A research team at Queen Margaret University (QMU) in Edinburgh has developed an alternative to palm oil which it claims has 80% less saturated fat and 30% fewer calories, according to a BBC report.
A research team at Queen Margaret University (QMU) in Edinburgh has developed an alternative to palm oil which it claims has 80% less saturated fat and 30% fewer calories, according to a BBC report.
Made from a by-product from the linseed industry, plus natural fibre and rapeseed oil, PALM-ALT is palm and coconut-free and has no added flavourings, sugar, sweeteners, preservatives or colourings, according to the 19 September report.
The new product has been described as having a mayonnaise-style consistency, the report said.
Catriona Liddle, one of the lead developers on the QMU team, told BBC Radio’s Good Morning Scotland programme: “For the food industry, palm oil is used as a fat [because] it gives you texture and a good shelf-life.
“Particularly in baking products, it’s almost an irreplaceable ingredient because it’s so functional.”
However, Liddle said the new product had the same taste and texture as traditional palm shortening.
“We’ve put it through some special sensory testing to see if a panel can tell the difference between our product and traditional palm shortening, and they can’t,” Liddle was quoted as saying.
The QMU team has an international patent application for PALM-ALT and discussions were set to begin with prospective manufacturers, the report said.
“We’ve started off with bakery products - bread, cakes, biscuits - all the things that everybody loves to eat but are not terribly healthy for us.”
