Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Characterization of palm oil and its utilization in food industry

팜기름의 특성 및 식품산업에의 이용

  • Yoon, Suk Hoo (Department of Food Science and Biotechnology, Woosuk University)
  • 윤석후 (우석대학교 식품생명공학과)
  • Received : 2017.07.31
  • Accepted : 2017.08.21
  • Published : 2017.09.30
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Abstract

Crude palm oil (CPO) is obtained from the fruit of oil palm tree, and is rich in palmitic acid, ${\beta}$-carotene and vitamin E. CPO containing a balanced range of saturated and unsaturated fatty acids is fractionated mainly into liquid palm olein and solid palm. Palm oil is highly stable during frying due to its fatty acid composition, and the synergistic antioxidant activity of ${\beta}$-carotene and tocotrienol. Blending and interesterification of palm oil and other oils are the main processes used to offer functional, nutritional, and technical advantages to produce oils suitable for margarine, shortening, vanaspati, and frying oils etc. The advantages of using palm oil products include cheap raw materials, good availability, and low cost of processing, since hydrogenation is not necessary. Future research should lead to the production of oils with a higher oleic acid content and a higher content of vitamins E, carotenoids, and tocotrienols.

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References

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