date:Oct 31, 2018
ions include palm oil. Unfortunately, palm oil contains a higher proportion of saturated fat than traditional PHO products. In order to maintain and/or potentially reduce the level of saturates found in PHOs, blends of solid fractions and soft oils have been developed to deliver on structure while keeping total saturated fats levels low.
Some of the oils manufacturers can consider employing in baking applications include canola, coconut, corn, cottonseed, palm, palm kernel, safflower, shea, soy