Abstract
Palm oil is an edible oil derived from the fruits of the oil palm (Elaeis guineensis), belonging to Palmaceae family. It is an important and versatile vegetable oil that is used as a raw material for both food and non-food industries. Most of the oil is used for food applications such as cooking, margarines, spreads, confectionary fats, ice cream, emulsifiers, and vanaspati. Being a vegetable oil, palm oil is cholesterol-free. It has a unique fatty acid and triacylglycerol profile. It is naturally semi-solid at room temperature and does not require hydrogenation for use as a food ingredient. Palm oil is a rich source of carotenoids and tocopherols, which confer natural stability against oxidative deterioration. Palm oil has a unique fatty acid and TAG profile which makes it suitable for a number of food applications. Palm oil is also used as a source of fatty acids, vitamin E, and emulsifiers. Fractionation of palm oil results in various fractions with distinct physical and chemical properties. Customized blends of these fractions with other oils are used in different food products ranging from margarines to soup mixes.
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