The Versatility of Palm Oil

Palm oil has a wide range of uses in baked goods.

It’s easy to have a love-hate relationship with oils. They are a fundamental part of formulas—from improving dough handling, to extending shelf life, to adding texture and flavor. But with low-fat, PHO-free products in demand, it can be a challenge to find one that gets the job done.

One highly functional and versatile oil is palm oil.

5 ways it can be useful:

Butter replacement: It’s the only vegetable oil with almost 50-50 composition of saturated and unsaturated fatty acids. So, it acts similar to butter and is suitable for confectionery manufacturing without the need for hydrogenation.

Bread formulas: 4% palm oil can improve loaf volume and oven spring. Plus, it decreases bread density and crumb porosity.

Melting point: its 36 °C, due to its high saturated fats content. It’s very stable at high cooking temperatures.

Whipping cream: when palm oil is used, it has superior stability and adequate stand-up properties.

General awesomeness: It contains no trans fat, and has micronutrients such as carotenoids, tocopherols, tocotrienols that have nutritional and health benefits. This also helps give it a long shelf life.

Sustainable palm oil

To minimize the destruction of  the environment from enlarging oil palm plantations due to increasing demand, the Round Table on Sustainable Palm Oil (RSPO) have third parties to certify sustainable palm oil and trace the supply chain.So in order to be RSPO-certified, growers must adhere to eight principles:

  1. Commitment to transparency
  2. Compliance with applicable laws and regulations
  3. Commitment to long-term economic and financial viability
  4. Use of appropriate best practices by growers and millers
  5. Environmental responsibility and conservation of natural resources and biodiversity
  6. Responsible consideration of employees, and of individuals and communities affected by growers and mills
  7. Responsible development of new plantings
  8. Commitment to continuous improvement in key areas of activity
2018-12-10T05:21:50+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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