Palmoline

Description

Palmoline: Palm oil is naturally reddish in color because of a high beta-carotene content. It is not to be confused with palm kernel oilderived from the kernel of the same fruit or coconut oil derived from the kernel of the coconut palm (Cocos nucifera). White palm oil is the result of processing and refining. When refined, the palm oil loses its deep red color. It is extensively used in food manufacture and can be found in a variety of processed foods including peanut butter and chips. It is often labeled as palm shortening and is used as a replacement ingredient for hydrogenated fats in a variety of baked and fried products. The highly saturated nature of palm oil renders it solid at room temperature in temperate regions, making it a cheap substitute for butter or trans fats in uses where solid fat is desirable, such as the making of pastry dough and baked goods. Red palm oil has been cold-pressed from the fruit of the oil palm and bottled for use as a cooking oil, in addition to other uses such as being blended into mayonnaise and vegetable oil.