Palm oil - Oil palm fruit/Palm kernels, ...

タイトルまたは説明

Palm oil is a type of edible vegetable oil that is derived from the palm fruit grown on the African oil palm tree. It is derived from mesocarp (reddish pulp) of the fruit of the oil palms, Palm oil has a natural red colour because of its high beta-carotene content.

As of ***1, Nigeria was the third-largest producer, with approximately 2.3 million hectares (5.7×**6 acres) under cultivation. The potential in this venture makes the palm oil business one of the largest income streams for the eastern part of Nigeria, and several other developing countries in the world.

Types of Palm Oil

1) Palm Kernel Oil:The source of palm kernel oil is the seed inside the palm fruit which is called the kernel because it has a lot of lauric acids and saturated fat. It is naturally white in colour and solid when cool, while becoming transparent and liquid as it is warmed. Palm kernel oil works well in food manufacturing because it is a stable cooking fat that is resistant to oxidation and rancidity

2) Fractionated Palm Oil: Due to the different melting points of different triglycerides which are found in palm oils, FCO can be easily separated by carefully heating the oil to a specific temperature. The fats can then be separated into liquid (olein, with *6 percent saturated fat) and also into solid (stearin, with *5 percent saturated fat), which can then be used for different purposes.

3) White Palm Oil: After palm oil is refined, it loses its colour and its antioxidant properties. Like palm kernel oil. This type of palm oil is stable and has a clean mouth-feel, and is used extensively in food manufacturing. ​