Palm oil: properties and uses

Palm oil is not as unhealthy as some experts say.To find out in what area it is used, what is the main benefit from its use in food, it is necessary to sort out this topic in more detail.

Palm oil is an excellent substitute for sunflower, in addition, it is used in the diet. It is an excellent source of energy and vitamins that are difficult to find in other products. Palm oil has been used for 3,000 years, archaeologists have discovered traces of it in Egyptian tombs. For thousands of years, traders have been supplying this product worldwide. It is believed that initially this product was imported to Egypt by the Arabs, who brought it from Africa.

Trade in this ingredient was widely represented in the British Empire, after which a real industrial revolution took place.which expanded the scope of palm oil use in the international market. It became the raw material for many types of industrial activity, and was also used as a basis for the production of candles and lubricants throughout Europe.

Palm oil is high in fat; for this reason, it remains solid even at room temperature and can withstand extreme heat. Many modern products contain this component because it is a cheap substitute for other natural oils that can reduce production costs.

Many cosmetic companies use it in the manufacture of soap. Palm oil creates the desired texture, although it also lacks many important compounds that endow personal care products with beneficial properties for the skin.

In 2007, palm oil was one of the most popular all over the world. It is produced in many countries in Africa and Asia, as well as Latin America. Locals use it as a cheap and high-quality source of fuel, heat and lighting. After the demand for the product began to grow actively, its value soared sharply.

To extract the oil the fruits of the plant are collected and pressed. As a result of such a cold-pressed, a dark red product is obtained in which the content of a substance called carotene is high. When it undergoes heat treatment, carotene disintegrates. Manufacturers sell pure oil or use a process of fractional distillation to extract individual components from it, which are then used in various industries.

Palm oil mainly consists of triacylglycerols. Other components - acids, moisture.

Triacylglycerol is the basic unit of oils and fats. The type of acid determines the product itself, endowed with special characteristics. This is a chemical compound consisting of three elements:

• carbon;
• hydrogen;
• oxygen.

Fatty acids are:

• short-chain with aliphatic tails of less than six carbon atoms;
• medium chained with tails of 6-12 carbon atoms;
• long chain with tails from 13 to 21 atoms;
• very long chain with more than 22 carbon atoms.

One of the main parameters affecting the characteristics of oils is the degree of acid unsaturation. They can be saturated, monounsaturated or polyunsaturated. The following acids are present in palm oil:

• lauric;
• myristic;
• palmitic;
• stearic;
• oleic;
• linoleic;
• α-linolenic.

During storage and transportation, care should be taken to prevent moisture or metal salts (especially copper or bronze) from getting into the oil, since they activate hydrolysis. That is, the substance reacts with water and in this process disintegrates into new compounds.

Freshly harvested, unprocessed palm oil contains about 1% carotenoids, tocopherols, tocotrienols, styrenes, phospholipids, triterpene alcohols, squalene, aliphatic alcohols and aliphatic hydrocarbons. The main components of interest to industry are carotenes, tocopherols, tocotrienols, sterols and squalene. Carotenes and tocopherols are antioxidants, they stabilize the oil and protect it from oxidation. The process of refining, bleaching and steam deodorization partially removes some valuable compounds. Their residual amount depends on the processing conditions.

The dark red-orange color of the oil palm fruit is due to the high concentration of carotenoids and anthocinanins. The main components are α-carotene and β-carotene.

As part of palm oil are styrene. Phytosterols have been the subject of discussion by many nutritionists because of their bioactivity. The content of phytosterols in the described product is relatively lower than in other oils. The main source of phytosterols in large-scale production are by-products of the processing process. For example, a distillate of fatty acids.

The product contains phospholipids and glycolipids, which are almost completely removed in the refining process, so their number in it at the end of the processing process is very low.

For frying palm oil is one of the best options. This is a very common ingredient used in African and Asian cuisine. The benefit to the human body from the use of this product is invaluable, but in order to understand what it is, its properties must be considered in more detail.

Food is the most important source of energy, but some foods do not provide so many useful elements.to ensure a long surge of strength, and in the long run, they even harm health. For example, eating large amounts of sweets can cause diabetes with age, but for a short time it is a great source of energy. In contrast, palm fruit oil is an excellent source of nutrients that provides a long-lasting burst of energy; its composition provides the body with all the necessary nutrients it needs. Beta-carotene helps to balance hormone levels.

In recent years, more and more people suffer from the formation of blood clots in the vessels and veins. Small plaques do not just interfere with the flow of blood to the organs, but can also cause a stroke, instant death. Researchers have proven that using palm oil as a food additive is a fairly effective prevention of thrombosis. In its composition there are fats:

• saturated;
• unsaturated.

This type of oil with moderate use helps to balance cholesterol levels, helps cleanse the body from it.

The product is rich in beta-carotene - a nutrient that not only helps in preventing cancer, but also plays an important role in the formation of a healthy and strong immune system. It strengthens the body from the inside, helping it fight disease. Beta-carotene in palm oil is a derivative of the vitamins present in it.

Healthy bacteria in the intestines, which exist due to the intake of vitamin K in the body, are extremely necessary for everyone, but their number may decrease with age or due to illness, medication. People suffering from a deficiency of this substance are also resistant to the effects of antibiotics, respectively, their reception does not have the necessary positive effect. As part of the product described, vitamin K is concentrated in large quantities, but it should not be abused.

Moreover, omega-3 fatty acids are a powerful substance that helps in maintaining a healthy muscle structure. Palm oil contains an amount of omega-3, which is enough to slow down the loss of cognitive function in patients with Alzheimer's disease. It is also very useful in the fight against arthritis and similar diseases.

The secret of youth is vitamin E, which must be additionally used in old age. It protects the skin and the body from oxidative reactions caused by free radicals. The high content of vitamin E in palm oil provides regeneration of skin cells, protects the heart and other vital organs from aging.

During pregnancy, the right choice of food consumed is important not only for the mother, but also for the baby., the growth and development of which depends on the nutrients consumed by the expectant mother. Vitamin deficiency can adversely affect the development of the unborn child. Palm oil contains vitamins D, K, E and A, which are very useful and necessary during this period.

Vitamin D, which every third person suffers in our country, deserves special attention. Its best source is the sun, but the modern lifestyle does not always provide an opportunity to spend a lot of time on nature and just outside, which inevitably leads to its deficit. As a result, a person suffers from joint inflammation and arthritis. Palm oil is a good source of vitamin D, which also helps to absorb calcium in the body.

Active discussions are underway about whether palm oil is harmful to humans. Many scientists boldly declare that it is dangerous during pregnancy, for newborns, because it contains a carcinogen that cannot be removed from the body.

Indeed, despite the huge number of advantages, this product has one major drawback - the body’s indigestion and the content of a substance such as stearin, which melts at a temperature above 47 degrees. Accordingly, it cannot be removed from the body, and its gradual accumulation adversely affects the human body, leads to damage to blood vessels, the release of free radicals, which becomes an excellent ground for the formation of cancer cells.

This product can not be used in food every day, as there is a development of the following pathologies:

• weakening of the immune system;
• accumulation of bad cholesterol;
• diabetes;
• atherosclerotic deposits;
• overweight.

In the modern world there are a lot of goods on the shelves of modern stores that have palm oil, and this is not only cosmetics, soap and shampoos, but also food. Increasingly, this cheap substitute has been used in sweets, powdered milk mixtures, desserts and other products. With all this, not every manufacturer is ready to indicate on the package that palm oil is present in the composition, since a negative attitude towards it reduces the demand for products. In addition, it can be found in ice cream and instant noodles.

Today, the two countries are engaged in extensive deliveries of the product to the market - Indonesia and Malaysia, which sell tens of millions of tons of oil annually. It is actively buying cosmetic and food industries. Oil is widely used in the manufacture of lipstick, because it holds well the color, has no taste and does not melt in the heat.

The extensive scope of application made the product in demand. It is used in the production of food, cosmetics, lubricants.

Acids with which the product is rich are widely used in animal feed or sold to produce specialized chemicals, including face and body creams. Today, the truth is that every known brand of shampoo and hair conditioner that we see in stores uses this component, but the substance is hidden under various names.

There are several reasons why oil is widely used in food production, regardless of the fact that it is in large quantities can harm the human body. The main reason is that it is cheap, and thus, manufacturers can significantly save on production. Due to pressure from large supermarket chains to sell their goods at a low price, many manufacturers went to reduce the cost of production.

In addition, palm oil does not change the taste, thanks to it, the shelf life of packaged food becomes longer and, finally, it has a very high point of fire, so it is used when frying chips.

Of course, any product used by a person can be both beneficial and harmful if it is used excessively. This rule applies to palm oil (and refined and deodorized), which in small quantities has a unique composition and beneficial properties for the body, but in large quantities may cause irreparable harm. Whether or not to use products that contain this substance, everyone decides for himself, but one should not forget that the absence of a complete package on the package is not yet proof that the manufacturer did not hide palm oil in it.

How to make palm oil, see the following video.