Indonesian Palm Oil News (IPO News) – Definition of Cooking Oil Industry

Cooking oil is a food ingredient with the main composition of triglycerides derived from vegetable materials with or without chemical changes, including cooling and a refinement or purification process used for frying (SNI, 2103).

Oil is a mixture of fatty acid esters with glycerol. Types of oil generally used for frying are vegetable oils such as palm oil, peanut oil, sesame oil and others. This type of cooking oil contains about 80% of unsaturated fatty acids, oleic and linoleic acids, except coconut oil (Sartika, 2009).

In food technology, fat and oil play an important role since both have a high boiling point (about 2000 C) so they can be used to fry foods and the fried ingredients will lose most of the water content and become dry.

Composition of Cooking Oil

Fat and oil consist of mixed triglycerides which are esters of glycerol and long chain fatty acids. The dydrolyzed fat produces three molecules of long chain fatty acids and one molecule of glycerol. The carotene content in oil palm can reach 1000 ppm or more, while the tocopherol content varies and is affected by the handling during production.

Composition of Fat Acid of Palm Oil and Palm Kernel Oil

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