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Composition and related nutritional and organoleptic aspects of palm oil
Author(s) -
Clegg A. J.
Publication year - 1973
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/bf02641365
Subject(s) - organoleptic , palm oil , food science , composition (language) , linoleic acid , chemistry , palm , fatty acid , organic chemistry , physics , quantum mechanics , philosophy , linguistics
Palm oil is a fruit‐coat fat that is low in sterols and rich in vitamins A and E. Up to 50% of its fatty acids are unsaturated, and linoleic acid constitutes up to 11% of the total acids. Its composition makes it an edible oil of nutritional importance and endows it with an inherent stability to oxidation, which has important organoleptic connotations. Variations in composition can occur for a number of reasons but, in general, oils produced in plantation countries have reasonably consistent properties.