Palm oil is widely used by food manufacturers because of its functional benefits and versatility.
The suitability of a fat for food manufacturing depends on its physical properties, such as solidness, melting point and oxidative stability.
Appearance and Taste
Fats can make food more pleasant by enhancing its texture and mouthfeel, its appearance, and by releasing fat-soluble flavours
Fats give cakes and mousses an airy and stable texture, by trapping bubbles of air
A crumbly texture found in some pastry and biscuits is maintained by fat coating the flour particles to prevent them from absorbing water
Fats can give a glossy appearance to foods
Fats help retain a product´s moisture content and therefore prevent drying out
Fats help separate the layers of gluten and starch formed in the dough when making puff pastries, like croissants
Fats can be processed to rearrange their melting point, suitable to produce spreads and cheeses ready spreadable from the fridge
Frying fat acts as an efficient heat-transfer medium