Technical / White Paper
Role of Palm Oil In Bakery: Cakes & Icings
Over the past decade, the food industry has moved away from animal based fats and oils which had been replaced by plant based sources including tropical oils and partially hydrogenated liquid oils like soy and canola. Since the recognition by the FDA of the harmful health effects of PHO, palm oil stands out as the most functional and naturally occurring semi-solid alternative. This paper provides education specifically on how to choose the best solution for cake and icing applications.