Application of Red Palm Oil on Food and Micronutrient Products
Crude Palm Oil (CPO), or more commonly known as the raw material for making cooking oil. CPO has a yellowish red color which indicates high carotenoid content which has many benefits for health. Food technology researchers have conducted research to obtain palm oil that has removed its impurities (such as free fatty acids, gums and heavy metals) and without the bleaching process. In order to obtain Red Palm Oil which is still rich in beta carotene and vitamin E.
But unlike palm cooking oil that is sold in the market, Red Palm Oil is less suitable for use as a cooking oil for deep frying. This is because the reddish yellow color of Red Palm Oil will affect the color of fried foods. In addition, the frying process by using hot temperatures can eliminate the content of beta carotene in Red Palm Oil.
Applications that are more suitable for consuming Red Palm Oil as a food product are for use with exposure to temperatures that are not too high or when the heat contact is not too long. Red palm oil can be used as oil for sauteing, salad oil, emulsion drinks, spreads products (mayonnaise, margarine, etc.). So that the beta carotene content in Red Palm Oil can be consumed by consumers.
Hindah Jatiningrum Muaris as editor in chief of Kulinologi Magazine also said that the texture of Red Palm Oil is like margarine so it does not change the taste when mixed with food. In line with that, Sri Anna Marliyati and Asriyanti Apriliani, a research team from the Department of Community Nutrition said that using red palm oil as a substitute for butter in making bread produces the best formula because it does not contain trans-fatty acids so it does not increase cholesterol.
Dr. Ir. Nuri Andarwulan, M.Si from SEAFEST Center of IPB has also made an innovation by applying Red Palm Oil by making emulsion products as supplement ingredients in powder form. In this form of microencapsulate the effectiveness of red palm oil is better because the microcapsule coating material can protect and extend the shelf life of carotene in red palm oil that is easily damaged by the oxidation process.
Beta carotene content that is high enough in Red Palm Oil up to 650 ppm has the potential to prevent coronary heart disease, cancer, and replace cells that have been damaged. In addition, beta carotene contained in Red Palm Oil can be absorbed more efficiently by the small intestine compared to other food sources of beta carotene. The high beta carotene content in Red Palm Oil is also able to resolve vitamin A deficiency, which has been a health problem in many developing countries, like in Indonesia. There have also been many studies that prove that consumption of Red Palm Oil has been shown to be effective in improving vitamin A status in children and mothers.
The potential of Red Palm Oil as a source of beta carotene or Pro-vitamin A can also be used as a solution for the implementation of SNI Palm Cooking Oil 7709: 2019. The SNI requires that palm cooking oil must contain vitamin A and/or Pro-vitamin A with a minimum amount of 45 IU/g. So far, Indonesia has fulfilled the needs of Vitamin A sourced from imports so that the implementation of the SNI will further add to the burden of Indonesia’s trade balance deficit.
Therefore, Prof. Purwayitno Hariyadi recommended the addition of Red Palm Oil which is rich in beta carotene as a fortifican for palm cooking oil, not imported vitamin A. In the future, Red Palm Oil as a fortification (additional beta carotene / provitamin A) can be used not only for palm cooking oil, but for wider food products such as biscuit, instant noodles, flour etc.
Unlike in Indonesia, which is still unfamiliar with the use of Red Palm Oil, many other countries have consumed the product. Nigerian people are consumed reddish and slightly bitter palm cooking oil because of their high beta carotene content. Meanwhile, Red Palm Oil products have been sold in Malaysia not as cooking oil but as a healthy food seasoning.
It is expected that in the future, the application of Red Palm Oil in Indonesia as a palm product which is rich in beta carotene and vitamin E content will be more extensive and varied both for food products and micronutrient (health) products and consumed both in directly or into food product fortification. So that the consumption of Red Palm Oil by the Indonesian people will be increasingly popular for Indonesian people more healthy.
Share this article
You may also like these articles