Palm oil types
Red palm oil |
White palm oil |
The benefit of separating palm oil into olein and stearin fractions is that they can be used for different purposes. When a hard fat is needed for certain recipe, such as croissants, palm oil stearin makes a perfect choice. When a liquid fat is needed, as in a salad dressing, palm oil olein is preferred.
The most common palm oil types sold in grocery stores are non-fractionated red palm oi, red palm oil olein, and white palm oil stearin(palm shortening).
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