Palm kernel oil

Palm kernel oil is an edible plant oil derived from the kernel of the oil palm Elaeis guineensis. It is commonly used in commercial cooking due to its relatively cheap price and the high oxidative stability (saturation) of the refined product when used for frying.

Production

Palm kernel oil is extracted from the kernel of the oil palm fruit. The oil palm tree is native to West Africa, but has been introduced to other tropical regions such as Southeast Asia and South America. The process of extracting palm kernel oil involves a series of steps including harvesting, sterilization, threshing, digestion, pressing, clarification, and purification.

Composition

Palm kernel oil is high in saturated fats, with about 80% saturation. The oil contains mainly lauric acid (C12:0), followed by myristic acid (C14:0), palmitic acid (C16:0), caprylic acid (C8:0), capric acid (C10:0), and oleic acid (C18:1). It also contains trace amounts of stearic acid (C18:0) and linoleic acid (C18:2).

Uses

Palm kernel oil is widely used in the food industry for its high smoke point and flavor stability. It is also used in the production of margarine and shortening. In addition to its culinary uses, palm kernel oil is also used in the production of cosmetics, soaps, and other personal care products due to its moisturizing properties.

Environmental and Social Impact

The production of palm kernel oil has been linked to deforestation, habitat destruction, and human rights abuses. Many organizations, such as the Roundtable on Sustainable Palm Oil (RSPO), have been established to promote the sustainable production of palm oil.

Health Impact

While palm kernel oil is high in saturated fats, it is still a source of healthy fats when consumed in moderation. However, excessive consumption of palm kernel oil can lead to health issues such as heart disease and obesity.

See Also

• Palm oil
• Coconut oil
• Saturated fat
• Trans fat

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