Palm Cooking Oil
Spesification
Palm Cooking Oil is a vegetable oil derived from the kernel of the oil palm tree, also known as Elaeis Guineensis. This oil is related to two other vegetable oils: palm oil, which is extracted from the fruit mesocarp of the oil palm, and coconut oil, which is extracted from the kernel of the coconut.
Uses
Palm Cooking Oil is used in a variety of applications and food processing. This oil is also used as a supplement in animal feed due to its high protein content.
Nutrition
Palm Cooking oil, similar to coconut oil, contains a high amount of saturated fat and is more saturated than palm oil. 1 Palm Cooking Oil is high in lauric acid, which has been shown to increase blood cholesterol levels, both as LDL-C (Cholesterol contained in low-density lipoprotein), which increases the risk of cardiovascular disease, and HDL-C (Cholesterol contained in high-density lipoprotein), which has been shown to decrease it. However, the increase in total cholesterol concentration is partly due to more HDL-C than LDL-C. Palm Cooking Oil contains no cholesterol or trans fatty acids. Palm Cooking oil is commonly used in commercial cooking because it is cheaper than other oils, remains stable at high cooking temperatures, and can be stored longer than other vegetable oils