Alnatura Dinkel Doppelkeks

Sali Delphine38, Many thanks for your message. The food industry needs palm oil. This is because palm oil is firm at room temperature (unlike "healthier" oils such as olive oil, rapeseed oil etc.) and therefore does not need to be hydrogenated. In production, this is a major advantage, as partial hydrogenation produces trans-fatty acids that are hazardous to health. The only way to produce a spreadable margarine, for example, is to blend palm oil with these other oils. Without a certain (low) proportion of saturated fatty acids, margarine would remain liquid. This principle also applies to other fats used in the industrial production of foodstuffs which, for technological reasons, must have a certain firmness. Another advantage of palm oil is its stability. Due to its composition, palm oil is not very sensitive to external factors such as heat and oxygen (oxidation), which represents a great technological and quality advantage, particularly for products that need to be kept for a long time. We hope you find this information useful, and send you our warmest regards. Your M-Infoline team