Palm oil is widely used by the food industry due its high oxidation stability during frying/baking processes
However palm oil has been linked with negative environmental concerns regarding tropical deforestation and biodiversity loss, with consumers boycotting food products containing palm oil
Replacement of palm oil with less saturated oils such as sunflower oil, seems to be impossible as they are highly susceptible to oxidation phenomena during frying/baking processes
Peroxide value used as the most suitable oxidation indicator to evaluate oils oxidation stability
Replacement of palm oil with sunflower oil could be achieved by enriching sunflower oil with OLEUMSTABILE.
OLEUMSTABILE enriched sunflower oil shows similar oxidation stability with palm oil