A research team at Queen Margaret University (QMU) in Edinburgh has developed an alternative to palm oil that it says has 80% less saturated fat and 30% fewer calories, according to a BBC report.
A research team from Queen Margaret University (QMU) in Edinburgh has developed an alternative to palm oil. According to them, this alternative has 80% less saturated fat and 30% fewer calories.
Flaxseed is a by-product used in the production of PALM-ALT, which includes natural fiber and rapeseed oil. It has no palm, coconut, flavorings, sugar, sweeteners, preservatives or colors, as reported on September 19.
The report described the new product as having a mayonnaise-like consistency.
Catriona Liddle, one of the lead developers on the QMU team, told BBC Radio's Good Morning Scotland: “For the food industry, palm oil is used as a fat [because] it provides texture and a good shelf life.
“Particularly in baked goods, it’s almost an irreplaceable ingredient because it’s so functional.”
However, Liddle said the new product has the same taste and texture as traditional palm fat.
“We put it through some special sensory tests to see if a panel can distinguish our product from traditional palm fat, and they can't,” Liddle said.
The report states that the QMU team has begun discussions with potential manufacturers and has an international patent application for PALM-ALT.
“We started with baked goods – breads, cakes, cookies – all the things that everyone loves to eat but aren’t very healthy for us.”
Source: Oils & Fats International
