Tropical oils and fats are increasingly used as ingredients in baked goods, confectionery or other types: breadsticks, crackers, rusks, biscuits, snacks, spreads, pastries, chocolate, sauces, coating of ready-made fish fillets for frying etc.
TROPICAL FATS AND HEALTH
Saturated fatty acids, especially myristic, lauric and palmitic, are the main responsible for the "hypercholesterolemic and atherogenic action.
TROPICAL FATS IN LABEL
From 13/12/2014, thanks to the entry into force of the new regulation of the European Commission (1169/2011), the use of the generic term "vegetable oils" in the label of food products is prohibited.
In all Member States, producers are obliged to notify consumers of the exact nature of the oil used, specifying the type on the label (eg olive oil, palm oil, etc.).
Furthermore, if the oils or fats used are hydrogenated, it is mandatory to specify this by adding the words "totally hydrogenated" or "partially hydrogenated" as appropriate.
Coconut oil: excellent flavor, chemical composition: lauric acid (C12: 0) 44.8%; B.C. myristic (C14: 0) 17.0%; B.C. palmitic (C16: 0) 8.4%; B.C. total saturated fat 86.8%.
Palm kernel oil (oil palm seeds): excellent flavor, chemical composition: almost comparable to coconut oil.
Palm oil (fruit pulp): excellent flavor, chemical composition: ac. palmitic about 50.0%; B.C. lauric and bc. myristic small percentages.
Babasso oil (Orbignya oleifera): good taste, the term derives from the Tupi dialect and indicates a particular species of oil palm.
Tropical fats
Dica butter (dika) (extracted from the seeds of irvingia gabonensis): pleasant taste, tending to sweet, with a seductive cocoa aroma, chemical composition: ac. lauric and ac. myristic about 90.0%.
Shea butter (shea, galan): obtained from the seeds of an African tree.
Illipe butter (bassia, mahwa).
The dika, charitè and illipe butter are mainly used in the chocolate industry, for their organoleptic characteristics.
MCTs, SATURATED BUT GOOD FATS!
Medium Chain Triglycerides (MCTs) are triglycerides formed by medium chain fatty acids (6 to 12 carbon atoms). They are therefore saturated fats, but they have many differences compared to long-chain ones, in fact:
- they do not raise the level of LDL cholesterol in the blood;
- they do not need to be split by hydrolysis to be assimilated, but can be directly absorbed by the intestinal mucosa;
- they can be used by the mitochondria to produce energy without the need for carnitine, with a more efficient process.
In practice, MCTs are digested and used by the body in a similar way to carbohydrates, but provide more than double the energy. This feature makes them useful for feeding those patients with severe digestive disorders, such as failure to absorb fats in the intestine.
Medium-chain triglycerides are mainly contained in palm shell oil, coconut oil, almonds and butter.
Oils for frying
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