The FDA has ordered food manufacturers to remove partially hydrogenated oils (PHOs), and their trans fats, from our food supply. Malaysian sustainable palm oil is an ideal substitute as it has many of the same beneficial qualities of PHOs, but it offers health benefits instead of cardiovascular disease risk.
The need to reveal this manufactured ingredient stimulated the first trans fat-replacement wave. A popular substitute is naturally trans fat-free Malaysian sustainable palm oil. Its high smoke point makes it stable for use at high temperatures. It also delivers a rich and creamy taste and texture without the need for hydrogenation. This non-GMO oil is also naturally resistant to spoilage.
Most oils oxidize over time and their flavor and aroma turn rancid. Olive oil’s goodness breaks down at high heat. A better option is Malaysian sustainable palm oil. The natural composition of this oil makes it more heat stable. It also prevents oxidation ensuring a long shelf life which is why it’s used in many quality food products.
There are better choices, such as Malaysian sustainable palm oil. Palm oil is found in many foods. Because of its smooth texture, you can find it chocolate products, such as Nutella and some ice creams. It’s also flavor neutral. I suggest having several types of oils in your cabinet, so you make use of their different flavor profiles for different uses.
