uses of palm oil in food products

Uses of Palm Oil in Food Products

ByDr. Adel Gabr Abdel-Razek

Fats and Oils Dept., National Research Centre, Dokki, Cairo, Egypt.

adelgabr2@gmail.com

المؤتمر الدولي الخامس لشعبة الصناعات الغذائية والتغذية

"الغذاء والتغذية والصناعات الغذائية ما بين االبداع واالبتكار"

2014فبراير 21الى 18المنعقد بمدينة شرم الشيخ فى الفترة من

Introduction

Egypt1.4% of total world consumption2 million ton consumption in 2010 (23 kg per capita annually)

Fat and Oils can provide high levels of functionality to food products

based on its composition!

Fat and oil preferences in food Fats (desire lipid to be solid entering the mouth)

Meat and milk fats Coconut “oil” – highly saturated Partially hydrogenated oils Hydrogenated oils

Oils (desire lipid to be liquid in the mouth) Soy Cottonseed Olive Palm olein Etc ……

All functional aspects of fats/oils dependent on degree of saturation

Affect Melting point, crystallization, hardness

Melting point influenced by:

degree of saturation

Molecular weight

Position of fatty acid in triglyceride

Vegetable edible oils

Animal

Hydrogenated Fats

?

“...As significant amount of frying oil is

becoming part of the fried food, oil

quality and stability is of major

concern to consumers...”

For EgyptWhat needs to be done?

Thank You