Brief Review on the Controversies around Oil Palm (Elaeis Guineensis Jacq.) Production and Palm Oil Consumption

Godswill, Ntsomboh-Ntsefong; Hermine, Ngalle-Bille; Ajambang, Walter; Likeng-Li-Ngue, Benoit Constant; Kingsley, Tabi-Mbi; Bell, Joseph Martin; Youmbi, Emmanuel

doi:10.5296/ijrd.v3i2.9418

Cited by 6 publications

(3 citation statements)

References 43 publications

(68 reference statements)

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“…Despite a growing literature exists on palm oil sustainability, from an agronomic, environmental and health point of view (Fitzherbert et al , 2008; Tan et al , 2009; Ivancic and Koh, 2016; Ntsefong et al , 2016; Marangoni et al , 2017), consumers’ attitudes have not been deeply investigated yet. There are few available studies, mainly focused on consumers’ willingness to pay for palm oil-free products (Disdier et al , 2013; Giam et al , 2016) and consumers’ awareness of the problem (Pearson et al , 2014; Aguiar et al , 2018).…”

Section: Introductionmentioning

confidence: 99%

Consumers’ concern towards palm oil consumption

Verneau

Barbera

Amato

et al. 2019

BFJ

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Purpose Palm oil is a versatile ingredient of many food and non-food products. Yet, over the last year it has rapidly become a controversial product due to its alleged harmful health and environmental effects. Palm oil has rapidly become a controversial product. As a consequence, many food companies have introduced alternative fat sources into their products, in order to meet consumers’ concerns. The purpose of this paper is to: first, investigate consumer purchase intention by assessing whether the environmental, social and health concerns (HCs) act as drivers with regard to the choice of not consuming products containing palm oil; and second, estimate the direct effect of participants’ information seeking (IS) upon their intention, and whether IS mediates the effects of the attitudinal latent constructs on intention. Design/methodology/approach A quantitative survey of 608 respondents was performed. A structural equation modelling (SEM) procedure was implemented. Findings Results show that: first, HC is the main driver of participants’ intention to reduce palm oil consumption; second, consumers’ attitudes towards environment and social fairness exert significant direct effects upon intention; third, IS exerts a direct effect on intention; also, it partially mediates the effects of environmental and social concerns, whereas it totally mediates the HC effect. Originality/value This is the first study to address the issue of comparison between different drivers of sustainable consumer intentions using a formal test by SEM. Moreover, findings add insightful discussion points to some important issues concerning the role of consumers in the current food system organisational structure and strategies.

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Section: Introductionmentioning

confidence: 99%

Consumers’ concern towards palm oil consumption

Verneau

Barbera

Amato

et al. 2019

BFJ

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“…However, controversies over deforestation and labor exploitation causes consumers to often avoid products with palm oil. Therefore, there are nutritional, health, environmental, and social aspects that support replacing palm oil in food production [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams

Szymanska,

Zbikowska,

Onacik-Gür

2024

Foods

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Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined by means of non-invasive and invasive techniques. All the formulations exhibited similar color parameters in CIEL*a*b* space, unimodal-like size distribution of lipid particles, and shear-thinning properties. Oleogel-based formulations were characterized by higher viscosity (consistency index: 172–305 mPa·s, macroscopic viscosity index: 2.19–3.08 × 10−5 nm−2) and elasticity (elasticity index: 1.09–1.45 × 10−3 nm−2), as well as greater resistance to centrifugal force compared to EP. Creams with 3, 4, or 5% wax (EC3–5) showed the lowest polydispersity indexes (PDI: 0.80–0.85) 24 h after production and the lowest instability indexes after environmental temperature changes (heating at 90 °C, or freeze–thaw cycle). EC5 had particularly high microstructural stability. In turn, candelilla wax content ≥ 6% w/w accelerated the destabilization processes of the cream-type emulsions due to disintegration of the interfacial layer by larger lipid crystals. It was found that candelilla wax-based lipids had great potential for use as palm oil substitutes in the development of novel vegan cream analogues.

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“…The most commonly used among these are naturally solid or industrially modified fats [17]. Palm oil, widely used in the industry, is a natural solid fat, but its use does not solve the problem of SFA, although it brings economic and technological benefits [18]. By the industrial modification of fats, products with desired functional properties can be obtained, e.g., in terms of melting point, solid phase content, and oxidative stability.…”

Section: Introductionmentioning

confidence: 99%

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

Żbikowska

Onacik-Gür

Kowalska

et al. 2023

Gels

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The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named “fats of the future” as a new and healthy alternative for partially hydrogenated fats in foods.

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Brief Review on the Controversies around Oil Palm (Elaeis Guineensis Jacq.) Production and Palm Oil Consumption

Cited by 6 publications

References 43 publications

Consumers’ concern towards palm oil consumption

Consumers’ concern towards palm oil consumption

New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

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