Palm Kernel Oil Refined

Palm oil is an edible plant oil derived from the pulp[1] of the fruit of the oil palm Elaeis guineensis. Palm oil is naturally reddish because it contains a high amount of beta-carotene (though boiling palm oil destroys the beta-carotene, rendering the oil colourless). Palm oil is one of the few vegetable oils relatively high in saturated fats (like palm kernel oil and coconut oil). It is thus semi-solid at typical temperate climate room temperatures, though it will more often appear as liquid in warmer countries. Palm oil contains several saturated and unsaturated fats in the forms of lauric (0.1%, saturated), myristic (0.1%, saturated), palmitic (44%, saturated), stearic (5%, saturated), oleic (39%, monounsaturated), linoleic (10%, polyunsaturated), and linolenic (0.3%, polyunsaturated) acids.[2] Like any vegetable oils, palm oil is designated as cholesterol-free,[3][4], however saturated fat intake increases LDL cholesterol.[5] Palm oil is a very common cooking ingredient in southeast Asia and the tropical belt of Africa. Its increasing use in the commercial food industry in other parts of the world is buoyed by its cheaper pricing[6] and the high oxidative stability of the refined product[7][8]. Palm oil contains more saturated fats than some other vegetable oils. The palm fruit yields two distinct oils - palm oil and palm kernel oil Palm oil products are made using milling and refining processes: first using fractionation, with crystallization and separation processes to obtain solid (stearin), and liquid (olein) fractions. Then by melting and degumming, impurities can be removed, and then the oil is filtered and bleached. Next, physical refining removes smells and coloration, to produce refined bleached deodorized palm oil, or RBDPO, and free sheer fatty acids, which are used as an important raw material in the manufacture of soaps, washing powder and other hygiene and personal care products. RBDPO is the basic oil product which can be sold on the world's commodity markets, although many companies fractionate it further into palm olein, for cooking oil or other products.[33] Splitting of oils and fats by hydrolysis, or under basic conditions saponification, yields fatty acids, with glycerin (glycerol) as a byproduct. The split-off fatty acids are a mixture ranging from C4 to C18, depending on the type of oil/fat

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