Why Choose Palm Oil for Global Food and Non-Food Applications?
Palm oil has a balance fatty acid profile with equal proportions of saturated and unsaturated fatty acids. The presence of 50% saturated fatty acids directly contributes to its stability and in addition, the prescence of a low level (11%) of unstable linolenic acid further enhances this attribute.
Stability and Desired Attributes of Palm Olein in Deep Frying Applications
MPOC presented a paper at the recent International Congress of Food Science and Nutrition in Kota Kinabalu Sabah, organized by Malaysian Institute of Food Technology (MIFT) and University Malaysia Sabah (UMS) on deep frying entitled “Stability and Desired Attributes of Palm Olein in Deep Frying Appl...
The Art of Deep Frying