Malaysian Palm Oil Council’s website and follow them on Facebook, LinkedIn, and Twitter to learn more about palm oil’s nutritional and economical advantages as well as environmental sustainability.

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.