Palm Oil

What is palm oil? 

It's an edible vegetable oil that comes from the fruit of oil palm trees, the scientific name is Elaeis guineensis. Two types of oil can be produced; crude palm oil comes from squeezing the fleshy fruit, and palm kernel oil which comes from crushing the kernel, or the stone in the middle of the fruit.

Palm oil

 is a vegetable oil that is extracted mainly from the fruit of the oil palm. This oil contains a high percentage of saturated fats and antioxidants. Palm oil is used in margarine, deep-frying oil, chips and biscuits. It is also a base material for the production of soap.

Similar to the coconut oil, 

palm kernel oil is classified as a lauric fat, because of its high content of lauric acid (see Table 1). Crude palm oil has a deep orange color due to the presence of carotenoid pigments and has a characteristic “sweetish” or “nutty” odor. The oil is semi-solid at ambient temperatures

• Cooking. Cooking oil. The most direct and well-known use of palm oil is to make cooking oil. ...
• Baking & Bakery. Bread, Cakes and Pastries. ...
• Beverages. Packaged chocolate drinks. ...
• Snacks. Chocolate. ...
• Frozen. Ice cream. ...
• Household items. Detergent. ...
• Personal Care / Health & Beauty. Toothpaste / Mouthwash. ...
• Children. Infant formula.

It's cheap and efficient

 making it the world's most widely used vegetable oil – and global consumption is rising. Palm oil is used in the production of foods such as cake, chocolate, biscuits, margarine and frying fats.

Palm olein and stearin 

are also superior shortening agents and frying mediums for baking goods and meals. Furthermore, when ingested modestly daily, palm oils, especially RPO and POl, provide health benefits such as cardioprotective, antidiabetic, anti-inflammatory, and antithrombotic effects.