Why are food producers using palm oil?

Palm oil is semi-solid at room temperature which is needed to give structure to some food products. The saturated fatty acids present in palm oil are responsible for the semi-solid characteristic of the oil and the final food product that contains palm oil: a chocolate bars filling without saturated fat content would be liquid at room temperature.

Palm oils smooth and creamy texture and absence of smell make it a perfect ingredient in many recipes. Palm oil also has a high stability, positively impacting food product shelflife as well as providing great performance at high cooking temperatures.