This article, which appears in the Borneo Post Online, discusses many of palm fruit oil’s health benefits associated with palm fruit oil. It also reveals why many food manufacturers are choosing to replace saturated fats and trans fats with palm fruit oil.
Unlike palm fruit oil, polyunsaturated oils must be hydrogenated to improve their stability; the hydrogenation process can result in the creation of trans fats. Palm fruit oil is a good replacement for partially hydrogenated oils because it is naturally semi-solid at room temperature, so it does not require hydrogenation (which can result in the creation of trans fats). Palm fruit oil also provides the same “hard or solid” fat required for cookies, crackers, pastries and other products that need a long shelf life, without compromising the food texture that we’re used to getting.
Products made with palm fruit oil will likely become even more prevalent.
Robin Miller is a health and nutrition editor with more than 30 years of industry experience. She researches and writes about the nutritional benefits of palm fruit oil, with the goal of giving readers factual, science-based information that will be useful in their daily lives.