Palm Oil

Definition

Palm oil is a type of vegetable oil derived from the fruit of oil palm trees, often used in cooking and many processed foods.

Scientific / Technical Definition

Palm oil is an edible vegetable oil obtained from the mesocarp of the fruit of the oil palm (Elaeis guineensis). It is notable for its rich saturated and unsaturated fatty acid content, making it semi-solid at room temperature.

Benefits

• Provides a source of carotenoids which are beneficial for eye health
• Contains vitamin E, which has antioxidant properties
• Has a high smoke point, making it stable for frying and cooking

Examples

• Margarine
• Instant noodles
• Baked goods such as cookies and bread
• Snack foods like chips

Additional Information

• Known issues: Palm oil production is associated with deforestation and loss of wildlife habitat. Consumption of Palm oil is high in saturated fats which may raise cholesterol levels when consumed in excess.

Related Terms

• Vegetable Oil
• Saturated Fat
• Unsaturated Fat
• Trans Fat

References

• Palm Oil and Cardiovascular Health
• Palm Oil: Processing, Characterization and Utilization in the Food Industry – A Review