Versatile and Healthy fat
In the production of solid fat-based food products such as margarine or shortening, liquid oil will be partially hydrogenated to make it more solid, thus increasing its oxidative stability. However, this process will generate a high amount of harmful trans-fats. Trans-fats can be found in common products which use partially hydrogenated oils or fats as ingredients in their preparation. These ingredients can be in the form of margarine, shortening or frying fats. Consequently, bakery products such as pastries, bread, cakes and biscuits are among foods which commonly contains high levels of trans-fat. Similarly, foods that are fried in partially hydrogenated oil will also contain trans-fat.
Palm oil has natural solid fat and therefore does not require partial hydrogenation. The products are thus free of harmful trans-fats. As a matter of fact, palm oil is a healthier alternative to partially hydrogenated fat. Among the various sources of fats, palm oil is considered the top choice for restaurants and food manufacturers due to its versatility and diversity in application. Below are 10 reasons why palm oil is so highly desirable.
