In recent years, with the rise in crude oil prices, the subject of biofuels has been explored again, and the use of palm oil as biofuels has been discovered, becoming a new growth point for the future use of palm oil. Palm oil is mainly divided into two categories in industrial applications: One is directly obtained from palm products, such as soaps, epoxy palm oil and its polyols, polyurethane and polyacrylate products. The other is oleochemical products, such as fatty acids, esters, fatty alcohols, nitrogen-containing compounds and glycerol, and on the basis of these products, various derivative products can also be produced through different chemical methods. The main raw materials of oleochemical industry are oils rich in carbon chain lengths of C12-C14 and C16-C18. Among them, palm kernel oil, palm stearin, and palmitic acid are the main raw materials.

What kind of oil is palm kernel oil? Can it be eaten? What are the dangers?

Palm oil is squeezed from the palm fruits of oil palm trees. Palm trees are native to West Africa. They were introduced to Malaysia at the end of the 18th century and were gradually planted widely in Southeast Asia.

Currently, palm trees are planted in many countries in Southeast Asia, South America, and Africa. After the palm fruit is boiled, crushed and squeezed, crude palm oil is obtained. The crude palm oil is refined to remove free fatty acids, natural pigments and odors to obtain refined palm oil (RBD PO) and palm salad oil (RBD PKO). 

According to different needs, through fractionation, palm oil with different melting points such as 24 degrees, 33 degrees, and 44 degrees can be obtained. Palm oil is rich in nutrients and antioxidants and is widely used in the food industry and chemical industry.

The hydrolysis of lipase or fatty acid catalase in palm fruits makes the quality of palm oil unstable, so it is necessary to fill the storage tank with nitrogen to ensure its quality. Palm oil is also known as "saturated fat" because it contains 50% saturated fat.

Fat is a mixture of three components: saturated fat, monounsaturated fat, and polyunsaturated fat. The digestion and absorption rate of palm oil by the human body exceeds 97%. Like all other vegetable edible oils, palm oil itself does not contain cholesterol.

As a highly saturated fat, palm oil has been speculated to have the potential to increase cholesterol levels in human serum. However, after further experimental demonstration by many experts, it was found that eating palm oil not only does not increase serum cholesterol, but has a tendency to lower cholesterol. The reason is that a large amount of research data shows that different saturated fatty acids have different effects on blood lipids. Palm oil It is rich in neutral fatty acids, and the content of substances that increase cholesterol is very small (1%) in palm oil. Palm oil is rich in natural vitamin E, tocotrienols (600-1000 mg/kg), and carotenoids (500 mg/kg). -700mg/kg) and linoleic acid (10%) are very beneficial to human health.

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