Vegetable Oils for Analogue Food Production

Olive, corn, sesame, orange, canola, soybean, corn, linseed and palm oil, vegetable margarine and shortening could be used in the substitution of fat in processed milk and dairy products or meat. Vegetable oils generally more affordable than milk fat and are free of cholesterol. Since appropriate vegetable oils are the primary source of bioactive lipids, various cheese analogues have substituted these oils for milk fat at varying quantities. It is recommended that consumption of saturated fatty acids (SFs) and cholesterol should be restricted by health organizations around the world. There are different ways to lower the cholesterol content of meat products; one of these methods is to substitute vegetable oil with unsaturated fatty acids (UFA) for animal fat. The fatty acid content of a revised product can be affected by the type of vegetable oil used in meat batters because, in addition to being cholesterol-free, most vegetable oils are rich in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). It is recommended that substitution of dairy or meat fat with vegetable oil analogues have positive effects on sensory quality of foods and health of human.