1, the output is large and the price is relatively cheap.

2, it is not easy to be oxidized and deteriorated

3, it is easy to solidify, and eating the second bowl of noodles will not make your hands full of oil.

Specifically:

Palm oil is extracted from the palm fruit (Elaeis Guineensis) of the oil palm tree. Oil palm is a kind of crop that blooms and bears fruits all year round. The commercial production of oil palm can last for 25 years.

Oil palm is the most efficient oil-producing plant in the world. In Malaysia, oil palm currently produces about 5 tons of oil per hectare, which is five times higher than that of peanuts in the same area and nine times higher than that of soybeans. Oil palm in Malaysia has reached maturity on average, with an average annual output of 3.7 tons of crude palm oil per hectare.

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.

Palm oil is a kind of vegetable oil, which can replace other oils, such as soybean oil, peanut oil, sunflower oil, coconut oil, lard and butter. Because of the relationship between palm oil and various oils and fats, the price of palm oil fluctuates with the general international oil price, and the price of palm oil fluctuates greatly.

Palm oil is widely used in cooking and food manufacturing in the world. It is used as cooking oil, crispy fat and margarine. Like other edible oils, palm oil is easy to digest and absorb, which promotes health. Palm oil is an important component of fat, which is mild in nature and a good material for making food. Judging from the composition of palm oil, its high solid glycerol content keeps food stable without hydrogenation, which effectively resists oxidation. It is also suitable for hot climate and becomes a good seasoning for cakes and baked products. Palm oil is deeply loved by food manufacturing industry because of its several characteristics.

In addition, palm oil can also be used to make soap, vegetable oil and many other products.

In China, refined palm oil is currently used for cooking and frying food (bread, biscuits, etc. ), the main index of product specifications is that the melting point does not exceed 24℃-33℃, and the annual demand accounts for the vast majority of imports; Refined palm oil for industrial use requires a melting point of not less than 44℃. It is mainly used to make soap, stearic acid and glycerin, and the annual demand is basically above100000 tons.

Physical and chemical constants of palm oil;

Relative density (d20℃4℃) 0.9 170-0.9440.

Refractive index (n4℃D) 1.4560-0.4590

Freezing point (℃) 27-30

Iodine value (gI2/ 100g oil) 52-58

Saponification value (mgKOH/g oil) 196-2 10.

Total fatty acid content (%) 94.2-98.7

The unsaponifiable matter (%) is about 0.3.

Fatty acid composition of palm oil (%)

The myristic acid is about 0.73.

Brown acid 37.94

Stearic acid 4.5 1

Oleic acid 39.56

Linoleic acid 17.26

Palm oil has the following characteristics:

1. contains more saturated fatty acids, has good stability and is not easy to be oxidized and deteriorated.

2. Palm oil is rich in provitamin A (500-700ppm) and vitamin E(500-800ppm).

3. The presence of palm oil cannot be determined by color reaction. It is difficult to detect palm oil in hydrogenated oil by simple method. Palm oil or hydrogenated palm oil will emit a slight purple-like smell after moderate oxidation. If you smell this smell in the stability test or accelerated oxidation test, it qualitatively indicates the presence of palm oil.