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, hot beverages, coffee creamers, and ice cream.
Due to its excellent stability, palm olein is the No. 1 choice in the world as frying oil for foods such as instant noodles, French fries, potato crisps, doughnuts and fried meats and snacks.
The natural solid nature of palm stearin make it most ideal for formulating solid fats such as vanaspati, margarine, shortenings and other bakery fats. More importantly, these palm fats are not hydrogenated and therefore are trans-fatty acids free.
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.