For baking,  the characteristics of fat are important in the formulae for pastry fat. If liquid oil is used, it will fail to coat the flour particles efficiently because it has a tendency to form droplets. A fat blend must have small crystals and a smooth easily spreadable texture. Palm oil is very effective as […]

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  Stroke occurs  when the blood supply to the brain is interrupted, therefore depriving oxygen and nutrients. A patient may experience sudden weakness in muscle strength, dizziness, difficulty in speaking and seeing, headache and numbness. The blood supply is very important for the normal functioning of the brain cell. Without it, the brain cells will […]

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Many of the food uses of oils and fats depend on the consistency or body. A simple example – you can’t pour margarine or butter on salad, and you can’t spread olive oil on bread. A solid character to a varying degree is necessary in fats for margarine, for bakery products, for ice cream. Historically, […]

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Palm oil is one of nature’s richest sources of beta carotene – the precursor that helps our bodies manufacture vitamin A – as well as vitamin E tocopherols and tocotrienols. In fact, palm oil is one of the best sources of tocotrienols. 

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