Increased industrial use of palm oleine: palm oils--especially palm oleine--have emerged as ideal oils for industrial frying, as their properties fulfil the requirements of the food processing industry. They are non-hydrogenated, have a high oxidative stability, and contain a limited amount of linoleic acid.(INGREDIENTS) From: Food Engineering & Ingredients | Date: September 1, 2006| Author: | COPYRIGHT 2006 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information) Copyright information

The correct choice of oil for frying is important for two reasons. Firstly, the oil is used as the heat transfer medium during frying and must not only be able to withstand frying temperatures but also have a high enough stability to allow it to be used repeatedly. Secondly, products being fried will take up some of the oil, and therefore the oil also needs to maintain a high oxidative stability during the life of the product, and be both palatable and nutritious.

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During frying, a range of reactions occur within the oil--oxidation, polymerisation, ...

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