WHAT IS THE PALM OLIVE

PALM OLIVE
WHAT IS THE PALM OLIVE - PALM?YE YA?I NED?R


Tropikal bir bitki olan Palmiye Dünya da en çok yeti?tirilen çok geni? kullan?m yelpazesi olan en ucuz nebati ya? bitkisidir.
Kullan?m alanlar?:
_G?da
_Kozmetik
_Temizlik ürünleri
_?laç
_Bio dizel ,üretiminde ana girdi olarak kullan?lmaktad?r.
The nutrition-packed vegetable oil
A member of the vegetable oil family, palm fruit oil is cholesterol free and it supplies our bodies with some basic daily energy needs.
Why palm oil is better for health.
Palm fruit oil, naturally semi-solid at room temperature, does not require hydrogenation. It is a good replacement for partially hydrogenated oils for many reasons.
Palm fruit oil is trans fat free. Palm fruit oil provides the same "hard or solid" fat that is required for pastries, cookies, crackers and other items that require long shelf stability and a particular mouth feel or texture. Palm fruit oil is odorless and tasteless, perfect for consumers and manufacturers alike looking for a healthy oil for cooking and baking needs. Palm fruit oil is rich in antioxidants. Animal studies have found that tocotrienols may have the abilty to reverse blockage of the carotid artery and platelet aggregration thereby reducing the risk of stroke, arteriosclerosis and other heart disease problems. Animal studies have found that tocotrienols may exhibit activity against tumor promotion. Cellular and animal studies have found that tocotrienols may inhibit certain types of cancer.
Palm fruit oil increases 'good' HDL, compared to other saturated oils, suach as coconut oil,

Oil palm is the only fruit that can give two types of oil. Palm oil comes from the mesocarp (flesh of the fruit) and the lauric palm kernel oil from the kernel at the fruit's core. The two oils are separated in the oil palm bunches by the thick shell of palm kernels
Palm Oil
Palm oil is derived from the flesh of the fruit of the oil palm species E. Guineensis. In its virgin form, the oil is bright orange-red due to the high content of carotene.
Palm oil is semi-solid at room temperature; a characteristic brought about by its approx. 50 percent saturation level. Palm oil (and its products) has good resistance to oxidation and heat at prolonged elevated temperatures; hence, making palm oil an ideal ingredient in frying oil blends. Manufacturers and end-users around the world incorporate high percentages of palm oil in their frying oil blends for both performance and economic reasons. In fact, in many instances, palm oil has been used as 100 percent replacement for traditional hydrogenated seed oils such as soybean oil and canola. Products fried in palm oil include potato chips, french fries, doughnuts, ramen noodles and nuts.
Another positive attribute of palm oil as a frying oil is that it imparts longer shelf life to the fried products; generally attributed to comfortable level of unsaturation, absence of linolenic acid and presence of natural antioxidants in the oil. See palm olein below for more information.
Palm oil, because of its natural solid-liquid content, is suited to be used in high percentages in vegetable oil shortenings, biscuit fats and bakery fats. In margarine production, palm oil is highly suited as a component as it imparts the desirable beta prime crystalline tendency in the fat blend. Palm oil's natural semi-solid consistency means need for no or little hydrogenation.
Palm oil and many of its products mention below also find uses as ice cream fats, in vanaspati, soups mixes - dry and canned, with little or no further modifications.
Palm Olein
Palm olein is the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil. It is fully liquid in warm climate and has a narrow range of glycerides.
In addition to finding uses as in the case of palm oil, palm olein is widely used as a cooking oil. It also blends perfectly with other popular vegetable oils that are traditionally used in many parts of the world ; prompting a nickname 'blending partner' for palm olein. For example, in Japan, refined palm olein is blended with rice bran and in Malaysia, it is blended with groundnut oil.
Like palm oil, palm olein is also widely used as a frying oil and much of its popularity is due to its good resistance to oxidation and formation of breakdown products at frying temperatures and longer shelf life of finished products. In fact, palm olein is considered as the gold standard in frying and is perhaps, on its own, the most widely used frying oil in the world!
Palm Stearin
Palm stearin is the more solid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. It is thus a co product of palm olein. It is always traded at a discount to palm oil and palm olein; making it an cost effective ingredient in several applications.
The physical characteristics of palm stearin differ significantly from those of palm oil and it is available in a wider range of melting points and iodine values.
Palm stearin is a very useful source of fully natural hard fat component for products such as shortening and pastry and bakery margarines.
In addition to palm olein and stearin, there are easily a dozen other fractions, obtained from palm oil including various grades of double fractionated palm olein (aka superolein) and palm mid fractions. Where pourability and clarity can be issues for palm olein, especially in temperate countries, superolein finds uses as frying oil and cooking oil, usually in blends with seed oils. Palm mid fraction is commonly used as a highly versatile natural ingredient in the manufacture of tub margarine and in CBE manufacture.
Palm Kernel Oil
Palm kernel oil is obtained from the kernel of the oil palm fruit. The oil composition is very different from that of the palm oil.
Palm Kernel Olein
Palm kernel olein is the liquid component of palm kernel oil obtained from fractionation.
Palm Kernel Stearin
Palm kernel sterain is the more solid fraction of palm kernel oil obtained from fractionation.
Palm kernel oil, palm kernel olein and palm kernel stearin find uses in margarine, confectioneries, coffee whitener, filled milk, biscuit cream and coating fats; with little or no further processing. There is a growing trend to use palm kernel oil products as an ingredient in the production of non-hydrogenated trans fat free margarine.
Palm kernel stearin is widely used to substitute for the more expensive cocoa butter in many of its traditional applications. In some instances, particularly when hydrogenated, palm kernel stearin exhibits performance superior to that of cocoa butter. Apart from their excellent melting properties, hydrogenated palm kernel oil products generally have good resistance to fat bloom and show good resistance to oxidative stress.