Commercially available alternatives to palm oil. Issue 3 (April 2016)

• Record Type: Journal Article
• Authors: Hinrichsen, Nils
• Is Part Of: Lipid technology. Volume 28:Issue 3/4(2016:Apr.)
• Page Start: 65
• Page End: 67
• Publication Date: 2016-04
• Subjects: Palm oil -- Edible oils -- Saturated fatty acids -- Glycidoesters; Lipids -- Periodicals; Oils and fats -- Periodicals; Oil industries -- Periodicals; 664.3
• DOI: 10.1002/lite.201600018
• Languages: English
• ISSNs: 0956-666X

Abstract

Abstract : Since several years there has been a demand for food products free of palm oil, noticeable in the Western European market. Alternatives based on liquid oils, fully hydrogenated fats, and exotic fats like shea and sal etc., have been developed by the research groups of several specialty oils and fats suppliers. This article describes the advantages and disadvantages of those products and compares them to similar products based on palm oil. It is also discussed how reasonable the replacement of palm products would be, since sustainable and 3‐MCPD/glycidolester‐reduced palm based specialty oils are also available on the market.