PALM FAT AS THE PARTIAL HYDROGENATED FAT REPLACEMENT IN: BAKERY AND SHORTENING
Palm Fat What is Palm Fat? Palm oil (PO) is derived from the mesocarp of the fruits of the oil palm species, Elaeis guineensis. Palm oil is rich in palmitic acid , β-carotene and Vitamin E. It is also known as red palm oil due to its high carotenoids contents. Palm oil is widely used in the food industry today because of its physicochemical properties, crystallization behaviour and nutritional values. It consists of high saturated fatty acids and become the most prevalence alternatives for partially hydrogenated fat today especially in the bakery and shortenings. Why Palm Fat is used as the Partial Hydrogenated Fat Replacement In: Bakery and Shortening? Partial hydrogenated fat is produced through the hydrogenation process in which the fat is heated in the presence of hydrogen and catalyst. The double bond is broken to form a single bond during hydrogenation, where the polyunsaturated or monounsaturated fatty acid is converted into the saturated fatty acids.