What is palm oil made from?


Palm oil is a very controversial product that has become the subject of many heated discussions in scientific circles. In our time, it has found an amazingly wide application. That is why it is important for each person to understand the benefits and harm palm oil can bring, from which such a product is made, what it looks like and where you can meet it.

Substance with ambiguous reputation

palm oil, from which produce such a product as it looks

Today, even children know that when buying food and any other products, it is important to pay attention to its composition. The main criterion for the correct choice is the naturalness of the components, the absence of various emulsifiers and preservatives.

One of the most common components in the most diverse products is palm oil. According to the latest statistics, a resident of the CIS countries consumes about 3.5 kg of this product each year. And this figure is gradually increasing.

The frequency and amplitude of the use of this product cast doubt on its quality. So, many do not dare to buy baby food, which includes the same fat that is in cosmetics.

However, before putting an end to palm oil because of its suspicious versatility, it is important to understand how the process of its preparation proceeds. In addition, it should be understood that any product has a certain range of beneficial and harmful properties. This also applies to such a controversial object of controversy as palm oil.

What is produced mysterious oil?

Oil palm - the source material for our "main character" - grows on the plantations of Western Guinea, Malaysia, Indonesia and many other hot countries. These trees are actively exploited, but finding palm oil in retail is not an easy task. As a rule, it is purchased in industrial quantities, in bulk. However, puzzled customers are curious about how mysterious vegetable fat looks and smells, which is now being talked about.

There are several types of palm oil, depending on which certain characteristics appear in the finished product:

  • standard palm oil - used primarily in cooking;
  • palm olein - most often used in the cosmetic industry;
  • palm stearin - is used as an oil for frying, as well as for factory cooking.

Rumors, which have acquired palm oil, say about its extraction almost from the wood itself. However, such raw materials are not consumed inside, and the process of processing is often overlooked by consumers.

The technology of cooking palm oil includes the following steps:

  1. First, the fleshy part of the palm fruit is separated from the seed.
  2. Next, the pulp is subjected to mechanical pressing in order to squeeze.
  3. The next stage involves the cleaning of raw materials from impurities and water using a centrifuge.
  4. Next is the refining, deodorization and bleaching of the obtained substance.

The product produced by this technology, 99.9% consists of vegetable fats, and the remainder consists of vitamins A and E, water and phosphorus.

Advantages and disadvantages of palm fat

Advantages and disadvantages of palm fat

Palm fruit oil is actively used in the food and cosmetic industry. Refractory raw materials made it indispensable in the production of a huge range of products. Thanks to him, cosmetics and food look great, keep their shape and are stored for a long time. Easily extracted vegetable fat is cheap, so companies do not spend a huge amount of money on its purchase.

As for the beneficial properties of palm oil, it is worth noting that some manufacturers even recommend it as a therapeutic agent. According to them, the product can have a positive effect on a person in such situations:

  • avitaminosis;
  • eye diseases;
  • anemia;
  • vascular disease, atherosclerosis;
  • cancer prevention;
  • impotence.

Official medicine is not in a hurry to recommend treatment with exclusively vegetable fat, but stresses the feasibility of using it as a valuable source of vitamins. In cosmetology, palm oil is classified as an effective anti-aging and moisturizing ingredients.

However, most of all the modern consumer is concerned about the harm to the product. Arguments put forward in scientific circles are connected with the fact that this oil does not dissolve, and due to the lack of necessary enzymes it is poorly absorbed by the body. Thus, the uncontrolled consumption of the squeeze of palm fruit can actually cause harm to the body, triggering the development of heart and vascular diseases. Another disadvantage of the product are frequent episodes of food allergy to it, especially in children.

It cannot be said that the negative properties of palm oil are invented or greatly exaggerated. However, the only question is the relevance and extent of its use. Fully refrain from the product is appropriate only in the case of small children or allergies. And with the restrained consumption of all other such vegetable fat can bring more benefits than harm - as well as any other oil of similar origin.