An observatory of honeybee colonies ( Apis mellifera ), consisting of at least 200 colonies, divided into 10 apiaries of 20 colonies, was monitored for three years on sunflower honeyflow (2015–2017). The purpose of this observatory is to understand which factors control colony performance during sunflower honeyflow in south-western France. From the temporal dynamics of weight gain, statistical analysis reveals a hierarchy of factors. First, variability in apiary scale performance is an image of the effect of resource variability. But, in addition to this primordial factor, two other factors contribute very significantly to performance. On the one hand, the amount of capped brood and the number of bees at the time of the installation of the apiary: these two elements testify to the vitality of the colony. The second remarkable factor is the Varroa load, which strongly penalizes performance beyond a certain threshold. The negative effect of the Varroa load on the colony performance is minimized in case of abondant sunflower honey flow.
{"title":"Factors of honeybee colony performances on sunflower at apiary scale","authors":"A. Kretzschmar, L. Frontero","doi":"10.1051/OCL/2017054","DOIUrl":"https://doi.org/10.1051/OCL/2017054","url":null,"abstract":"An observatory of honeybee colonies ( Apis mellifera ), consisting of at least 200 colonies, divided into 10 apiaries of 20 colonies, was monitored for three years on sunflower honeyflow (2015–2017). The purpose of this observatory is to understand which factors control colony performance during sunflower honeyflow in south-western France. From the temporal dynamics of weight gain, statistical analysis reveals a hierarchy of factors. First, variability in apiary scale performance is an image of the effect of resource variability. But, in addition to this primordial factor, two other factors contribute very significantly to performance. On the one hand, the amount of capped brood and the number of bees at the time of the installation of the apiary: these two elements testify to the vitality of the colony. The second remarkable factor is the Varroa load, which strongly penalizes performance beyond a certain threshold. The negative effect of the Varroa load on the colony performance is minimized in case of abondant sunflower honey flow.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"2000 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2017-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78537806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Laurine Bogaert, Charlotte Deyrieux, Maeva Subileau, Erwann Durand, F. Fine
La 107eme reunion annuelle de l’AOCS s’est tenue a Salt Lake City (USA) du 1 au 4 mai 2016. Comme a son habitude, ce congres a balaye l’ensemble des domaines de la recherche concernant de pres ou de loin les lipides avec pas moins de 11 sessions techniques en parallele. A noter la mise en place pour la premiere fois d’une veritable session « Protein and Co-products » soulignant la montee en puissance des recherches sur les proteines. L’objectif de cet article n’est pas de faire un compte-rendu exhaustif mais plutot de presenter les avancees remarquables dans les differentes sessions.
{"title":"Quelques éléments marquants de la 107ème réunion annuelle de l’AOCS (Salt Lake City, 1–4 mai 2016)","authors":"Laurine Bogaert, Charlotte Deyrieux, Maeva Subileau, Erwann Durand, F. Fine","doi":"10.1051/OCL/2016047","DOIUrl":"https://doi.org/10.1051/OCL/2016047","url":null,"abstract":"La 107eme reunion annuelle de l’AOCS s’est tenue a Salt Lake City (USA) du 1 au 4 mai 2016. Comme a son habitude, ce congres a balaye l’ensemble des domaines de la recherche concernant de pres ou de loin les lipides avec pas moins de 11 sessions techniques en parallele. A noter la mise en place pour la premiere fois d’une veritable session « Protein and Co-products » soulignant la montee en puissance des recherches sur les proteines. L’objectif de cet article n’est pas de faire un compte-rendu exhaustif mais plutot de presenter les avancees remarquables dans les differentes sessions.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"163 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74159894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fatty acid acylation of proteins corresponds to the co- or post-translational covalent linkage of an acyl-CoA, derived from a fatty acid, to an amino-acid residue of the substrate protein. The cellular fatty acids which are involved in protein acylation are mainly saturated fatty acids. Palmitoylation (S-acylation) corresponds to the reversible attachment of palmitic acid (C16:0) via a thioester bond to the side chain of a cysteine residue. N-terminal myristoylation refers to the covalent attachment of myristic acid (C14:0) by an amide bond to the N-terminal glycine of many eukaryotic and viral proteins. Octanoylation (O-acylation) typically concerns the formation of an ester bond between octanoic acid (caprylic acid, C8:0) and the side chain of a serine residue of the stomach peptide ghrelin. An increasing number of proteins (enzymes, hormones, receptors, oncogenes, tumor suppressors, proteins involved in signal transduction, eukaryotic and viral structural proteins) have been shown to undergo fatty acid acylation. The addition of the acyl moiety is required for the protein function and usually mediates protein subcellular localization, protein-protein interaction or protein-membrane interaction. Therefore, through the covalent modification of proteins, these saturated fatty acids exhibit emerging specific and important roles in modulating protein functions. This review provides an overview of the recent findings on the various classes of protein acylation leading to the biological ability of saturated fatty acids to regulate many pathways. Finally, the nutritional links between these elucidated biochemical mechanisms and the physiological roles of dietary saturated fatty acids are discussed.
{"title":"Fatty acid acylation of proteins: specific roles for palmitic, myristic and caprylic acids","authors":"V. Rioux","doi":"10.1051/OCL/2015070","DOIUrl":"https://doi.org/10.1051/OCL/2015070","url":null,"abstract":"Fatty acid acylation of proteins corresponds to the co- or post-translational covalent linkage of an acyl-CoA, derived from a fatty acid, to an amino-acid residue of the substrate protein. The cellular fatty acids which are involved in protein acylation are mainly saturated fatty acids. Palmitoylation (S-acylation) corresponds to the reversible attachment of palmitic acid (C16:0) via a thioester bond to the side chain of a cysteine residue. N-terminal myristoylation refers to the covalent attachment of myristic acid (C14:0) by an amide bond to the N-terminal glycine of many eukaryotic and viral proteins. Octanoylation (O-acylation) typically concerns the formation of an ester bond between octanoic acid (caprylic acid, C8:0) and the side chain of a serine residue of the stomach peptide ghrelin. An increasing number of proteins (enzymes, hormones, receptors, oncogenes, tumor suppressors, proteins involved in signal transduction, eukaryotic and viral structural proteins) have been shown to undergo fatty acid acylation. The addition of the acyl moiety is required for the protein function and usually mediates protein subcellular localization, protein-protein interaction or protein-membrane interaction. Therefore, through the covalent modification of proteins, these saturated fatty acids exhibit emerging specific and important roles in modulating protein functions. This review provides an overview of the recent findings on the various classes of protein acylation leading to the biological ability of saturated fatty acids to regulate many pathways. Finally, the nutritional links between these elucidated biochemical mechanisms and the physiological roles of dietary saturated fatty acids are discussed.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"92 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81666019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Y. Bernard, M. Armand, A. Forhan, M. Agostini, M. Charles, B. Heude
Epidemiological studies have reported that breastfed children have improved psychomotor development compared to never breastfed children. Human studies suggest that polyunsaturated fatty acids (PUFA), especially long chain PUFA (LC-PUFA) which are highly contained in breast milk, could explain this link, since they are needed for pre-and postnatal brain development. Our aim was to study the relationships between several measures of pre-and postnatal exposures to PUFA and child's psychomotor development at 2 and 3 years in the EDEN cohort. We evaluated breastfeeding duration, colostrum PUFA levels and maternal dietary PUFA intake during pregnancy, that we related with three scores of psychomotor development, after taking into account potential confounders. Breastfeeding duration was positively associated with psychomotor development. No relationship was found with both pre-and postnatal exposure to LC-PUFA. However, the maternal dietary omega-6/omega-3 ratio was negatively associated with psychomotor development, mainly driven by intake in linoleic acid (LA). Among breastfed children, linoleic acid levels were negatively associated with psychomotor development. Furthermore, children exposed to the highest colostrum LA levels tended to score closer to never breastfed children than to children exposed to the lowest colostrums LA levels. Taken together, these results do not provide evidence in favour of a positive role of pre-and postnatal exposure to LC-PUFA on later psychomotor development, but highlight a potential negative role of being exposed in early life to high LA levels. From a public health perspective, this work reiterates the need to promote breastfeeding duration, and to monitor the balance of PUFA intake during pregnancy and lactation periods.
{"title":"Early life exposure to polyunsaturated fatty acids and psychomotor development in children from the EDEN mother-child cohort","authors":"J. Y. Bernard, M. Armand, A. Forhan, M. Agostini, M. Charles, B. Heude","doi":"10.1051/OCL/2015060","DOIUrl":"https://doi.org/10.1051/OCL/2015060","url":null,"abstract":"Epidemiological studies have reported that breastfed children have improved psychomotor development compared to never breastfed children. Human studies suggest that polyunsaturated fatty acids (PUFA), especially long chain PUFA (LC-PUFA) which are highly contained in breast milk, could explain this link, since they are needed for pre-and postnatal brain development. Our aim was to study the relationships between several measures of pre-and postnatal exposures to PUFA and child's psychomotor development at 2 and 3 years in the EDEN cohort. We evaluated breastfeeding duration, colostrum PUFA levels and maternal dietary PUFA intake during pregnancy, that we related with three scores of psychomotor development, after taking into account potential confounders. Breastfeeding duration was positively associated with psychomotor development. No relationship was found with both pre-and postnatal exposure to LC-PUFA. However, the maternal dietary omega-6/omega-3 ratio was negatively associated with psychomotor development, mainly driven by intake in linoleic acid (LA). Among breastfed children, linoleic acid levels were negatively associated with psychomotor development. Furthermore, children exposed to the highest colostrum LA levels tended to score closer to never breastfed children than to children exposed to the lowest colostrums LA levels. Taken together, these results do not provide evidence in favour of a positive role of pre-and postnatal exposure to LC-PUFA on later psychomotor development, but highlight a potential negative role of being exposed in early life to high LA levels. From a public health perspective, this work reiterates the need to promote breastfeeding duration, and to monitor the balance of PUFA intake during pregnancy and lactation periods.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80044243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
En vue d’evaluer les performances de production de Jatropha curcas L. en conditions de sols pauvres, un essai a ete realise entre juillet 2009 et decembre 2012 sur le plateau des Bateke dans les sites de Mbankana et de Mongata a proximite de Kinshasa. Les resultats obtenus montrent des differences significatives (p a permis de reduire significativement le taux d’avortement des fruits de Jatropha et d’augmenter le nombre moyen de graines par capsule. La combinaison de l’application de la taille, d’engrais mineraux et de la couverture du sol avec le Stylosanthes a permis d’ameliorer le rendement du Jatropha en 3e annee de production avec, respectivement 498,73 ± 5,88 kg de graines seches ha-1 a Mbankana et de 552,95 ± 5,03 kg ha-1 a Mongata. Dans les parcelles temoins, les rendements etaient de 167,85 ± 6,57 kg de graines seches ha-1 a Mbankana et 172,28 ± 5,96 kg de graines seches ha-1 a Mongata.
为了评估麻疯树在贫瘠土壤条件下的生产性能，2009年7月至2012年12月在金沙萨附近Mbankana和Mongata的Bateke高原进行了一项试验。结果表明，差异显著(p显著降低了麻疯树果实的流产率，增加了每个胶囊的平均种子数)。组合应用规模和覆盖面、矿物肥料与土壤Stylosanthes麻风树得以提高效率的方法生产的第三年,分别与498.73 58.8公斤种子干枯±ha-1 a Mbankana和552.95±ha-1 Mongata了5.03公斤。在样地，Mbankana干种子产量为167.85±6.57 kg, Mongata干种子产量为172.28±5.96 kg。
{"title":"Effets de la couverture du sol avec Stylosanthes guianensis (Aublet) Swartz, de la taille et de la fumure minérale sur la production de Jatropha curcas L. dans la région de Kinshasa","authors":"Jean de Dieu Minengu, P. Mobambo, G. Mergeai","doi":"10.1051/OCL/2014003","DOIUrl":"https://doi.org/10.1051/OCL/2014003","url":null,"abstract":"En vue d’evaluer les performances de production de Jatropha curcas L. en conditions de sols pauvres, un essai a ete realise entre juillet 2009 et decembre 2012 sur le plateau des Bateke dans les sites de Mbankana et de Mongata a proximite de Kinshasa. Les resultats obtenus montrent des differences significatives (p a permis de reduire significativement le taux d’avortement des fruits de Jatropha et d’augmenter le nombre moyen de graines par capsule. La combinaison de l’application de la taille, d’engrais mineraux et de la couverture du sol avec le Stylosanthes a permis d’ameliorer le rendement du Jatropha en 3e annee de production avec, respectivement 498,73 ± 5,88 kg de graines seches ha-1 a Mbankana et de 552,95 ± 5,03 kg ha-1 a Mongata. Dans les parcelles temoins, les rendements etaient de 167,85 ± 6,57 kg de graines seches ha-1 a Mbankana et 172,28 ± 5,96 kg de graines seches ha-1 a Mongata.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83099364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Desroches, R. Auvergne, B. Boutevin, S. Caillol
This review reports the synthesis of various building blocks from vegetable oils in one or two-steps syntheses. Thiol-ene coupling allows to synthesize new biobased reactants with various function and functionality with reaction conditions in agreement with green chemistry principles: it does not use neither solvent nor initiator or need simple purification step, feasible at industrial scale. Esterification and amidification were also used to insert ester or amide groups in fatty chains in order to modifiy properties of thereof synthesized polymers. Building blocks synthesized have various functions and functionality: polyols, polyacids, polyamines and dicyclocarbonates from vegetable oils and from glycerine derivatives. They were used for the synthesis of biobased polyurethanes, polyhydroxyurethanes and epoxy resins.
{"title":"Synthesis of bio-based building blocks from vegetable oils: a platform chemicals approach","authors":"M. Desroches, R. Auvergne, B. Boutevin, S. Caillol","doi":"10.1051/OCL.2012.0489","DOIUrl":"https://doi.org/10.1051/OCL.2012.0489","url":null,"abstract":"This review reports the synthesis of various building blocks from vegetable oils in one or two-steps syntheses. Thiol-ene coupling allows to synthesize new biobased reactants with various function and functionality with reaction conditions in agreement with green chemistry principles: it does not use neither solvent nor initiator or need simple purification step, feasible at industrial scale. Esterification and amidification were also used to insert ester or amide groups in fatty chains in order to modifiy properties of thereof synthesized polymers. Building blocks synthesized have various functions and functionality: polyols, polyacids, polyamines and dicyclocarbonates from vegetable oils and from glycerine derivatives. They were used for the synthesis of biobased polyurethanes, polyhydroxyurethanes and epoxy resins.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"22 1","pages":"16-22"},"PeriodicalIF":0.0,"publicationDate":"2014-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76145215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Margarines and fat blending are used for specific applications in baked products particularly for the manufacture of puff pastry and croissants. The reduction or elimination of trans fatty acids for nutritional concerns has led the industry to change margarine recipes but with a real impact on the functionality of the finished products and the need for pastry bakers to adapt their manufacturing process.
{"title":"Impact des formulations de margarines sur le process en boulangerie et pâtisserie artisanales et industrielles","authors":"Michel Laventurier","doi":"10.1051/OCL.2013.0504","DOIUrl":"https://doi.org/10.1051/OCL.2013.0504","url":null,"abstract":"Margarines and fat blending are used for specific applications in baked products particularly for the manufacture of puff pastry and croissants. The reduction or elimination of trans fatty acids for nutritional concerns has led the industry to change margarine recipes but with a real impact on the functionality of the finished products and the need for pastry bakers to adapt their manufacturing process.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"125 1","pages":"160-164"},"PeriodicalIF":0.0,"publicationDate":"2013-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73001718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Vegetable oils are chemically unstable due to the sensitivity to oxidation of their unsaturated fatty acids. The oxidative mechanisms are based on complex and radical reactions that always result in a significant loss of oil quality in both sensorial (rancidity) and nutritional values (loss of polyunsaturated fatty acids and vitamin E). Monitoring the oxidation state of oil can be performed using different markers, each bringing a partial information of the whole phenomenon, but unable to predict by itself the future stability of the oil. The accelerated ageing tests used in reasonable heating conditions are useful for measuring the resistance of oil to oxidation but are difficult to extrapolate to normal storage conditions. The oxidative degradation of oil during storage can be delayed by protecting it from light, heat, oxygen and metals. Another way consists to increase the retention of endogenous antioxidants naturally contained in the oil seeds, such as tocopherols (vitamin E), which are partially removed during conventional operations of extraction and refining.
{"title":"Erratum : Stabilité des huiles alimentaires au cours de leur stockage","authors":"Marie-Elisabeth Cuvelier, Marie Maillard","doi":"10.1051/OCL.2013.0511","DOIUrl":"https://doi.org/10.1051/OCL.2013.0511","url":null,"abstract":"Vegetable oils are chemically unstable due to the sensitivity to oxidation of their unsaturated fatty acids. The oxidative mechanisms are based on complex and radical reactions that always result in a significant loss of oil quality in both sensorial (rancidity) and nutritional values (loss of polyunsaturated fatty acids and vitamin E). Monitoring the oxidation state of oil can be performed using different markers, each bringing a partial information of the whole phenomenon, but unable to predict by itself the future stability of the oil. The accelerated ageing tests used in reasonable heating conditions are useful for measuring the resistance of oil to oxidation but are difficult to extrapolate to normal storage conditions. The oxidative degradation of oil during storage can be delayed by protecting it from light, heat, oxygen and metals. Another way consists to increase the retention of endogenous antioxidants naturally contained in the oil seeds, such as tocopherols (vitamin E), which are partially removed during conventional operations of extraction and refining.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"87 1","pages":"176-176"},"PeriodicalIF":0.0,"publicationDate":"2013-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88619340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Palm oil is a solid vegetable oil, rich in saturated fatty acids (50 %), mainly in palmitic acid. However its contains also 50 % of unsaturated fatty acids, and is rich in tocotrienols and carotenoids partly altered by refining and heating. Its effects on fasting and post-prandial plasma lipids and on other parameters linked to the cardiovascular risk are reviewed in this work. These effects are more favourable than Partially Hydrogenated Vegetable Oils on LDL cholesterol and HDL cholesterol, less favourable on LDL cholesterol than polyunsaturated oils, similar to monounsaturated oils. Epidemiological studies are rare and of poor quality. These data are discussed with highlights on the actual point of view on the role of saturated fatty acids in cardiovascular risk. An increasing and excessive intake of palm oil in our diet, through manufactured products, could be deleterious. However the real consumption of palm oil is not well known. Finally its technological and physico-chemical properties give it a true interest for some uses. So it is necessary to consider each use with the subsidiary principle in order to avoid the going back of trans fatty acids.
{"title":"L’huile de palme : aspects nutritionnels et métaboliques. Rôle sur le risque cardiovasculaire","authors":"J. Lecerf","doi":"10.1051/OCL.2013.0507","DOIUrl":"https://doi.org/10.1051/OCL.2013.0507","url":null,"abstract":"Palm oil is a solid vegetable oil, rich in saturated fatty acids (50 %), mainly in palmitic acid. However its contains also 50 % of unsaturated fatty acids, and is rich in tocotrienols and carotenoids partly altered by refining and heating. Its effects on fasting and post-prandial plasma lipids and on other parameters linked to the cardiovascular risk are reviewed in this work. These effects are more favourable than Partially Hydrogenated Vegetable Oils on LDL cholesterol and HDL cholesterol, less favourable on LDL cholesterol than polyunsaturated oils, similar to monounsaturated oils. Epidemiological studies are rare and of poor quality. These data are discussed with highlights on the actual point of view on the role of saturated fatty acids in cardiovascular risk. An increasing and excessive intake of palm oil in our diet, through manufactured products, could be deleterious. However the real consumption of palm oil is not well known. Finally its technological and physico-chemical properties give it a true interest for some uses. So it is necessary to consider each use with the subsidiary principle in order to avoid the going back of trans fatty acids.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"14 1","pages":"147-159"},"PeriodicalIF":0.0,"publicationDate":"2013-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87394328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Formulating food products requires taking into account the functional characteristics of the ingredients as well as nutrition facts and recommendations, quality of the end-product, supplying and production, regulatory compliance… For food recipes where fats do play an important texturing function (based on their crystallisation properties), the selection of adequate oils or fats may become rather complex with emerging additional requirements, like finding alternatives to palm oil – the oil that became itself an efficient substitute to partially hydrogenated fats when the trans fatty acids issue occurred in the nineties. Looking for optimised formulations should first and foremost focus on nutritional facts (reduction of saturated fatty acids – SAFA, reduction of fat contents when relevant) and functionality. As far as palm oil respond to the required specifications, too systematic attempts for avoiding it, may lead to less satisfactory options in terms of nutrition or quality result.The main existing options are described and related to the dependence of the formulations to the ‘‘solid function’’ of fats : when possible, the changes have already or will be done (frying oils, certain applications in bakery fats…) ; in some cases (namely puff pastry), reduction of SAFA or fat content is much more critical.The paper ends on regulatory aspects of food labelling as far as the ingredients specific origin and the nutrition facts will have to be mentioned by the end of 2016.
{"title":"Approche fonctionnelle de l’emploi de l’huile de palme – Perspectives d’évolution réglementaire en matière d’étiquetage","authors":"O. Morin","doi":"10.1051/OCL.2013.0505","DOIUrl":"https://doi.org/10.1051/OCL.2013.0505","url":null,"abstract":"Formulating food products requires taking into account the functional characteristics of the ingredients as well as nutrition facts and recommendations, quality of the end-product, supplying and production, regulatory compliance… For food recipes where fats do play an important texturing function (based on their crystallisation properties), the selection of adequate oils or fats may become rather complex with emerging additional requirements, like finding alternatives to palm oil – the oil that became itself an efficient substitute to partially hydrogenated fats when the trans fatty acids issue occurred in the nineties. Looking for optimised formulations should first and foremost focus on nutritional facts (reduction of saturated fatty acids – SAFA, reduction of fat contents when relevant) and functionality. As far as palm oil respond to the required specifications, too systematic attempts for avoiding it, may lead to less satisfactory options in terms of nutrition or quality result.The main existing options are described and related to the dependence of the formulations to the ‘‘solid function’’ of fats : when possible, the changes have already or will be done (frying oils, certain applications in bakery fats…) ; in some cases (namely puff pastry), reduction of SAFA or fat content is much more critical.The paper ends on regulatory aspects of food labelling as far as the ingredients specific origin and the nutrition facts will have to be mentioned by the end of 2016.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"27 1","pages":"143-146"},"PeriodicalIF":0.0,"publicationDate":"2013-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83203701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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