Palmin
Palmin is a brand name for a coconut oil . This very well-known product for the kitchen has been on the market in Germany for over 100 years.
history
Heinrich Schlinck (1840–1909) developed a process at the end of the 19th century with which the fat of the coconut could be prepared so that it could be used as cooking fat. In 1887 the product came on the market under the name Mannheimer Cocosbutter . After protests by the Federation of Farmers , the name was changed to Palmin in 1894. The origin of the fat can still be read from the brand name: palm → palm. The well-known Palmin lettering represents the wolf angel from the coat of arms of the city of Mannheim .
The product found many buyers, because at that time fat was mostly obtained from animal products and was correspondingly scarce due to the rapid population development. Even today, palmin is still sold and used in many cooking recipes , but also in soap production .
Palmin was produced for decades by the food company Unilever and in 2004 went to the Elmshorn company Peter Kölln GmbH & Co. KGaA together with other former Unilever brands (including Livio and Biskin ) .
Products
Palmin consists of coconut fat and is therefore a one hundred percent vegetable fat . The product is pressed from copra under heat and poured into molds, where it solidifies when it cools. In contrast to most other vegetable fats, coconut oil contains a lot of saturated fatty acids , which is why palmin is solid even at room temperature. This property is required in dishes such as Kalter Hund . Moreover Palmin also includes hardened ( hydrogenated ) fats. Although many of the harmful trans fatty acids are produced during certain hardening processes , the Stiftung Warentest found no trans fatty acids in Palmin in a test in January 2003 .
Since 1970 the range has been expanded to include Palmin soft , which does not use hydrogenated fats. It is made from sunflower oil , palm oil and coconut fat . It therefore has a high proportion of linoleic and linolenic acid (mainly from sunflower oil), both of which are partially isomerized to trans- fatty acids at temperatures that are typical for frying . Contrary to expectations, the risk of harmful trans fatty acids in the food in this case comes from the product without hydrogenated fats rather than the one with hydrogenated fats.
In a test by the ÖKO-TEST magazine in 2009, it found only small traces of the glycidol fatty acid esters, which are suspected of being harmful . It is not known whether the results relate to the heated or unheated product.
Web links
- www.palmin.de
- Marchivum , research . From the Jungbusch to the good kitchen.
Individual evidence
- ↑ “Köllnflocken buys Livio and Biskin” , in: Hamburger Abendblatt , September 24, 2004
- ↑ Stiftung Warentest : Fats and oils for frying and deep-frying: “Good” is none
- ↑ ÖKO-TEST : Margarine, Oils und Fette ( Memento of the original from February 28, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
