CRUDE PALM OIL

Palm oil contains more than some other vegetable oils. The palm fruit yields two distinct oils - palm oil and palm kernel oil.

Palm oil is a very common cooking ingredient in southeast Asia and the tropical belt of Africa. Its increasing use in the commercial food industry in other parts of the world is buoyed by its cheaper pricing and the high oxidative stability of the refined product.

Palm oil contains several saturated and unsaturated fats in the forms of lauric (0.1%, saturated), myristic (0.1%, saturated), (44%, saturated), stearic (5%, saturated), oleic (39%, monounsaturated), linoleic (10%, polyunsaturated), and linolenic (0.3%, polyunsaturated) acids. Like any vegetable oils, palm oil is designated as cholesterol-free,, however intake increases LDL cholesterol.

Palm oil is naturally reddish because it contains a high amount of (though boiling palm oil destroys the beta-carotene, rendering the oil colourless). Palm oil is one of the few vegetable oils relatively high in (like palm kernel oil and ). It is thus semi-solid at typical temperate climate room temperatures, though it will more often appear as liquid in warmer countries.

Palm oil is an edible derived from the pulp of the of the Elaeis guineensis.

Red palm oil not only supplies fatty acids essential for proper growth and development, but also it contains an assortment.