Utilization of palm oil and palm products in shortenings and margarines

Market trends have shown that manufacturers are switching from hydrogenated fats to trans acid-free alternatives for food product formulations or preparation. Palm oil and palm products have become important raw materials in the production of solid-fat formulations such as shortenings and margarines in view of the current trends. Palm oil is very suitable as a major component in margarines and shortenings because it is naturally semi-solid and it can be further modified by fractionation, interesterification, hydrogenation and blending. It is high in palmitic acid (44%) and crystallizes in the β' form which is desirable in margarines and shortenings. It contains 10% essential fatty acids (linoleic acid). The roles and the applications of palm oil and palm products in various types of shortenings and margarines are discussed.