1996). And it induces reproductive toxicity and organotoxicity particularly of the
kidneys, lungs, liver and heart in oxidized state (Owu et al. 1998). Available
evidence suggests that at least part of the oxidized oil impact on health reflects
generation of toxicants due to oxidation. The reduction of the dietary level of
oxidized oil and/or the level of oxidation may reduce the health risk associated
with consumption of oxidized fats (Ebong et al. 1999).
6.7 Food Applications
Palm oil holds several properties that make it a favourable food choice in commercial food applications. Over 95% of palm oil consists of mixtures of triglycerides,
with a high-solid glyceride content, which gives it the required consistency without
hydrogenation. It has longer shelf stability as it is resistant to oxidation, due to the
presence of natural antioxidants: tocopherols and tocotrienols. The content of high
melting point triglycerides along with its relatively low solid content at 10
C
facilitates preparation of foods with a wide plastic range appropriate for high
temperatures. Its tendency to crystallize in small β’ crystals makes it suitable for
margarine and cakes. It has a wide plastic range due to its slow melting properties. A
major use of palm oil is in manufacture of different types of margarine: cake, pastry
and tub margarines (Cottrell 1991).
6.7.1 Cooking Oil
Natural antioxidants tocopherols and tocotrienols confer a good oxidative stability to
palm oil making it a preferable choice. It is inexpensive to use and good for
producing fried foods with a longer shelf stability and good flavour. Foods produced
with palm oil compare well with those produced with groundnut oil and deteriorate
less rapidly as compared to soybean oil and sunflower oil due to its oxidative
stability. However, on repeated frying, it results in formation of a brown colour
due to its phenolic components, and this discoloration is unfavourable. A double
fractionated palm olein which has a low cloud point has also been manufactured
which is suited for use as a salad oil (Cottrell 1991).
6.7.2 Bakery Industry
Palm oil blends, hydrogenated palm oils and palm stearin are widely used as
shortenings in bakery industry due to their smooth consistency and spread ability.
Margarine blends from palm stearin are popularly used in the bakery industry. It is
used as a dough improver in bakery industry (Cottrell 1991).
6 Palm/Palm Kernel (Elaeis guineensis)
157
kidneys, lungs, liver and heart in oxidized state (Owu et al. 1998). Available
evidence suggests that at least part of the oxidized oil impact on health reflects
generation of toxicants due to oxidation. The reduction of the dietary level of
oxidized oil and/or the level of oxidation may reduce the health risk associated
with consumption of oxidized fats (Ebong et al. 1999).
6.7 Food Applications
Palm oil holds several properties that make it a favourable food choice in commercial food applications. Over 95% of palm oil consists of mixtures of triglycerides,
with a high-solid glyceride content, which gives it the required consistency without
hydrogenation. It has longer shelf stability as it is resistant to oxidation, due to the
presence of natural antioxidants: tocopherols and tocotrienols. The content of high
melting point triglycerides along with its relatively low solid content at 10
C
facilitates preparation of foods with a wide plastic range appropriate for high
temperatures. Its tendency to crystallize in small β’ crystals makes it suitable for
margarine and cakes. It has a wide plastic range due to its slow melting properties. A
major use of palm oil is in manufacture of different types of margarine: cake, pastry
and tub margarines (Cottrell 1991).
6.7.1 Cooking Oil
Natural antioxidants tocopherols and tocotrienols confer a good oxidative stability to
palm oil making it a preferable choice. It is inexpensive to use and good for
producing fried foods with a longer shelf stability and good flavour. Foods produced
with palm oil compare well with those produced with groundnut oil and deteriorate
less rapidly as compared to soybean oil and sunflower oil due to its oxidative
stability. However, on repeated frying, it results in formation of a brown colour
due to its phenolic components, and this discoloration is unfavourable. A double
fractionated palm olein which has a low cloud point has also been manufactured
which is suited for use as a salad oil (Cottrell 1991).
6.7.2 Bakery Industry
Palm oil blends, hydrogenated palm oils and palm stearin are widely used as
shortenings in bakery industry due to their smooth consistency and spread ability.
Margarine blends from palm stearin are popularly used in the bakery industry. It is
used as a dough improver in bakery industry (Cottrell 1991).
6 Palm/Palm Kernel (Elaeis guineensis)
157