History
of Palm Oils
Oil palm, Elaeis guineensis,
which originated from West Africa, was introduced to
Malaysia in 1870 as an ornamental plant. Its use as
a crop was not developed until 1917, when it was grown
commercially. Oil palm has now become the cornerstone
of the country's agricultural sector.
Palm oil began to
use as edible oil in Australia about 5000 years ago.
Oil palm originally grew in the west of Guinea and subsequently
in 15th century it was introduced to countries along
the equator, South East Asia and Latin America.
The oil palm starts
to bear fruit three years after planting and has an
economic life span of 25 years. Palm fresh fruit bunches
produce palm oil and their kernels can produce palm
kernel oil. Crude palm oil after being processed and
refined can be used in food industry and oleochemicals
industry.
Features
A unique feature of
the oil palm is that it produces two types of oil -
palm oil from the flesh of the fruit, and palm kernel
oil from the seed or kernel. The ratio of palm oil to
palm kernel oil is 9 : 2 .Palm oil contains a high level
of the tocotrienols and tocopherols (Vitamin E), which
are powerful natural antioxidants and Beta-carotene.
Having a naturally
moderate level of saturated and unsaturated fatty acids
as well as high Vitamin E content, palm oil is known
for its excellent stability.
Palm oil with low
content of polyunsaturated fatty acids, which confers
resistance to rancidity, also makes it less prone to
oxidative polymerization. Palm oil contains a very low
concentration of linolenic acid and only a moderate
proportion of linoleic acid, the most readily oxidized
components of oils. Therefore, it has exceptional resistance
to rancidity. It is universally recognized as excellent
frying oil for large-scale food manufacturing.
Multiply Usage of Palm Oils
Palm oil has its unique
properties and it is high in nutritious value and can
be used in a wide range of application. Since palm oil
is semi-solid and its chemical properties enable palm
oil to be used in various industry. Like other vegetable
oils, palm oil does not contain cholesterols and is
easy to digest and absorb. In addition, palm oil is
a source of energy.
Palm oil contains
high concentration of natural antioxidants and it is
stable at high temperature.
Palm oil is also stable to oxidation and exhibits good
frying properties. Palm oil can be reused more times
than other vegetable oils and has longer shelf life.
Palm is odorless and would not affect the natural favor
of food processed.
Palm oil is semi-solid
and its stability makes palm oil a popular oil product.
Palm oil (33-39 ℃), palm olein (22-24 ℃) and solid oil
are widely employed in numerous food and non-food applications
at home and at industry level. Palm oil can be used
as frying media and for making margarines, shortenings,
and vanaspati. Palm stearin (44℃ or above) and palm
fatty acid can be used in non-food industry, oleochemicals
industry with very good cost-efficiency.
Best Healthy Result You Can Get
Endorsed by leading
nutrition scientists they reported that palm oil has
extraordinary benefits to people's health.
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Palm oil does not
contain cholesterols and would not increase blood
cholesterols while uses as cooking oil. |
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Palm oil does not contain cholesterols
and would not increase blood cholesterols while
uses as cooking oil. |
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Palm oil would able to reduce
blood platelet clotting and reduce the chance
of heart diseases. |
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Red or golden palm oil is the
richest sources of Beta-carotene, an antioxidant,
and precursor of Vitamin A and tocotrienols, all
of which have antioxidant properties. |
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Having a naturally moderate
level of saturation, palm oil does not require
hydrogenation for use as fat component in foods
and, as such, doest not contain trans fatty acids. |
Because of the above
characteristics and benefits, palm oil is widely accepted
by the public.
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