Palm Oil
Edible vegetable oil extracted from the mesocarp (flesh) of oil palm fruit, widely used in food production
Plants
Tropical Trees
Research: Extensive
Scientific Name
Elaeis guineensis oil
Classifications
Extraction:
mechanical_pressing_or_solvent
Source:
palm_fruit_mesocarp
Type:
vegetable_oil
Benefits
- Versatile cooking and baking oil
- Trans fat-free alternative to hydrogenated oils
- Heat-stable for high-temperature cooking
- Provides structure in baked goods and confectionery
- Long shelf life reduces food waste
Specific Properties
- High smoke point suitable for cooking and frying
- Semi-solid at room temperature (melting point 35-40°C)
- Long shelf life and oxidative stability
- Natural source of vitamin E and carotenoids (unrefined)
- Balanced saturated and unsaturated fatty acid profile
- Neutral flavor when refined
Safety Notes
Palm products are generally recognized as safe for consumption. Environmental sustainability concerns exist regarding palm oil production and deforestation. Choose sustainably sourced palm products when possible (RSPO certified).
Related Products
No related products
About Palm
A tropical tree (oil palm) whose fruit and other parts are used to produce various food ingredients, most notably palm oil
Back to PalmForms of Palm Oil
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Crude Palm Oil
Unrefined palm oil with characteristic red color from carotenoids
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Refined Palm Oil
Processed palm oil that has been refined, bleached, and deodorized (RBD)
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Fractionated Palm Oil
Palm oil that has been processed to separate different melting point fractions