Palm oil in margarines and shortenings

Abstract

Palm oil has become used increasingly as a raw material in soaps, edible fat-based products and confectionary. This paper deals specifically with applications in margarines and shortenings. Properties of palm oil are described, indicating both the special characteristics that make it suitable for such applications and its limitations. Modification techniques which can minimize or eliminate the disadvantages and hence broaden the scope of application include hydrogenation, fractionation and interesterification. Various applications of palm oil, both modified and unmodified, in margarines and shortenings for use in both tropical and temperate climatic conditions are described.