What are the characteristics of palm oil in cooking?

Palm oil. It is often used in cooking to fry food, it is characterized by a high melting point, can withstand high temperature for a long time, does not change color after long-term frying, and is cheap.

High temperature resistance, fast heating, high smoke point, short cooking time, thereby reducing the inhalation of food to oil are the more significant characteristics of edible palm oil in cooking. Palm oil has been widely used in baking, frying and other cooking methods. Palm oil is part of the delicious fried chicken, fluffy bread, and sweet biscuits.

Choosing palm oil as one of the daily edible oils can effectively reduce the production of oil smoke, and at the same time, our palm oil family can also provide the human body needs provitamin A and vitamin E.

As a cooking oil, it is inevitable that it can be fried and cooked, but each oil has its own unique characteristics, and there are also ways to eat it that are very suitable for you, palm oil is famous for "frying". This is because palm oil is rich in fatty acids, so it has good stability and is not easy to oxidize and deteriorate, which is suitable for making fried food, and the food fried with it has a softer taste, more colorful and beautiful appearance, which makes people feel that their appetite is doubled when they see it. Each tablespoon of palm oil is about 120 calories, contains 15 grams of fat and 7 grams of saturated fat, but it contains no carbohydrates and no cholesterol.

Palm oil is characterized by good antioxidant properties (frying resistance) and an ideal fatty acid composition in cooking. Palm oil has 50% unsaturated fatty acids, no trans acids, and is not easy to polymerize with acids. Economical.

Cost is an important factor in the choice of frying and barbecue oil in the catering industry.

Compared with other edible oils, palm oil has better stability, is not easy to oxidize and deteriorate, has a high smoke point, and is low in cost, so it shows greater advantages in frying and barbecuing food.

Palm oil is semi-solid at room temperature, containing 50% saturated fatty acids and 40% monounsaturated fatty acids; 10% polyunsaturated fatty acids, and like all other vegetable cooking oils, palm oil itself does not contain cholesterol.

Palm oil is easily digested, absorbed, and promotes health. Palm oil is an important component of fat, with mild properties, and is a good material for making food.

Palm oil's high solids glycerin content allows food to avoid hydrogenation while remaining stable, and is effective against oxidation, it is also suitable for hot climates known as a good accompaniment to pastry and bakery products.

Compared with other edible oils and fats, palm oil has good antioxidant properties (frying resistance) and ideal fatty acid composition in frying and grilling foods.

Benefits of palm oil: 1. It has good stability, is not easy to oxidize and deteriorate, and has a high smoke point, so it is very suitable for use as fried food. 2. Solid fat can be used to replace expensive cocoa butter as margarine and shortening; Liquid grease is used as a cold salad or cooking oil, and its taste is light and refreshing.

It contains more monounsaturated fatty acids and vitamin E, which are often added to various blended oils to balance the ratio of fatty acids.

The main feature of this oil is that it contains more mineral elements, so it can effectively replenish the essential fatty acids of the human body.

Palm oil is a vegetable oil extracted from oil palm and is the second largest edible oil after soybean oil. In addition to this, palm oil is also used as biodiesel. Malaysia and Indonesia are the world's leading palm oil producers. Palm oil is.

Palm oil in the traditional sense.

Mostly eaten as cooking oil, palm oil** is relatively low compared to peanut oil and rapeseed oil, with a cloud point of less than 10 degrees Celsius.

It has relatively stable antioxidant properties and is the first choice for cooking oil for the public in tropical areas. Because palm oil does not contain linolenic acid and has a high degree of saturation, the food fried with it does not produce undesirable odors, and the melting point is low (22 degrees Celsius), so palm oil has become the most widely used industrial frying oil in the world, and is widely used in the production of French fries, puffed foods and instant noodles. Palm oil is also an important material for the manufacture of edible butter and margarine, and the shortening made from its oil is an important raw material for making cakes and high-grade biscuits.

In addition to this, palm oil contains a lot of cocoa-like butter and cocoa butter substitutes, which are also used to make chocolate, candies, ice cream, skim milk, coffee mate and lactic acid.

Cheese is an important ingredient.

In this way, two different basic oils can be extracted from oil palm fruits: through the process of boiling, crushing, and squeezing, crude palm oil can be obtained from palm pulp; At the same time, in the process of crushing, the kernels of the palm are separated, and then the crushing and husk are removed, and the remaining kernels are pressed to obtain the crude palm kernel oil. The two oils can be refined according to different needs to produce more palm oil-related products, and both are effectively used in food and non-food fields, such as food industry, oil chemical industry, agriculture, etc.

It can be said that palm is a good economic plant.

1. Edible palm oil is a kind of tropical woody vegetable oil, which is currently the world's largest vegetable oil species in terms of production, consumption and international consumption, and is known as the "world's three major vegetable oils" together with soybean oil and rapeseed oil, with a history of more than 5,000 years.

2. Palm oil is made by pressing the palm fruit on the oil palm tree, and the pulp and kernel produce palm oil and palm kernel oil respectively, and the palm oil in the traditional concept only contains the former. Palm oil can be refined and extracted to obtain products with different melting points, which have a wide range of uses in the catering industry, food industry and oleochemical industry. Southeast Asia and Africa are the main producers of palm oil, accounting for about 88% of the world's total palm oil production, with Indonesia, Malaysia and Nigeria being the world's top three producers.

At present, China has become the world's largest importer of palm oil, with annual palm oil consumption of about 6 million tons, accounting for 20% of the total market.