FRYING OILS AND FATS – PALM OIL DEVELOPMENTS

Frying Performance of Palm Olein and High Oleic Sunflower Oil During Batch Frying of Potato Crisps

Deep fat frying has become a common way of cooking food such as potato crisps and French fries. The choice of the frying fat depends on many factors such as availability, price, frying performance, flavour and stability of the product during storage (Sebedio et al., 1996). As deep fat frying is normally carried out at […]

March 28, 2020

by mpob_admin

Highlights of Research on Food uses of Palm Oil and Its Products

Palm oil products are becoming important as raw materials in food products. This is due to their unique fatty acid and triglyceride composition and thermal properties. It is important to note that 80% of the palm oil products and its fractions are being used in food formulations. While a great deal of information is available […]

March 28, 2020

by mpob_admin

Recent Results on Palm Oil uses in Food Products

March 28, 2020

by mpob_admin

Commercial Assessment of Quality in Frying Oils

March 28, 2020

by mpob_admin