Oil palm is a unique crop as its fruit produces two different types of oils. Palm oil is obtained from the mesocarp and palm kernel oil from the kernel. Both of these oils are chemically and physically distinct from each other.
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Trans-fats, also known as trans-fatty acids are a type of unsaturated fatty acids that occur in small amounts in nature but widely produced industrially as a by-product. Naturally occurring trans-fats are made by bacteria that live in the animal rumen such as cattle, sheep and goats.
The biggest advantage of using palm fat as an alternative is due to its availability and potential cost reduction of the overall confectionery formulation.
Oil Palm Phenolics (OPP) are water soluble compounds found in the oil palm fruit.
Glycidyl fatty acid esters (GEs) is a heat-induced processing contaminants that most commonly occurred in refined vegetable oils (Ermacora and Hrncirik, 2014; Weißhaar and Perz, 2010). Although harmful effects on humans and animals have not been demonstrated, glycidol, the hydrolysate of GEs have be...