Sains Malaysiana 41(7)(2012): 871–877

Emerging Trends in Modification of Dietary Oils and Fats, and  Health

Implications - A Review

(Tren Baru dalam Pengubahsuaian Lemak dan Minyak Diet serta Implikasi Kesihatan)

Pradeep Puligundla¹, Prasad Sheikhar Variyar², Sanghoon Ko¹* & Vijaya Sarathi Reddy Obulam³

¹Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu

Seoul 143-747, Korea

²Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400 085, India

²Department of Biochemistry, Sri Venkateswara University, Tirupati 517 502, India

Diserahkan: 14 Disember 2011 / Diterima: 30 Januari 2012

ABSTRACT

In recent years, issues regarding safety and wellness of dietary oils and fats have received major attention. This is particularly so in the case of structured modified fats, which are being used extensively to meet the product-specific demand primarily in bakery industry as shortenings, cocoa butter substitutes in confectionary industry, and in margarine preparation, as butter substitute. During modification stages, native oils and fats are subjected to different physical and chemical treatments such as fractionation, hydrogenation and interesterification in order to produce fats with desirable physical as well as functional properties. Numerous studies have demonstrated the adverse health effects of these modified oils and fats, especially trans fatty acids, using animal models as well as human volunteers. Consequently, the decades-old process of partial hydrogenation of oils has been abandoned in most nations. However, alternative technologies to hydrogenation are on rise, creating new trends in modified oils and fats synthesis to cater food industry needs that may have unforeseeable consequences on human health.

Keywords: Hydrogenation; interesterification; oils and fats modification; structured lipids; trans fats

ABSTRAK

Sejak beberapa tahun kebelakangan ini, isukeselamatan dan kebaikan minyak dan lemak dalam diet telah mendapat perhatian. Ini terutamanya dalam kes lemak terubahsuai berstruktur, yang digunakan secara meluas untuk memenuhi permintaan khusus, terutamanya sebagai lelemak dalam industri bakeri, pengganti mentega koko dalam industri gula-gula dan sebagai pengganti mentega dalam penyediaan marjerin. Semasa peringkat pengubahsuaian, minyak dan lemak asli melalui perubahan sifat kimia serta fizikal berbezaseperti pemeringkatan, penghidrogenan, interesterifikasi dan sebagainya bagi menghasilkan lemak dengan ciri fizikal serta ciri berfungsi yang baik. Banyak kajian ke atas haiwan serta manusia telah menunjukkan kesan buruk minyak dan lemak yang terubahsuai kepada kesihatan, terutamanya asid lemak trans. Ini menyebabkan proses penghidrogenan separa minyak yang telah digunakan bertahun-tahun lamanya tidak diteruskan di kebanyakan negara. Walau bagaimanapun, penggunaan teknologi alternatif kepada penghidrogenan semakin meningkat, mewujudkan trend baru dalam minyak terubah suai dan sintesis lemak untuk memenuhi keperluan industri makanan yang mungkin mempunyai kesan yang tidak dapat diramalkan ke atas kesihatan manusia.

Kata kunci: Interesterifikasi; lemak terstruktur; lemak trans; minyak dan lemak terubah suai; penghidrogenan

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*Pengarang untuk surat-menyurat, email: sanghoonko@sejong.ac.kr