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Palm oil in margarines and shortenings
Author(s) -
Duns Malcolm L.
Publication year - 1985
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541412
Subject(s) - palm oil , interesterified fat , raw material , edible oil , pulp and paper industry , scope (computer science) , environmental science , computer science , chemistry , food science , engineering , agricultural science , organic chemistry , programming language , lipase , enzyme
Palm oil has become used increasingly as a raw material in soaps, edible fat‐based products and confectionary. This paper deals specifically with applications in margarines and shortenings. Properties of palm oil are described, indicating both the special characteristics that make it suitable for such applications and its limitations. Modification techniques which can minimize or eliminate the disadvantages and hence broaden the scope of application include hydrogenation, fractionation and interesterification. Various applications of palm oil, both modified and unmodified, in margarines and shortenings for use in both tropical and temperate climatic conditions are described.