• Palm Oil is cholesterol free and since it does not
require hydrogenation, it is also trans fat free.
Palm oil traditionally has been used for baking, shortenings, margarines and deep fat frying, as it is shelf stable with a high melting point and does NOT
require hydrogenation.
Not exact matches
The process of
hydrogenation produces trans - fatty acids that are so harmful even the FDA followed the lead of most European countries some years back and started to
require trans - fatty acid content be listed on food labels in the U.S.
Compared to other oils, cottonseed oil
requires less
hydrogenation because it is naturally stable.