| FREQUENTLY ASKED QUESTIONS |
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1.
What is the difference between palm oil and palm kernel oil?
Palm
oil is found in the fleshy portion of the fruit (mesocarp), whereas
palm kernel oil is found in the kernel or the seed of the fruit. These
two oils have very different fatty acid compositions. Palm oil is 50%
saturated fat and 50% unsaturated fat. More specifically palm oil contains
approximately 44% palmitic acid, 5% stearic acid, 39% oleic acid (monounsaturates),
and 10% linoleic acid (polyunsaturates). Myristic acid and lauric acid
are negligible.
Conversely, the fatty acid composition of palm kernel oil resembles
coconut oil, or what one generally thinks of when the term 'saturated
fat' is used. Approximately 82% of palm kernel oil is saturated fat
with the main contributors being 48% lauric acid, 16% myristic acid,
and 8% palmitic acid. Approximately 18% of palm kernel oil is unsaturated
fat with 15% oleic acid (monounsaturates) and 3% linoleic acid (polyunsaturates).
The specific fatty acids were provided as current research suggests
that one cannot simply classify all saturated fat as being 'bad' when
pertaining to blood cholesterol levels. Each individual fatty acid demonstrates
its unique characteristic on cholesterol regulation. Please refer to
the question 'Are all saturated fats bad?' for more detail.
2.
What are saturated fats?
The
scientific definition of saturated fat is having every carbon bound
to as many hydrogens as possible, thus the molecule is absent of double
bonds. Saturated fat and saturated fatty acids may be used interchangeably.
Often saturated fat is used when generalizing common characteristics
of saturated fatty acids. The length of the carbon chain differentiates
saturated fatty acids. The saturated fatty acids commonly found in a
typical American diet are lauric acid, myristic acid, palmitic acid,
and stearic acid. As a rule of thumb, the greater the saturated fat
in a food item, the more solid it will be at room temperature. The reverse
is also true, the greater the unsaturated fat in a food item, the more
liquid it will be at room temperature.
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