Using flaxseed oil to prepare therapeutical fat spreads

The present study aims to evaluate the suitability of flaxseed oil (rich plant source of long chain omega-3 polyunsaturated fatty acid) as healthy oil in formulation of therapeutic fat spread. Eight fat spread samples containing 20%, 40%, 60%, 80% total blend fat were prepared. Total blend fat used in preparing different fat spread samples were prepared by blending flaxseed oil at various ratios with palm oil. However, other four fat spread samples were prepared as control sample using palm oil and soybean oil at different ratios. Each fat spread sample was analyzed for its moisture, fat, protein, ash and carbohydrate content as well as its sensory properties and microbiological characteristics. Total blend fat extracted from each fat spread sample was also analyzed for its physical and chemical properties, oxidative stability and fatty acid profile. The obtained results showed that all formulated fat spread samples were found to be in good microbiologically characteristics as they were free from contamination by different microorganism groups. The eight formulated fat spreads contained zero-trans fatty acids. The fatty acid C16:0 was the predominant saturated fatty acid, in all prepared formulated fat spread samples, while, C18:3 was the highest unsaturated one (the only omega-3 fatty acid in vegetable oils) followed by C18:1, the highest C18:3 level of different fat spreads formulated from flaxseed oil is due to the highest percent of C18:3 in such oil. Incorporation of flaxseed oil into fat spread samples had marked effect on their contents of such fatty acid. Inversely, all fat spread samples prepared from flaxseed oil showed less oxidative stability compared to control samples, another decreasing effect on resistance against the oxidative rancidity occurred as flaxseed oil% increased in the formulation. No significant differences were observed for sensory properties resulted from using flaxseed oil in fat spread formulations.