The benefits of monounsaturated and polyunsaturated fatty acids in reducing blood cholesterol are well known. Unsurprisingly, the present trend is towards less saturated and higher monounsaturated fatty acids in the fats consumed. Based on Steps I and II of the American Heart Association (AHA) diet, a composition of < 7% saturated, up to 10% polyunsaturated and up to 15% monounsaturated fatty acids is recommended. According to Dupont (1989), many health associations recommend an average diet with 30% of the calorie intake as fat, made up of less than 10% saturated, 8%-10% polyunsaturated and the remainder monounsaturated. The major monounsaturated fat in diet is oleic acid. Palm oil contains about 40% oleic acid. Therefore, to promote palm products, increasing its oleic acid content is advantageous. This transfer of technology is about the production of high oleic palm oil (HOPO) and its fractionated products, high oleic palm olein (HOPOo) and high oleic palm stearin (HOPOs). Increasing the unsaturated fatty acids would improve the physical properties as well as the nutritional aspects of these oils.
Main Research: Mohamad Roddy Ramli