About Tropical Oils

The higher amounts of saturated fats in coconut, palm, and palm kernel oil, popularly known as the “tropical oils”, made them popular in the past with the food industry for use in cereals, candy, baked items, chocolate coatings for ice cream bars, pressurized whipped toppings, dog and cat food, and other products requiring a long shelf life. Since they contain fewer double bonds, these saturated fats do not break down as easily, nor do they become rancid as fast as unsaturated fats do when subjected to oxygen, heat, and light.

Tropical oils received negative publicity, however, when the consumption of saturated fats was linked to an increased risk of heart disease. As a result, many food manufacturers and even some fast-food enterprises have switched from tropical oils to vegetable oils for frying. Tropical oils are still used for some confectioneries, such as chocolate coatings for ice cream bars, because they become firm but melt quickly in the heat of the mouth.