Documentary on Sustainability of Malaysian Palm Oil Industry

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Palm oil for trans-fat challenges

When developing food products without trans-fatty acids, food scientists should consider formulating items with palm oil. Trans-fatty acids, in general, are thought to increase the risk of cardiovascular disease and cancer, and they are formed when fats are hydrogenated to make them more solid and extend their shelf life. Because palm oil is semi-solid naturally, it does not require hydrogenation.
Palm oil is extracted from the fruit of the oil palm, Elaeis guineensis. Unlike many other vegetable oils, the extraction is done without using solvents. Palm oil is the leading agricultural crop of Malaysia, which is the world's largest producer. The oil, from the flesh of the fruit, is refined to remove free fatty acids, color and unwanted flavor. It can be fractionated into many grades including olein (liquid oil) and steam (solids), depending on the solid fat level needed for functionality.

The fatty acid composition of palm oil is a mixture of 10% polyunsaturated, 40% monounsaturated and 50% saturated fatty acids. It is about 40% oleic, 10% linoleic, 45% palmitic and 5% stearic acid.
A Plethora of Possibilities
Palm oil is rich in antioxidants. These include beta-carotene, a precursor of vitamin A; and tocopherols and tocotrienols, vitamin E constituents. These scavengers of free radicals are thought to help protect people from cellular aging, atherosclerosis and cancer. Tests have shown that palm oil does not raise blood cholesterol levels. In fact, in several studies, blood cholesterol was reduced from entry-level values.
In a paper supplied by the Palm Oil Research Institute of Malaysia titled, "Trans Fatty Acids Free Food Formulation Based on Palm Oil and its Products," authors Noor Lida Habi Mat Dim and Mohd Suria Affandi Yusoff give formulations for several trans-fat free products using palm oil fractions, combinations with other oils and interesterified oils.

When developing food products without trans-fatty acids, food scientists should consider formulating items with palm oil. Trans-fatty acids, in general, are thought to increase the risk of cardiovascular disease and cancer, and they are formed when fats are hydrogenated to make them more solid and extend their shelf life. Because palm oil is semi-solid naturally, it does not require hydrogenation.
Palm oil is extracted from the fruit of the oil palm, Elaeis guineensis. Unlike many other vegetable oils, the extraction is done without using solvents. Palm oil is the leading agricultural crop of Malaysia, which is the world's largest producer. The oil, from the flesh of the fruit, is refined to remove free fatty acids, color and unwanted flavor. It can be fractionated into many grades including olein (liquid oil) and steam (solids), depending on the solid fat level needed for functionality.
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The fatty acid composition of palm oil is a mixture of 10% polyunsaturated, 40% monounsaturated and 50% saturated fatty acids. It is about 40% oleic, 10% linoleic, 45% palmitic and 5% stearic acid.
A Plethora of Possibilities
Palm oil is rich in antioxidants. These include beta-carotene, a precursor of vitamin A; and tocopherols and tocotrienols, vitamin E constituents. These scavengers of free radicals are thought to help protect people from cellular aging, atherosclerosis and cancer. Tests have shown that palm oil does not raise blood cholesterol levels. In fact, in several studies, blood cholesterol was reduced from entry-level values.
In a paper supplied by the Palm Oil Research Institute of Malaysia titled, "Trans Fatty Acids Free Food Formulation Based on Palm Oil and its Products," authors Noor Lida Habi Mat Dim and Mohd Suria Affandi Yusoff give formulations for several trans-fat free products using palm oil fractions, combinations with other oils and interesterified oils.
Table margarines and bakery shortenings need to be smooth, with a fine crystal structure, so that they can easily be spread and mixed. Bakery shortenings impart a tender quality to baked goods and contribute to the formation of their structure during cooking. Palm oil formulations showed good baking characteristics, producing cakes that were comparable in volume, texture, structure, flavor and eating characteristics when compared to a control of commercial shortening.
Frying oils must withstand high temperatures without breaking down or polymerizing quickly, and without oxidizing and turning rancid. Some oils have to be partially hydrogenated for this purpose. However, palm oil has a moderate linoleic acid content and small linolenic acid content, two polyunsaturated fatty acids that oxidize relatively quickly, as well as a high level of natural antioxidants. Several types of palm oil and palm olein can be used successfully in frying applications, without hydrogenation.
Cocoa butter substitutes should have the snap and crunch of chocolate and a melt-in-the mouth sensation. A fat similar to cocoa butter may be made from a POP-rich mid fraction (Palmitic-Oleic-Palmitic) of palm oil mixed with another oil fraction, or it can be produced by interesterification of palm olein. Interesterification of palm oil also produces confectionery fats that can be used, for example, as a butter cream filling for cookies.
In imitation dairy products, butterfat is replaced with vegetable oil, which lengthens their shelf life. Palm oil can be used in "filled" milks as well as in coffee whiteners or coffee creamers. It also can be used in ice cream and in imitation cheese in a fat blend.

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Palm Trees Do More Than Shade You From The Sun... Coconut Oil and Palm Oil Are Both Essential

Good Fats…Bad Fats…it can be very confusing to many of us. But despite a growing understanding of fats—what makes a good fat or a bad fat and why your body absolutely needs fat—there are still a number of myths and misunderstandings out there I need to make clear.
For example, a number of people in the mainstream medical profession still cling to the notion that saturated fats are bad for you. And in doing so, they actually try to scare you away from enjoying the benefits of some of the healthiest fats available.
Coconut and palm oils contain a unique kind of saturated fat—medium chain triglycerides (MCTs).
These fatty acids have a shorter molecular structure than most fats. They also burn in the body at a faster rate. What's most interesting is that these MCTs provide your body with a number of health benefits.
Put Your Heart On Vacation!
Palm oil, long demonized for being high in saturated fats, actually helps to improve your cholesterol profile. You likely already know that you have two main types of cholesterol—one that can contribute to heart disease and one that protects against it. Well, palm oil helps to lower your bad cholesterol and raise your good. (1)
The fats in coconut oil are more stable than the fats you find in other vegetable derived oils. These fats aren't damaged when you cook with them. And they are less prone to oxidation in your body. These two facts together make coconut oil one of the healthiest oils for your heart. (2)
Other Health Advantages You Achieve With MCTs!
Using palm and coconut oils as a regular part of your diet can give you other advantages too.
Remember, your body burns MCTs at a faster rate than fats from other vegetable oils. This can mean a boost to your metabolism, which can help to promote weight loss. In one study, researchers had subjects supplement with either long-chain fatty acids or a combination of long-chain and medium chain fatty acids. The group receiving the medium chain fatty acids lost body fat and built lean muscle compared with the other group. (3)
In other animal studies, researchers have found that MCTs help the liver to function better and help to prevent the build up of fatty tissues within the liver. (4)
Because of its stability and its pleasant flavor, I highly recommend that you switch to coconut oil when it comes to cooking. (When choosing a coconut oil, look for one that has not been hydrogenated.) This switch will benefit your heart and your whole body.
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the fact to fight global warming

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What exactly Palm Oil. the history, the economy, the benefits & contributions.

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How to Choose the Proper Cooking Oil

Understanding Fats...

While cooking oils are pure fat, they are not created equal. All cooking oils are a combination of saturated, polyunsaturated and monounsaturated fats. It is the concentration of hydrogen that determines how they are categorized. Without getting too technical, the following information will hopefully provide a basic understanding of fats.

Saturated Fats:

Saturated fats are found in animal products and are converted into cholesterol by the liver. Butter, margarine, meats and dairy products are especially high in saturated fat. Saturated fat will elevate blood cholesterol levels and is associated with increased rates of heart disease and stroke. It is solid at room temperature.

Unsaturated Fats:

There are two types of unsaturated fats: monounsaturated and polyunsaturated. Monounsaturated and polyunsaturated fats do not raise blood cholesterol levels. Canola and olive oils contain the highest proportion of monounsaturated fat when compared with other cooking oils. Safflower and corn oil are the highest in polyunsaturated fats.

Trans Fats:

Trans fats are man-made or processed fats, which are made from a liquid oil. When hydrogen is added to liquid vegetable oil and pressure is added, the result is a stiffer fat, like the fat found in a can of Crisco. Trans fats are also called hydrogenated fats and are found in margarine and trans fat partially hydrogenated vegetable oils. Trans fats pose a greater risk of heart disease than saturated fats (which were once believed to be the worst kind of fats). While it is true that saturated fats (found in butter, cheese, beef, coconut and palm oil) raise total cholesterol levels, trans fats not only raise total cholesterol levels, they also deplete good cholesterol (HDL), which helps protect against heart disease.

Partially Hydrogenated Fats:

If you have health concerns, read food labels to see if they list "partially hydrogenated oil" as an ingredient. Partially hydrogenated oils are present in all commercially made donuts, crackers, cookies, pastries, deep-fat fried foods (including those from all major fast-food chains), potato and corn chips, imitation cheeses, and confectionery fats found in frosting and candies. All of these products contain unsaturated fats which can be damaged at high temperatures and converted to a trans fat.

Understanding the Difference between Refined and Unrefined Cooking Oils...

Refined Oils:

Refined oils are extracted by solvent extraction for further refining in order to produce clear oil that is free from rancidity and foreign matter. These oils are used as medium cooking oils (225°F to 350°F), high cooking oils (350°F to 450°F) and deep frying oils (greater than 450°F). Refined oils are bland and pale. They have negligible flavor and aroma which makes them ideal for preparing delicately flavored dishes. Use for baking, sauteing, stir-fry and wok cooking, baking, searing, browning, deep-frying and pan-frying.

Unrefined Oils:

Unrefined oils are processed by cold-pressed and expeller-pressed methods. They carry the true flavor of the plant from which the oil is made. The strong flavor of unrefined oils may overwhelm the dish or baked good that is prepared with them; however, strong flavor is not always undesirable and some unrefined oils are used as flavoring agents. (Generally, when there is a strong natural flavor and aroma, there is a higher amount of nutritional value.) These oils are typically called salad oils and are used for salad dressings, marinades, sauces and as light cooking oils for light sautes and low heat baking. As a general rule, they should not be cooked at high temperatures. (The one exception is unrefined safflower oil which is capable of reaching a temperature necessary for deep-frying.) Unrefined oils should not be used at temperatures above 320°F.

Various Cooking Oils and Recommended Use...

Some oils have low smoke points, which means that they will burn at low temperatures. These oils, typically called salad oils, are best used for salad dressings, marinades, sauces and as light cooking oils for light sautes and low heat baking. Other cooking oils have a high smoke point, which means that they can reach higher temperatures without smoking. These particular oils are ideal for deep-frying, pan-frying and sauteing. The information below will discuss various types of cooking oils and their recommended use.

Canola - Canola oil is a monounsaturated oil extracted from the seeds of a plant in the mustard family. It has a mild flavor and aroma and is most commonly available in a refined form. It has a bland flavor and is recommended for deep-frying, pan-frying, sauteing, baking and preparing salad dressings. Its mild flavor and relatively high smoke point (400°F) make refined canola oil a good all-purpose oil. Of all the cooking oils, canola has the least amount of saturated fat (6%) and is the least expensive.

Corn - Made from the germ of the corn kernel, corn oil is almost tasteless and is high in polyunsaturated fat (62%). It is used to make margarine, salad dressings and mayonnaise. With a smoke point of 450°F, it is excellent for pan-frying and deep-frying because it can withstand high temperatures without smoking.

Olive - Olive oil is a monounsaturated oil extracted from tree-ripened olives. The color may range from light amber to green with flavors that range from bland to extremely strong. Olive oil is graded according to its degree of acidity and the process used to extract the oil. Oil labeled "virgin" is cold pressed (a process using no heat or chemicals) and contains low levels of acidity. It provides the body with vitamins E and F. Oil labeled "pure" uses heat and chemicals to process olive residue from subsequent pressings. Unrefined olive oil has a smoke point of 320°F and is recommended for baking, sauteing, stir-frying and wok cooking.

Peanut - Made from pressed, steam-cooked peanuts, peanut oil contains 18% saturated fat. It has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors. Frying with peanut oil gives foods a rich, nutty, roasted flavor. Refined peanut oil has a smoke point of 450°F and is recommended for stir-frying, wok cooking, pan-frying and deep-frying.

Safflower - Made from safflower seeds, safflower oil is pale yellow and almost flavorless. It has more polyunsaturated fat that other oils (78%) but lacks vitamin E. It is considered a good, all-purpose cooking oil. Safflower oil is a favorite for salads because it does not solidify when chilled. Refined safflower oil has a smoke point of 450°F and is recommended for deep-frying, pan-frying, sauteing and baking.

Sesame - Made from pressed sesame seeds, sesame oil is high in polyunsaturated fat (43%) and monounsaturated fat (42%). It comes in two varieties, light and dark. Light sesame oil is made with untoasted sesame seeds and has a nutty flavor. It is especially good for stir-frying, wok cooking and preparing dressings. Dark sesame oil (Asian) is made with toasted sesame seeds and has a much stronger flavor than light sesame oil. It should only be used in small quantities for flavoring foods; it is not suitable for cooking. Refined sesame oil has a smoke point of 350°F and semirefined sesame oil has a smoke point of 450°F.

Soybean - Highly refined soybean oil is reasonably priced, very mild, versatile and it represents approximately 80% of all the cooking oils used in commercial food production in the USA. Almost any product that lists vegetable oil as an ingredient most likely contains refined soybean oil. With a smoke point of 450°F, soybean oil is a good, all-purpose oil. Use for deep-frying, pan-frying, wok cooking, stir-frying and baking.

Sunflower - Made from sunflower seeds, sunflower oil is pale yellow in color, has a bland flavor and is considered a good, all-purpose oil. It is low in saturated fat and high in polyunsaturated fat. Semirefined sunflower oil has a smoke point of 450°F and is excellent for sauteing, preparing salad dressings, deep-frying and pan-frying.

Vegetable - Vegetable oil is an inexpensive, all-purpose oil which is a blend of refined oils made from vegetables, nuts and seeds. Most vegetable oils are made from soybeans and are high in monounsaturated fat, high in polyunsaturated fat and low in saturated fat. Designed to have a mild flavor and a high smoke point, it is recommended for deep-frying, pan-frying, sauteing and baking.

Note: The American Heart Association Cookbook, Fifth Edition, recommends all of the above cooking oils with the exception of peanut oil due to its high saturated fat content.

Miscellaneous Facts, Tips and Warnings...

Essential fatty acids are vital for good health. Without some fats in our diets, we cannot absorb the fat-soluble vitamins A, D, E and K.

All cooking oils contain 100% fat.

A tablespoon of cooking oil contains 14 grams of fat.

All cooking oils contain the same number of calories - one tablespoon contains 120 calories.

For better health, choose oils/fats that are low in saturated fat.

Cooking oil used for deep-frying can usually be reused several times. Wait until the oil has cooled completely before handling then strain it into a clean sealable container for storing.

The most accurate method of testing the temperature of oil for deep-frying is a deep-fat thermometer. Make sure the bulb of your thermometer is completely immersed in the oil, but not touching the bottom of the pan. Otherwise, the reading could be affected. If a deep-fat thermometer is not available, the age-old method of dropping a square of bread into the hot oil will suffice. If the bread cube rises to the surface crackling and frying, the oil's hot enough.

Rule of thumb when using this method - If the bread cube browns uniformly in:

60 seconds, the temperature is 350-365°F

40 seconds, the temperature is about 365-382°F

20 seconds, the temperature is about 382-390°F

To dispose of used cooking oil, carefully pour cooled oil into a strong sealable container, such as an old plastic jar with a lid or old coffee can. (Avoid using breakable glass jars.) If the amount of oil is small, place the filled, sealed jar in the trash. Dispose of large amounts of cooking oil by taking it to the local landfill.

Do not pour cooking oil down the kitchen drain. Even small amounts will eventually clog the plumbing.

Remember to always wait until cooking oil has cooled completely before handling.

Copyright ©2005 Janice Faulk Duplantis

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Palm Oil Harvesting @ Sungai Laong SARAWAK

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