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An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.

The present invention discloses an edible semi-solid/solid oil formulation from Canarium odontophyllum kernel oil (COKO) comprising 60.7% of saturated fatty acid (SFA), 36.5% of monosaturated fatty acid (MUFA) and 3.7 % of polyunsaturated fatty acid. The formulation in the present invention also con...

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Main Author: Azlan, Azrina
Format: Patent
Published: 2010
Online Access:http://psasir.upm.edu.my/id/eprint/32256/
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spelling my.upm.eprints.322562014-11-21T05:14:08Z http://psasir.upm.edu.my/id/eprint/32256/ An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status. Azlan, Azrina The present invention discloses an edible semi-solid/solid oil formulation from Canarium odontophyllum kernel oil (COKO) comprising 60.7% of saturated fatty acid (SFA), 36.5% of monosaturated fatty acid (MUFA) and 3.7 % of polyunsaturated fatty acid. The formulation in the present invention also contains polyphenolic compounds. COKO in the present invention is a potential source and starting ingredient for edible oil spreads, margarines, mayonnaises, shortenings, chocolates and cosmetic products. The present invention has also shown to excellently improve and maintain favorable plasma lipids profile (significantly lower TC, LDL-C and TG levels, significant increased in HDL-C level) and increased total antioxidant status. Therefore, COKO formulation is a potential edible semi-solid/solid oil spread or shortening, which also proven to improve plasma lipid profile and total antioxidant status. 2010-11-25 Patent NonPeerReviewed Azrina Azlan (2010) An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status. PI2010005584.
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description The present invention discloses an edible semi-solid/solid oil formulation from Canarium odontophyllum kernel oil (COKO) comprising 60.7% of saturated fatty acid (SFA), 36.5% of monosaturated fatty acid (MUFA) and 3.7 % of polyunsaturated fatty acid. The formulation in the present invention also contains polyphenolic compounds. COKO in the present invention is a potential source and starting ingredient for edible oil spreads, margarines, mayonnaises, shortenings, chocolates and cosmetic products. The present invention has also shown to excellently improve and maintain favorable plasma lipids profile (significantly lower TC, LDL-C and TG levels, significant increased in HDL-C level) and increased total antioxidant status. Therefore, COKO formulation is a potential edible semi-solid/solid oil spread or shortening, which also proven to improve plasma lipid profile and total antioxidant status.
format Patent
author Azlan, Azrina
spellingShingle Azlan, Azrina
An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.
author_facet Azlan, Azrina
author_sort Azlan, Azrina
title An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.
title_short An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.
title_full An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.
title_fullStr An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.
title_full_unstemmed An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.
title_sort edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.
publishDate 2010
url http://psasir.upm.edu.my/id/eprint/32256/
_version_ 1643830554864386048
score 13.211869

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