Palm oil’s 50/50 ratio of saturated to unsaturated fatty acids make it the only vegetable oil that acts almost like butter in baking applications. It’s high antioxidant content also helps extend the shelf life of baked goods. Readers of Milling & Baking News now know that they can use Malaysian certified sustainable palm oil without fear of harming the environment. An article in the magazine’s June issue highlighted the many steps being taken by the Malaysian Palm Oil Council and others to prevent deforestation and protect wildlife including the country’s mandatory sustainable certification program.

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