A process for the preparation of semisolid palm fat containing high amount of partial glycerides and having emulsifier property

Crude palm oil is fractionated into a liquid olein fraction and then refined, bleached, deodorized to get colourless odourless oil. But, crude palm oil (CPO) is a source of unique natural antioxidants such as (3-carotene (provitamin A), tocotrienols and coenzyme Q10. These antioxidants are lost during refining of crude RPO (CRPO). In this study CRPO containing 11.7% free fatty acids value (FFA) was deacidified using different methods for nutraceutical retention, solid consistency and emulsification property which was used for the preparation of food spreads. The food spread does not require colour addition and the product provides palm oil nutraceuticals to consumers and may provide health benefits.