The oil palm is the most productive oil-producing plant in the world. In Malaysia, oil palm currently produces up to five tonnes of oil per hectare, producing five times more oil per hectare than peanuts and nine times more than soybeans. The average yield of mature Malaysian oil palm is 3.7 tonnes of crude palm oil per hectare per year. Palm oil is a kind of vegetable oil, which can partially replace other fats, such as soybean oil, peanut oil, sunflower oil, coconut oil, lard and butter. Due to the interrelationship between palm oil and various oils, the price of palm oil is also floating with the general oil prices in the world, and the price of palm oil fluctuates greatly. Palm oil is widely used in cooking and food manufacturing around the world. It is used as cooking oil, crunchy oil and margarine. Like other edible oils, palm oil is easy to digest, absorb, and promote health. Palm oil is an important component of fat, mild properties, is a good material for making food. From the perspective of the composition of palm oil, its high solid property glycerin content allows food to avoid hydrogenation and maintain stability, and effectively resist oxidation, it is also suitable for hot climates as a good seasoning for pastries and bakery products. Palm oil is favored by the food manufacturing industry because of several properties it possesses. Malaysia and Indonesia are the world's leading palm oil producers, accounting for more than 80% of global palm oil production. China is a complete importer of palm oil. [edit this paragraph] Various claims about the harmful palm oil [edit this paragraph] First, palm oil is a mixture of a class of fatty acids, the melting point of palm oil is 40 degrees (note: it can be melted into liquid palm oil), can only be used to make soap and cosmetics; With a melting point of 24 degrees, it can be used to fry instant noodles and make pastries; A melting point of 12 degrees can be used as edible vegetable oil. But the most readily available on the market now is palm oil with a melting point of 24 degrees. Such palm oil, saturated fatty acid content is higher than lard, eat easy to coronary heart disease, hypertension and other diseases. Second, palm oil is the worst quality of vegetable oil, it contains trans fatty acids, long-term consumption is not conducive to human health. The content of saturated fatty acids of palm oil is more than 50%, and the nutritional quality is worse than lard. When the temperature is lowered, it condenses into a white solid like lard. Long-term consumption of palm oil will cause excessive intake of saturated fatty acids in human serum, resulting in elevated cholesterol, triglyceride and low-density lipoprotein, thereby causing cardiovascular and cerebrovascular diseases. The fat in instant noodles is palm oil, which is used in McDonald's and KFC.[edit] Third, after the US FDA required that the content of trans fatty acids in food be labeled, people around the world have become disgusted with hydrogenated vegetable oils containing trans fatty acids. Even McDonald's and other major Western fast food restaurants have also claimed that they have replaced the oil of fried chicken and French fries with palm oil, no longer use of hydrogenated vegetable oil. Not only fast food restaurants, but also many food manufacturers have replaced natural palm oil with hydrogenated vegetable oil products that are easy to use in order to meet consumer demands. Palm oil has become the new favorite of food manufacturers because of its low price, less cooking smoke, good taste and bright color when making food. What is palm oil? It is the oil extracted from the flesh of the palm, which consists of about half saturated and half monounsaturated fatty acids. However, unlike palm kernel oil and coconut oil, it is 35% less saturated than the latter. Coconut oil is one of the most saturated fats of all natural oils, so it is harder than butter. Palm oil, on the other hand, remains largely liquid in warm temperatures. It is rich in carotene and tocotrienol (a natural vitamin E that is more biologically active than synthetic vitamin E) and has higher nutritional value than animal fat. Another nice feature of palm oil is that it can be "graded". That is to say, after oil extraction, through some follow-up physical treatment, palm oil can be divided into several products with different melting points. Some of these products concentrate the saturated fatty acids in palm oil, which are more semi-solid or even solid at room temperature; Some products also contain more unsaturated fatty acids, which are liquid at room temperature. The liquid palm oil component, which contains more monounsaturated fatty acids and vitamin E, is often added to various blended oils to balance the ratio of fatty acids. Among them, those products that are semi-solid and solid at room temperature are more similar to the state of lard, butter, butter, and are used to replace animal fat, to replace hydrogenated vegetable oil, and to make a variety of snacks, biscuits, fried foods, etc. The problem is that such oils, carotene, vitamin E and monounsaturated fatty acids and other health benefits have been basically lost, compared with lard, butter, and actually do not have many advantages. The Japanese people pay great attention to the health of fats and oils, and have not been in favor of using a large amount of this palm oil in food, while our country is the use of palm oil and hydrogenated vegetable oil at the same time, which has the trend of flooding. The Japanese have good reason to worry, because palm oil is rich in 16-carbon palmitic acid, and palmitic acid has a strong effect on blood lipids, and whether a large amount of intake will increase the risk of heart disease is still a concern. In recent years, some animal studies and human studies have confirmed that pure palm oil has a good effect on the control of blood lipids, and has the same effect as olive oil to reduce "bad cholesterol" (LDL) and raise "good cholesterol" (HDL). This gives people some reassurance. However, the issue of whether to eat more palm oil is still controversial in the academic community, because those semi-solid palm oil, and pure palm oil composition is not the same, is probably not good for the heart. Also, beware of products that say "palm oil" but actually use hydrogenated palm oil. Because palm oil, like soybean oil and canola oil, can also be hydrogenated, become very hard, and produce some trans fatty acids. Hydrogenated palm oil is also popular, and may be used to hide in ice cream or to replace cocoa butter in chocolate containing cocoa butter, playing an important role in satisfying the taste. Can be widely used in high-grade pastry production, all kinds of bread, cake, cookies, cookies, moon cakes, cold drinks, candy, sandwich, chicken essence, peanut butter, etc., widely used in food, chemical, medicine, cosmetics, plastics and other industries.
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