Functional properties of Carotino red palm oil
Carotino red palm oil is a double fractionated palm oil, as a result of which the composition of solid fat structure is reduced without the use of hydrogenation.
Food products containing red palm oil Carotino have a longer shelf life, because of the resistance to oxidation and does not cause rancidity.
Due to its high oxidation stability, Carotino red palm oil is considered to be one of the best frying oils. With a small percentage of linoleic acid (C:18.2) and linolenic acid (C:18.3), no burning odor occurs during baking or frying.
Carotino red palm oil tends to crystallize at lower temperatures, which increases the foaming quality when used in cakes and margarines. Palmitic acid possesses a good property for fat ventilation / sugar mix, for example, in baking bread.
When bread baked, using Carotino red palm oil, it has a better structure and a longer shelf life.
Carotino red palm oil can be used in the production of dry cake mixes due to its vegetable origin and high stability.
Carotino red palm oil is often used in the production of biscuit creams that require the required melting point and higher hardness.