Copha

Palmin is a brand name for a coconut fat. This very well-known product for the kitchen is in Germany for over 100 years on the market.

History

Dr. Heinrich Schlinck (1840-1909) developed at the end of the 19th century, a process by which the fat of the coconut was recycling so that it could be used as a cooking fat. In 1894 the product was launched under the name palmin on the market. At the name you recognize the origin of fat: Palm → palm.

The product found many takers because fat was then largely obtained from animal products and was accordingly scarce because of the rapid population growth. Even today palmin is still sold and used in many recipes, but also in the soap making.

The famous logo of the brand palmin represents the Wolfsangel from the Mannheim city arms and comes from the time when palmin still Mannheim Cocosbutter said.

Palmin has for decades produced from the food company Unilever and went in 2004 along with other former Unilever brands (including Livio and Biskin ) to the Elmshorner company Peter Kolln.

Products

Palmin consists of coconut oil (Tri- palmitic acid glyceryl esters ), making it a wholly owned vegetable fat. The product is pressed under heat from copra and poured into molds, where it solidifies upon cooling. In contrast to most other vegetable fats coconut oil contains a lot of saturated fat, so palmin is resistant at room temperature. This property is required for dishes like Cold dog. In addition palmin also contains hardened (hydrogenated ) fats. Although in certain curing many of the harmful trans fatty acids occur, the Stiftung Warentest no trans - fatty acids found in a test from January 2003 palmin.

Since 1970, the offer was extended to palmin soft, is to dispense with the use of hydrogenated fats. It consists of sunflower oil, palm oil and palm kernel oil. It therefore has a high content of linoleic and linolenic acids ( mainly of the sunflower oil), both of which are isomerized at temperatures that are typical for frying in part to trans fatty acids. Unusually, therefore, seems more likely to go out of the product without hydrogenated fats instead of the hydrogenated fats with the risk of harmful trans - fatty acids in food in this case. In a test of the magazine OEKO -TEST in 2009 this was again only small traces of the harmful standing suspected of glycidol fatty acid esters.

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