Palm oil
Description
Semi-solid vegetable oil expressed from the mesocarp of Elaeis guineensis fruit; at temperate climates it appears plastic/creamy due to the balance of saturated and unsaturated fats.
Commercial grades: crude palm oil (CPO) rich in carotenoids (orange-red) and RBD (refined–bleached–deodorized) with neutral flavor.
Sensory profile: faint fruity note in crude; neutral taste/aroma in RBD grades.
Caloric value (per 100 g)
~884 kcal/100 g; fat ~100 g.
Per tablespoon (~10–15 ml): ~90–120 kcal.
Key constituents
Triacylglycerols with typical fatty acids: palmitic ~44–45% (SFA), oleic (n-9) ~39–40% (MUFA), linoleic (n-6) ~9–11% (PUFA), stearic ~4–5%.
Minor components: tocopherols/tocotrienols (vitamin E), phytosterols, carotenoids in crude (e.g., β-carotene, α-carotene), squalene, traces of coenzyme Q10.
TFA negligible in non-hydrogenated oils.
Production process
Harvest fruit bunches → sterilize → press/extract mesocarp oil → clarify to obtain CPO.
Refining: degumming, neutralization, bleaching (clays), deodorization under vacuum; control of 3-MCPD esters/GE.
Fractionation (controlled crystallization/filtration) to obtain palm olein (liquid) and palm stearin (solid) according to application.
Sensory and technological properties
Smoke point (RBD): ~225–235 °C → suitable for prolonged frying.
Oxidative stability: high (low PUFA, natural vitamin E); good resistance to polymerization and darkening with proper fryer management.
Slip melting point: ~33–39 °C; favorable β′ polymorph for margarines/shortenings (spreadable texture).
In cool environments it may haze/solidify—a reversible effect.
Food applications
Deep-frying and stir-frying (foodservice/home), fried snacks, instant noodles.
Margarines, shortenings, glazes; bakery (croissant, biscuits), spreads.
Used to stabilize lipid blends; employ olein for frying and stearin for structuring.
(Distinct from palm kernel oil: a lauric seed oil for confectionery coatings.)
Nutrition and health
100% fat: impact depends on portion and overall diet.
MUFA and some PUFA can be neutral/beneficial for lipid markers; the SFA (palmitic) share suggests moderation in total diet.
Cholesterol-free, sodium-free (recipe dependent).
Crude oil carries carotenoids/tocotrienols; these are reduced in RBD grades.
Fat profile
MUFA — monounsaturated fatty acids (e.g., oleic n-9): often neutral/beneficial and thermally stable.
PUFA — polyunsaturated fatty acids (e.g., linoleic n-6): beneficial when balanced with n-3, but more oxidation-prone.
SFA — saturated fatty acids (e.g., palmitic/stearic): provide process stability; moderate in diet.
TFA — trans fatty acids: minimal/absent if not hydrogenated.
MCT — medium-chain triglycerides: not significant in palm oil (present in palm kernel oil).
Quality and specifications (typical topics)
Free fatty acids (FFA) ≤ 0.10–0.25% (as palmitic), peroxide value ≤ 2 meq O₂/kg, p-anisidine/TOTOX low.
Moisture/impurities ≤ 0.1%; iodine value (IV) ~50–55; color (Lovibond) per grade; metals within spec.
Process contaminants: control 3-MCPD esters and glycidyl esters (GE). In frying, monitor TPC (total polar compounds).
Storage and shelf life
Store dark, well-closed, cool (15–20 °C); avoid air, light, heat.
Typical shelf life 12–24 months (depends on quality, antioxidants, packaging).
In cold climates it may solidify: gently temper to re-liquefy.
Allergens and safety
Not a major allergen; naturally gluten-free.
In frying, avoid excess residues/moisture (foaming, off-flavors); respect time/temperature.
Comply with GMP/HACCP; watch equipment migration and MOSH/MOAH from packaging where relevant.
INCI functions in cosmetics
INCI: Elaeis Guineensis (Palm) Oil.
Roles: emollient, carrier for lipophilic actives, saponification base (hard soaps with good lather), texture aid in sticks/ointments.
Troubleshooting
Haze/solidification in cold: gently warm or blend with palm olein.
Foaming in fryers: high moisture/fines or degraded oil → filter, dry raw materials, manage turnover.
Darkening/rancid odor: oxidation/polymerization → lower temperature, renew oil, protect from air/light, filter debris.
Low crispness: overload or low temperature → reduce batch size, restore set-point.
Sustainability and supply chain
Key issues: deforestation, biodiversity, GHG. Prefer RSPO/deforestation-free supply, traceability to mill/plantation, and inclusion of smallholders.
Manage POME effluents toward BOD/COD targets; valorize biogas and residues (EFB, shells).
Improve energy efficiency in refining/fractionation, heat recovery, recyclable packaging; regular audits under GMP/HACCP.
Labeling
Ingredient list: “palm oil”; where relevant: “palm olein”, “palm stearin”; “palm kernel oil” must be listed separately (distinct ingredient).
Conclusion
Palm oil combines thermal stability, technological versatility, and sensory neutrality, making it a reliable process oil for frying, margarines/shortenings, and bakery. Responsible sourcing, correct operating conditions, and proper storage ensure safety, quality, and sensory consistency. Due to its low cost, this oil is a widespread nutritional source in developing countries.
It contains a high content of saturated fats and palmitic acid. In the food industry it is used for two reasons:
- it's cheap
- preserves for longer the foods in which it is added
Mini-glossary
MUFA — monounsaturated fatty acids (e.g., oleic n-9): often neutral/beneficial; good heat stability.
PUFA — polyunsaturated fatty acids (e.g., linoleic n-6): beneficial when n-6/n-3 is balanced; more prone to oxidation.
SFA — saturated fatty acids (e.g., palmitic/stearic): support processing stability; moderate intake.
TFA — trans fatty acids: minimal in non-hydrogenated palm oil.
MCT — medium-chain triglycerides: negligible in palm oil; present in palm kernel oil.
IV — iodine value: degree of unsaturation.
TPC — total polar compounds: frying-oil degradation index.
RBD — refined, bleached, deodorized: edible-oil refining grade.
3-MCPD/GE — 3-monochloropropane-1,2-diol esters / glycidyl esters: refining-process contaminants to control.
RSPO — Roundtable on Sustainable Palm Oil: voluntary sustainability certification.
POME — palm oil mill effluent: mill wastewater.
BOD/COD — biochemical/chemical oxygen demand: effluent impact indicators.
Studies
However, recent studies have shown that a connection has been established between this oil and certain cardiovascular disorders (1) especially when this oil is heated (2).
Since its inception in food, this oil was first challenged for the deforestation it produces as farmers and companies producing it tend to clear forests and woodlands to extract it, given the high demand. Later, however, as early as 1991, attention was paid to the health issue with studies finding it difficult to interpret the evidence for this oil unambiguously with respect to coronary heart disease and cancer (3).
Studies from 2004 drew attention to the risk that this oil could create, if oxidized and that is, not fresh, with the creation of a negative lipid profile, toxicity to kidney, lung, liver and heart, while red palm oil, by virtue of its beta carotene content could protect against vitamin A deficiency and some forms of cancer (4).
There is a strong component of saturated fatty acids in palm oil, particularly palmitic acid, and these ldel 2014 studies confirm this (5).
Another 2015 study reiterates the high saturated fat content and provides not encouraging findings on the increase in harmful LDL cholesterol (6).
At the level of comparison, between palm oil and sunflower oil, it is confirmed that palm oil as a highly saturated vegetable oil can induce dysfunction of liver lipid metabolism before touching serum lipid levels. Sunflower oil, on the other hand, a highly unsaturated vegetable oil, has been shown to be well metabolized in the liver (7).
All these studies agree in attributing to palm oil a high saturated fat content and, in a long and articulate examination of the biological and nutritional properties of this oil by a group of researchers at the University of Naples, controversial results from a health perspective (8).
A study aimed at detecting the mutations produced in palm oil, used as frying oil for potato chips, found that, at temperatures of 150, 165 and 180° thermo-oxidative alterations, changes in fatty acid composition and color alteration are produced. In summary, the higher the temperature, the more the oxidation of palm oil increases (9).
Another problem related to palm oil is the increasing deforestation carried out to plant huge quantities of palm trees.
There is also a "red" palm oil on the market with slightly better physical characteristics and taste.
