Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams

In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer. The emulsions were dehydrated to reach 10% moisture content, achieving highly concentrated vegetable oil gel emulsions of different consistencies and qualities. Physical properties of the dried emulsions were evaluated by texture, microstructure, and oil loss determination. The reformulated bakery creams with the dried emulsions obtained from 47% oil showed better spreadability, viscosity, and viscoelasticity properties. A shortening replacement with the dried emulsion obtained from 70% initial oil caused a negative impact on the creams’ consistency, with lower viscosity and lower hysteresis area, revealing a weakness of structure. This research provided new knowledge about the structuration of vegetable oils through concentrated emulsions and their application as a source of healthy fat in creams for bakery applications.

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Inheritance of reduced saturated fatty acid content in sunflower oil

Helia ◽

10.2298/hel0236113v ◽

2002 ◽

Vol 25 (36) ◽

pp. 113-122 ◽

Cited By ~ 5

Author(s):

Brady Vick ◽

C.C. Jan ◽

Jerry Miller

Keyword(s):

Fatty Acid ◽

Saturated Fatty Acid ◽

Sunflower Oil ◽

Acid Content ◽

Fatty Acid Content ◽

Saturated Fatty Acid Content

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Micro Sunflower Oil-Water-Emulsion as Fat Replacer in Biscuits

American Journal of Food Technology ◽

10.3923/ajft.2016.54.62 ◽

2015 ◽

Vol 11 (1-2) ◽

pp. 54-62

Author(s):

Khaled F. Mahmoud ◽

Waffa M.M. Abo-zeid ◽

Yousef A. El Shattor ◽

O.S. El Kinawy ◽

Manal F. Salama

Keyword(s):

Sunflower Oil ◽

Fat Replacer ◽

Water Emulsion ◽

Oil Water

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Impact of carotenoids on the oxidative stability and trans fatty acid content of sunflower oil by using central composite design

Journal of the Iranian Chemical Society ◽

10.1007/s13738-021-02186-z ◽

2021 ◽

Author(s):

Mustafa Topkafa ◽

Hamide Filiz Ayyildiz ◽

Huseyin Kara

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Central Composite Design ◽

Trans Fatty Acid ◽

Sunflower Oil ◽

Acid Content ◽

Fatty Acid Content ◽

Trans Fatty Acid Content ◽

Central Composite

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Analysis of Composite Membranes in the Separation of Emulsions Sunflower oil/water

Materials Research ◽

10.1590/1980-5373-mr-2016-0732 ◽

2017 ◽

Vol 20 (3) ◽

pp. 843-852 ◽

Cited By ~ 5

Author(s):

Dionisio da Silva Biron ◽

Mara Zeni ◽

Carlos Pérez Bergmann ◽

Venina dos Santos

Keyword(s):

Sunflower Oil ◽

Composite Membranes ◽

Oil Water

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Saturated fatty acid content in sunflower seed

Helia ◽

10.2298/hel0441025b ◽

2004 ◽

Vol 27 (41) ◽

pp. 25-40 ◽

Cited By ~ 17

Author(s):

A. Brady ◽

C.C. Vick ◽

Jerry Miller

Keyword(s):

Fatty Acid ◽

Saturated Fatty Acid ◽

Acid Content ◽

Sunflower Seed ◽

Fatty Acid Content ◽

Saturated Fatty Acid Content

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5434283 Edible endogenous vegetable oil extracted from rapeseeds of reduced stearic and palmitic saturated fatty acid content

Biotechnology Advances ◽

10.1016/s0734-9750(97)82078-2 ◽

1996 ◽

Vol 14 (4) ◽

pp. 601

Keyword(s):

Fatty Acid ◽

Saturated Fatty Acid ◽

Vegetable Oil ◽

Acid Content ◽

Fatty Acid Content ◽

Saturated Fatty Acid Content

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The effect of dietary lipid sources on layer fertility and hatchability

South African Journal of Animal Science ◽

10.4314/sajas.v44i5.10 ◽

2015 ◽

Vol 44 (5) ◽

pp. 44-50

Author(s):

OS Olubowale ◽

FH De Witt ◽

JPC Greyling ◽

A Hugo ◽

AM Jooste ◽

...

Keyword(s):

Fatty Acids ◽

Fish Oil ◽

Sunflower Oil ◽

Control Diet ◽

Fatty Acid Content ◽

Dietary Treatment ◽

Dietary Lipid ◽

Dietary Fatty Acids ◽

High Oleic ◽

Lipid Source

This study was conducted to investigate the effect of dietary fatty acids (FA) on the fertility and hatchability of laying hens at the end-of-lay period (69 - 77 weeks of age). Five isoenergetic (12.4 MJ ME/kg DM) and isonitrogenous (170 g CP/kg DM) diets were formulated using different lipid sources (30 g/kg inclusion) to manipulate the dietary FA profile. The control diet was formulated using a 50 : 50 blend of linseed and fish oil, while fish oil was used in the polyunsaturated n-3 treatment. Sunflower oil was used in the polyunsaturated n-6 treatment, while in the mono-unsaturated n-9 diet high oleic acid (HO) sunflower oil was used. Lastly, tallow was used as a lipid source in the saturated FA diet. One hundred and twenty five hens (n = 25/treatment) and 50 cockerels (n = 10/treatment) of the Hy-Line Silver-Brown genotype were randomly allocated to the five dietary treatments at 20 weeks of age. From 69 weeks of age, hens were inseminated with 0.06 mL undiluted semen from cockerels within the same dietary treatment. Between 71 and 78 weeks of age (49 days) a total of 588 eggs-per-treatment were collected, individually marked (date and hen number) and incubated in a single-stage still-air incubator. Eggs were candled on D7 and D14 to determine embryonic mortalities and a 24 h window for hatching was allowed (D21 + 24 h). Although the fish oil treatment resulted in the lowest egg weights (59.3 g) and fertility (84.6%), it recorded the highest hatchability (76%). In contrast, the sunflower oil treatment recorded the lowest hatchability (58.2%) of all treatments, despite its high egg fertility (89.6%). Results of the study suggest that the dietary fatty acid content, in particular the n-3 and n-6 levels, need critical consideration in terms of concentration and ratio in the formulation of breeder diets to limit embryonic mortalities during incubation.Keywords: Chicks, embryo, mortality, mono-, polyunsaturated fatty acids

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The use of oats in diets for dairy cows as a means of reducing the saturated fatty acid content of milk fat

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600017128 ◽

1988 ◽

Vol 1988 ◽

pp. 74-74

Author(s):

P.A. Martin ◽

P.C. Thomas

Keyword(s):

Fatty Acids ◽

Milk Fat ◽

Previous Experiment ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Monounsaturated Fatty Acids ◽

Saturated Fatty Acid Content ◽

Fat Composition ◽

The Individual ◽

The Uk

It is well established that the proportion of saturated fatty acids in cows milk fat can be reduced by dietary inclusion of fats containing a large proportion of C18 fatty acids. Regardless of the individual C18 acids added to the diet, because unsaturated C18 fatty acids are biohydrogenated in the rumen it is principally the amount of 18:0 absorbed by the animal which is increased. This leads to increased mammary uptake and desaturation of 18:0 and to the secretion in milk of greater amounts of 18:0 and 18:1 fatty acids. Intramammary synthesis of 6:0-16:0 fatty acids is concurrently reduced. Of the cereals grown in the UK, oats contain relatively large amounts of C18 fatty acids. For this reason we have examined the potential of dietary inclusion of oats as a simple and inexpensive means of manipulating milk fat composition. In a previous experiment in which hay-based diets were given replacement of barley with oats reduced the saturated (6:0-18:0) fatty acids in milk fat from 753 to 619 g/kg and increased the monounsaturated fatty acids from 211 to 344 g/kg milk fat.

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