Quality and Safety of the Frying Oils used in Small or Medium-sized Food Enterprises in West Delhi, India

The present study investigates the cooking practices and oil used in small and medium sized street food vendors/ kiosks in the west zone of Delhi, India. A survey was conducted to collect information on vendor cooking practices and oil quality was analyzed using different physio-chemical parameters. The study revealed that the oil samples collected from the participating vendors displayed varied values of % FFA (free fatty acid) content (0.16±0.00 to 0.60±0.01), acid value (0.225±0.00 to 1.030±0.01), peroxide values (9.12±0.02 to 32.45±0.49) and iodine value (61.57±0.19 to 79.08±0.07) indicating poor quality of the oils used for the preparation of snacks. Study revealed that the majority of the vendors re-use oils and practice adulteration with hydrogenated fats which can significantly deteriorate the quality of oil and henceforth the health of the consumers.

Trans- Free Fat Spread Produced from Rice Bran Oil and Rice Bran Oil Shortening Blends

The objective of this study was to produce trans-free fat spread from rice bran oil and rice bran oil shortening blends to replace partially hydrogenated fats which contain high levels of trans fatty acids. The W/O emulsion of rice bran oil spread was prepared from blending of rice bran oil and rice bran oil shortening with the mass ratio of 40: 60 using PGPR as an emulsifier. Physicochemical properties, fatty acid compositions, thermal behaviors, micronutrients, sensory attributes and oxidative stability of rice bran oil spread were investigated and compared with commercial spread products. Results showed that physicochemical properties of the rice bran oil spread were similar to the commercial spread (B2). Trans fatty acids contents of the rice bran oil spread (0.2% TFAs) were much lower than the commercial spread (F2) produced from partially hydrogenated fat (4.9% TFAs). Thermal behaviors and SFC profile indicated good physical properties and spreadability of the rice bran oil spread which were comparable to the commercial spreads. Micronutrients in the rice bran oil spread were greater than those of commercial spread products. The rice bran oil spread had the highest overall preference scores compared to the two commercial fat spreads. In addition, the rice bran oil spread exhibited high oxidative stability. This study demonstrated that rice bran oil and rice bran oil shortening blends can be used as an alternative source of partially and fully hydrogenated fats as well as tropical oils to produce trans-free fat spreads with desirable properties.

The Association Between Major Dietary Patterns and Severe Mental Disorders Among a Large Sample of Adults Living in Central Iran: Baseline Data of YaHS-TAMYZ Cohort Study

Background: The role of diet in developing psychological disorders has been considered by researchers in recent years. Objective: To examine the association between major dietary patterns and severe mental disorders in a large sample of adults living in Yazd city, central Iran.Methods: This cross-sectional study used the baseline data of a population-based cohort study (Yazd Health study: YaHS). Dietary intakes were assessed by a multiple-choice semi-quantitative food frequency questionnaire (FFQ) in the Yazd Nutrition survey (TAMYZ). Psychological assessments were also done by using depression, anxiety, and stress scale-21 (DASS-21) questionnaire. Major dietary patterns were identified using principal component analysis (PCA). Multivariate linear and logistic regression analyses were used to evaluate the relationship between dietary patterns' scores and mental disorders.Results: A total of 7574 participants were included in the current analysis. Four major dietary patterns were identified: "Sugar and Fats”, “Red meat and Fish”, "Fruits" and “Vegetables”. After adjustment for all confounding variables, participants in the fifth quintile of “Fruits” dietary pattern which was correlated with dried fruits, canned fruits, fruit juice, olive, hydrogenated fats and fruits had a lower odds of severe depression (OR: 0.61, 95% CI: 0.45–0.81, P trend=0.008), anxiety (OR: 0.64, 95% CI: 0.50–0.80, P trend=0.001), and stress, (OR: 0.45, 95% CI: 0.30–0.68, P trend=0.001). Conclusions: The intake of a dietary pattern high in dried fruits, canned fruits, fruit juice, olive, hydrogenated fats and fruits might be inversely associated with depression, anxiety and stress. Future prospective studies are needed to warrant this finding.

Stress and Anxiety Levels Are Associated with Erythrocyte Fatty Acids Content in Young Women

Objective: Recent studies have revealed that fatty acid profile can be associated with psychological disorders. However, evidence on stress and anxiety is scarce. The aim of this study was to investigate the relationship between stress and anxiety, defined as mood states, and erythrocyte fatty acid (FA) profile. Method: This case-control study was conducted on 45 female students with degrees of stress and anxiety without depression disorder and 45 matched controls with no depression, stress, or anxiety. Self-administered questionnaires included a 28-item Food Frequency questionnaire and Depression Anxiety Stress Scales (DASS-21), which were used to measure dietary patterns and psychological disorders, respectively. Erythrocyte membrane fatty acids were analyzed using gas-liquid chromatography. Results: Docosahexaenoic acid (DHA) was significantly lower in the case group (p = 0.008). Hydrogenated fats were associated with degrees of stress and anxiety (OR = 1.53, p = 0.019), while linoleate and DHA were inversely associated with stress and anxiety scores (OR = 0.37, p = 0.05; OR = 0.31, p = 0.014, respectively). Monounsaturated FAs (MUFAs) and total RBC trans FA were associated with increased risk of stress and anxiety (OR = 1.81, p < 0.001; OR = 3.38, p = 0.003, respectively). Conclusion: Trans-fatty acids may be related to stress and anxiety scales but linoleate and DHA could decrease the risk. The effect of MUFAs may be regarded as a result of compensatory biological mechanisms

Imports and Use of Palm Oil as a Way to Increase Safety of Food Fats

The authors compare the biological value and safety of hydrogenated fat containing trans-isomers of oleic acid and palm oil-based fat. The chapter assesses the potential of replacing hydrogenated fats by palm oil in the production of special fat products. Hematological and histological studies are carried out in a form of biological experiment on animals (white rats). The study reveals the explicit negative effect of trans-isomers even with a relatively low concentration of trans-isomers in a diet. Pathological changes are not observed in animals when palm-based fat is introduced into their ration. The findings suggest that palm oil along with its fractions may be considered as an alternative to hydrogenated fats in the production of margarine, cooking, baking, and deep-frying fats. The use of palm oil in the production of special fats of increased hardness (spreads. confectionery, waffles and fillings, and chocolate coating) requires the application of modern methods for modifying triglyceride composition of fats – biocatalytic interesterification and fractionation.

Monitoring industrial hydrogenation of soybean oil using self-organizing maps

Monitoring the hydrogenation reaction is crucial to guarantee a product with desired properties. The combination of gas chromatography (GC) with self-organizing maps (SOM) may be an alternative to extract relevant information during the hydrogenation. We analyzed two partially hydrogenated fats produced in an industrial reactor. The quantification of the fatty acids methyl esters and the iodine value (IV) calculation was performed by GC. The SOM was able to cluster the samples according to the IV and reaction time. The weight maps depicted the variation of monounsaturated fatty acids associated with the increase of 18:1 and the variation of poly-unsaturated are mainly correlated with 18:2. An increase was observed in saturated fatty acids and trans-fatty acids associated respectively with 18:0 and 18:1(trans). Besides, it was confirmed that trans-isomers are more stable than the cis-isomers. Therefore, the SOM with GC was an efficient tool for monitoring the hydrogenation process.

Trans Fat Labeling Information on Brazilian Packaged Foods

Although the adverse effects of trans fat consumption are well documented, industrially-produced trans fats are still used in a variety of food products. Our objective was to investigate the presence of trans fat information on the nutrition facts panel, in the list of ingredients, and the use of trans fat claims in packaged food and beverages marketed in Brazil. This was a cross-sectional study that used data from packaged food and beverages available in the five supermarket chains with the largest market share in Brazil. Of the 11,434 products that were analyzed, 81.3% did not present a source of trans fats in the list of ingredients. The percentages of products with specific (hydrogenated fats or oils) and unspecific trans fat terms (margarine, vegetable fat, and vegetable cream) in the list of ingredients were 4.1% and 14.6%, respectively. Bakery products, cookies and crackers, candies and desserts, snacks, and convenience foods had the highest percentages of trans fat claims. We also found claims in products with ingredients that are sources of trans fats. In conclusion, trans fat ingredients were found in almost one-fifth of the Brazilian packaged foods. The current Brazilian legislation is not sufficient to inform consumers about the content of trans fats in packaged foods. Along with measures to restrict the use of industrially-produced trans fats, improvements in nutritional labeling are also needed.

trans Fatty Acids in Polish Pastry

ABSTRACT Because potentially harmful trans fatty acids (TFAs) should be eliminated from the diet, each country should have updated estimates of TFA content in food. The purpose of the study was to provide data on TFA content in pastry products commercialized in the Polish market. Products made using hydrogenated fats (as declared by manufacturers) were tested. Samples were acquired between April 2017 and July 2017. Extraction of fat from all pastries was carried out by the method of Folch et al. The fatty acid (FA) composition, especially TFA content in extracted fats, was determined by gas chromatography. Fat in the products was characterized by a high level of saturated fatty acid (SFA; ca. 42 g/100 g of FA), with the exception of one sample. A great diversity of total TFA content in fat of the products was found (0.1 to 13.5 g/100 g of FA). Of the products tested, 37.5% had TFAs in excess of 2%. Furthermore, partially hydrogenated fats were the source of TFAs in the analyzed products, as demonstrated by high content of elaidic acid. In addition, there was a trend of a decrease in the daily intake of TFAs of industrial origin with pastry products (0.14 g) compared with earlier studies. These results highlight the ongoing need for improvement in terms of trans isomer content in pastry products in Poland. This study confirms the importance of developing effective policies for reducing the TFA content of food. HIGHLIGHTS

Hghly Effective Methods of Modification of Fats in Milk-Containing Products

The resources of natural solid fats that used in various branches of the food industry are limited. As a result, they are often substituted by chemically and physically modified fats. Until recently, hydrogenation was the main method of modification of fats. Modification allows for products with a high hardness and sufficient resilience to oxidation due to a large amount of trans-isomers. Since the legislation in the sphere of food industry is changing, producers have to look for new solutions for fat-containing products that would correspond with the new restrictions for trans-isomers of fatty acids. The present paper contains a review of modern methods of modified fats production with a reduced content of trans-isomers of fatty acids. It also features some theoretical and practical aspects of multistage fractionation of tropical oils. The authors describe the characteristic of the products of palm oil fractionation and give some recommendations on how various fractions can be applied in milk-containing products. The research included a comparative analysis of various ways of interesterification applied in world practice of jellied fats production. The experiment included interesterification of mixes of the fractioned solid and liquid vegetable oils that can be used in milk-containing products. A specific ratio of raw ingredients in the initial makes it possible to achieve the required technological properties of the final product, as well as to increase its biological efficiency due to linoleic acid. Plastic fats reduce or completely cut the consumption of hydrogenated fats in milk-containing products while increasing their nutrition value, shelf life, and trans-isomeric indicators.

REPLACEMENT OF HYDROGENATED FATS FOR VEGETABLE OIL IN THE COMPOSITION OF CONFECTIONERY

Urgency of the research. One of the trends in the development of the global confectionery market, which is linked to the care of consumers health, is the development of confectionery that do not contain hydrogenated fats. Their source in confectionery are margarines and confectionery fats, which are made on the basis of vegetable oils, in particular, palm and coconut or low-quality animal fats, which are waste meat and fish processing enterprises. A direct relationship between the increased content of trans-isomers in the products and diseases of the cardiovascular system, impaired metabolic processes, in turn, provokes the development of various diseases has been established. Therefore, search for alternative raw materials to replace the hydrogenated fats in the confectionery composition is a need. Target setting. In the process of searching for these types of raw materials, developers are faced with the problem of stabilizing the properties and quality of confectionery containing vegetable oils, namely, the binding and content of oil in dough and finished products. Most often, for this purpose, food additives of a stabilizing action based on high-molecular compounds - polysaccharides and proteins are used. The use of such additives leads to a departure from the traditional formulation of products, adding to the list of ingredients on the packaging of finished products is often in no way understandable to the consumer by E-codes and names. Actual scientific researches and issues analysis. The latest publications have been reviewed, which disclose the mechanisms of negative effects of trans-fatty acids on human health, which also indicate the need to limit the content of trans fats in food products and which suggest alternative sources of fatty materials for confectionery. Uninvestigated parts of general matters defining. Remains relevant search for ways to stabilize the structure of confectionery products, which contain vegetable oil in its composition, without the use of polysaccharides and protein stabilizers. The research objective. The aim of the study is the development of confectionery recipe without the use of hydrogenated fats. The statement of basic materials. Refined sunflower oil as an alternative to hydrogenated fats in the confectionery was used. To stabilize the dough and finished products, as well as to improve their organoleptic characteristics, potassium bitartrate was introduced into the formulation. The physico-chemical and organoleptic properties of finished products manufactured according to the developed recipe were studied. Conclusions. The proposed prescription composition of the confectionery with the use of vegetable oil in its composition allows to obtain finished products with good physico-chemical and organoleptic quality indicators.