Low-calorie ‘tailored fat’ developed from coco oil

Good news to the health-conscious: Local scientists have developed a low-calorie "tailored fat" designed to lower the body’s cholesterol level.

A study conducted by researchers of the National Institute of Molecular Biology and Biotechnology (Biotech) of the University of the Philippines Los Baños and funded by the Philippine Council for Advanced Science and Technology Research and Development (PCASTRD) showed that coconut and local seed oils could be transformed into a specialty oil that enhances people’s health.

The product is called "tailored fat," designed with desirable characteristics such as capacity to control deposits of cholesterol in the human body or to serve as medium for providing omega-3 and omega-6 fatty acids.

Amid the demand for fortified foods with nutritionally important fatty acids, the research project shows tremendous potentials.

Biotech researchers Dr. Laura Pham and Precy Rasco were able to convert coconut and seed oil into specialty oil through "interesterification," the process of rearranging the positions of fatty acids in the molecules. This causes changes in the physical and chemical behavior of the oil. To convert the properties of coconut oil through interesterification, Pham used an enzyme called lipase.

"Lipase is substrate-specific; it works only in the substance to be acted upon," Pham said. "This is a completely natural process since an enzyme is used as catalyst. No chemicals are used or added."

Pham added that through interesterification using enzyme, coconut oil can have more nutritional values because essential fatty acids such as docosahexaenoic acid DHA can be added to it. These fatty acids boost the immune system and reduce blood pressure.

The resulting specialty oil with DHA can be used in making fortified food products such as low-fat spreads, beverages, snacks, baked goods and even infant formulas.

Another interesting development in the research is the production of cocoa butter out of the coconut oil that has the same solid fat index (SFI) of cocoa butter.

Just like the natural fat extracted from cocoa beans, the cocoa butter from coconut oil is smooth and creamy, which is excellent for culinary and pharmaceutical purposes.

Cocoa butter is also a great component for balms, lotions, creams and soaps because of its softening and skin-healing properties. With its rich and creamy consistency, it makes skin soft and supple and keeps it from drying out. Fine sunscreen oils also use tailored coconut oil to give out a rich tan.

Worldwide, specialty oils are still enormous, unexplored possibilities in coming up with high-value products from coconut oil, particularly in using lipase as catalyst.

"The possibilities are endless," Pham said. "Harnessing coconut oil through biotechnology will enable our country to have that competitive edge in supplying the great demand for specialty oils in the global market," she added.

For its part, PCASTRD provides support for research projects along its priority areas which show potentials in making an impact to the economy.

PCASTRD is the main agency of the Department of Science and Technology (DOST) mandated to develop the national research systems for advanced science and technology, which include biotechnology, among others.

For more information on the technology, contact PCASTRD at [email protected] or 837-2071 to 82 local 2100 to 2109, or Dr. Laura Pham at (049) 536-2721.