Palm oil: traditional, recent and potential applications in foods

• Main Authors: Nor Aini Idris, Razali Ismail, Osman Atil, Wan Rosnani Awang Isa, Karimah Ahmad
• Format: Article
• Published: Universiti Kebangsaan Malaysia 2002
• Online Access: http://journalarticle.ukm.my/3840/; http://www.ukm.my/jsm/english_journals/vol31_2002/vol31_02page241-259.html
• Institution: Universiti Kebangsaan Malaysia

Ninety percent of palm oil and its products are used for edible purposes. Palm oil is obtained from the mesocarp of the palm fruit while palm kernel oil is derived from the flesh of the kernel. Although they come from the same fruit, palm oil and palm kernel oil differ in their physical and chemical...