Providing a potential solution everybody was looking for, two Canadian food scientists have created a replacement for palm oil.
Their invention replicates how the body creates triglycerides, and can hold liquid vegetable fats in a solid form at room temperature—the key advantage of palm oil.
The researchers’ oil could be used as a replacement for the problematic palm product in a variety of pre-prepared foods like peanut butters, cookies and pizza crust, as…
