Characteristics
- Common name for vegetable oil: Palm Oil
- Clarification: Do not confuse palm oil (which is described in detail in this fact sheet) with palm kernel oil, which comes from the stone of the plant's fruit.
- Oil producing tree: Palm
- Botanical name: Elaeis guineensis
- Botanical family: Arecaceae
- Origin (country where the vegetable oil is grown): Indonesia, Malaysia, Papua New Guinea, Colombia, Brazil
- Part of the plant: Fruit pulp (palm kernel pulp)
- Clarification: If palm oil (detailed here) comes from the fruit flesh, palm kernel oil comes from the kernel of the fruit.
- Oxidative potential: not very sensitive
Organoleptic properties
Botanical and organoleptic characteristics may vary according to production conditions (country, sun, organic production, etc.).
- Colour: white to light beige (when refined) or orange
- Odour: neutral (when refined), otherwise distinct
- Texture: firm to pasty (depending on temperature)
- Flavour: fairly neutral (when refined), otherwise distinct
Fatty acid composition
The composition of vegetable oils is strongly influenced by the conditions under which they are produced.
In order to guarantee its quality, it is advisable to choose an extra virgin oil obtained by cold pressing, preferably of organic origin.
The nutritional value of palm oil is particularly questionable, mainly because it is refined (with the exception of "crude" palm oil) and contains high levels of saturated fatty acids.
Its composition is therefore only indicative and varies greatly depending on the quality of the oil and the transformation processes it has undergone.
Monounsaturated AG:
- 40% to 43% oleic acid (omega 9)
Polyunsaturated TA:
- 8% to 10% linoleic acid (omega 6)
Saturated fatty acids
- 40% to 42% palmitic acid
- 3 to 5% stearic acid
Other active ingredients
- Vitamins: E and K
- Other ingredients: only if unrefined Carotenoids, squalene and phytosterols
Nutritional aspect
As stated above, we strongly advise against the consumption of palm oil for ethical, environmental and nutritional reasons.
Palm oil is widely used in the cosmetics and agri-food industries due to its high yield at low cost, and is used in many common products: cosmetics, biofuels and many food products.
However, completely lacking in linoleic fatty acids, poor in carotenoids and phytosterols due to the refining and hydrogenation processes (in particular) and clearly not recommended by nutritionists, palm oil has become, without our knowledge, an essential ingredient in our daily lives.
It is therefore advisable to choose a vegetable oil that is beneficial to your health.
Coconut butter, although it comes from a palm tree, is an alternative that offers the same ease of use in cooking.
Precautionary measures
As detailed in this fact sheet, we do not recommend the use of palm oil in cosmetics or for consumption.
If it is consumed, we recommend choosing an oil of organic origin from a sustainable and ethical sector (information that is difficult to verify elsewhere).
Consumption of palm oil should be considered with caution when taking anticoagulant or antiplatelet drugs.
Palm oil can withstand high temperatures and can be heated.