The melting point of palm oil, production features, benefits and harms. Palm oil: harm or benefit

In various information sources, the “palm” topic is discussed ambiguously. The subject of the question is whether palm oil is useful or harmful to the human body, because it is imported into our country in huge quantities (about 500 tons annually).

What is the melting point of palm oil? Where is this product used? What benefit does it bring? About this, as well as about the features of production and other facts, this article.

Palm oil: application, description, composition

The source of palm oil is the fleshy parts of the fruit (Elaeis guineensis). In its raw form, it is red-orange in color, which is due to the high content of carotenoids. After a special treatment, the product acquires a red or yellow color. Red tends to preserve useful substances(up to 80%), in yellow they are significantly lost. Yellow varieties are rich in saturated fatty acids(up to 50%), harmful to the body. In red varieties, they are 38%, moreover, it is famous for tocotrienols (modified vitamin E), vitamin A and resistance to oxidative reactions.

What is What is this product made of? To obtain palm kernel oil, a hard core (seed) of the fruit is taken. It is characterized by yellowness, the level of saturated fatty acids is as much as 80% (i.e., carotenoids are practically absent). Refined products become light.

The main composition of the product includes saturated fatty palmitic and Percentage of oleic (monounsaturated fatty) acids 40%, linoleic (polyunsaturated) - up to 10%. The latter contribute to a good metabolism and are important for health. The composition of palm kernel oil includes lauric and myristic and linoleic acids in it about 33%. In a refined product, most of the nutrients are lost during processing.

Food and technical palm oil, application

The main suppliers of palm oil are Asia (southeast), Latin America. The collected fruits are kept warm for a month before fermentation begins. After boiling, separating the pulp, the resulting mass is pressed. The raw product is called industrial oil and is not suitable for human consumption. The main area of ​​application is mechanical engineering, machine tool building (as a lubricant for units).

As a result of purification, edible oil is obtained, an independent food product. In trade, its share is up to 50%. This is explained by the increased need for vegetable oils due to the limited natural resources of solid and semi-solid fats. AT Food Industry palm products are widely used in the manufacture of bakery and confectionery products, combined dairy products, semi-finished products, infant formula.
Palm oil and its components are used in large volumes by cosmetologists (soap, cream, etc.), manufacturers of washing powders, household candles. It is also used in pharmacology and in the production of animal feed for livestock and poultry.

Production features

What is the melting point of palm oil? Before answering this question, let's talk about the features of the production of this product. In the factory, palm clusters are processed with dry steam to separate the fruits. Then the raw material is pressed, obtaining its technical variety.

Upon receipt of food varieties, raw materials are sterilized, then they undergo refining (cleaning). Refining includes several stages:

• when squeezing, crude oil comes out of the source material;
• the centrifuge cleans from water and mechanical impurities;
• hydration (cleansing with water) is carried out with the extraction of phospholipids;
• neutralization removes free fatty acids;
• the product is bleached and deodorized.

Hydrogenation (hydrogen is added to substances) is carried out in order to remove polyunsaturated fatty acids (PUFAs).

Having the ability to quickly oxidize, fatty acids do not contribute to long-term storage product (no more than six months), so they get rid of them. So that after hydrogenation there is no characteristic aftertaste, the oil is refreshed (deodorized). When carrying out a complete cleaning, it turns out to be widely used due to the rather low cost, but not entirely healthy.

Palm oil: melting point, properties

Palm and other vegetable oils contain triacylglyceroids (compounds of glycerol esters and fatty acids). Each mixture has its own chemical and physical characteristics and degree of melting. Based on the melting point of palm oil, they talk about three fractions (varieties) of the product.

1. Fractions of the standard product are characterized by melting at a temperature of 36 °C - 39 °C. When frying, it has no smoke, does not burn. However, it quickly freezes, so it is recommended to eat food cooked on it hot or warm.
2. The hardest fraction - stearin - is included in the components of margarine. The melting point of palm oil is -48°C - 52°C.
3. For the most liquid variety, the degree of remelting is 16 ° C - 24 ° C. The consistency is similar to cream, it freezes in the refrigerator.

Cosmetology successfully uses stearin and olein.

What foods contain palm oil

"Palm" products are characterized by high refractoriness, long shelf life.

1. Palm oil is an ingredient in dairy products: milk replacers (including powdered milk), margarine, hard cheese, processed cheese, margarine and butter, spreads, many types of cottage cheese and ice cream, yogurt.
2. Flour, confectionery products with palm oil (derivatives) do not sour and are not subject to fermentation. Eating all kinds of cookies, gingerbread, biscuits with cream layers, the consumer consumes it to one degree or another. It is also used in candy fillings, chocolate.
3. Olein is present in deep-fried foods, chips, roasted nuts, corn sticks, noodles fast food. It is also found in ready-made snacks, soup mixes, mayonnaises.

Thus, most of the purchased products that are in great demand among the population contain palm oil.

How to determine the presence of palm oil in food

The consumer needs to remember: palm oil tastes good, improves the color of products, and is much cheaper than natural products. Products with its content are stored for a long time. This pleases manufacturers and attracts buyers. When buying, you need to pay attention not only to the price tag, but also to the shelf life: a cheerful-looking eight-month-old roll clearly contains palm oil.

Note: Labeling “vegetable fats” often refers to the use of palm oil. Variable “cheese products”, “curds”, “sour cream”, “ curd masses”, “mayonnaise sauces”, “condensed milk”. Manufacturers usually do not call natural (according to GOST) products a “product”.

Most often, palm ingredients are replaced with milk products. Often a "fake" is sold under the guise of butter. Natural products (20 types) are characterized by different fat content and weight useful qualities. One of the advantages is the low melting point of butter (from 24 to 37 degrees). It is known: the lower the degree of processing, the easier fats are absorbed in the body.

Is the melting point of butter and palm oil different? Yes, having a high melting point, the product of oil palms is significantly inferior to cream, being difficult to digest. On the cut real product has a characteristic luster, when frozen it breaks into pieces. Fake oil hardens poorly in the refrigerator, has a too bright color, and does not break. The melting point of palm oil is 48 °C - 52 °C.

Palm oil: benefits

Of the food varieties of palm oils, red is considered the most useful, retaining most of the nutrients after processing.

1. Vitamins in its composition are useful: A has a positive effect on the visual organs, E is needed for good vision and stimulation of the sex glands.
2. The decrease in cholesterol levels is due to oleic, linoleic acids. Palm oil regulates the activity of the bile ducts and digestive system generally. They clean the nasal passages with congestion.
3. Some nutritionists recommend the product as a means for losing weight (2 tsp on an empty stomach).
4. When frying in such oil, nothing burns or smokes, and the products are covered with an attractive crispy crust. Added to the dough, it gives the products friability and a delicate aroma.
5. "Palm" masks are used for shine, growth and healing of hair.
6. Cosmetic creams and soaps are produced on its basis. Due to its biological value, it is used to care for problem skin, its rejuvenation and smoothing.
7. A bath with a small amount of oil drops relieves stress, regulates the functioning of blood vessels.
8. Laundry detergents with its content are not harmful to health.

Red edible (processed) oil should be distinguished from technical (unprocessed) oil with an identical shade. Use of special technologies and fractionation food type safe. According to consumers, products of Zlata Palma and Royal are considered to be of high quality.

Palm oil: harm

Hydrogenated oils become harmful. Liquid oil, saturated in the process with hydrogen atoms with nickel and platinum catalysts, turns into solid fat. It is hydrogenation that causes the appearance of trans fats that cause health problems:

• neuropsychiatric diseases, decreased mental activity are associated with the fact that trans fats slow down metabolic processes brain;
• transisomers provoke sclerosis of blood vessels, ischemic disease, heart failure, strokes;
• trans-fatty molecules negatively leads to the release of digestive enzymes, hence the problems with the digestibility and processing of the product;
• such fats provoke aging and cell mutation, which is fraught with immune disorders and cancer.

Packages with hydrogenated goods must be accompanied by the appropriate mark (“trans-fat”).

For your information: indeed, the higher the degree during processing, the harder it is to assimilate finished product. But the correct functioning of the digestive organs cannot depend only on temperature: you should not trust the myth of the total blockage of the body with “palm plasticine”. Non-hydrogenated palm oil can only be harmful if consumed in moderation.

The essence of the "palm" question

In general, the "palm problem" boils down to the following:

• quality products are safe for consumption;
• consumption even the best product in large quantities, no doubt harmful to health;
• technical oil must not enter the body in any way.

Violation of the rules of transportation (for example, in tanks for oil products), technologies for processing raw materials contrary to Russian law - these are the reasons for the appearance of low-quality palm oil on the shelves. But it is unlikely that crafty manufacturers admit their flaws to the average consumer.

Some vegetable oils in its natural form are used limitedly in food products. Chemical or physical methods are often used to change the properties of such oils. The most commonly used processes are fractionation and hydrogenation. Of these technologies, oil fractionation appears to be the ideal choice due to its low operating costs, zero oil loss, and recoverability. KMEC supplies state-of-the-art oil treatment units known for their performance and reliability.

Currently, several questions have arisen related to the effect of chemical changes on the nutritional quality of the oil. In accordance with new quality standards, new technologies have been developed and old ones have been improved. The integrated and combined use of various processing technologies has become a necessity.

Hydrogenation of vegetable oils

Hydrogenation is a process for processing oils and fats. This process is mainly used with vegetable oils derived from soybean, rapeseed, cottonseed or sunflower to improve oxidation stability and to improve melt properties by reducing the degree of unsaturation. The result is a consistency of these oils and fats that is ideal for use as margarine or shortening ingredients. Hydrogenation is a reaction that uses a catalyst, typically nickel, as well as an exothermic reaction. Thus, the hydrogenation of vegetable oils is an important process for changing oils.

Oil fractionation

In the field, fractionation almost always refers to the mechanical separation of a liquid from the solid, crystallizing components that make up an oil or fat. The separation of liquid and solid fractions depends on the temperatures at which crystallization is performed.

Block diagram of oil fractionation

Oil Fractionation Workshop

Fractionation is a process known for over a hundred years. Previously, liquid (olein) and solid (stearin) fractions of certain oils and fats were separated by settling. Only gravity was used to separate the heavier solids and lighter liquids. Usually, with this fractionation method, the solids residue contained a large amount of entrained liquid oil, the percentage of which almost always exceeded 75%. In recent years, this type of process has become known as "dry fractionation". In this process, liquid fractions are separated from solid fractions using a filter or centrifuge.

The fractionation process can be used as a stand-alone process (usually used in oil refining) or as part of more complex process. Thus, the process can be combined with hydrogenation in the first step and subsequent fractionation, for example, in the case of solidification of soybean oil to eliminate linolenic acid, and subsequent fractionation to separate the resulting stearin, or with hydrogenation applied to one of the fractions separated in the fractionation process. An example of the latter combination is the hardening of palm kernel stearin, obtained by fractionation to almost zero iodine value. Fractionation can be linked to interesterification to distribute the fractionation fraction or to the interesterification of a mixture of which the fractionation fraction is one component.

Palm oil is a vegetable oil obtained by extracting fatty substances from the fleshy component of the fruit of the oil palm.

This substance, as a rule, is produced in a bright red or red-orange color.

The state can be defined as semi-solid due to its presence in various fractions.

The exact melting point cannot be determined either, which is why it is called the sliding melting point.

The main components that are the most useful are palmitic acid and carotonoids..

Factions

The various properties of palm oil are explained by the fact that the substance consists of many complex chemical components with different melting points.

The melting point is approximately 40 degrees and depends on which fraction it is in.

Depending on the predominance of certain fats in chemical properties may be in the following fractions.

Olein

Olein can be called a liquid fraction: in this form it is most often used specifically for cooking various sauces. The melting point of olein is extremely low - only 19-24 degrees Celsius above zero.

Stearin

Stearin is a solid state. Its melting point in this case ranges from 47 to 54 degrees Celsius above zero.

Oil in various manifestations of fractions is called fractionated.

Species classification

In addition to the division into fractions, there are also many varieties according to other properties.

Density, composition, purity, presence of sediment and method of application - this is what distinguishes the varieties of the product. Refined and deodorized palm oil are different types.

The refining process consists in a kind of “cleansing” of the mixture from additives and sediments. After the procedure, the product becomes transparent, more liquid, sometimes loses its taste.

Refining is just one step in complex processing.

When deodorizing, various fragrances are included - mainly odor enhancers - to achieve the desired aroma.

Red

The only difference between this option and the classic one is that the product acquires a bright red-orange color. The reason is that it is obtained from the red pulp of palm fruits. About fractions, it can be attributed to olein.

Technical

This is the name of the type of product that is used for technical purposes. For example, in the manufacture of food products on an industrial scale.

hydrogenated

The process of hydrogenation consists in saturation with a large number of fatty acid trans-isomers through the introduction of hydrogen.

Modified

In the process of developing the agricultural industry of growing oil palms, the question arose of increasing production volumes.

Thanks to this, new, modified varieties of palms have appeared, the fruits of which meet the different needs of producers.

Mining method

Due to the high productivity of palms and the large number of fruits produced, oil production has become one of the most profitable industries.

Conventionally, the manufacturing process can be divided into 3 main stages:

It all starts with the harvest on the plantations. The fruits are separated - before manufacturing, the pulp (or mesocarp) must be separated from the seeds.

After that, the extraction process is carried out, due to which unrefined oil is obtained. Industrial waste also goes into action - mesocarp and seeds undergo heat treatment or cooking. This is how you get food leftovers.

At the final stage, there is a receipt pure product by refining, deodorizing and blending. It should be noted that palm and kernel palm oils are different end products of production.

Learn more about what palm oil is made from.

Application methods

As mentioned above, palm oil is a common element in the composition of food products. But due to the presence of many useful substances in it, it is used quite widely in cosmetology.

In the food industry

The use of oil in the food industry is so widespread today that it is easier to list products that do not contain it.

Conventionally, goods with its content can be divided into several categories:

• production of edible fats - additives to butter and other edible oils, for deep-frying;
• preparation of milk and fermented milk products– cheeses (including processed), yoghurts;
• obtaining confectionery products - an additive to glaze, filling for sweets;
• production flour products- breads, muffins, bagels;
• production of semi-finished products - dry soups.

All components of the food industry are required to have a GOST number international standard LPG assigned to certain products. GOST indicates in which production this product can be used legally.

For refined deodorized GOST is 31647-2012.

According to this GOST number, you can easily determine the presence of oil in other goods and distinguish them from each other. For example, it is often confused with cream, whose GOST number is 52253-2004, and sunflower, whose GOST is 52465-2005.

You can read more about which foods contain palm oil.

cosmetic industry

The widespread use of this oil in cosmetology is due to its natural origin and, as a result, the presence of a large number of useful substances in the composition.

Among the main products with it in the composition are the following:

• skin care cosmetics;
• hair care products;
• soap products.

The popularity of the oil is due to its properties and effect on the skin of the body. For the skin, it has a softening effect on keratinized areas, has a cleansing effect with deodorization, and has a moisturizing effect on the skin and hair. But the effect on the human body is a moot point.

Thanks to this product, the skin becomes soft and supple, the hair becomes thick, shiny and strong. It is also used for the face, or rather, is part of the creams.

Among the most famous products using this ingredient are the following:

• sunscreen L`ElbolarioCremaSolareall`OliodoratodiPalma;
• cream Doctor;
• moisturizing softening hand cream Velvet handles.

Interaction with the body

Despite its widespread use in the food and cosmetic industries, the product is notable for impartial reviews from researchers and consumers.

Is there cholesterol in there? There are several opinions about this.

Some nutritionists believe that its use is harmful to the digestive and other life-supporting systems of the body. For example, the product has a gluing effect on blood vessels, causing blood clots and cholesterol plaques.

Sometimes its action even leads to the development of oncological diseases due to the content a large number hydrocarbons in the composition. Can it be used during pregnancy? Decide for yourself.

Despite all the negative reviews, many people did not feel the destructive effect on themselves and continue to use it quietly until now.

Another group of people believe that there can be no harm from it. First, the presence of cholesterol attributed to it is false - this element is usually found only in fats of animal origin. Secondly, this product all over the world is on the same level with olive and sunflower oils for use as deep-frying or as an addition to salad dressings.

The secret of harm to the body lies precisely in the use of a certain fraction. Often, product manufacturers use a technical mixture instead of food, which should be used specifically in cosmetology.

Technical, as a rule, is much cheaper than food and differs from it in the presence of acids and fats in the composition. Properly prepared is the product in which the oil is listed as refined deodorized.

You can find more information about the dangers and benefits of palm oil.

Distinguishing related species

Are coconut oil and palm oil the same thing? This question is becoming more and more common among consumers. During the growth of popularity, many are interested in - how is it different from coconut? After all, judging by the names, the place of production for them is one and the same.

Difference:

Use for different groups

The question of its usefulness also arises when considering nutritional mixtures for newborns. The ingredient is added to infant formula for several reasons.

First, it significantly increases the shelf life. This allows the mixture to be available on the food market for longer, while remaining free of environmental influences on the composition.

Secondly, it contains palmitic acid - a substance that makes up a quarter of the mass of mother's breast milk.

Perhaps these factors seem favorable for the presence of it in baby food. But how does it affect the child's body? Scientists have proven that it inhibits the development and growth of muscle and bone tissue in children.

Therefore, pathological abnormalities can be obtained, leading to serious consequences in adulthood.

For the same reason, it is recommended to limit the use of products with this ingredient in the composition during the period of gestation by a woman.

You can learn more about infant formulas with and without palm oil at.

Ban

Palm oil is used in the food industry in almost all countries of the world. It is widely used in European countries, countries of North and South America, in the CIS.

Despite dubious reviews about the composition of the substance and its effect on the human body, no one is trying to impose a ban on its use on an industrial scale.

The thing is that the product is a good preservative that preserves the properties of the product for a long time. Thus, it increases the shelf life, freshness and presentation. But at the same time, it is also a carcinogen.

Can you eat it? Theoretically, why not? However, there may be unwanted consequences. The value lies primarily in its cheapness. If you already use it, then let it be a certified oil.

Possibility of allergic reactions

Recently, many consumers are increasingly allergic to this substance.

Children of school, preschool age and newborns are especially susceptible to its manifestation.

Among the elements-irritants that can cause allergies are the following::

• myristic acid;
• oleic acid;
• arachidonic acid;
• stearic acid;
• palmitic acid;
• linoleic acid.

Allergic symptoms:

• acute forms of dermatitis;
• redness and itching;
• pain in the gastrointestinal tract;
• vomiting and nausea;
• headache.

Treatment should not be prescribed without a general examination and recommendations from the attending physician. But if the established cause of the allergy is oil, you should immediately stop eating it.

Very often you can hear the question: how to remove it from the human body? There is no unambiguous answer to it, and we have not found any special methods. There is also talk that it is banned in Europe.

We can definitely say that in France it is not used, and in other countries, products must be provided with a warning to buyers. There is currently no reliable information about in which countries and where it is prohibited or why it will not be banned.

You can often hear that palm oil causes cancer. No studies have been found to support this fact.

See more on the video: the whole truth about him, what does he look like and why is he not banned?

Palm oil A vegetable product that is obtained from the oil palm, exclusively from ripe seeds. This plant grows in Malaysia, Guinea, Indonesia.

From one hectare of an oil-bearing field, eight times more oil can be produced than sunflower yields. The benefits and harms of palm oil are closely studied by scientists, and there is heated debate about its negative impact on the human body.

In many developed countries, the question of a complete cessation of the supply of this hazardous product. For half a million people in palm oil supplying countries, this work is the only way to feed their families and earn a living.

Today, palm oil is one of the most popular and widespread vegetable fats. Due to the low cost and excellent taste of this vegetable oil, residents of countries such as Southeast Asia and Latin America consume it almost daily and consider it an integral part of their diet.

What is palm oil made from?

Palm oil is of two types:

1. Raw - made from the pulp of palm seeds;
2. Palm kernel - produced from the central core, which is located inside the fruit.

All palm oil is divided into three fractions. They differ in melting point, qualities and scope.
Palm stearin (melting at t=46.6–53.8°). The structure is solid, most often used in the manufacture of margarine, ready-made puff pastry, detergents, cosmetics.
Standard oil (melting at t=36–39°). Perfect for frying, as it does not form fumes and smoke when heated. Used in confectionery.
Palm olein (melting at t=19.2–23.6°). It has a liquid, creamy texture. It is used in cooking and cosmetology.

Natural palm oil has a rich composition and includes:

• polyunsaturated acids of groups Omega-6 and Omega-3;
• tocopherols;
• coenzyme Q10;
• carotenoids;
• monounsaturated acids;
• vitamins E, A;
• stearic and palmitic acids.

You should know that the oil obtained after simple pressing and extraction is technical. The process of deep processing of palm oil takes place in five stages of refining, including purification, hydration, neutralization, deodorization and bleaching. Only after such a long processing palm oil will be ready for use.

Harm

What is harmful palm oil

The benefits of palm oil have always been studied by experts and have been under great question. Today it has already been proven that the harm of this product outweighs the benefits, so it is completely unsuitable for daily use.

Need to know!

The fact is that the main components of this product are saturated fats that are resistant to the effects of our environment. The oil retains its taste qualities, does not deteriorate - in other words, it is a good preservative. When added to food products, their shelf life increases, and manufacturers spend a minimum of money, which is very economically beneficial.

However, the harm of palm oil to humans is enormous. The use of products containing this product in its composition can lead to the destruction of the immune system, wear and tear of the body, as well as to the occurrence of the following pathologies:

• Increased cholesterol levels;
• Vascular damage;
• Violation of lipid metabolism;
• atherosclerotic deposits;
• Diabetes;
• Alzheimer's disease;
• Obesity;
• Cardiovascular diseases;
• Oncological education;
• Addiction.

Nutritionists, having studied the dangers of palm oil, strongly discourage purchasing products that include this cheap fat substitute. French fries, condensed milk, instant vermicelli, chips, chocolate paste, crackers, crackers - when buying these and any other products, carefully study their composition. If the label says that the product contains this exotic oil, refuse (better refuse) to purchase it!

Benefit

The benefits of palm oil

High-quality palm oil contains many vitamins and substances that have a beneficial effect on the human body. Do not forget that in its composition there are unsaturated acids that significantly reduce cholesterol in the blood. Also, these substances are essential for the body to form healthy joints, epidermis, and skeletal system.

The benefits of palm oil, despite its obvious harm, are still there. It is an excellent source of valuable antioxidants that strengthen the immune system, protect cells from harmful sunlight and radiation. In addition, palm oil contains triglycerin (a type of fatty acid), which is similar to cow's milk protein.

This substance is quickly absorbed in the body and completely transformed into energy. Palm oil is useful for people who have problems digesting others vegetable fats, as well as athletes seeking to quickly build muscle mass.

The presence of vitamin A in the oil has a positive effect on vision, and a special substance called lutein leads to an improvement in the functions of the eye retina, normalizes the condition of the conjunctiva and cornea of ​​​​the eye. Vitamin E normalizes eye pressure, protects the lens from cataracts and has a beneficial effect on the circulatory system of the organs of vision.

Due to its wound healing and anti-inflammatory properties, this type of oil is widely used in cosmetology and pharmacology - it is included in various creams and medicinal ointments. And three types of fractions make it possible to successfully use palm oil in the production of washing powders, lubricants, candles and soaps.

Palm oil in baby food

The harm and benefits of palm oil for the child's body have been studied very closely. On this occasion, discussions were repeatedly held, experiments and studies were carried out. However, the verdict for the product was unanimous - palm oil is harmful and should not be present in a child's diet. For a baby's fragile body, this exotic product poses a serious danger and is completely unsuitable as a food.

The presence of palm oil in the diet of a child can lead to such pathological processes:

• stomach colic;
• Frequent regurgitation;
• constipation;
• Washing out calcium from the body.

Unscrupulous manufacturing companies baby food include palm oil in their products, because it is distinguished by its favorable low cost. In addition, this product improves the taste of food and causes addiction by acting on the nervous system of the child.

The baby's body is not yet formed for such loads, and any flavor enhancer is a narcotic and a dangerous carcinogen for him - and these substances have no place in the child's diet. Therefore, if you care about the health of your children, carefully study the labels on baby food packages and do not buy products that contain palm oil!

Hydrogenated palm oil

The hydrogenation process is the treatment of oils at high temperatures using chemicals. As a result, the oil from the liquid form becomes solid, receiving the status of trans fat - an extremely dangerous substance for our body. There is an inverse form of this process - dehydrogenation (transformation of solid oil into liquid).

Palm oil after the hydrogenation procedure is a trans fat and adversely affects the state of all vital systems of the body. It impairs the function of blood arteries, adversely affects the heart, can cause cancer and type II diabetes.

The harm of hydrogenated palm oil is enormous. Pregnant and lactating women should especially beware of trans fats, as well as prevent them from entering the child's diet. This can lead to irreversible pathologies and adversely affect the growth and development of the child's body.

Going to the store for groceries, take your time and carefully read the composition of the products indicated on the labels.

Trans fat is often referred to as:

• polyunsaturated margarine;
• Partially hydrogenated;
• Hardened vegetable fat;
• Elaidic acid.

Consume healthy food season salads olive oil, bake rather than fry meat, give up fast food, enrich your daily diet with vegetables and fruits. Be careful, because no one will worry about your health except you!

Heated discussions about the benefits and harms of palm oil are ongoing both among amateurs and among experts, often paid by one or another food manufacturer.

The debate around the harm of palm oil has not subsided for many years, the volume of expert statements is growing and numerous experiments are being carried out. Meanwhile, its production volumes are steadily and rapidly growing.

According to WWF (World Wildlife Fund) statistics, 50% of all packaged products contain palm oil. And this state of affairs does not please any supporters proper nutrition nor wildlife protectors. Since oil production is very profitable, tropical forests are cut down for its plantations and rare species of wild animals are destroyed.

Therefore, on the scales - to create large volumes of food of dubious usefulness or to preserve wildlife.

The topic is very painful, so the disclosure of the topic will not be limited to one article. Here, information about palm oil, its harms and benefits known to date will be presented as objectively as possible, and it is up to you to decide whether to use this fat.

What is palm oil made from?

As the name suggests, it is obtained from the fruits of the Guinean oil palm by cold pressing. The leading producers of palm oil are Guinea, Indonesia and Malaysia. The seeds contain about 30% oil and this type is called palm kernel.

And from the pulp of the fruit, containing 20-70% fatty oils, produce a semi-solid consistency of orange-yellow color, with a melting point of 33-39 ° C.

Palm oil after pressing is considered technical and is a mixture of fractions with different physico-chemical properties, among which there are two main fractions:

1. Olein is a liquid fraction with a melting point of 19–24 °C. It is mainly used for frying food.
2. Stearin is a solid fraction with a melting point of 47–54 °C. It is used for the manufacture of spreads, margarine, candles, soaps and cosmetics.

It is divided into fractions, and for use in the food industry, it is purified, refined and deodorized.

Reasons for popularity among manufacturers

Palm oil has an attractively high oxidative stability, which is due to the low content (up to 5%) of polyunsaturated fatty acids, which:

• increases the shelf life of products.
• high melting point allows you to keep a presentable appearance confectionery even in the heat,
• gives a pleasant creamy taste and fragrance
• enhances the taste of foods that you want to eat more, and this is a direct path to obesity,
• when using a liquid fraction for frying, it does not smoke or burn.

The use of palm oil reduces the cost of products because it is cheaper than animal fats.

As a rule, products with palm oil have a lower cost compared to similar products that contain animal fats.

Before the advent of technologies for processing palm oil in suspension, resembling dairy products in appearance and properties, there were no such concepts in the consumer market as “ cheese product”, “milk-containing product”, etc.

Often in the composition of products, palm oil is shamefully hidden under the name of "stabilizers of plant origin." And who's to say it's not true?

Edible oil, after special processing, is the basis for many foodstuffs where the use of dairy products is expected. These are condensed milk, margarine and butter, mayonnaise, confectionery and infant formula.

Beneficial features

Unrefined palm oil is rich in vitamins A and E, as well as vegetable analogues of coenzyme Q10.

When refining, these utilities disappear. But most of all disputes are caused by the complex of fatty acids, which contains palm oil. It contains both healthy (linoleic and oleic) and dangerous saturated fats (palmitic acid). The former are very healthy, they are powerful antioxidants, but they are only 5%.

Hydrogenation of fats

One of the manufacturing processes in palm oil processing is hydrogenation. The hydrogenation process is the saturation of oil with hydrogen atoms at a temperature of 200-300 °C. At the site of double bonds, hydrogen atoms combine with unsaturated fatty acids, turning them into saturated ones, changing the molecule and spatial configuration of the fatty acid.

Limiting glycerides are formed with a higher melting point, hardness, and oxidation resistance than the original fats. The resulting substance is called salomas and is a raw material for confectionery.

Hydrogenation of liquid vegetable oils produces solid fats used to make margarine, in soap making, for technical lubricants, etc. This is done to reduce the cost food products, increasing shelf life and resistance to oxygen and microorganisms.

trans fats

As by-products in the process of hydrogenation of unsaturated fats, trans fats (trans isomers) are formed, and in developed countries their presence is necessarily indicated on packages (“trans-fat”). This is a type of unsaturated fat that is in a trans configuration, that is, having an arrangement of hydrocarbon substituents on opposite sides of the carbon-carbon double bond.

The effect on the body of natural transisomers has already been more or less studied, and their composition differs from artificial ones. In 2009, the WHO revised its recommendation to completely eliminate industrial trans fats from food, as studies recent years established a relationship between the increase in trans fat consumption and the increase in cases of myocardial infarction, Alzheimer's disease, diabetes, etc. In many countries, they are either banned or strictly regulated.

Harm of palm oil

As can be seen from the table below, the amount of trans-isomers in lard is 10-20 times higher than their content in natural fats.

Often, when exposing the so-called myths, there is a substitution of concepts when refining and hydrogenation are combined into one process. And then we can say that all vegetable oils are refined and nothing terrible happens. Refined - yes, but not hydrogenated!

Another danger that awaits the consumer is often imported technical, that is, non-edible palm oil. It is cheaper and makes it possible to save large sums on customs payments. This oil must be brought to the level of food, but not all manufacturers do this and use it in its raw form. In this case, consumers will not determine which oil is used.

Thus, palm oil poses a danger in the following cases:

1. Hydrogenated, which contains a large percentage of artificial trans-isomers, the effect of which on the human body is practically not studied. No one natural product does not contain trans isomers in an amount greater than 10%, so the human body is simply not adapted to absorb more.

Molecules of trans fats, getting into the bloodstream, disrupt cellular metabolism. They cannot penetrate cell membranes and change their structure. Cellular metabolism is disturbed, toxins accumulate, triggering the processes of mutation and destruction.

1. Unscrupulous producers can use cheap industrial palm oil with heavy fractions, using what finished product it is not possible to determine which oil was used.

According to the Federal Customs Service, in the first quarter of 2016, palm oil imports to Russia increased by 39.6%. And in most cases, these are boxes of solid fat, that is, technical.

Myths about palm oil

Myth 1. There are no enzymes in the human body that can break down palm oil or remove it from the body. It accumulates and fills the intercellular space.

In fact, all fats are broken down by the enzyme lipase into fatty acids and monoacylglycerides. Here we need to talk not about palm oil in general, but about its hydrogenated versions containing trans fats.

Myth 2. Palm oil is refractory and melting point above human body temperature.

In fact, palm oil, like other dietary fats and oils, is digested, absorbed, and processed through the normal metabolic process.

Myth 3. Food manufacturers like to talk about palm oil as a supplier of energy and essential fatty acids to the human body. You might as well eat butter, a piece of fat, and it contains no more than 5% of useful polyunsaturated fatty acids with vitamins A and E.

It's up to you to choose, but based on the analysis, we can conclude that the harm from palm oil significantly exceeds its potential benefits.