Palm oil , also known as palm oil , is a genus of palm oil palm vegetable oil pan that from oil palm (
Elaeis guineensis fruit), the application in the food has a long history of more than 50 years , to
follow different extracted from oil palm The parts are divided into palm fruit oil (palm oil, palm oil)
and palm kernel oil (commonly known as palm kernel oil) taken from the nucleolus. The physical and
chemical properties of the two are different, and the scope of application is also Slightly different
. Malaysia and Indonesia are the world’s leading producers of palm oil.
The difference between palm oil and palm kernel oil
Oil palm contains two oils with different physical and chemical properties. Palm oil can be extracted
from the pulp; palm kernel oil is the palm kernel oil, which is a secondary product obtained after oil
palm processing. The main characteristic difference between palm oil and palm kernel oil is the fatty
acid composition: palm oil is rich in C-16 and C-18 fatty acids; palm kernel oil is rich in C-12 fatty
acids, and its oil and fat properties are close to that of coconut oil, such as shallow Color, high
content of C-12 and C-14 fatty acids, it has excellent oxidative stability .
Palm oil production
According to the statistics of the Food and Agriculture Organization (FAO), the total production of oil
palm fruit in the world has increased rapidly since 1981, and the output in 2016 is expected to
reach 1600 metric tons. In 2013, China imported 597,400 tons of palm oil. According to statistics,
the total global oil production in 1992 was 84.7 million tons. In 2013, the global total oil production
reached 187 million tons, and the growth rate was more than 2 times, of which palm oil production
in 2013 accounted for 30% of all oils, and the consumption of palm oil in the food industry has
increased year by year, making it the world’s most demanding oil species .
Classification
Due to the mixed fatty acid composition of the untreated vegetable oil and the triglyceride species, it
is difficult to meet the nutritional needs of consumers and is limited in application. So it must then
after fractionation technology processing technology allows fractionation of palm oil by the Iodine
(Iodine Value, IV) and other properties, subdivided into different types, meet different application
requirements, for example, a soft palm oil is often used as a food Oil, due to its good stability, is
usually used for frying and boiling at high temperature; hard palm oil can be used to partially or
completely replace cocoa butter to make food and other oil for chocolate production; super soft after
secondary fractionation fractionated palm oil (palm super olein; by an iodine value between 63-65
generally referred to as IV65), commonly used for low temperature cooking and salad, belonging to the
family common cooking oil (cooking oil).
According to the Codex Alimentarius Commission (CAC) standard (CODEX STAN 210-1999), palm oil can be
classified as follows by fractionating the source oil obtained from palm oil :
Palm kernel oil: An oil extracted from the oil palm kernel.
Palm kernel olein: The liquid fraction of fractionated palm kernel oil with a slippage of 21 – 26 °C.
Palm kernel stearin: The solid portion of the fractionated palm kernel oil with a slippage of 31 – 34 °
C.
Palm oil: An oil extracted from the skin of oil palm or flesh.
Palm olein: The liquid portion of the fractionated palm oil, with a slippage of no more than 24 °C.
Palm stearin: The high melting point of the fractionated palm oil, with a slippage of not less than 44
°C.
Palm superolein: After a specially controlled crystallization process, the palm oil liquid fraction with
an iodine value higher than 60 has been reached, and the slip point is not higher than 19.5 °C.
Nutrition and physiological effects
Palm Oil Rich provides many healthy physiologically active ingredients such as vitamin E , phytosterols
and carotene . As a relatively high-saturated oil, palm oil was once speculated to increase the amount
of cholesterol in human serum. However, after further experiments by many experts, it was found that
eating palm oil not only did not increase serum cholesterol, but instead In the trend of lowering
cholesterol, many studies have pointed out that palm oil, as one of the sources of dietary oil
intake, does not increase the risk of cardiovascular disease and has no negative impact on health .
In 2002, experiments confirmed case palm play in hypertensive rats antioxidant agent of . Because
palm oil is rich in vitamin E, palm oil extract can inhibit lipid peroxidation in the body. In recent
years, studies have pointed to considerable potential in slowing or improving vascular fibrosis and
hypertension.
Early 2003 research by the Center for Public Interest Science (CSPI) pointed out that excessive
consumption of palm oil, which itself contains 44% palmitic acid , causes an increase in blood
cholesterol levels, which may pose a risk of heart disease.The 2003 World Health Organization
report suggests that consumption of palmitic acid increases the risk of cardiovascular disease .
However, there are many studies that do not support this view and found in UNU
research that when palmitic acid has a daily intake of less than 400 mg, it does not significantly
increase cholesterol. Level . Earlier, saturated fat was considered to be in the same category.
There was no difference in the effect of different saturated fatty acids on cholesterol. However, when
palm oil, palmitic acid and other saturated fatty acids were used, the cholesterol expression was found
to be lower, and found that the effect of palmitic acid on the number of high-density
lipoprotein (HDL) and low-density lipoprotein (LDL) is equivalent, so the risk factor for inducing
cardiovascular disease “high density and low-density lipoprotein ratio value “no effect.
In 2016, animal experiments found that a receptor called CD36 on the surface of metastatic oral cancer
cells can accelerate the spread of cancer cells in mice after being subjected to palmitic acid.
Use
Food and cooking
Soft palm oil : Compared with soybean oil, soft palm oil is more suitable for high temperature cooking,
such as frying, because it has better stability at high temperatures.
Super Soft Palm Oil : Super Soft Palm Oil is suitable for cooking and salad salads with relatively soft
palm oil. It is a commonly used cooking oil for the family.
Hard palm oil : It can be used to partially or completely replace cocoa butter to make chocolate,
because it can be used without hydrogenation. In recent years, it has been considered as a substitute
for partial hydrogenation of vegetable oil to reduce the risk of trans fatty acids .
Under the control of total calorie and fat intake per person, it is a suitable substitute for animal fat
(high in saturated fatty acids and cholesterol) and hydrogenated vegetable oil (high in trans fat).
Generally, the palm oil for frying is subjected to a refining process and is an applicable oil for
high-temperature cooking. The refining process removes other non-fatty acids and reduces the formation
of many other substances during high-temperature cooking. However, if it is a palm oil for other
purposes, such as baking oil, it may not be suitable as a frying oil because it may adjust the contents
or approve the additives to improve the baking effect.
Bioenergy
Palm oil can also be used to produce biodiesel – palm oil methyl ester , which can be made by
transesterification . In application, palm oil biodiesel is often used in combination with other fuels
such as petrodiesel , and palm oil biodiesel also meets the requirements of the European EN 14214
biodiesel standard . In 2011 the world’s largest palm oil biodiesel factory located in Singapore ,
by the Finnish Neste company management .
In addition, the waste left in the production of palm oil, such as brown fruit husks, fruit stalks,
etc., can also be compressed into small particles to be used as biofuels . In addition, the edible
Palm oil used in frying food can also be recycled and chemically processed into biodiesel .