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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
- Source :
- Food Engineering & Ingredients. September, 2006, Vol. 31 Issue 3, p34, 2 p.
- Publication Year :
- 2006
-
Abstract
- 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 [...]
- Subjects :
- Frying -- Forecasts and trends -- Usage -- Chemical properties
Antioxidants -- Chemical properties -- Usage
Food industry -- Industry forecasts -- Forecasts and trends -- Chemical properties
Palm oil -- Chemical properties -- Usage
Market trend/market analysis
Food and beverage production/distribution software
Business
Food and beverage industries
Subjects
Details
- Language :
- English
- ISSN :
- 14712806
- Volume :
- 31
- Issue :
- 3
- Database :
- Gale General OneFile
- Journal :
- Food Engineering & Ingredients
- Publication Type :
- Periodical
- Accession number :
- edsgcl.153687009