Uses Of Plamkernel

Ninety percent of palm oil and its products are used for edible purposes while the remaining 10% is for non-edible applications. Palm oil is obtained from the mesocarp of the palm fruit while palm kernel oil is derived from the flesh of the kernel. Althoughthey come from the same fruit, palm oil and palm kernel oil differ in their physical and chemical characteristics. Palm oil is about 50% saturated and contains mainly palmitic (C16:0) and oleic (C18:1) acids. Palm kernel oil is more than 80% saturated and contains mainly lauric acid (C12:0) (Table 1). Figure 1 shows the numerous food uses and applications of palm oil and palm kernel oil.

[FIGURE 1 OMITTED]

Palm oil is widely used for industrial frying of snack foods due to its excellent oxidative stability. Being naturally semi-solid, palm oil does not require any hydrogenation and so it is a good choice for the manufacture of semisolid products such as shortenings, vanaspati and margarines. Palm oil stabilises the product in beta prime form, which is required for good texture and good creaming and baking performance. Palm kernel oil, either on its own or in combination with palm oil derivatives are widely used in the manufactures of specialty fats and imitation dairy products.

COOKING AND FRYING OIL/FAT

Palm oil and palm olein continue to be the main source of frying oils in the food industry, globally. They are widely used for industrial frying of snack foods due to their excellent oxidative stability. They contain only a trace of the unstable linolenic acid and a moderate amount of the more stable linoleic acid (10-12%). They have a long shelf life due to the presence of vitamin E, a powerful natural antioxidant. Palm olein is used both industrially and in the homes as a frying and cooking oil. Palm olein produces less smoking, less foaming and does not polymerize to gums compared to polyunsaturated oils.