Formulation of zero‐<i>trans</i> acid shortenings and margarines and other food fats with products of the oil palm

Abstract

Abstract The fruit of the oil palm yields two types of oil. The flesh yields 20–22% of palm oil (C16∶0 44%, C18∶1 39%, C18∶2 10%). This represents about 90% of the total oil yield. The other 10%, obtained from the kernel, is a lauric acid oil similar to coconut oil. Palm oil is semisolid, and a large part of the annual Malaysian production of about 14 million tonnes is fractionated to give palm olein, which is widely used for industrial frying, and palm stearin, a valuable hard stock. Various grades of the latter are available. Formulae have been developed by straight blending and by interesterification of palm oil and palm kernel oil to produce shortenings and margarines using hydrogenated fats to give the consistency required. Products that include these formulations are cake shortenings, vanaspati (for the Indian subcontinent), soft and brick margarines, pastry margarines, and reduced fat spreads. Other food uses of palm products in vegetable‐fat ice cream and cheese, salad oils, as a peanut butter stabilizer, and in confectioners fats are discussed briefly here.