PALM OIL

PALM OIL

Palm-oil occupies one of the major places in the world market of vegetable oils. The main producers of one of the most popular tropical oils are such countries as Malaysia and Indonesia. Oil is obtained from a juicy pericarp of fruit of a hybrid of a palm tree which contains to 50% of oil. Oil is extracted by an extraction method with further refining, bleaching and deodorizing. At the end of the processing solid vegetable fat of a homogeneous consistence turns out. It is plastic, pale yellow color with neutral taste. Standard temperature of melting of palm-oil is 36-39 °C. Palm-oil is a natural source of vitamin E and its components (tokopherols and tokotrienols) which work as antioxidants, have high antioxygenic properties, extend the products` shelf live, prevent racidification of fat and changing of its physical and chemical properties. Palm-oil is a unique source of natural solid fats with high rates of product safety and keeps the characteristics even in warm climate. Using of palm oil prolongs the shelf life of the product considerably.

Application:
• cosmetics industry
• confectionery industry (all kinds of cookies, gingerbreads, sponge cakes, wafers, creamy layers, fillings for candies)
• bakery industry
• manufacturing of spreds, confectionery and cooking fats, creams, margarines
• dairy industry
• is used for roasting of instant food



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