Palm Oil in Margarine
Palm oil and palm kernel oil are highly suitable components of margarines of the various types because of its higher solids contents. These are the advantages for palm oil:
1. It provides the required solid fat content with little or no hydrogenation.
2. It ensures the stable beta prime crystalline form necessary for a fine structure.
3. It is available worldwide at very competitive prices.
Palm kernel oil contains short and medium chain length glycerides similar to those present in butter fat, and therefore helps to give the right mouthfeel and melting characteristics.
This effect is particularly marked when it is used in combination with palm oil, because a lower melting eutectic is formed.
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