Palm fat is obtained, in the same way as palm oil, from the pulp of the palm with a process of breaking the plant and squeezing the marrow.

There are two oil extraction systems:

• The Dry extraction uses mechanical presses that crush the plant
• The Damp extraction uses hot water to filter the oil

The resulting product is impure, as there are many plant residues, cellular debris and fibrous material. At this point the hot water is inserted to form a barrier in which the solids fall towards the bottom of the container, releasing the oil that will pass into sieves.

Due to its low cost, this fat is a widespread nutritional source in developing countries.

Raw materials used in production. 

Palm fat is derived from the pulp of the fruit of the palm, specifically from the species Elaeis guineensis. The oil palm plant is primarily cultivated in equatorial regions like Indonesia and Malaysia.

Step-by-step summary of industrial production process.

• Harvesting. Palm fruits are harvested either manually or mechanically.
• Extraction. The fruits are pressed to extract the oil from the pulp.
• Refining. The extracted oil is refined to remove impurities and stabilize it.
• Fractionation. The oil can be fractionated into different fat fractions with varying physical characteristics.

Form and color. 

Palm fat is semi-solid at room temperature and varies in color from yellow to red, depending on the degree of refinement and the presence of carotenoids.

Commercial applications. 

Widely used in the food industry, cosmetics, and in the production of biodiesel due to its thermal stability and preservative properties.

Food Industry. Palm fat is used as a structuring and stabilizing agent in various food products like biscuits, chocolate, and snacks, owing to its excellent melting and solidifying properties.

Cosmetic Industry. Palm fat can be utilized in creams, lotions, and other skin-care products for its emollient and moistening properties.

Biofuel Production. In some instances, palm fat may be used in the production of biofuels, providing a sustainable energy alternative.

Soap Industry. Palm fat is often utilized in soap production for its ability to provide good structure and lather.

Inside the palm fat we find a high content of saturated fat and palmitic acid.

However, from recent studies, a connection seems established between this fat and some cardiovascular disorders. (1) especially when heated (2)

Another problem related to palm fat is the increasing deforestation put in place to plant huge amounts of palm trees.

Palm fat is used in animal feed.

There is also a "red" palm oil on the market with slightly better physical and taste characteristics.

Palm fat studies

References_______________________________________________________________________

(1) Chen BK, Seligman B, Farquhar JW, Goldhaber-Fiebert JD. Multi-Country analysis of palm oil consumption and cardiovascular disease mortality for countries at different stages of economic development: 1980-1997. Global Health. 2011 Dec 16;7(1):45. doi: 10.1186/1744-8603-7-45.

Abstract. Background: Cardiovascular diseases represent an increasing share of the global disease burden. There is concern that increased consumption of palm oil could exacerbate mortality from ischemic heart disease (IHD) and stroke, particularly in developing countries where it represents a major nutritional source of saturated fat. Methods: The study analyzed country-level data from 1980-1997 derived from the World Health Organization's Mortality Database, U.S. Department of Agriculture international estimates, and the World Bank (234 annual observations; 23 countries). Outcomes included mortality from IHD and stroke for adults aged 50 and older. Predictors included per-capita consumption of palm oil and cigarettes and per-capita Gross Domestic Product as well as time trends and an interaction between palm oil consumption and country economic development level. Analyses examined changes in country-level outcomes over time employing linear panel regressions with country-level fixed effects, population weighting, and robust standard errors clustered by country. Sensitivity analyses included further adjustment for other major dietary sources of saturated fat. Results: In developing countries, for every additional kilogram of palm oil consumed per-capita annually, IHD mortality rates increased by 68 deaths per 100,000 (95% CI [21-115]), whereas, in similar settings, stroke mortality rates increased by 19 deaths per 100,000 (95% CI [-12-49]) but were not significant. For historically high-income countries, changes in IHD and stroke mortality rates from palm oil consumption were smaller (IHD: 17 deaths per 100,000 (95% CI [5.3-29]); stroke: 5.1 deaths per 100,000 (95% CI [-1.2-11.0])). Inclusion of other major saturated fat sources including beef, pork, chicken, coconut oil, milk cheese, and butter did not substantially change the differentially higher relationship between palm oil and IHD mortality in developing countries. Conclusions: Increased palm oil consumption is related to higher IHD mortality rates in developing countries. Palm oil consumption represents a saturated fat source relevant for policies aimed at reducing cardiovascular disease burdens.

(2) Xian TK, Omar NA, Ying LW, Hamzah A, Raj S, Jaarin K, Othman F, Hussan F. Reheated palm oil consumption and risk of atherosclerosis: evidence at ultrastructural level.  Evid Based Complement Alternat Med. 2012;2012:828170. doi: 10.1155/2012/828170. 

Abstract. Background. Palm oil is commonly consumed in Asia. Repeatedly heating the oil is very common during food processing. Aim. This study is aimed to report on the risk of atherosclerosis due to the reheated oil consumption. Material and Methods. Twenty four male Sprague Dawley rats were divided into control, fresh-oil, 5 times heated-oil and 10 times heated-oil feeding groups. Heated palm oil was prepared by frying sweet potato at 180°C for 10 minutes. The ground standard rat chows were fortified with the heated oils and fed it to the rats for six months. Results. Tunica intima thickness in aorta was significantly increased in 10 times heated-oil feeding group (P < 0.05), revealing a huge atherosclerotic plaque with central necrosis projecting into the vessel lumen. Repeatedly heated oil feeding groups also revealed atherosclerotic changes including mononuclear cells infiltration, thickened subendothelial layer, disrupted internal elastic lamina and smooth muscle cells fragmentation in tunica media of the aorta. Conclusion. The usage of repeated heated oil is the predisposing factor of atherosclerosis leading to cardiovascular diseases. It is advisable to avoid the consumption of repeatedly heated palm oil.