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, […]
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 […]
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 […]
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 […]
In Malaysia, palm oil is only produced on legal agricultural land in compliance with Good Agricultural Processes. Fifty percent of Malaysia’s land area is mandated forest cover.
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