Palm oils - highly stable under heat
Palm fruit oils
Palm oil (extracted from palm fruit) – is about 50% saturated fatty acids (SFAs), 41% monounsaturated oleic acid and about 9% polyunsaturated linoleic acid. Palm oil is red due to its high beta-carotene content and has a generally thought over-powering taste, although it is used extensively in Africa. Boiling palm oil destroys beta-carotene producing clarified palm oil, which is tasteless and white in color, formerly used in the U.S. as shortening, and in the production of commercial French fries.
Palm kernel oil
Palm kernel oil (extracted from fruit seeds) – is about 82% SFAs including high levels of protective lauric acid; used
primarily in candy coatings;
