Open AccessOpinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the safety of Allanblackia seed oil for use in yellow fat and cream based spreads
Publication year - 2007
Publication title -
efsa journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.076
H-Index - 97
ISSN - 1831-4732
DOI - 10.2903/j.efsa.2007.580
Subject(s) - european commission , commission , medicine , food safety , food science , environmental health , allergy , business , microbiology and biotechnology , biology , european union , finance , immunology , economic policy
Allanblackia seed oil is obtained from the seeds of the Allanblackia tree (A. floribunda and A. stuhlmannii). The oil is isolated and refined according to commonly applied procedures. It meets the quality criteria of edible vegetable oils and the limits for potential contaminants set in the EU. Its physicochemical properties (semi-solid at room temperature) are determined by the high contents of stearic-oleic-stearic (SOS) and stearic-oleic-oleic (SOO) triglycerides (average values 69 % SOS; 23.0 % SOO). This unique arrangement of fatty acids makes the oil suitable as a hardstock component. Accordingly, Allanblackia seed oil is intended for use as a novel food ingredient in yellow fat and cream-based spreads.