2. Palm Oil

  1. Frank D. Gunstone
  1. Siew Wai Lin

Published Online: 17 MAR 2011

DOI: 10.1002/9781444339925.ch2

Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition

Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition

How to Cite

Lin, S. W. (2011) Palm Oil, in Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition (ed F. D. Gunstone), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444339925.ch2

Editor Information

  1. 3 Dempster Court, St Andrews, Fife KY16 9EU, Scotland, UK

Author Information

  1. Malaysian Palm Oil Board, 6 Persiaran Institusi, 43000 Kajang, Selangor, Malaysia

Publication History

  1. Published Online: 17 MAR 2011
  2. Published Print: 1 APR 2011

ISBN Information

Print ISBN: 9781444332681

Online ISBN: 9781444339925

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Keywords:

  • palm oil or oil palm (Elaeis guineensis jacquin) - originating from South Africa;
  • Malaysian Palm Oil Board (MPOB) or PORIM - collection of oil palm germplasm in the world;
  • oil palm, efficient oil-producing plant - for palm oil and palm kernel oil;
  • palm oil, and balanced fatty acid composition - level of saturated fatty acids, equal to that of unsaturated fatty acids;
  • TAG profile of palm oil - characterised by carbon number using gas chromatography, and TAG composition of palm oil products;
  • fatty acid and triacylglycerol composition of palm olein;
  • palm stearin, harder fractions of palm oil - with more saturated fatty acids and TAGs, survey of fractionated products of palm oil;
  • dark reddish-orange colour of oil palm fruit - high concentration of carotenoids and anthocynanins;
  • deterioration of bleachability index (DOBI) - correlation between DOBI and colour of refined oils;
  • food applications of palm oil products - little polyunsaturated acids, palm oil oxidatively stable, naturally semi-solid in nature

Summary

This chapter contains sections titled:

  • Introduction

  • Composition and properties of palm oil and fractions

  • Physical characteristics of palm oil products

  • Minor components of palm oil products

  • Food applications of palm oil products

  • Nutritional aspects of palm oil

  • Sustainable palm oil

  • Conclusions

  • References