Nutritional and functional considerations of tropical oils
1993
Ranhotra, G.S.
Any edible oil indigenous to the tropical countries may be called tropical oil. However, in common use, the term tropical oil (TO) has been arbitrarily applied to palm oil (PO), palm kernel oil (PKO), and coconut oil (CO), the oils obtained from sources extensively grown in the tropical regions of the world. The high levels of saturated fatty acids (SFAs) make TOs ideal candidates for use in foods because of high stability during processing and storage, but they also make TOs a source of nutritional controversy.
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