Why are palm oils or palm kernal oils used in non-hydrogenated margarines?
Canola Harvest® Margarines are made from canola oils. In hard margarines and in “regular” soft margarines, the canola oil was put through a process called hydrogenation in order to make it “hard” enough to form a spreadable product that was not too oily or a block that could be wrapped in parchment. This process also increased shelf life and enhanced the flavor of the margarine. Unfortunately, it also produces trans fatty acids. In order to eliminate the trans fat from Canola Harvest® margarines, another ingredient or process was required to make the canola oil thick enough for margarine. Palm and palm kernel oils have a high saturated fat content, making them extremely hard. This property adds the consistency and texture required to make liquid oils into margarine. Because they are so hard, the amount required is very small. As a result of this research, Canola Harvest® now produces non-hydrogenated margarines that are trans fat free. The increase in saturated fat content (due to the
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