A processed fat derived from the fruit of the oil palm tree, it is solid at room temperature and commonly used in baking and food manufacturing. Its properties make it suitable for creating flaky pastries and providing a creamy texture in various products. It is often employed as a substitute for butter or other fats due to its cost-effectiveness and functionality.
Its widespread use is attributed to several factors, including its relatively neutral flavor profile, which allows other ingredients to shine. Furthermore, its stability and resistance to oxidation contribute to extended shelf life in food products. Historically, the ingredient gained prominence as concerns about trans fats grew, prompting manufacturers to seek alternative options for achieving desired textures and consistencies.
