Palm oil is also called saturated fat because it contains 50% saturated fat. Oil is a mixture of saturated fat, monounsaturated fat and polyunsaturated fat. The human body's digestion and absorption rate of palm oil exceeds 97%. Like all other vegetable oils, palm oil itself contains no cholesterol.

Palm oil is a highly saturated oil, and some people speculate that it may increase the cholesterol content in human serum. However, after further experiments by many experts, it was found that eating palm oil not only increased the cholesterol in serum, but also decreased it, because a large number of research data showed that different saturated fatty acids had different effects on blood lipids, palm oil was rich in neutral fatty acids, and the content of substances promoting cholesterol increase in palm oil was very small (1%). Palm oil is rich in natural vitamin E, triene tocopherol (600- 1000mg/kg), carotenoid (500-700mg/kg) and linoleic acid (10%), which is very beneficial to human health. Some researchers have studied different races (Europe, America and Asia), and the results show that palm oil is an edible vegetable oil that fully meets the needs of human health.

Palm oil is semi-solid at room temperature, and its consistency and melting point largely depend on the content of free fatty acids. Palm oil with low acid value is often called soft oil in the market, while oil with high acid value is called hard oil.

1. It contains more saturated fatty acids. Good stability, difficult oxidation and deterioration, high smoke point, suitable for fried food.

2. Palm oil can be separated to separate solid fat from liquid fat. Among them, solid fat can be used to replace expensive cocoa butter as margarine and shortening; Liquid oil is light and refreshing as oil for cold salad or cooking. The soap industry uses a large amount of unseparated tung oil. The soap produced by palm oil has long-lasting foam and strong decontamination ability.

3. Palm oil is rich in vitamin A (500-700ppm) and vitamin E (500-800ppm). In order to further improve the nutritional value of palm oil, the research on improving its unsaturated fatty acid content has been actively carried out, and some achievements have been made abroad.

Fresh palm kernel oil is milky white or yellow, like solid consistency, and has a lovely core flavor. Palm kernel oil is easily oxidized and decomposed during storage, and its smell becomes spicy.

Palm oil is a tropical woody plant oil, which has the largest output, consumption and international trade volume in the world at present. Together with soybean oil and rapeseed oil, it is also called "the three largest vegetable oils in the world" and has a history of more than 5,000 years.

Palm oil is squeezed from the palm fruit of the oil palm tree. Palm oil and palm kernel oil are extracted from pulp and kernel respectively. Traditionally, palm oil contains only the former. Palm oil can be refined and separated to obtain products with different melting points, which are widely used in catering industry, food industry and oil industry respectively. As the main palm oil producing areas, Southeast Asia and Africa account for about 88% of the total palm oil production in the world. Indonesia, Malaysia and Nigeria are the top three producers in the world. At present, China has become the largest importer of palm oil in the world, and the annual consumption of palm oil is about 6 million tons, accounting for 20% of the total market.