Archive for the ‘Palm Oil’ Category

Palm Oil

Monday, October 27th, 2008

We are just starting to hear about companies using palm oil for baking in the United States. Already in 2002 the Institute of Advanced Studies, University of Malaya, Kuala Lumpur, Malaysia published a study showing that palm oil is an excellent choice for food manufacturers because of its nutritional benefits and versatility. It contains predominately oleic acid which gives it beneficial effects. The oil quality and nutritional benefits are assured and can be used with other oils while remaining without trans fat. The crop is a perennial crop in Malaysia and the cost is low. It is as healthful as olive oil and better for baking. Some of the important benefits of palm oil is generally reducing blood cholesterol, low-density lipoprotein (LDL) cholesterol, and triglycerides while raising the high-density lipoprotein (HDL) cholesterol. Virgin palm oil also provided  carotenes that have high antioxidants.

More information can be found at: Food Nutrition Bulletin, 2002, March 23, pp.11-22.