Description

Palm oil is a globally significant edible vegetable oil extracted from the fruit of the oil palm tree, specifically from the mesocarp (the fleshy part of the fruit). It is known for its versatility, high oxidative stability, and relatively neutral taste, making it a common ingredient in a wide range of food products. Palm oil is also used in cosmetics, cleaning products, and as a biofuel. Source: Extracted from the fruit of the oil palm tree (Elaeis guineensis). Appearance: Crude palm oil is reddish due to its high carotenoid content, while refined palm oil is typically a pale yellow. Taste and Texture: Neutral taste and semi-solid texture at room temperature. Stability: Highly stable against oxidation, making it suitable for high-temperature cooking and a long shelf life. Composition: Primarily composed of saturated and unsaturated fats, with a significant portion of monounsaturated fats like oleic acid. Nutritional Value: Contains vitamin E (tocopherols and tocotrienols) and carotenoids (including beta-carotene). Uses: Food products (margarine, baked goods, processed foods), cosmetics, cleaning products, biofuel.