Palm kernel oil

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Palm kernel oil is an edible plant oil derived from the kernel of the oil palm tree Elaeis guineensis . [1] It is related to two other edible oils: palm oil , extracted from the fruit pulp of the oil palm, and coconut oil , extracted from the kernel of the coconut. [2]

Contents

Palm kernel oil, palm oil, and coconut oil are three of the few highly saturated vegetable fats; these oils give the name to the 16-carbon saturated fatty acid palmitic acid that they contain.

Palm kernel oil, which is semi-solid at room temperature, is more saturated than palm oil and comparable to coconut oil.

History

Oil palm tree (Elaeis guineensis) Elaeis guineensis MS 3467.jpg
Oil palm tree (Elaeis guineensis)

Oil from the African oil palm Elaeis guineensis has long been recognized in West African and Central African countries. European merchants trading with West Africa occasionally purchased palm oil for use in Europe, but palm kernel oil remained rare outside West Africa. [3]

The USDA has published historical production figures for palm kernel oil for years beginning October 1 and ending September 30: [4]

YearProduction,
million tonnes
2008–0911.75
2009–1012.22
2010–1112.55
2011–1213.28

Research institutions

In the 1960s, research and development (R&D) in oil palm breeding began to expand after Malaysia's Department of Agriculture established an exchange program with West African economies and four private plantations formed the Oil Palm Genetics Laboratory. [5] The Malaysian government also established Kolej Serdang, which became the Universiti Pertanian Malaysia (UPM) in the 1970s to train agricultural and agroindustrial engineers and agribusiness graduates to conduct research in the field.

In 1979 with support from the Malaysian Agricultural Research and Development Institute (MARDI) and UPM, the government set up the Palm Oil Research Institute of Malaysia (Porim), [6] a public-and-private-coordinated institution.[ clarification needed ] B. C. Shekhar was appointed founder and chairman. Porim's scientists work in oil palm tree breeding, palm oil nutrition and potential oleochemical use. Porim was renamed Malaysian Palm Oil Board in 2000.

Nutrition

Palm kernel oil, similar to coconut oil, is high in saturated fats and is more saturated than palm oil. [7] Palm kernel oil is high in lauric acid, which has been shown to raise blood cholesterol levels, both as LDL-C (cholesterol contained in low-density lipoprotein), which increase the risk of cardiovascular disease, and HDL-C (cholesterol contained in high-density lipoprotein), [8] which has been shown to lower it. However, the raise in total cholesterol concentration is partly due to more HDL-C than LDL-C. [9] Palm kernel oil does not contain cholesterol or trans fatty acids. [10]

Palm kernel oil is commonly used in commercial cooking because it is lower in cost than other oils, remains stable at high cooking temperature, and can be stored longer than other vegetable oils. [10] [11]

The approximate concentration of fatty acids (FAs) in palm kernel oil is as follows: [12]

Fatty acid content of palm kernel oil
Type of fatty acidFraction
Lauric saturated C12
48.2%
Myristic saturated C14
16.2%
Palmitic saturated C16
8.4%
Capric saturated C10
3.4%
Caprylic saturated C8
3.3%
Stearic saturated C18
2.5%
Oleic monounsaturated C18:1
15.3%
Linoleic polyunsaturated C18:2
2.3%
Other/Unknown
0.4%
red: saturated
orange: monounsaturated
blue: polyunsaturated

Uses

Splitting of oils and fats by hydrolysis, or under basic conditions saponification, yields fatty acids, with glycerin (glycerol) as a byproduct. The split-off fatty acids are a mixture ranging from C4 to C18, depending on the type of oil or fat. [13] [14]

Derivatives of palmitic acid were used in combination with naphtha during World War II to produce napalm (aluminum naphthenate and aluminum palmitate). [15]

See also

Related Research Articles

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<span class="mw-page-title-main">Palm oil</span> Edible vegetable oil from fruit of oil palms

Palm oil is an edible vegetable oil derived from the mesocarp of the fruit of oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 36% of global oils produced from oil crops in 2014. Palm oils are easier to stabilize and maintain quality of flavor and consistency in ultra-processed foods, so they are frequently favored by food manufacturers. Globally, humans consumed an average of 7.7 kg (17 lb) of palm oil per person in 2015. Demand has also increased for other uses, such as cosmetics and biofuels, encouraging the growth of palm oil plantations in tropical countries.

<span class="mw-page-title-main">Vegetable oil</span> Oil extracted from seeds or from other parts of plants

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible.

<span class="mw-page-title-main">Margarine</span> Semi-solid oily spread often used as a butter substitute

Margarine is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum and Greek margarite. The name was later shortened to margarine.

<span class="mw-page-title-main">Coconut oil</span> Edible oil derived from coconut

Coconut oil is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil in warmer climates. Unrefined varieties have a distinct coconut aroma. Coconut oil is used as a food oil, and in industrial applications for cosmetics and detergent production. The oil is rich in medium-chain fatty acids.

A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms. Along the chain, some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). A double bond along the carbon chain can react with a pair of hydrogen atoms to change into a single -C-C- bond, with each H atom now bonded to one of the two C atoms. Glyceride fats without any carbon chain double bonds are called saturated because they are "saturated with" hydrogen atoms, having no double bonds available to react with more hydrogen.

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<i>Elaeis</i> Oil palms, genus

Elaeis is a genus of palms containing two species, called oil palms. They are used in commercial agriculture in the production of palm oil. The African oil palm E. guineensis is the principal source of palm oil. It is native to west and southwest Africa, occurring between Angola and Gambia. The American oil palm E. oleifera is native to tropical Central and South America, and is used locally for oil production.

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References

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  15. Pike, John (July 7, 2011). "Napalm". globalsecurity.org. Archived from the original on Aug 29, 2023.