Palm oil: A nutritional overview

Research output: Contribution to journalArticle

  • 9 Citations

Abstract

Palm oil is one of the two leading edible oils in terms of production and trade. Its major use is in food formulations. In addition to being a readily available source of energy, a camtenoid-ennched red palm oil. has proven to be a practical and cost-effective medium for combating Vitamin A deficiency. As the food-industry seeks alternatives for the use of partially hydrogenated liquid vegetable oils, to use in solid fat formulations, palm oil may be one of the viable alternatives by virtue of its fatty acid composition.

Original languageEnglish
Pages (from-to)21-23
Number of pages3
JournalAgro Food Industry Hi-Tech
Volume17
Issue number3
StatePublished - May 2006

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Palm oil
Oils
Oils and fats
Vegetable oils
Vitamins
Fatty acids
Liquids
Chemical analysis
Costs
Industry
Vitamin A Deficiency
Plant Oils
Food Industry
Fatty Acids
Fats
Costs and Cost Analysis
Food

ASJC Scopus subject areas

  • Food Science

Cite this

Palm oil : A nutritional overview. / Khosla, Pramod.

In: Agro Food Industry Hi-Tech, Vol. 17, No. 3, 05.2006, p. 21-23.

Research output: Contribution to journalArticle

Khosla, Pramod / Palm oil : A nutritional overview.

In: Agro Food Industry Hi-Tech, Vol. 17, No. 3, 05.2006, p. 21-23.

Research output: Contribution to journalArticle

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