An oil with remarkable culinary and industrial qualities
Palm oil is fat that has been used daily in cooking for centuries, especially in Asian countries like Thailand, India and China, and in the countries of tropical Africa. Further, the food industry has adopted it in recent decades, as it has many technical and organoleptic qualities.
Palm oil is now indispensable
Depending on their products’ formulation, manufacturers often face complex technological challenges: what “structuring” ingredient gives them the right degree of moistness or softness, but still prevents rancidity? Without altering the taste?
On top of this, of course, is the need to respect specific nutritional criteria, all while considering the environmental impact of the final selection.
Palm fruit oil has valuable food qualities
Palm oil’s specific natural qualities have made it a valuable ingredient for the food industry – and consumers, as well !
Because palm oil is naturally semi-solid at room temperature, it makes it possible to create the textures and soft mouth-feel desired in a great number of sweet and savoury foodstuffs, from brioche to ready meals. What’s more, it resists oxidation and does not turn rancid, making it possible to reduce preservative use while facilitating product preservation.
Palm oil, having a neutral taste, lets products’ other flavours come through, while giving them texture (solid, creamy, crunchy), giving products the final structure and consistency consumers are looking for.
Palm oil’s lipid profile is half saturated fats, half unsaturated fats. When purified, it remains rich in vitamin E, which helps keep it stable over time.
It is now much more frequently used in Europe, where manufacturers have been seeking a solution to replace partially hydrogenated fats, which can generate the trans-fatty acids that are known to have adverse effects on health. This means palm oil is a safe and simple solution to obtaining the desired consistency and stability in food formulations, without having to resort to artificial hydrogenation and the potential of trans-fat formation.