Palm-Based Specialty Fats: Delivering Performance in Bakery Applications
Oil palm is a unique crop because its fruit yields two distinct oils: palm oil, extracted from the mesocarp (flesh), and palm kernel oil, extracted from the kernel. Palm oil can be further fractionated into its liquid (olein) and solid (stearin) components. By blending these palm-based fractions in different proportions, manufacturers can produce a wide range of specialty bakery fats, including margarine, shortening and other functional baking fats tailored to specific applications.
