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Along with coconut oil, palm oil is one of the few highly
saturated vegetable fats and is semisolid at room
temperature.[13] Palm oil is a common cooking ingredient in
the tropical belt of Africa, Southeast Asia and parts of
Brazil. Its use in the commercial food industry in other
parts of the world is widespread because of its lower cost
[14]
and the high oxidative stability (saturation) of the refined
product when used for frying.[15]
In food
The highly saturated nature of palm oil renders it solid at room temperature in temperate regions, making it
a cheap substitute for butter or hydrogenated vegetable oils in uses where solid fat is desirable,
It is expected to incentivise production of palm oil to reduce dependence on imports and help farmers cash in on
the huge market.