Palm oil … the natural replacement for partially hydrogenated oil
The Food and Drug Administration (FDA) is clear: It wants partially hydrogenated oils (PHOs) – the primary source of artificial trans fats – out of the American food supply. “Removing PHOs from processed foods could prevent thousands of heart attacks and deaths each year,” its website states. To replace this artery-clogging fat, many food manufacturers have turned to the tropics. They’ve learned that Malaysian certified sustainable palm oil is a natural, heart-healthy substitute for the once ubiquitous PHOs.
According to the Harvard School of Public Health, the FDA once estimated that approximately 95 percent of prepared cookies, 100 percent of crackers and 80 percent of frozen breakfast products contained trans fat. Today many of these grocery store favorites, such as Nabisco Oreos and Kellogg’s Rice Krispies Treats, contain naturally trans fat-free, palm oil sustainably sourced from Malaysia.
Many American companies prefer Malaysian certified sustainable palm oil to alternatives such as interesterified oils. Palm oil is semi-solid at room temperature. It consists of a healthy balance of saturated and unsaturated fatty acids. Palm oil is approximately 50 percent saturated while coconut oil is 90 percent saturated.
Palm oil is also naturally resistant to spoilage and very versatile. It can be custom blended to create the ideal rich and creamy texture for a wide variety of foods.