A solid fat derived from the fruit of the oil palm tree is used extensively in the food industry. It provides a creamy texture and extended shelf life to baked goods, processed foods, and frying applications. This ingredient is valued for its neutral taste and ability to resist rancidity.
Its significance stems from its functionality and cost-effectiveness. Historically, it became a popular replacement for trans fats, offering similar textural properties without the associated health concerns. Its widespread adoption reflects a need for stable and versatile fats in food manufacturing.
