uses of palm oil in food products
TRANSCRIPT
Uses of Palm Oil in Food Products
ByDr. Adel Gabr Abdel-Razek
Fats and Oils Dept., National Research Centre, Dokki, Cairo, Egypt.
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