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This study investigates the storage properties and sensory evaluation of palm-based chocolate spreads formulated with sunflower wax (SFW) and carnauba wax (CW) in a wide range of temperatures. Hardness, spreadability and stability assessments of chocolate spreads with 3.5% SFW and 3.5% CW were made over a 24-week storage period. The hardness, spreadability and stability of the chocolate spreads were analyzed by means of Texture Analyzer, observation and LUMiFuge Stability Analyzer, respectively. A sensory evaluation of these chocolate spreads was conducted using a 7-point hedonic scale. The hardness of both chocolate spreads was influenced by low temperatures of 5-10 °C during the storage study. Decreasing and increasing trends were observed for samples stored at 5 and 10 °C, respectively. However, both palm-based chocolate spreads remained spreadable at 5 °C even after 24 weeks of storage. Both chocolate spreads demonstrated stability at 40 °C after 24 weeks of storage. The sensory evaluation revealed that chocolate spread with 3.5% CW was the most widely accepted by sensory panelists. Therefore, chocolate spread with 3.5% CW has the potential to be utilized over a wide range of temperature applications of 5-40 °C.

This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella cheese analogue (P-MCA) in comparison to a fat-free Mozzarella cheese analogue (FF-MCA) and a commercial Mozzarella cheese sample (C-MC) containing 68% palm-based Mozzarella cheese analogue. Mozzarella cheese samples were analyzed for compositional properties, color, functional properties (stretchability and meltability) and sensory evaluation. The stretchability and meltability of both P-MCA and FF-MCA were desirably and significantly (p < 0.05) higher than the C-MC. Moreover, the P-MCA had the significantly highest (p < 0.05) acceptance score for all sensory attributes in both raw form and as a pizza topping. In conclusion, the P-MCA showed superior performance in terms of functionality and sensory acceptance.

Palm oil (PO) is widely utilised in the food industry and consumed in large quantities by humans. Owing to its bioactive components, such as fatty acids, carotenoids, vitamin E, and phenolic compounds, PO has been utilised for generations. However, public concern about their adverse effects on human health is growing. A literature search was conducted to identify fractionated palm oil processing techniques, proof of their health advantages, and potential food applications. Refined palm oil (RPO) is made from crude palm oil (CPO) and can be fractionated into palm olein (POl) and palm stearin (PS). Fractional crystallisation, dry fractionation, and solvent fractionation are the three basic fractionation procedures used in the PO industry. The composition of triacylglycerols and fatty acids in refined and fractionated palm oil and other vegetable oils is compared to elucidate the triacylglycerols and fatty acids that may be important in product development. It is well proven that RPO, POl, and PS extends the oil's shelf life in the food business. These oils have a more significant saturated fat content and antioxidant compounds than some vegetable oils, such as olive and coconut oils, making them more stable. Palm olein and stearin are also superior shortening agents and frying mediums for baking goods and meals. Furthermore, when ingested modestly daily, palm oils, especially RPO and POl, provide health benefits such as cardioprotective, antidiabetic, anti-inflammatory, and antithrombotic effects. Opportunities exist for fractionated palm oil to become a fat substitute; however, nutrition aspects need to be considered in further developing the market.

Background and objective: The adolescent stage is critical because of the increase in influences from peers and media and exposure to unhealthy food environments and aggressive marketing. This necessitates the need for dentists, dental and oral health therapists, hygienists, and others to engage with adolescents early for establishing good life-long oral health habits. A review of New Zealand school Year 8 children's and adolescents' dental caries experience shows improvements over recent years for Māori, Pacific, and non-Māori and non-Pacific children. However, large ethnic inequalities persist, with no sign of the gaps closing. The objective of this paper was to examine risk factors associated with dental caries in New Zealand adolescents, identify current strategies to improve caries experience, and make recommendations for further improvement. Methods: Electronic databases and electronic and hand-searches of reference lists of articles, reports, and textbooks used were identified, and findings were organised into common themes. Findings: Seven themes have updated: past caries experience and current caries activity; dietary habits; oral hygiene habits; exposure to fluoride; access to dental services; oral health literacy; and socioeconomic background of adolescents and parents/caregivers. Each of these themes is described in detail. For various reasons, adolescents are susceptible to higher dental caries experience. Conclusion: While dental practitioners and others engage with adolescents early and provide appropriate preventive practices, additional effective strategies proposed are needed to further improve the overall caries experience among New Zealand adolescents and to reduce ethnic inequalities. [ABSTRACT FROM AUTHOR]

Background: A recent review of New Zealand 5-year-old children’s oral health data reveals that minimal improvements have been made over recent years, despite considerable investment. Furthermore, unacceptably wide inequalities among different ethnic and socioeconomically disadvantaged communities have remained largely unchanged. Aims: To examine evidence-based risk factors that are associated with Early Childhood Caries (ECC) and current strategies to mitigate against them; identify preventive strategies that may further improve the overall oral health of New Zealand preschool children and reduce disparities; and make recommendations. Methods: Articles and textbooks used in this review were identified primarily using electronic databases and from electronic and hand-searches of reference lists of articles and reports. Findings were collated and then organised into common themes. Findings and Discussion: Ten themes were identified, namely: [1] high frequency of sugar consumption; [2] continuous breastfeeding at nights; [3] oral hygiene habits; [4] lack of exposure to fluoride; [5] socioeconomic, cultural and demographic background of parents/caregivers; [6] oral health literacy; [7] access to dental services; [8] oral health status of mothers and transmission of cariogenic bacteria; [9] teeth susceptible to caries due to developmental defects of enamel; and [10] role of genetics in dental caries. Based on these findings, it is recommended that prevention starts during pregnancy and continues through preschool years. Both population- and individual-based strategies aimed at modifying or eliminating aetiological factors causing caries and preventing initiation and progression of ECC appear warranted. Rather than developing oral health programmes in isolation, a common coherent risk approach integrated with other health initiatives is likely to be more efficacious. By addressing common risks and underlying social determinants, improvements in a range of chronic conditions are likely to be efficiently achieved. Conclusions: To further improve the oral health of preschool children and to reduce inequalities, recommendations are described within 10 themes. [ABSTRACT FROM AUTHOR]