why is palm oil used in food
Palm oil is already an ingredient in many of our products. Now with the, and impending demise of trans fats in our food supply, there are even more reasons for food manufacturers to use this natural, non-GMO ingredient. Most of the palm oil imported into the U. S. is certified sustainably grown in Malaysia. Malaysian sustainable palm oil has many advantages. While anti-palm oil interests enjoyed tremendous success into the late 1990s, recognition of the adverse impact that partially hydrogenated vegetable oils (trans fats) were having on the health of consumers resulted in a. Most recently, palm oil consumption levels have grown to more than one million tons in the U. S. alone. Why do food manufacturers prefer to use palm oil? Snack foods must have a long shelf life after packaging.
In major research sponsored by the European Union, a high oleic acid containing sunflower oil was tested for snack food manufacture. was used as the reference standard. Both oils performed well. However, the palm olein product had a longer shelf life, and was also much less expensive. Why is palm oil more cost effective? It is more economical to produce. Palm oil is produced by simple steaming and pressing, with relatively limited use of expensive solvents for extraction compared with other oils. It is also available as a refined oil, requiring at most a mild additional processing before use. It avoids the cost of full refining required for other oils. It also has a
than other vegetable oils, and is a perennial crop that is harvested year-round.
This high productivity of the oil palm makes oil palmвs oil productivity profitable at a price below that of other oils (which are also subsidized by governments in various ways). What about the environmental concerns linked to oil palm cultivation? demonstrating that it has been produced in a sustainable manner without damage to the environment. This addresses the concerns that some consumers have regarding. Palm oil and palm kernel oil based ingredients are found in approximately 50% of products on supermarket shelves, including food and non food items. Palm oil in many countries is used as a simple frying oil, but many other markets make use of both palm and palm kernel oil: Palm kernel and palm oil uses are widely varied because they can be processed and blended to produce a vast range of products with different characteristics.
The below ingredient names are found on the packaging of 50% of the products stocked on most supermarket shelves, being either palm oil or palm kernel oil based. Vegetable Oil, Vegetable Fat, Palm Kernel, Palm Kernel Oil, Palm Fruit Oil, Palmate, Palmitate, Palm olein, Glyceryl, Stearate, Stearic Acid, Elaeis Guineensis, Palmitic Acid, Palm Stearine, Palmitoyl Oxostearamide, Palmitoyl Tetrapeptide-3, Sodium Laureth Sulfate, Sodium Lauryl Sulfate, Sodium Kernelate, Sodium Palm Kernelate, Sodium Lauryl Lactylate/Sulphate, Hydrated Palm Glycerides, Etyl Palmitate, Octyl Palmitate, Palmityl Alcohol, Laureth-7, Steareth-2, Cocamide MEA (fatty acid-derived) Cocamiede DEA (fatty acid derived), Stearamidopropyldimethylamine, Cetyltrimethylammonium chloride, Isopropylmyristate, Caprylic/capric Trigylceride, Fatty Isethionates (SCI), Alkylpolyglycoside (APG), Laurylamine oxide For businesses, the best action is to ask suppliers to identify the type of vegetable oil used as the base for the ingredients they provide.
There are some added complexities when it comes to palm kernel oil, as the product is often interchanged with coconut oil, depending on market price and availability. The below infographic explains the different processes, products and uses of palm oil and palm kernel oil.
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