BLENDING – PALM OIL DEVELOPMENTS

Effects Of Additives on Quality and Frying Performance of Palm Superolein During Frying

Some 20 million tonnes of oils and fats are used for various frying activities around the world (Gertz, 2000, 2001). In the United States, it was estimated that the fast food restaurants used several million tonnes of frying oils and fats annually (Warner and Neff, 2001). During frying operations, usually carried out between 160°C-190°C, complex […]

March 28, 2020

by mpob_admin

Improvements in the Frying Quality of Vegetable Oils by Blending with Palm Olein

Palm olein, with its inherent excellent frying properties, improves the frying quality of other vegetable oils when blended with them. Thus the induction period of a variety of oils is raised by blending, indicating improved resistance to oxidation. The improvement is also seen in measurements reflecting primary and secondary oxidation, and the formation of free […]

March 28, 2020

by mpob_admin