Palm oil is squeezed from the palm fruits of oil palm trees. It contains saturated fatty acids and monounsaturated fatty acids. About half and half, the oil extracted from the pulp is called palm oil, while the oil extracted from the kernel is called palm kernel oil. The composition of the two oils is very different. Palm oil mainly contains palmitic acid and oleic acid, the two most common fatty acids. The saturation degree of palm oil is about 50%; palm kernel oil mainly contains lauric acid, with a saturation degree of more than 80%. Traditionally, palm oil refers only to the crude oil and refined oil squeezed from palm pulp, and does not include palm kernel oil.
Palm oil also has a very good feature, that is, it can be “graded” and processed. In other words, after oil extraction, palm oil can be divided into several products with different melting points through some subsequent physical processing. Some products concentrate the saturated fatty acids in palm oil and are more semi-solid or even solid at room temperature; some products contain more unsaturated fatty acids and are liquid at room temperature. Those liquid palm oil components contain relatively high amounts of monounsaturated fatty acids and vitamin E, and are often added to various blending oils to balance the proportion of fatty acids.
Oil palm is the most productive oil-producing plant in the world. In Malaysia, oil palm can currently produce up to about 5 tons of oil per hectare. Generally, Malaysian oil palms that have reached maturity have an average annual output of 3.7 tons of crude palm oil per hectare. Palm oil is a type of vegetable oil that can partially replace other fats and oils, such as soybean oil, peanut oil, sunflower oil, coconut oil, lard and butter. Due to the relationship between palm oil and various oils and fats, the price of palm oil also fluctuates with the movement of general oil prices in the world. At the same time, the price of palm oil also fluctuates greatly.
Palm oil is widely used in cooking and food manufacturing around the world. It is used as cooking oil, crisp fat and margarine. Like other edible oils, palm oil is easily digested, absorbed, and promotes health. Palm oil is an important component of fat. It has mild properties and is a good material for making food. Judging from the composition of palm oil, its high solid glycerin content allows food to avoid hydrogenation and remain stable, and effectively resists oxidation. It is also suitable for hot climates and becomes a good condiment for pastries and bakery products. Palm oil is favored by the food manufacturing industry due to its several properties.
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