Palm oil, a versatile vegetable oil derived from the fruit of the oil palm tree, has become a staple ingredient in the global food industry. Its unique properties, including its high stability, rich flavour, and affordability, have contributed to its widespread use in a variety of food products. However, the environmental and social impacts of palm oil production have also raised significant concerns, prompting a growing demand for sustainable alternatives.
What is Palm Oil?
Palm oil, which is different to palm kernel oil, originates from the fleshy red fruit of the oil palm tree, primarily cultivated in tropical regions such as Southeast Asia and Africa. It is extracted through a process involving cooking, pressing, and refining. The resulting oil is typically orange-red in colour and has a semi-solid consistency at room temperature.
Chemically, palm oil is composed primarily of triglycerides, a type of fat molecule. It contains a balanced ratio of saturated and unsaturated fatty acids, which contributes to its stability and plasticity. Additionally, palm oil is a rich source of carotenoids, the natural pigments responsible for its colour, and vitamin E, an antioxidant that helps protect the oil from oxidation.
Palm Oil in Food Manufacturing
The food industry relies heavily on palm oil for its numerous applications. Its unique characteristics make it a desirable ingredient for a wide range of products:
- Baking and Confectionery: Palm oil’s solid nature at room temperature makes it an ideal fat for baking and confectionery. It contributes to the texture, flavour, and shelf life of products such as cookies, cakes, pastries, and chocolates.
- Snack Foods: Palm oil is commonly used in the production of snack foods due to its ability to withstand high temperatures without breaking down. It is found in products like potato chips, crackers, and popcorn.
- Frozen Foods: The stability of palm oil at low temperatures makes it suitable for frozen foods. It helps maintain the texture and flavour of products such as ice cream, frozen desserts, and frozen meals.
- Dairy Products: Palm oil is used as a fat substitute in dairy products like margarine and spreads. It helps to improve the texture, spreadability, and taste of these products.
- Instant Noodles and Soups: Palm oil is often added to instant noodles and soup packets to enhance flavour and provide a rich mouthfeel.
- Deep Frying: Palm oil’s high smoke point and stability make it an excellent choice for deep frying. It produces crispy, evenly cooked food with minimal oil absorption.
Palm Oil and Deep Frying
Deep frying is a popular cooking method that involves immersing food in hot oil. The choice of oil is crucial for achieving optimal results. Palm oil has emerged as a preferred option for deep frying due to several reasons:
- High Smoke Point: Palm oil has a high smoke point, meaning it can be heated to a high temperature without breaking down or producing harmful fumes. This allows for even and consistent cooking without burning the food.
- Stability: Palm oil is resistant to oxidation, which prevents it from becoming rancid quickly. This stability ensures that the oil can be reused multiple times without compromising the quality of the fried food.
- Flavour: Palm oil has a neutral flavour, which allows the natural taste of the food to shine through. It does not impart any undesirable flavours or odours.
- Crispiness: Palm oil helps to create a crispy exterior on fried foods while maintaining a tender interior. This is due to its ability to transfer heat efficiently.
Popular foods that are best deep-fried in palm oil include:
Palm Oil and Sustainability
The rapid expansion of palm oil cultivation has had a devastating impact on the environment and local communities. Large-scale deforestation to clear land for palm oil plantations has led to the destruction of vital ecosystems, including rainforests, peatlands, and wetlands. This has resulted in the loss of biodiversity, habitat fragmentation, and the displacement of indigenous communities. Additionally, the release of carbon stored in peatlands contributes significantly to climate change.
Furthermore, the palm oil industry has been linked to human rights abuses, including forced labour, child labour, and land-grabbing. Workers on palm oil plantations often face poor working conditions, low wages, and exposure to hazardous chemicals.
To address these pressing issues, the Roundtable on Sustainable Palm Oil (RSPO) was established. The RSPO sets global standards for the production of sustainable palm oil, covering environmental protection, social responsibility, and economic viability. By adhering to RSPO principles, palm oil producers commit to preserving biodiversity, protecting workers’ rights, and respecting the rights of indigenous communities. This also ensures that sustainable palm oil is vegan.
Consumers can play a crucial role in driving positive change by choosing products with RSPO certification. This sends a clear message to the industry that sustainable practices are essential. Additionally, supporting organisations working to protect rainforests and the rights of affected communities can contribute to creating a more equitable and environmentally responsible palm oil sector.
Frymax – UK’s RSPO-Certified Sustainable Palm Oil
As the UK’s largest supplier of frying oil to fish and chip shops and other food outlets and restaurants, Frymax is committed to upholding and embodying all the principles of the RSPO. Since 2013, Frymax oil has been made from fully-segregated, RSPO-certified palm fruit oil. Not a drop of non-certified oil goes into the production of Frymax. Home cooks and restaurateurs can rest assured that, when they choose Frymax, they are supporting sustainable, ethical palm oil production.
For more information don’t hesitate to get in contact with the helpful Frymax team.
