Summary
Steve Diaz: We're speaking with Edgar Hernandez. He's a technical consultant with the American Palm Oil Council. He's going to talk to me a little bit about palm oil, how the American Palm Oil Council is introducing palm oil into the marketplace and how it's being received. Is palm oil a relatively new oil? How long has it been around?
Hernandez: No, actually it's a natural oil that has been in the market for many years. It's originally from Africa, actually, and it was grown in Malaysia several years ago. Probably 30 to 40 years ago, they found conditions in Malaysia to grow palm oil.
Steve: So most palm oil today is grown in Asia or Malaysia?
Hernandez: Yes, Malaysia is the number one producer in the world, followed by Indonesia. They're the two largest producers in the world. In Colombia in Central America, they're growing palm oil as well. Actually, Colombia is the fourth or fifth producer.
Steve: It's a trans fat-free oil?
Hernandez: Yes, it's a natural vegetable oil and all natural vegetable oils are trans fat-free. What happens with polyunsaturated oils like soybean is that, when you want to use it for things like baking, then you have to use the hydrogenation of the oil. Then, that is when you are creating the trans fat, in that process. So, the good thing about palm oil is that you can use it for baking applications without the need of hydrogenation.
Steve: You don't need the hydrogenation.
Hernandez: It doesn't, so that's why you can formulate it in butters with zero trans fats.
Steve: I thought I'd seen it in another form, (on the) label, like fractionated? Can you define what fractionated is?
Hernandez: Yes, fractionation is basically a process by which you can separate the oil into two main fractions – one solid, one liquid. It's a physical process; there are no chemicals involved in that. Basically, what they do is chill the oil, so when the temperature goes down, the solid fraction starts to crystallize. Then, you remove that solid fraction by filtration, so that's why you come out with the fractions – one solid, one liquid. There are no trans; you won't get any trans fat unless you do hydrogenation. So, the benefit of those fractions is that you can formulate them in specific ratios and final quality to get the functional properties that you'll need for different applications – for cooking or for cake or bread. There are different specifications for each, so you obtain those specifications by blending those fractions with the liquid or to come out with the final product.
Steve: Is that why I see it's being accepted in the marketplace? I see Kellogg's products; I see Nabisco products.
Hernandez: Yes, yes, we are seeing acceptance. It's the best way of eliminating trans fat without affecting the functional properties of the products.
Steve: They don't need to hydrogenate.
Hernandez: They don't, no. This year, we're going to see many more products in the near future because now the industry is working toward these FDA regulations, so they are very actively working on the formula of their products. A lot of them are considering palm as the ideal substitute for eliminating the trans fat.
Steve: The American Palm Oil council is just getting out the word about palm oil – is that the mission?
Hernandez: Right, right.
Steve: How long has the American Palm Oil Council been in existence?
Hernandez: Well, it's actually an extension of the Malaysian Palm Oil Council.
Steve: Okay.
Hernandez: We've been in the United States for five, seven years – something like that.
Steve: Anything else about Palm Oil that people should know?
Hernandez: Well, palm oil has a very high content of what are called micronutrients. It's got a very high content of carotenoids, which are good for your eyes. So, there are a lot of nutrients and micronutrients. It's a very good source of vitamin E, vitamin A and calories.
Steve: Well, thank you for your time today.
Hernandez: Thank you.
Original source:
http://www.NaturalNews.com/012555.html
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- Interview with Edgar Hernandez, consultant with the American Palm Oil Council
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