No. A re-examination of the data of some early published western studies which included palm oil, showed that when palm oil replaced the habitual fats of Western diets, blood cholesterol levels in the subjects did not go up but instead were reduced from 7% to 38%! Subsequent research conducted in the United States, Europe, Australia […]
No, for the moment but Codex has left this to the requirements of individual national food legislations. For consumer safety and information, however, there’s a push worldwide for mandatory declaration of trans fats on food labels. Nevertheless, both Codex and several countries in the world require that the amount of trans fatty acids (TFAs) be […]
Read the food product label. Watch out for the following words on the label which suggest that the product contains trans fat: “partially hydrogenated”, “polyunsaturated margarine”, “elaidic acid”, and “hardened”. Sometimes the amount of TFAs is included in the total saturated fatty acid count on the food label, in which case a footnote to the […]
Scientific research has shown that trans fats are 2 to 10 times worse than saturated fats in their overall impact on heart health. TFAs in trans fats cause havoc to your circulating blood lipids and lipoproteins, impair the function of the inner wall (“endothelium”) of the arteries, and help white blood cells called “monocytes” cross […]
No. Palm oil’s natural semi-solid properties and the versatility of blending with its solid fraction, palm stearin, makes hydrogenation of palm oil unnecessary. Therefore, food products containing palm oil as its sole or main fat ingredient are essentially trans-free.
Polyunsaturated edible oils are unstable because of their high content of the polyunsaturated fatty acids (PUFAs), linoleic acid (LA) and alpha-linolenic acid (ALA). These oils are therefore very susceptible to attack by air and moisture to form unhealthy oxidised compounds. As such, PUFA-rich edible oils are usually stabilised by partial hydrogenation to reduce their PUFA […]
It’s important that the cooking oil used for frying be stable, otherwise at least 3 changes in the oil can take place at an accelerated pace at the high frying temperature (>1400C): i) fat components in the oil split up to form “breakdown” products, ii) attack by air and moisture to form oxidised products, and […]
Palm oil’s semi-solid properties make it a favorite ingredient among the food processors. From palm oil you can have unlimited oil fractions for use of any kind of food applications. The oil could to be incorporated into a wide variety of food products which include cooking oils, margarines, noodles, shortenings, vegetable ghee, bakery products, chocolates, […]
When the ambient temperature drops below the “cloud point” of palm olein (approximately 20°C) as happens during a cold night or weather, palm olein molecules crystallize out of solution and the oil appears cloudy. At lower temperatures, the cloudy oil then becomes solid. This is only a physical transformation and the oil is perfectly safe […]
No. Palm oil, like most other vegetable oils and fats, contain only traces of cholesterol (<50 µg/gram or <5 ppm). This amount is so low that it has no significant physiological effects on health. Therefore it could be considered to be “cholesterol-free”.