Archive | FAQ

palm olein

Why does palm olein sometimes turn “cloudy” or “solid”? Is the oil still safe for consumption?

When the ambient temperature drops below the “cloud point” of palm olein (approximately 20°C) as happens during a cold night or weather, palm olein molecules crystallize out of solution and the oil appears cloudy. At lower temperatures, the cloudy oil then becomes solid. This is only a physical transformation and the oil is perfectly safe […]

Continue Reading
palm oil contain cholesterol

Does palm oil contain cholesterol?

No. Palm oil, like most other vegetable oils and fats, contain only traces of cholesterol (<50 µg/gram or <5 ppm). This amount is so low that it has no significant physiological effects on health. Therefore it could be considered to be “cholesterol-free”.

Continue Reading
dietary sources

Once consumed, how well is palm oil digested?

Once consumed, palm oil does not remain intact in the digestive tract for long, for it’s soon attacked by the digestive enzyme pancreatic lipase, breaking down the fat molecules into smaller fragments called “fatty acids and mono-glycerides”. These digestive products are then absorbed. Refined palm oil and its processed fractions, palm olein and palm stearin, […]

Continue Reading
coconut oil

Is palm oil similar to coconut oil?

No. Many people mistaken palm oil for coconut oil and thereby think that palm oil is similar to palm kernel oil. It is palm kernel oil that is similar to coconut oil in terms of chemical composition, physical characteristics and uses (see Figure 1). Besides fatty acid composition, palm oil also differs from coconut oil […]

Continue Reading
Palm oil and palm kernel oil

Is palm oil similar to palm kernel oil?

No. Many people mistaken palm oil for palm kernel oil. Palm kernel oil has very different chemical composition and physical characteristics compared to palm oil (see Figure 1). Both these oils come from the same fruit but they are uniquely different. Palm oil comes from the flesh or mesocarp of the fruit while palm kernel […]

Continue Reading
palm olein

What are palm olein, palm stearin and super palm olein?

Palm oil is semi-solid at room temperature (20°C). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called “palm olein”, which is commonly bottled and sold as cooking oils. The solid fat portion is called “palm stearin” and it is commonly used […]

Continue Reading
Show Buttons
Hide Buttons