Trans fat free oils are found in mostly liquid oils. There are limited solid oils that are naturally trans fat free (TFF) as most oils require hydrogenation (or PHO) to be added in order to turn the oil from a liquid state to a solid state. In the food manufacturing industry specifically baking and deep frying applications, if you are using a shortening or margarine you know how important it is to have a solid oil that is TFF. The U.S. Food and Drug Administration rule on TFF food labeling is less than 0.5 grams of trans fats per serving.
Palm oil is the healthiest alternative to the issue of PHOs and Trans Fats. The advantage of palm oil is its natural semi-solid state. This is an important characteristic, as it requires no hydrogenation to be transformed into a solid formulation while it also meets the functionalities for the baking industry. As a result, we are proud to present you with trans fat free solutions that are a comparable alternative to competing baking products.
Palm oil provides the solutions and oil properties the food industry has been demanding:
- Increased melting point
- Longer shelf life
- Increased flavor stability/preservation of flavor
- Economical, not at a high cost
Palm oil also contains a balanced composition of saturated and unsaturated fatty acids. This composition is important because it makes palm oil a naturally stable product, allowing it to be composed into a variety of high quality products, such as shortening and margarine, that have longer shelf life and durability to higher temperatures.