Utilization of palm oil and palm products in shortenings and margarines

Abstract Market trends have shown that manufacturers are switching from hydrogenated fats to trans acid‐free alternatives for food product formulations or preparation. Palm oil and palm products have become important raw materials in the production of solid‐fat formulations such as shortenings and margarines in view of the current trends. Palm oil is very suitable as a major component in margarines and shortenings because it is naturally semi‐solid and it can be further modified by fractionation, interesterification, hydrogenation and blending. It is high in palmitic acid (44%) and crystallizes in the β' form which is desirable in margarines and shortenings. It contains 10% essential fatty acids (linoleic acid). The roles and the applications of palm oil and palm products in various types of shortenings and margarines are discussed.