What will you have for lunch today? A hamburger and fries? A peanut butter and jelly sandwich with some chips? Or maybe some chicken wings? No matter what the answer, chances are good the meal will contain trans fatty acids formed through partial hydrogenation -- a chemical process where hydrogen is added to vegetable oil in the presence of small amounts of catalyst metals to produce a semi-solid material that is more desirable for use in baking than liquid oils.

Partial hydrogenation increases the shelf life of foods, however the trans fats formed during this process propose health risks. The trans fats increase your bad cholesterol and decrease your good cholesterol, which aids in keeping the arteries clean. Subsequently, the consumption of trans fats from partially hydrogenated oils increases the risk of heart disease.

Because of all the negative effects associated with trans fats, the FDA is requiring that food companies add trans fat content to their food labels by January 2006. Not wanting the bad publicity associated with trans fatty foods, many food manufacturers are scrambling to find alternatives to partial hydrogenation.

They've found their answer at the palm tree plantations of Malaysia -- where 47 percent of the world's palm oil is produced. The oil produced from the pulp of the fruit grown there is semi-solid naturally, so it does not require hydrogenation. Palm oil may easily be substituted for hydrogenated oils as it has the same functional properties and shelf life stability as a hydrogenated oil. It can be used as a cooking oil, in baking, frying foods, to make margarine and as a component in many processed foods.

In addition to being trans fat free, palm oil has many health benefits. It is rich in antioxidants; it increases good HDL cholesterol and is neutral to bad LDL cholesterol to promote cardiovascular health; and it contains tocotrienols, potent antioxidants, which research suggests it decreases blood cholesterol levels. Some cell culture and animal studies have found tocotrienols to exhibit anti-cancer properties.

The typical fatty acid profile in palm oil is 45 percent palmitic acid (the main saturated fatty acid in most foods); 40 percent oleic acid (a heart-healthy monounsaturated fat); 10 percent linoleic acid an essential fat that must be consumed by the diet and lowers the bad LDL cholesterol levels) ; and 5 percent stearic acid which is neutral on cholesterol levels).
Realizing its many benefits, several major food manufacturers are now using palm oil in their products. You'll find it in Nabisco's Golden Oreo cookies, Kellogg's Cracklin' Oat Bran cereal, Pepperidge Farm Oatmeal Cranberry cookies, Voortman Vanilla Wafers, Cadbury Finger Dark Cookies and many products sold at "health food" stores. You can also find palm oil for sale in your grocery store for use in recipes.
Here's a tasty dessert recipe recommended by the American Palm Oil Council:

Fruity Spring Rolls
For filling
1/2 cup diced mango
1 kiwi fruit, peeled and diced
2 strawberries, stemmed and diced
3/4 cup raisins
1/4 cup diced dried apricots
3/4 cup finely chopped roasted peanuts
1/2 cup sugar
1 tablespoon flour
2 tablespoons palm oil-based margarine, soften
6 spring roll wrappers or egg roll rappers
1tablespoon flour mixed with 1tablespoon water
Palm oil for deep-frying
Directions:

1. In a bowl, place mango, kiwi fruit, strawberries, raisins, apricots, peanuts, sugar, flour and margarine; mix well.

2. To make each spring roll, place a wrapper with one corner facing you; keep remaining wrappers covered to prevent drying. Spread 1/3 cup of fruit mixture on lower third of wrapper. Fold bottom corner over filling, then fold over right and left corners. Roll once to enclose filling. Brush sides and top of triangle with flour-water paste; fold over to seal. Cover filled rolls with a damp cloth while filling remaining wrappers.

3. In a wok, heat palm oil for deep-frying to 183ºC (360ºF). Deep-fry fruits rolls until golden brown, about 2 minutes. Remove from oil and drain on paper towels. Cut in half to serve.
Makes 12 pieces.
Note: Deep-fry rolls as soon as they are filled; otherwise they may become soggy.
For more information about the benefits of palm oil, visit www.americanpalmoil.com or call (877) ASK-PALM.
Courtesy of ARA Content

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