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NEWS
Stable Vegetable Edible Oil: Palm Oil
Time:Tue-12-21 hits:
Palm oil has a long history. It is the largest vegetable oil in the world in terms of production, consumption and international trade. It is mainly used in the catering industry, food industry, and oleochemical industry.
Palm oil is the oil extracted from the peel of the oil palm fruit.
The fat content in palm oil is mainly saturated fatty acids, but also rich in vitamin e, linoleic acid and other nutrients. It is beneficial to the human body if taken in a moderate amount, and excessive intake may affect blood lipids. Metabolism.
The saturated fatty acid content of palm oil is higher than that of bulk oils, about 40%.
Saturated fatty acids make palm oil more stable. Similar to animal oil, it is easy to solidify and resistant to high temperatures, but there is basically no cholesterol in the oil.
In the long-term high-temperature frying process, the oxidative denaturation of fats and oils is not easy to occur, and various harmful oxidation products or intermediate free radicals are produced.
Compared with oils with higher unsaturated fatty acid content such as corn oil and linseed oil, palm oil has strong stability and can be used to repeatedly fry ingredients, and the fried things are not easy to turn black.
In the process of food processing, the crispiness will be better, and the low price is the ideal choice for frying oil.
