14. What are unsaturated fats?

The scientific definition of an unsaturated fat is having one or more double bond(s) in the fatty acid chain. There are two types of unsaturated fatty acids:

• Monounsaturated fats have only one double bond in the fatty acid chain. The common fatty acid is known as oleic acid.

• Polyunsaturated fats have two or more double bonds in the fatty acid chain. Some common fatty acids are linoleic acid and linolenic acid, which are essential fatty acids. In general, the greater the unsaturation of a fat, the more liquid it is.

15. Why is palm kernel oil hydrogenated in chocolates?

In cases where hydrogenated oils are necessary, palm kernel oil may be partially hydrogenated. Since palm kernel oil is already highly saturated (~82%) minimal hydrogenation is needed, thus limiting the trans fat formation compared to a primarily unsaturated fat, such as soybean oil where much hydrogenation is needed.

16. What does palm fruit mean under the ingredient section of the food label?

Occasionally, palm fruit may be listed under the ingredient section of the food label. This is sometimes used in substitution for palm oil.

17. What is the fatty acid composition of palm olein versus palm stearin
        post fractionation?

The resulting two components of the palm oil fractionation (see 'What is fractionation') is palm olein (liquid) and palm stearin (solid). The fatty acid composition of palm olein is approximately 45% saturated fat and 55% unsaturated fat. The main saturated fatty acids are 40% palmitic acid and 5% stearic acid. The unsaturated fatty acids are 43% oleic acid (monunsaturates) and 12% linoleic acid (polyunsaturates).

The fatty acid composition of palm stearin is approximately 60% saturated fat and 40% unsaturated fat. The main saturated fatty acids are 54% palmitic acid, 5% stearic acid, and 1% myristic acid. The main unsaturated fatty acids are 33% oleic acid (monounsaturates) and 7% linoleic acid (polyunsaturates).

The main saturated fats in both palm olein and palm stearin are palmitic acid and stearic acid which may be neutral fats on cholesterol (see 'Which is better trans fats or saturated fats?').

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