Palm kernel oil CAS 8023-79-8

Palm kernel oil, also known as palm kernel oil, is derived from the kernels of palm fruits. Palm kernel oil contains a large amount of low-level fatty acids, so its properties are very different from those of palm oil but very similar to those of coconut oil. Fresh palm kernel oil is milky white or slightly yellow, with a solid consistency and a delightful walnut aroma. Palm kernel oil is prone to oxidation and decomposition during storage, and its taste becomes pungent.
Palm kernel oil contains a large amount of low-level fatty acids, mainly including lauric acid. In addition, it also contains a small amount of cellulose, water, insoluble matter, free fatty acids, phospholipids, trace metals, etc.

Palm kernel oil is often used as shortening in the food processing industry. Shortening is quite different from margarine; it is 100% pure oil, while palm kernel oil is known as saturated oil and can fully meet the requirements of shortening. When making sandwich cookies, cakes, bread, and French fries, people can add an appropriate amount of palm kernel oil. It can have the same effect as ghee.

Frying food is one of the common uses of palm kernel oil in daily life. This is because this edible oil has extremely strong antioxidant properties. The tocopherol it contains is a natural and highly efficient antioxidant, which is not easy to polymerize with acids and esters, and is conducive to the generation of healthy fatty acids. For example, the instant noodles that people usually eat are all made of palm kernel fried dough sheets.

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1. He wheketere koe, he kamupene hokohoko ranei?
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3. Kei a koe etahi tiwhikete e pa ana ki te mana kounga?
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