Palm Oil Developments No.18 (April 1993) p1-3

Modification of Palm and Palm Kernel Oil and their Fractions for Margarine

NOR AINI Sudin, MISKANDAR Mat Sahri , TEAH Yau Kun , OH Flingoh C H

In formulating oil blends for making margarines, the food processor has a choice of a number of oils and his choice will depend on various factors amongst which are cost, availability, functionality and the requirements of the consumers. Palm and palm kemel oils and their fractions offer the food processor a choice of oils suitable for incorporation in margarine formulations.

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