Palm Oil – The Healthier Choice for Fast Food Industries

The concept of fast food restaurants (FFRs) is not new as the culture of eating so-called fast foods has long existed in many cultures of the world. Satay (Malaysia and Indonesia), kebab and falafel (Arab countries) are some of the examples of fast foods. The first modern concept of FFRs was introduced in the 1950s […]

Meeting the Rising Health Awareness: The Palm Oil Formula

Dietary oils and fats have long been recognized as a macronutrient with the primary function to provide a concentrated source of energy for human metabolic processes. Fats have more than twice the energy density (9 calories g-1) of either proteins or carbohydrates (4 calories g-1). In addition, they impart palatability to the foods we eat […]

Prices of Selected Oils and Fats in 2004 and 2005

The prices of oils and fats generally move in tandem with each another. This is evident from Figure 1 which shows their movements from 2002 to 2005. Due to their similarities in end-uses and characteristics, some of them are close substitutes and their prices become competitive with one another. Tough competition occurred in 2002 when […]

Palm Oil: The Solution to Over-used Oil in South Africa

In South Africa, more than 100 000 t used frying oils are sold as cooking oils to the poor communities annually. While there is nothing wrong with the use of used oils/fats within the regulated specifications, they are, unfortunately, highly oxidized, unstable and, worse, may contain as high as 75% polymers. In animal studies, highly […]