Palm oil contains balanced saturated and unsaturated fatty acid esters. 50% saturated fatty acid, 40% monounsaturated fatty acid; 10% polyunsaturated fatty acid. The human body's digestion and absorption rate of palm oil exceeds 97%. Like all other vegetable oils, palm oil itself contains no cholesterol.

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.

Precautions:

Palm oil is semi-solid at room temperature, and its consistency and melting point largely depend on the content of free fatty acids. It contains more saturated fatty acids, has good stability, is not easy to be oxidized and deteriorated, and has a high smoke point, so it is suitable for being used as fried food.

Palm oil can be fractionated 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.