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Utilization of palm oil and palm products in shortenings and margarines
Author(s) -
Nor Aini Idris,
Miskandar Mat Sahri
Publication year - 2007
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200600232
Subject(s) - palm oil , interesterified fat , raw material , palmitic acid , chemistry , food science , palm , fractionation , pulp and paper industry , fatty acid , organic chemistry , engineering , physics , quantum mechanics , lipase , enzyme
Market trends have shown that manufacturers are switching from hydrogenated fats to trans acid‐free alternatives for food product formulations or preparation. Palm oil and palm products have become important raw materials in the production of solid‐fat formulations such as shortenings and margarines in view of the current trends. Palm oil is very suitable as a major component in margarines and shortenings because it is naturally semi‐solid and it can be further modified by fractionation, interesterification, hydrogenation and blending. It is high in palmitic acid (44%) and crystallizes in the β' form which is desirable in margarines and shortenings. It contains 10% essential fatty acids (linoleic acid). The roles and the applications of palm oil and palm products in various types of shortenings and margarines are discussed.