Palm oil, which is extracted from the fruit of the oil palm tree and is a native of southeast Asia and Africa, has become vital for modern food science. Scientifically known as Elaeis guineasis, palm oil has a high smoke point, stability in storage, and the ability to enhance texture and flavour. Its versatility has made it a valuable resource, across the globe, to create an array of culinary delights.
- The oil palm is a highly efficient perennial crop , with a 25-year lifespan and a remarkably small land footprint compared to annual oilseed crops. It produces three primary products, each with distinct fatty acids and applications.
- Crude palm oil (CPO), extracted from the fruit of the oil palm, is widely used in the food industry because of its semi-solid consistency at room temperature and neutral flavour.
- It is a key ingredient in products such as cooking oil, margarine, chocolate, and various processed foods. Palm kernel oil (PKO), obtained from the seed of the fruit, is utilised in the cosmetics and personal care industries, where it adds moisturising properties to items such as soaps, shampoos and lotions.
- Further, palm oil’s versatility extends to biofuel production, where it serves as a feedstock for biodiesel, providing a renewable energy source for powering vehicles.
- Recognised as the most extensively used vegetable oil globally, palm oil is a crucial energy source for our bodies and provides essential cell protection.
- It contains a moderate level of saturated fats compared to other oils. However, for health benefits, it should be consumed in moderation.
- Beyond its functional properties, palm oil offers a unique nutritional profile. After purification, it retains 50–60% of its vitamins, with 70% comprising tocotrienols, a form of vitamin E with antioxidant properties.
- It is a natural source of carotenoids, convertible to vitamin A, which is vital for vision and immune function.
- The polyunsaturated fats in palm oil help protect the brain from dementia, reduce the risk of stroke, and prevent the growth of brain tumours.
