PALM OIL IN BAKERY
Palm oil most popular shortening in bakery industry
Palm oil is obtained from fleshy layer of palm fruit without solvents or chemical . By treatment with
steam followed by pressing . The pressed oil is called crude palm oil . This palm oil is further refined
using steam , vacuum and clay to remove color and odour .
Palm oil following charateristics makes it favorite shortening.
It has got natural anti oxidant s called tocotrienols which helps in protecting body against ill effects of
oxidation.
It doesnot have transfat ie zero trans fat . Its composed of palmilic acid and oleic acid .
Palm oil is naturally semi solid at room temperature ( melting point is 39 deg c ) which makes it an
excellent shortening for food application . Palmilic acid imparts creamy texture to the shortening which
is important for baked products.
Many combinations can be made out of fractions of palm oil . These fraction are obtained during the
process of fractionation. Fractionation is a process to melt the palm oil and the cool it get crystal of fat
along with the liquid , these crystal can then be blended to form different types of shortening .
Palm oil naturally resists oxidation and hence provide longer shelf life to the baked products . Shelf
life and frying stability characteristics of palm oil are comparable to partially hydrogenated vegetable
oil.
Both forms of palm oil RBD ( Refined , bleached and Deodorised )-Palmolein and RPKO ( Refined
Palm kernel oil ) are used in baked goods
Most of the palm oil is consumed by countries like China and India where as the largest manufacturer
of Palm oil are Indonesia , Malaysia and Philippines
Rice Flour - An alternative to wheat flour
Palm oil
Eggs standards
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Palm oil most popular shortening in bakery industry
Palm oil is obtained from fleshy layer of palm fruit without solvents or chemical . By treatment with
steam followed by pressing . The pressed oil is called crude palm oil . This palm oil is further refined
using steam , vacuum and clay to remove color and odour .
Palm oil following charateristics makes it favorite shortening.
It has got natural anti oxidant s called tocotrienols which helps in protecting body against ill effects of
oxidation.
It doesnot have transfat ie zero trans fat . Its composed of palmilic acid and oleic acid .
Palm oil is naturally semi solid at room temperature ( melting point is 39 deg c ) which makes it an
excellent shortening for food application . Palmilic acid imparts creamy texture to the shortening which
is important for baked products.
Many combinations can be made out of fractions of palm oil . These fraction are obtained during the
process of fractionation. Fractionation is a process to melt the palm oil and the cool it get crystal of fat
along with the liquid , these crystal can then be blended to form different types of shortening .
Palm oil naturally resists oxidation and hence provide longer shelf life to the baked products . Shelf
life and frying stability characteristics of palm oil are comparable to partially hydrogenated vegetable
oil.
Both forms of palm oil RBD ( Refined , bleached and Deodorised )-Palmolein and RPKO ( Refined
Palm kernel oil ) are used in baked goods
Most of the palm oil is consumed by countries like China and India where as the largest manufacturer
of Palm oil are Indonesia , Malaysia and Philippines
Rice Flour - An alternative to wheat flour
Palm oil
Eggs standards
--
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