Hot Water Dip: A Simple Pre-Storage Method to Improve Areca Nut Tolerance to Cold

Abstract

The fat concentration in non-dairy liquid creamers can vary
from 5 to 18% with melting temperatures of 35–42 °C
(O’Brien 2009). The vegetable fats may comprise partially
or fully hydrogenated oils with one or more of soybean oil,
coconut oil, palm oil, palm kernel oil, corn oil, cottonseed
oil, sunflower oil and blends thereof (Sher et al. 2013).
However, using hydrogenated oils may have a negative
impact on health, particularly partially hydrogenated oils
(PHOs) as these oils are a source of trans-fat which has been
reported as a factor that significantly increases the risk of
cardiovascular disease (Dhaka et al. 2011). Moreover, the
hydrogenation process of oils produces a number of spent
metal catalyst wastes which could cause environment
problems because of their hazardous nature (Hassan and
Richter 2002). To overcome these concerns, nonhydrogenated vegetable fats contain natural saturated fatty
acids could be an alternative ingredient for non-dairy
creamer products.
To extract fat from plant materials, conventional sol