Palm oil is a
vegetable oil which is extracted from the pulp of the oil palm. It consists of
44% of the saturated palmitic acid and 39% of the monounsaturated oleic acid.
Palm kernel oil is extracted from the seeds of the fruit and contains more than
80% of saturated fats (mainly lauric acid).
Palm oil is extracted from the pulp of palm fruits. The fruits are sterilized
and pressed, forming the crude palm oil, CPO (Crude Palm Oil). Fruits and oil
have due to their high carotene content of an orange red dye that is removed
during refining. Pure and fresh palm oil has a specific odor of violets, a sweet,
pleasant taste and is clearer and brighter color. Commercial oil is due less
carefully executed preparation methods usually dull and stained. The oil gets by
aging an increasing cloudiness and a more intense odor. This is also referred to
as a fermentation process of aging is caused by microorganisms. The melting
point of palm oil is, depending on the composition between $ 27 and 45 ° C, the
density is about 921-924 g / l.
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