Palm oil is a very versatile oil. Its techno‐economic strength is based on the following factors: 1. It is often cheaper than soyabean oil; 2. it can be used as a major component of consistent or solid fats without hydrogenation; 3. Malaysian refined palm oil requires only little reprocessing before use; 4. Palm oil possesses specific properties of value. It imparts Beta prime crystallinity on blends. It has great stability at frying temperatures. It contains no trans double bonds. A palm mid‐fraction is highly compatible with cocoabutter. A number of specific food applications and formulae are discussed. Soap is the largest technical use of fats. Palm stearin is competitive with tallow in price, and may offer cost savings because it requires less clean‐up for soap manufacture.
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K. G. Berger (1986) studied this question.
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