Palm oil in margarines and shortenings SpringerLink
Palm oil has become used increasingly as a raw material in soaps, edible fat-based products and confectionary. This paper deals specifically with applications in margarines
Trends in global dependency on the Indonesian palm oil
In response to an increase in Indonesian palm oil production, the global Indonesian palm oil footprint (PF) also increased from 7.7 to 30.0 Mt/yr. Figure 1 illustrates the composition of the
Quality of margarine: fats selection and processing
Optimum processing conditions on palm oil-based formulations are required to produce the desired quality margarine. As oils and fats contribute to the overall property of the
By the way, doctor: Is palm oil good for you? - Harvard Health
The oil palm yields two types of oil: One is extracted from the flesh of the fruit (palm oil), and the other from the seed, or kernel (palm kernel oil). Palm oil is consumed in many countries in vegetable oil, shortening, and margarine. In the United States, palm oil accounts for a very small percentage of overall fat consumption.
Utilization of palm oil and palm products in shortenings
Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, D.E., Malaysia. Phone: +603 87 694594, Fax: +603 89 221742
Fractionated palm oils: emerging roles in the food industry
Palm oil fractions, which have some pros and cons, are used in edible oils, such as margarine/shortening, as well as bread and cake-like pastry production. Since the fatty acid composition of palm oil, palm kernel oil, and their fractions is different, each type of oil needs to be evaluated separately with regards to their CVD effects and food
Utilization of palm oil and palm products in shortenings
Typically, table margarines can be formulated with up to 50% palm oil, with an average of 25%, and when the oil is submitted to interesterification, up to 80% can be
Margarine plant systems | Alfa Laval
The margarine production process consists of five sections: the oil phase with emulsifier preparation, the water phase, the emulsion preparation, pasteurization and crystallization. Any excess production is returned via a continuous rework unit to the emulsion tank. Oil phase and emulsifier preparation in margarine production
Margarine plant systems Alfa Laval
Flexible, highly efficient production line for high-quality margarines and spreads. Modular plant that easily adapts to capacity requirements. Fully automatic, cost
Utilization of palm oil and palm products in shortenings
Moreover, some authors suggested that the post-hardening in palm oil based shortening/margarine could accompany with the formation of granular crystals (Aini & Miskandar, 2007). The result of our
