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Palm Olein Origin and Application

By: Ellango Narayanan


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The oil palm is a tropical palm tree. There are two well known species of palm oil, the better known one is the one originating from Guinea, Africa and was first illustrated by Nicholaas Jacquin in 1763, hence its name, Elaeis Guinnesis Jacq.. The oil palm originated in West Africa but has since been planted succesfully in tropical regions within 20 degrees of the equator.

Oil palm is the only fruit that can give two types of oil. Since it is a vegetable oil; not an animal or dairy product, and therefore does not contain cholesterol. Virgin palm oil is rich in carotenoids (pro Vitamin A), tocotrienols and tocopherols (Vitamin E) and it contains no trans fatty acids.

Palm oil is a form of edible vegetable oil obtained from the flesh of the fruit of the oil palm tree. The fruit is reddish, about the size of a large plum and grows in large bunches. A bunch of fruits can weight between 10 to 40 kilograms each. Each fruit contains a single seed (the palm kernel). Oil is extracted from both the pulp of the fruit (becoming palm oil) and the kernel (palm kernel oil). Palm oil itself is reddish and contains a high amount of carotenoids. Palm Oil itself is reddish because it contains a high amount of betacarotene. It is used as cooking oil, to make margarine and is a component of many processed foods. Boiling it for a few minutes destroys the carotenoids and the oil becomes white. Palm Oil is one of the few vegetable oils relatively high in saturated fats (such as coconut oil) and thus semi-solid at room temperature.

Palm Oil has surpassed soybean oil in the worldwide production and usage and it is the most widely produced vegetable oil in the world. Since its introduction, oil palm is now a leading agricultural crop. Increased planting, cultivation and refinement have led to the introduction of a wide range of processed palm oil products.
Malaysia and Indonesia are producing about 80% of the world's supply of palm oil. Singapore Companies like Benzene International ( www.benzeneinternational.com) are cultivating, harvesting, crushing and refining palm oil and are exporting to the world.

Palm oil is sometimes confused with palm kernel oil, but in fact it is quite different compositionally. 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 is physically refined without the use of chemical solvents, thereby reducing the risk of residue contamination.

OMEGA 9

Omega-9 is a family of fatty acids classified by their chemical structure. Specifically, fatty acids in this group have a "gap" nine carbons from the end of the fatty acid chain. This family includes two major fatty acids called stearic acid and oleic acid. Stearic acid is one of the most abundant fatty acids found in animal fats. Although this fatty acid is a saturated fat, it is a "short chain" fatty acid .

Therefore, stearic acid is more likely to be used as energy than to be stored as fat. Also, it is readily converted to another omega-9 fatty acid, oleic acid, which is monounsaturated. Oleic acid is also the most abundant fatty acid found in nature, and is the primary oil produced by skin glands. Although supplementation is not necessary since oleic acid is a nonessential fat , food sources rich in oleic acid include olive and almond oils, avocados, and peanut, pecan, cashew, and macadamia oils.

OMEGA 6

Omega-6 fatty acids belong to a group of "good" fats called polyunsaturated fatty acids. Unlike such "bad" fats as cholesterol and saturated fatty acids , omega-6s can actually be beneficial to your health.

Omega-6 fatty acids are one of two types of essential fatty acids (EFAs) that people need to consume to stay healthy. Omega-3s are the other. Both are considered "essential" because the body can't produce them on its own; it can only get them through foods.

Omega-3s, which have been found to reduce the risks of heart problems, lower high blood pressure, and help autoimmune diseases and mood disorders.

Omega-6 fatty acids are beneficial as well. The most healthful of the omega-6s are those that contain linoleic acid. These convert in the body to gamma linoleic acid (GLA) and ultimately to prostaglandins, hormonelike molecules that help regulate inflammation and blood pressure as well as heart, gastrointestinal, and kidney functions.

PROVITAMIN A

Pre-formed vitamin A which is often in the form of retinol or retinal, is found in foods of animal origin such as liver and butter. Provitamin A is the name given to around 50 compounds in a group of plant pigments known as carotenes , with beta carotene being the best known of these. This is because these compounds can be turned into vitamin A in the body.

Both pre-formed vitamin A and provitamin A are fat soluble. Vitamin A is essential to the human body, either directly or indirectly, for the function of all the organs in your body and is particularly important for growth and development. Despite the fact that vitamin A was the first vitamin to be discovered, its actions in the cells of our bodies are not well understood at a chemical level.

Benefits

Maintenance of normal vision - Our eyes need vitamin A to function effectively as vitamin A is involved in the production of a chemical called visual purple, which helps us to see in dim light.

Health of epithelial cells - Vitamin A is vital for the formation of healthy epithelial cells. These cells cover the internal and external surfaces of the body and are found in the skin, lungs, developing teeth, inner ear, cornea of the eye, sex organs, glands and their ducts, gums, nose, cervix and other areas.

Pregnancy and fetal development - Because of its vital role in cell development and differentiation, adequate vitamin A helps to ensure that the changes which occur in the cells and tissues during fetal development take place normally.

Protection against infection - Known as 'the anti-infective vitamin', vitamin A plays an essential role in protecting your body from infection. It keeps body surfaces healthy so they can act as barriers to invading micro-organisms.

Other actions - Laboratory experiments have shown vitamin A to have antiviral activity. Vitamin A also has antioxidant activity and has a role in protecting against free radical damage which contributes to many common diseases.

Absorption and metabolism - The presence of fat and bile in the intestines is necessary for vitamin A absorption. Around 80 to 90 per cent of vitamin A in the diet is absorbed, although this is reduced in older people and those who have trouble absorbing fat, such as pancreatitis, celiac disease and cystic fibrosis sufferers, who may run the risk of vitamin A deficiency.

Palm oil is used besides as cooking oil, to make margerine and is a component of some processed foods. The oil is high in Olefins, a potentially valuable chemical group that can be processed into many non-food products as well..

The most important characteristic of a fat used for frying is its ability to withstand the high temperature used, without excessive chemical change. Frying is usually carried out at a temperature of about 180°C. At this temperature, the more unsaturated oils tend to oxidize and either breakdown or polymerize quite rapidly.

Oils containing significant levels of linoelic acid are not recommended for frying, unless they have been hydrogenated to reduce the content of these labile components.

Palm oil, with its moderate linoelic acid content and high level of natural antioxidants, is suitable for direct use in most frying applications, and frying is a major use of palm oil worldwide.

Palm oil used domestically, in restaurants, fast food outlets and in large-scale preparation of fried potato products and other snack foods in large-scale food manufacture.

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