Use of palm oil and Common six food applications

Edible oil has appeared on the table of every family and has become an essential food item. Palm oil is one of the oldest qualified oils because it has a history of 5,000 years. So, what are the applications of palm oil in the food sector?

  1. Home cooking

Edible palm oil is a type of vegetable oil. Palm oil with a melting point of 12 ° C and lower is an edible oil with certain nutritional value. Palm oil repeatedly fry does not change color, has no odor, and can partially replace other oils. It can replace soybean oil, peanut oil, sunflower oil, coconut oil, lard and butter, which reduces the cost of oil.

Palm oil has strong coloring and good crispness. It can maintain the flavor and color of food for a long time. It is suitable for daily cooking oils of all major cuisines and flavors in China.

     2.Frying oil

Refined palm oil having a melting point of not more than 24 ° C – 33 ° C is an excellent frying oil. The right amount of linoleic acid in palm oil and very little linolenic acid content, as well as high levels of natural antioxidants make it suitable for use in almost all fried foods, which is its main use worldwide.

  1. Shortening

The shortening made from palm oil has excellent oxidative stability and crispness. It is not directly consumed, but used as raw material for food processing.

It can make some baked food have glossy appearance and surface, and prolong the shelf life of food. Applicable to all kinds of food processing such as biscuits, cookies, frozen foods, ice cream, etc.

  1. Margarine

Palm liquid oil is suitable for making liquid margarine and palm stearin is suitable for making solid margarine.

The main products include table margarine, baking margarine, pastry margarine and recently launched a variety of “low calorie” margarine.

  1. Special oils (cocoa butter)

The cocoa butter system is composed of selected lauric acid oil after high-tech cooling, separation and lauric acid grease, then special hydrogenation, refining and conditioning. Its characteristics are strong and crisp, odorless and tasteless, strong antioxidant, no soap, no impurities, fast dissolution.

Substituted cocoa butter is a non-temperature-regulating oil, which can avoid the necessary temperature-regulating process of natural cocoa butter, thus saving cooling time and reducing production costs. It is used for making plate chocolate, wafer biscuit chocolate coating, vegetable fat powder, candy, etc.


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