The Different Palm Oil Fractions
Red Palm Oil
This is available as a cooking oil, in finished products and its nutrients are also available as supplements. It does not have to undergo unhealthy hydrogenation. Red palm oil has more carotenes (pro-vitamin A) than tomatoes and carrots, and more vitamin E tocotrienols than any other vegetable oil.
Palm Oil
Palm oil is a natural, semi-solid fruit fat used in various food formulations. It is ideal as a non-GMO replacement for trans fats. Palm oil is stable at high heat and is prized by food processors for its great versatility. It can be fractioned into palm olein and palm stearin.
Palm Olein
This fruit oil is the liquid fraction of palm oil. It is naturally high in monounsaturated oleic acid. Palm olein has been found to be nutritionally comparable to olive oil in several human dietary trials. It is the primary cooking oil in tropical and sub-temperate regions of the world. It helps feed billions in these regions.
Palm Stearin
This is the solid fat from palm fruit oil and is trans free. Primarily used as an ingredient in food formulations, particularly bakery and pastry items, to bring out the best food functionality. Because it is often used in in combination with other oils and fats, its saturated fat contribution to the finished product is small.
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