Guest guest Posted March 31, 2002 Report Share Posted March 31, 2002 --snip-- > Anyhow, I thought palm oil took a long time to go rancid. I don't remember > the smell from when I was baking with it in December. Anybody have any > thoughts on this? > ~~Jean Hi While palm oil is solid at room temp, it still contains unsaturated fats (50%). I forget how much of this is polyunsaturated, but I recall it is significant. Such fats, as you know, are highly prone to rancidity (aside from being undesirable in quantity in the diet). Palm kernel oil (non-hydrogenated), on the other hand, is much lower in PUFA's and higher in saturated fatty acids. Spectrum's promotion of palm oil as a veg. shortening (solid veg. fat) substitute is for its lack of trans-fats since it is not hydrogenated. , Portland, OR Quote Link to comment Share on other sites More sharing options...
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