Blends of palm fat and corn oil provide oxidation-resistant shortenings for baking and frying

A fat-containing prepared food, comprising an oxidation-resistant food shortening comprising a blended vegetable fat composition, wherein said blended vegetable fat composition comprises between 50% and 95% by weight non-hydrogenated palm fat and between 5% and 50% non-hydrogenated corn oil, wherein the oxidation resistance of said corn oil is enhanced by the blending of said palm fat and said corn oil,

• wherein the shelf-life of said prepared food is extended by the incorporation of said shortening.

A method of increasing the polyunsaturated fatty acid content of a palm fat-containing shortening while minimizing the loss in oxidative stability of said shortening, comprising the step of

• supplementing said palm fat with between about 5% and 100% by weight corn oil.

A method of increasing the polyunsaturated fatty acid content of a palm fat-containing prepared food composition while minimizing the loss in oxidative stability of said prepared food composition, comprising the step of

• supplementing said palm fat with between about 5% and 100% by weight corn oil.

A method of sustaining or increasing the HDL concentration and increasing the HDL/LDL concentration ratio in human serum by providing a balance between a sufficient and required proportion of cholesterol-free saturated fatty acids in the daily dietary fat of said human and a sufficient and required, but not excessive proportion of polyunsaturated fatty acids comprising linoleic acid in said dietary fat, while the remaining proportion of fatty acids and energy from said dietary fat is provided by monounsaturated fatty acids comprising oleic acid, said method comprising ingesting said dietary fat, wherein said saturated fatty acids preferably constitute between 20% and 40% by weight of said daily dietary fat based upon said dietary fat accounting for 30% of the total dietary energy consumption, and wherein said linoleic acid constitutes between 15% and 40% by weight of said dietary fat,

• wherein at least 20% of said daily dietary fat is provided by fat-containing prepared foods comprising an oxidation-resistant food shortening comprising a blended vegetable fat composition, wherein said composition comprises between 50% and 95% by weight non-hydrogenated palm fat and between 5% and 50% non-hydrogenated corn oil, wherein the oxidation resistance of said corn oil is enhanced by the blending of said palm fat and said corn oil.

A method of decreasing the LDL concentration in human serum by providing saturated fatty acids in the daily diet in a proportion between 20% and 40% by weight of the daily dietary fat based upon said dietary fat accounting for 30% of the total dietary energy consumption, and maintaining a proportion of polyunsaturated fatty acids comprising linoleic acid in the daily diet at the expense of monounsaturated fatty acids comprising oleic acid and/or elaidic acid, wherein said linoleic acid constitutes between 15% and 40% by weight of said dietary fat, said method comprising the step of ingesting said dietary fat,

• wherein at least 20% of said daily dietary fat is provided by fat-containing prepared foods comprising an oxidation-resistant food shortening comprising a blended vegetable fat composition, wherein said composition comprises between 50% and 95% by weight non-hydrogenated palm fat and between 5% and 50% non-hydrogenated corn oil, wherein the oxidation resistance of said corn oil is enhanced by the blending of said palm fat and said corn oil.

A method of sustaining or increasing the HDL and decreasing the LDL concentration in human serum by providing saturated fatty acids in the daily diet in a proportion between 20% and 40% by weight of the daily dietary fat based upon said dietary fat accounting for 30% of the total dietary energy consumption, wherein the production of VLDL, as the HDL precursor, is adequately sustained and is not rate limiting in HDL biosynthesis, and

• maintaining a proportion of polyunsaturated fatty acids comprising linoleic acid in the daily diet at the expense of monounsaturated fatty acids comprising oleic acid and/or elaidic acid, wherein said linoleic acid constitutes between 15% and 40% by weight of said dietary fat, said method comprising the step of ingesting said dietary fat,
• wherein at least 20% of said daily dietary fat is provided by fat-containing prepared foods comprising an oxidation-resistant food shortening comprising a blended vegetable fat composition, wherein said composition comprises between 50% and 95% by weight non-hydrogenated palm fat and between 5% and 50% non-hydrogenated corn oil, wherein the oxidation resistance of said corn oil is enhanced by the blending of said palm fat and said corn oil.

A method of sustaining or increasing the HDL concentration and increasing the HDL/LDL concentration ratio in human serum by the dietary consumption of foods prepared using an oxidation-resistant cholesterol-free food shortening comprising a blended vegetable fat composition, wherein said composition comprises between 50% and 95% by weight non-hydrogenated palm fat and between 5% and 50% non-hydrogenated corn oil, wherein the oxidation resistance of said corn oil is enhanced by the blending of said palm fat and said corn oil, containing a ratio of one part by weight polyunsaturated fatty acids to at least one part by weight saturated fatty acids, wherein said shortening comprises linoleic acid and at least one saturated fatty acid selected from the group including lauric acid, myristic acid, and palmitic acid, said linoleic acid constituting between 15% by weight and 40% by weight of said composition and said saturated fatty acid constituting between 20% and 40% by weight of said composition, said method comprising the step of ingesting said foods.