The palm fruit provides a sustainable resource of palm oil-a source of fat that can be used as a viable alternative for trans fats in the baking industry.

Q Can saturated fats be part of a healthy diet?
A: Removing trans fats from baked products requires determining what alternatives are optimal for taste, texture, shelf life and health. In some cases, a liquid fat will work– but in other applications, only a solid fat may be used. Although polyunsaturated fats have been linked to better cardiovascular outcomes, a diet cannot be composed entirely of polyunsaturated fats. Eating a balance of fats and fatty acids is a key part of a healthy diet. Moderation also is an important factor.

Saturated fats have garnered a bad reputation primarily because, for decades, scientists and physicians have suggested that foods that cause an increase in serum or LDL cholesterol, or “bad” cholesterol, are linked with an elevated risk for heart disease. Saturated fat generally is linked to an increase in LDL cholesterol, so clinicians recommend avoiding it to reduce risk of heart disease.

Researchers discovered that HDL cholesterol, “good cholesterol”, has the opposite effect of LDL cholesterol on the risk of heart disease; higher levels of HDL cholesterol not only have a protective effect against cardiovascular disease, but they also partly offset any effect related to an increase in LDL. The medical profession looks at a ratio of HDL to LDL when evaluating cholesterol levels. Saturated fats, in general, increase serum levels of HDL cholesterol.

Q What does this mean when evaluating alternatives to trans fats? Are some saturated fatty acids better than others?
A: Studies have shown that different fatty acids have independent effects on HDL and LDL. There are four major saturated fatty acids present in saturated fat; each has a somewhat unique effect on LDL and HDL cholesterol. The two most common fatty acids are palmitic acid (found in all fats and oils, especially palm oil) and stearic acid (found in products such as beef fat and chocolate). Palmitic acid raises both good and bad cholesterol; stearic acid does not raise or lower good or bad cholesterol. To give a sense of context, trans fats do not raise good cholesterol at all and significantly raise bad cholesterol.

When considering using a saturated fat as a trans fat replacement, there are important tradeoffs to consider. In their natural states, both stearic acid and palmitic acid have similar health profiles; however, in order to make stearic acid functional for baking applications, chemical processes must be applied that appear to alter stearic acid’s health profile. Since palmitic acid’s natural format is readily usable for baking applications, no change to its health profile appears to occur.

Q What does this mean for baking applications?
A: Using fats with a balanced saturated and unsaturated fatty acid composition, such as palm oil, as a replacement for trans fats is an ideal solution for baked products. In addition to being a more healthful option than trans fats, palm oil’s naturally solid state and smooth character make it an ideal choice for creaming, without any chemical processing needed. Fat with a balanced saturated and unsaturated fatty acid composition, such as palm oil, generally have a longer shelf life than liquid oils, and palm oil has virtually unlimited functionality: It can achieve a variety of textures for baked items.