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Characterization of palm oil and its utilization in food industry
Food Sci. Ind. 2017;50:70-92
Published online September 30, 2017
© 2017 Korean Society of Food Science and Technology.

Suk Hoo Yoon1*, and Yau Kun Teah2

1Department of Food Science and Biotechnology, Woosuk University, 2Malaysian Palm Oil Council
Correspondence to: Suk Hoo Yoon
Department of Food Science and Biotechnology Woosuk University, Samnye 55338, Korea
Tel: +82-63-290-1514
Fax: +82-63-291-9312
Email: /
Received July 31, 2017; Revised August 16, 2017; Accepted August 21, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Crude palm oil (CPO) is obtained from the fruit of oil palm tree, and is rich in palmitic acid, β-carotene and vitamin E. CPO containing a balanced range of saturated and unsaturated fatty acids is fractionated mainly into liquid palm olein and solid palm. Palm oil is highly stable during frying due to its fatty acid composition, and the synergistic antioxidant activity of β-carotene and tocotrienol. Blending and interesterification of palm oil and other oils are the main processes used to offer functional, nutritional, and technical advantages to produce oils suitable for margarine, shortening, vanaspati, and frying oils etc. The advantages of using palm oil products include cheap raw materials, good availability, and low cost of processing, since hydrogenation is not necessary. Future research should lead to the production of oils with a higher oleic acid content and a higher content of vitamins E, carotenoids, and tocotrienols.
Keywords : palm oil, food industry, cooking/frying oil, margarine, shortening

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