Singapore: Oils from microalgae could replace palm oil in food production

Published 2022년 3월 21일

Tridge summary

A team of scientists led by Nanyang Technological University, Singapore (NTU Singapore) has developed a method to effectively produce and extract plant-based oils from a type of common microalgae, Chromochloris zofingiensis. The oils produced from the microalgae are edible and have superior properties compared to palm oil, making it a healthier and greener alternative. The method also has the potential to help cut down on greenhouse gas emissions and food waste. The team has received interest from several food and beverage partners and could explore scaling up their operations within two years.

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Original content

A team of scientists led by Nanyang Technological University, Singapore (NTU Singapore) has developed a method to effectively produce and extract plant-based oils from a type of common microalgae. As the oils produced from the microalgae are edible and have superior properties as those found in palm oil, the newly discovered method would serve as a healthier and greener alternative to palm oil.Compared to palm oil, the oil derived from the microalgae contains more polyunsaturated fatty acids, which can help reduce "bad" cholesterol levels in blood and lower a person's risk of heart disease and stroke. The microalgae-produced oil developed in collaboration with scientists from the University of Malaya, Malaysia, also contains fewer saturated fatty acids, which have ...

Source: Phys