Hydrogenated palm oil in the food industry. Palm oil: harm and benefits for human health

In various information sources, the “palm tree” topic is discussed ambiguously. The subject of the question is whether palm oil is beneficial or harmful to the human body, because it is imported into our country in huge quantities (about 500 tons annually).

What is the melting point of palm oil? Where is this product used? What benefits does it bring? This article is about this, as well as about the features of production and other facts.

Palm oil: application, description, composition

The source of palm oil is the fleshy parts of the fruit (Elaeis guineensis). In its raw form, it is red-orange in color, due to its high content of carotenoids. After undergoing special processing, the product acquires a red or yellow color. Red is characterized by the preservation of useful substances (up to 80%), in yellow they are significantly lost. Yellow varieties are rich in saturated fatty acids (up to 50%), which are harmful to the body. In red varieties there are 38% of them, moreover, it is famous for tocotrienols (modified vitamin E), vitamin A and resistance to oxidative reactions.

What is palm oil? What is this product made from? To obtain it, take the hard kernel (seeds) of the fruit. It is characterized by yellowness, the level of saturated fatty acids is as much as 80% (i.e., there are practically no carotenoids). Products that have undergone refining become light-colored.

The main composition of the product includes saturated fatty palmitic and oleic (monounsaturated fatty) acids - 40%, linoleic (polyunsaturated) - up to 10%. The latter promote good metabolism and are important for health. The composition of palm kernel oil includes lauric and myristic acids and linoleic acids; it contains about 33%. In a refined product, most of the nutrients are lost during processing.

Edible and technical palm oil, application

The main suppliers of palm oil are Asia (southeast), Latin America. The collected fruits are kept warm for a month before fermentation begins. After boiling, separating the pulp, the resulting mass is pressed. The unprocessed product is called industrial oil and is not suitable for human consumption. The main area of ​​application is mechanical engineering, machine tool building (as a lubricant for units).

As a result of purification, edible oil is obtained, an independent food product. In trade its share is up to 50%. This is explained by the increased need for vegetable oils due to the limited natural resources of solid and semi-solid fats. In the food industry, palm products are widely used in the production of bakery and confectionery products, combined dairy products, semi-finished products, and infant formula.
Palm oil and its components are used in large quantities by cosmetology (soap, cream, etc.), manufacturers of washing powders, and household candles. It is also used in pharmacology and the production of compound feed for livestock and poultry.

Production Features

What is the melting point of palm oil? Before answering this question, let's talk about the production features of this product. In the factory, palm clusters are treated with dry steam to separate the fruits. Then the raw material is pressed, obtaining its technical variety.

When obtaining food grades, the raw materials are sterilized and then undergo refining (cleaning). Refining includes several stages:

• when pressed, raw oil comes out of the source material;
• the centrifuge removes water and mechanical impurities;
• hydration (purification with water) is carried out with the extraction of phospholipids;
• neutralization removes free fatty acids;
• the product is bleached and deodorized.

Hydrogenation (hydrogen is added to substances) is carried out to remove polyunsaturated fatty acids (PUFAs).

Having the property of quickly oxidizing, PFAs do not contribute to long-term storage of the product (no more than six months), which is why they are disposed of. To ensure that no characteristic taste remains after hydrogenation, the oil is refreshed (deodorized). When completely purified, the result is widely used due to its fairly low cost, but not entirely healthy.

Palm oil: melting point, properties

Palm and other vegetable oils contain triacylglyceroids (compounds of glycerol esters and fatty acids). Each mixture has its own chemical and physical characteristics and melting degree. Based on the melting point of palm oil, they speak of three fractions (varieties) of the product.

1. The standard product fraction is characterized by a melting temperature of 36 °C - 39 °C. When fried, it has no smoke and does not burn. However, it hardens quickly, so it is recommended to eat food cooked with it hot or warm.
2. The hardest fraction - stearin - is included in the components of margarine. The melting point of palm oil is - 48 °C - 52 °C.
3. For the most liquid variety, the melting degree is 16 °C - 24 °C. The consistency is similar to cream, it hardens in the refrigerator.

Stearin and olein are successfully used in cosmetology.

What products contain palm oil?

“Palm” products are characterized by high refractoriness and long shelf life.

1. Palm oil is an ingredient in dairy products: milk substitutes (including powdered milk), margarine, hard cheese, processed cheese, margarine and butter, spreads, many types of cottage cheese and ice cream, yogurt.
2. Flour and confectionery products with palm oil (derivatives) do not sour and are not subject to fermentation. Eating all types of cookies, gingerbread, biscuits with cream layers, the consumer consumes it to one degree or another. It is also used in candy fillings and chocolate.
3. Olein is present in deep-fried foods, chips, fried nuts, corn sticks, and instant noodles. It is also found in ready-made snacks, soup mixtures, and mayonnaise.

Thus, most of the purchased products that are in great demand among the population contain palm oil.

How to determine the presence of palm oil in food

The consumer needs to remember: palm oil tastes good, improves the color of products, and is much cheaper than natural products. Products containing it are stored for a long time. This pleases manufacturers and attracts buyers. When purchasing, you need to pay attention not only to the price tag, but also to the shelf life: a vigorous-looking eight-month roll clearly contains palm oil.

Note: the indication “vegetable fats” on the label often implies the use of palm oil. Substitution is signaled by variable “cheese products”, “curds”, “sour cream”, “curd masses”, “mayonnaise sauces”, “condensed milk”. Manufacturers usually do not call natural (according to GOST) products a “product”.

The most common substitute for palm ingredients is milk products. Often the “fake” product is sold under the guise of butter. Natural products (20 types) are characterized by different fat content and a lot of useful qualities. One of the advantages is the low melting point of butter (from 24 to 37 degrees). It is known: the lower the degree of processing, the easier it is for fats to be absorbed in the body.

Is the melting point of butter and palm oil different? Yes, having a high melting point, the oil palm product is significantly inferior to butter, being difficult to digest. When cut, this product has a characteristic shine; when frozen, it breaks into pieces. Fake oil does not harden well in the refrigerator, has too bright a color, and does not break. The melting point of palm oil is 48 °C - 52 °C.

Palm oil: benefits

Of the edible varieties of palm oils, red is considered the most useful, retaining most of the beneficial substances after processing.

1. The vitamins in its composition are useful: A has a positive effect on the visual organs, E is needed for good vision and stimulation of the sex glands.
2. The reduction in cholesterol levels is due to oleic and linoleic acids. Palm oil regulates the activity of the bile flow and the digestive system as a whole. They clear nasal passages when there is congestion.
3. Some nutritionists recommend the product as a means of losing weight (2 tsp on an empty stomach).
4. When frying in this oil, nothing burns or smokes, and the food is covered with an attractive crispy crust. Added to the dough, it gives the products friability and a subtle aroma.
5. “Palm” masks are used for shine, growth and health of hair.
6. Cosmetic creams and soaps are produced on its basis. Due to its biological value, it is used to care for problematic skin, rejuvenate and smooth it.
7. A bath with a small amount of oil drops relieves stress and regulates the functioning of blood vessels.
8. Washing powders containing it are not harmful to health.

It is necessary to distinguish red edible (processed) oil from technical (unprocessed) oil with an identical shade. The use of special technologies and fractionation is food safe. According to consumers, the products of Zlata Palma and Royal are considered to be of high quality.

Palm oil: harm

Oils that have undergone hydrogenation become harmful. Liquid oil, saturated in the process with hydrogen atoms with nickel and platinum catalysts, turns into solid fat. It is hydrogenation that causes the appearance of trans fats that cause health problems:

• psychoneurological diseases and decreased mental activity are associated with the fact that trans fats slow down the metabolic processes of the brain;
• transisomers provoke sclerosis of blood vessels, coronary disease, heart failure, strokes;
• trans-fat molecules negatively affect the secretion of digestive enzymes, hence problems with the digestibility and processing of the product;
• Such fats provoke aging and mutation of cells, which is fraught with immune disorders and cancer.

Packages with hydrogenated goods must be accompanied by the appropriate mark (“trans-fat”).

For your information: indeed, the higher the degree of processing, the harder the finished product is to digest. But the proper functioning of the digestive organs cannot in any way depend only on temperature: you should not trust the myth about the total blockage of the body with “palm plasticine”. Non-hydrogenated palm oil can only be harmful if consumed in moderation.

The essence of the “palm” question

In general, the “palm problem” boils down to the following:

• high-quality products are safe for consumption;
• consuming even the best product in huge quantities is undoubtedly harmful to health;
• Technical oil should not enter the body in any way.

Violation of transportation rules (for example, in tanks for petroleum products), raw material processing technologies, contrary to Russian legislation, are the reasons for the appearance of low-quality palm oil on the shelves. But it is unlikely that crafty manufacturers will admit their flaws to the average consumer.

Palm oil A plant product that is obtained from the oil palm, exclusively from ripe seeds. This plant grows in Malaysia, Guinea, Indonesia.

One hectare of oilseed field can produce eight times more oil than sunflower yields. The benefits and harms of palm oil are being closely studied by scientists, and there are heated debates about its negative effects on the human body.

In many developed countries, the issue of completely stopping the supply of this dangerous product has been repeatedly raised. For half a million people in palm oil-supplying countries, this work is the only way to feed their families and earn a living.

Today, palm oil is one of the most popular and widespread vegetable fats. Due to the low cost and excellent taste of this vegetable oil, residents of countries such as Southeast Asia and Latin America consume it almost daily and consider it an integral part of their diet.

What is palm oil made from?

There are two types of palm oil:

1. Raw – made from the pulp of palm seeds;
2. Palm kernel - produced from the central kernel, which is located inside the fruit.

All palm oil is divided into three fractions. They differ in melting point, qualities and scope of application.
Palm stearin (melting at t=46.6–53.8°). It has a solid structure and is most often used in the production of margarine, ready-made puff pastry, detergents, and cosmetics.
Standard oil (melting at t=36–39°). It is perfect for frying, as it does not produce fumes or smoke when heated. Used in confectionery products.
Palm olein (melting at t=19.2–23.6°). It has a liquid, creamy consistency. Used in cooking and cosmetology.

Natural palm oil has a rich composition and includes:

• polyunsaturated acids of Omega-6 and Omega-3 groups;
• tocopherols;
• coenzyme Q10;
• carotenoids;
• monounsaturated acids;
• vitamins E, A;
• stearic and palmitic acids.

You should know that the oil obtained after simple pressing and squeezing is technical. The process of deep processing of palm oil occurs in five stages of refining, including purification, hydration, neutralization, deodorization and bleaching. Only after such long processing will palm oil be ready for use.

Harm

Why is palm oil harmful?

The benefits of palm oil have always been studied by experts and have been under great question. Today it has already been proven that the harm of this product outweighs the benefits, so it is completely unsuitable for daily use.

The fact is that the main components of this product are saturated fats that are resistant to the effects of our environment. The oil retains its taste for a long time and does not spoil - in other words, it is a good preservative. When it is added to food products, their shelf life increases, and manufacturers spend a minimum of money, which is very economically profitable.

However, the harm of palm oil to humans is enormous. Consumption of products containing this product can lead to the destruction of the immune system, wear and tear of the body, as well as the occurrence of the following pathologies:

• Increased cholesterol levels;
• Vascular damage;
• Lipid metabolism disorders;
• Atherosclerotic deposits;
• Diabetes;
• Alzheimer's disease;
• Obesity;
• Cardiovascular diseases;
• Oncological formations;
• Addiction.

Nutritionists, having studied the dangers of palm oil, strongly do not recommend purchasing products that contain this cheap fat substitute. French fries, condensed milk, instant noodles, chips, chocolate spread, crackers, crackers - when buying these and any other products, carefully study their composition. If the label states that the product contains this exotic oil, refuse (better refuse) from purchasing it!

Benefit

Benefits of palm oil

High-quality palm oil contains many vitamins and substances that have a beneficial effect on the human body. Do not forget that it contains unsaturated acids, which significantly reduce cholesterol in the blood. Also, these substances are extremely necessary for the body to form healthy joints, epidermis, and skeletal system.

There are still benefits to palm oil, despite its obvious harm. It is an excellent source of valuable antioxidants that strengthen the immune system and protect cells from harmful sun rays and radiation. In addition, palm oil contains triglycerol (a type of fatty acid), which is similar to cow's milk protein.

This substance is quickly absorbed in the body and is completely transformed into energy. Palm oil is useful for people who have problems with the absorption of other vegetable fats, as well as for athletes seeking to quickly build muscle mass.

The presence of vitamin A in the oil has a positive effect on vision, and a special substance called lutein improves the functions of the retina and normalizes the condition of the conjunctiva and cornea of ​​the eye. Vitamin E normalizes eye pressure, protects the lens from cataracts and has a beneficial effect on the circulatory system of the visual organs.

Due to its wound-healing and anti-inflammatory properties, this type of oil is widely used in cosmetology and pharmacology - it is included in various creams and medicinal ointments. And three types of fractions make it possible to successfully use palm oil in the production of washing powders, lubricants, candles and soap.

Palm oil in baby food

The harm and benefits of palm oil for children's bodies have been studied very closely. There have been numerous discussions on this issue, experiments and studies have been carried out. However, the verdict for the product was unanimous - palm oil is harmful and should not be present in a child’s diet. For a baby’s fragile body, this exotic product poses a serious danger and is completely unsuitable as food.

The presence of palm oil in a child’s diet can lead to the following pathological processes:

• Stomach colic;
• Frequent regurgitation;
• Constipation;
• Leaching calcium from the body.

Unscrupulous baby food manufacturers include palm oil in their products, because it is inexpensive. In addition, this product improves the taste of food and causes addiction by acting on the child’s nervous system.

The baby’s body is not yet formed for such loads, and any flavor enhancer is a narcotic drug and a dangerous carcinogen for him - and these substances have no place in a child’s diet. Therefore, if you care about the health of your children, carefully study the labels on baby food packages and do not buy products that contain palm oil!

Hydrogenated palm oil

The hydrogenation process is the treatment of oils at high temperatures using chemicals. As a result, the oil becomes solid from its liquid form, receiving the status of trans fat - an extremely dangerous substance for our body. There is a reverse form of this process - dehydrogenation (transformation of solid oil into liquid).

Palm oil after the hydrogenation procedure is a trans fat and has a detrimental effect on the condition of all vital systems of the body. It impairs the function of blood arteries, adversely affects the heart, and can cause cancer and type II diabetes.

The harm of hydrogenated palm oil is enormous. Pregnant and lactating women should especially beware of trans fats, and should not allow them to enter the child’s diet. This can lead to irreversible pathologies and negatively affect the growth and development of the child’s body.

When going to the store to buy groceries, take your time and carefully read the ingredients of the products indicated on the labels.

Trans fat is often referred to as:

• Polyunsaturated margarine;
• Partially hydrogenated;
• Hardened vegetable fat;
• Elaidic acid.

Eat healthy foods, season salads with olive oil, bake rather than fry meat, give up fast food, enrich your daily diet with vegetables and fruits. Be careful, because no one but you will worry about your health!

Palm oil appeared relatively recently in the vastness of the Eurasian continent. The harm and benefits of this product have haunted scientists and ordinary people ever since. Many of them believe that it is harmful. But this opinion is not entirely correct, because palm oil also has healing properties.

Product originally from tropical islands

The name palm oil tells you what the product is made from. Indeed, it is made from the fruits of the oil palm. Malaysia and Indonesia are considered the birthplace of this tropical plant.

In our countries, this oil was not in demand at first, but later, due to its low cost, it quickly began to gain popularity. Today, palm oil is added to food, used for industrial purposes and even in the soap making process.

Interesting! Palm oil can be divided into two categories: the product is extracted from fruit seeds or their pulp.

Palm oil can be found in various forms in our lives. By the way, more than 50% of food products sold in sealed packages contain this oil extract.

Palm oil is produced using various technologies. The temperature and melting technique change. Importing countries offer stearin to the target audience. We can find it in a number of cosmetics, dishwashing detergents, and even in margarine and semi-finished puff pastry.

There is also regular palm oil. In appearance, it resembles the usual sunflower or olive. The temperature threshold for its melting varies between 36 and 39°. This oil is often added to confectionery products.

Palm olein is found in the culinary and cosmetology industries. This oily product has a cream-like consistency.

Component composition

To understand whether palm oil is beneficial for the human body, you need to study its component composition. In the process of research, scientists have found many useful substances that confirm the value of the oil extract.

Chemical composition of palm oil:

• tocopherol;
• carotenoids;
• polyunsaturated acids;
• vitamin K;
• stearic, palmic and oleic acids;
• retinol;
• ferrum;
• phosphorus;
• choline;
• coenzyme Q10.

As for carotenoids, this component is necessary for the human body to function properly. But vitamin K is an essential element for the health of cartilage tissue and blood vessels. With a normal concentration of this vitamin in the body, a person is protected from a number of ailments, in particular, from the accumulation of salt deposits.

Polyunsaturated acids are Omega-3 and 6. It’s not worth talking about the beneficial properties of these substances, because they are considered irreplaceable.

Simply put, palmic acid is a fat. Scientists have concluded that this acid gives the body strength and energy. But oleic acid has a beneficial effect on blood vessels. They are cleaned, plaques dissolve, thereby increasing the vascular lumen, which serves to prevent the development of atherosclerosis.

Important! Even with such a track record, palm oil cannot immediately be elevated to the rank of useful products. A product that has undergone five-stage processing is suitable for food. Only refined oil will benefit the human body.

Two sides of the same coin

What is palm oil fraught with - harm or benefit? Wikipedia says on this matter that the opinions of experts are divided. If you follow all contraindications and precautions, the oil palm product will bring incredible benefits, and you can get seriously burned by it.

Positive properties of palm oil

If we again pay attention to the component composition without taking into account existing contraindications, we can say that refined palm oil is healthy and is absolutely safe to eat. There are many more beneficial properties of this product. Don't limit yourself to just the strength of the components.

Healing properties of palm oil:

• improvement of visual acuity;
• acceleration of regeneration of damaged areas of the skin;
• elimination of ulcerative tumors and boils;
• restoration of mucous membranes;
• normalization of the full functioning of the nervous system;
• prevention of the development of inflammatory processes in the body;
• strengthening curls;
• improving the condition of the skin.

On sale you can find a unique product - the so-called red oil. If you managed to purchase a bottle of this oil, rest assured that you have a real treasure in your hands.

Beneficial properties of red oil:

• restoration of vascular elasticity;
• strengthening the body;
• prevention of cataracts;
• strengthening the immune system;
• improving memory quality;
• protecting the body from the effects of negative factors;
• preventing premature aging;
• relief during menopause;
• minimizing symptoms of endocrine pathologies;
• getting rid of pathological fatigue;
• normalization of sleep;
• restoration of the body after stress and other nervous disorders.

On a note! Red palm oil contains beta-carotene. This element is very beneficial for skin health and visual function. The concentration of beta-carotene in the oily product is almost 20 times higher than the content of this element in fresh carrots.

Let's talk about possible harm

This issue deserves close attention. Despite the impressive list of vitamins, minerals, micro and macroelements that make up palm oil, you should use this product with extreme caution.

Scientists are still heatedly arguing about the beneficial properties of exotic oil, believing that such a product only causes harm. Of course, it is necessary to pay attention to the method of processing oil palm fruits. If the oil is unrefined, then it should not be used in food.

Why else have experts questioned the benefits of palm oil? It's all about the high concentration of fats. It is because of these ingredients that the oil is stored for a long time and retains its original taste. There is another connection: palm oil is an excellent preservative that helps extend the shelf life of various food products.

If you still decide to introduce this product into your diet, then remember that you cannot eat palm oil every day. Its systematic use can lead to the development of complicated consequences.

Negative properties of palm oil:

• decreased immune defense of the body;
• increased cholesterol levels;
• vascular diseases;
• disturbance of metabolic processes, in particular lipid ones;
• diabetes mellitus;
• development of atherosclerosis;
• increased symptoms of Alzheimer's disease;
• emergence of addiction;
• progression of malignant tumors;
• development of diseases of the cardiovascular system;
• obesity.

Agree, the list of negative properties of palm oil makes you shudder. Perhaps you shouldn’t include this exotic oil in your menu at all. As for external use, there are also some restrictions.

First of all, test for an allergic reaction. It is enough to apply a couple of drops of oil to the inside of the elbow and leave for a day. Due to increased sensitivity or individual intolerance, unpleasant symptoms such as redness, burning, itching, and rashes on the skin may appear.

Contraindications for use:

• ailments of the cardiovascular system in a chronic form;
• impaired metabolic processes;
• excess body weight;
• elevated cholesterol levels;
• lactation period;
• pregnancy.

If there is at least one contraindication, palm oil should not be consumed. It is advisable to avoid external use of this tropical product.

Palm oil is a product obtained from the fruits of the oil palm.

Fat must be present in the human diet, and vegetable oils, including palm oil, are used in the food industry.

Palmitic acid is a saturated fatty acid and the main component of refined palm oil. In the past few decades, research has proven that the harm of palm oil occurs due to excess palmitic acid.

Palm oil is one of the cheapest and most popular oils in the world. It accounts for a third of global vegetable oil production.

In the article we provide comprehensive information about the role of palm oil and palmitic acid in the development of obesity, cardiovascular diseases, diseases of the nervous system and bones.

Types of palm oil

The product is extracted from two types of oil palm fruits: one that grows in Africa and the other in South America.

Palm oil is:

• technical. It is extracted from the pulp of the fruit to make soap, cosmetics, candles, biofuels and lubricants, and to process and coat metal plates;
• food. It is extracted from the seeds to produce food products: margarine, ice cream, chocolate products, cookies and bread, as well as pharmaceuticals. The high refractoriness of fat allows it to be used as a lubricant in many units and technical equipment.

Palm oil from the pulp should not be confused with oil from the seeds. The seed oil is high in saturated fat, making it suitable for cooking.

Transparency or white color of palm oil indicates processing. This means that such oil is devoid of most nutritional properties.

How is palm oil made?

Production includes 4 steps:

1. Pulp separation.
2. Softening the pulp.
3. Oil extraction.
4. Cleaning.

Palm oil is brightly colored due to the presence of carotenes.

Composition and calorie content of palm oil

The benefits of palm oil are that it enhances immune function and promotes healthy bones, eyes, lungs, skin and liver. Palm oil helps provide energy to the body and improve the absorption of fat-soluble nutrients such as vitamins A, D and E.

For the bones

Vitamin E deficiency is dangerous in old age - people break bones when they fall. Consuming palm oil containing vitamin E compensates for its deficiency.

For the heart and blood vessels

A study was conducted on 88 people to determine the effects of palm oil on the cardiovascular system. The results revealed that partial replacement of vegetable oil with palm oil in cooking does not affect the health of the heart and blood vessels in healthy young people.

Tocotrienols found in palm oil help support heart function and protect against heart disease.

Palm oil increases the level of “good” cholesterol and lowers the “level” of bad cholesterol. For this reason it is called a tropical analogue of olive oil.

For the nervous system

The antioxidant properties of palm oil help prevent damage to nerve cells and the brain, protect against the development of dementia, Alzheimer's disease and Parkinson's disease.

For skin and hair

Due to its nutritional composition, palm oil is beneficial for healthy skin. It is added to skin and hair care products. Red palm oil provides protection as a sunscreen with SPF15.

For immunity

The antioxidant properties of the oil help prevent various types of cancer. Studies have shown that tocotrienols exhibit strong antioxidant properties and help slow the development of skin, stomach, pancreatic, lung, liver, breast, prostate and colon cancers. Vitamin E is a useful dietary supplement for immunity.

200 mg alpha-tocopherol will increase the antibody response to vaccination. It can also combat weakened immunity in older people.

For weight loss

Studies have shown that overweight and obese people experienced significant reductions in triglycerides and cholesterol levels, as well as significant reductions in fat mass.

For diabetics

A study conducted with type 2 diabetes patients found that drinking 15 ml of palm oil 3 times a day for a month had no effect on blood glucose and insulin levels, but did reduce the average daily average blood sugar level.

One of the most common food ingredients on the market is palm oil, which all met in the products, but little is known about him.

Is it so harmful and can it be consumed? Let's try to figure it out. We will talk about the dangers and benefits of palm oil in food in this article.

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If you want to know how to solve exactly your problem - contact the online consultant form on the right or call free consultation:

What is it?

Palm oil is a product produced from oil palm fruits(Eleis of Guinea).

Now the main places where oil palm is cultivated for agricultural purposes are:

• Indonesia;
• countries of West and Central Africa;
• Malaysia.

The main supplier of oil to the international market is Malaysia, almost 100% of palm oil on the Russian market is represented by products of this country.

The peculiarity of the oil palm is that, unlike other types of vegetable oil, palm oil is obtained not from the seed, but from the soft fruit.

This allows the production of much larger volumes of products - the productivity of one hectare of oil palm 8 times higher than one hectare occupied by sunflower.

Thanks to this, it is cheaper to produce and has become widespread far from the cultivation of this agricultural crop.

Kinds

Depending on the raw material, there are two types of oil palm products:

Depending on the production technologies Palm oil is divided into various fractions used in the food industry:

• palm stearin;
• standard palm oil;
• palm olein.

All types are used in the food industry and differ in melting point, fat content, digestibility coefficients and application features.

Why is it added?

Palm oil has a wide range of applications in the food industry. Thanks to low price and its features are added to products for various purposes:

• milk fat surrogate;
• cocoa butter surrogate;
• for extending various products;
• for the production of various special fats;
• in its pure form as frying oil.

The main advantage of palm oil for the food industry is its cheapness in comparison with analogues: vegetable and milk fats. It is thanks to its low price that it has conquered the world food market, including in Russia.

What is the harm of the E330 food additive? Find out about this from ours.

Properties

Why do they add? Main properties oils are:

Is there any benefit?

Despite its bad reputation, palm oil still has benefits for the human body; in many ways, it is healthier than milk fats, which it is used to replace.

The beneficial properties of palm oil include:

1. Record vitamin E content, which is extremely rare in vegetation. It is also extremely high in vitamin A. As a result, oil palm products help fight skin aging, skin diseases and free radicals that cause cancer. The oil is beneficial for the muscular system, vision and sexual function.
2. According to some health organizations, palm oil does not contain cholesterol, which has a positive effect on the human cardiovascular system.
3. Palm oil contains ubiquinone and plastoquinone, again beneficial for the cardiovascular system.
4. If we ignore the food industry, we can note that palm oil has found wide application in cosmetology and medicine due to its beneficial properties: it good for skin and hair and promotes wound healing.

What's the harm?

However, despite its beneficial properties, palm oil remains a product whose use is being fought not only by social activists, but also by some states. prohibited the use of these agricultural products in the food industry.

Opponents of palm oil make the following arguments:

1. Consumption of palm oil reduces calcium absorption in infants by 20% or more. Thus, the use of palm olein in infant formula disrupts intestinal function and can lead to bowel dysfunction and intestinal colic due to the characteristics of the body of infants. Therefore, it is necessary to avoid using formulas containing unstructured palm oil (structured oil or beta palmitate is found in more expensive formulas and its content has virtually no effect on the child’s body).
2. Palm oil contains only 5% unsaturated fatty acids, and in vegetable oil their content reaches 75%. Therefore, palm oil brings significantly less benefits than sunflower or other types of vegetable fats.
3. The large amount of saturated fats contained in palm oil makes it similar in properties and harmfulness to butter. Saturated fats lead to the development of cardiovascular diseases, which compensates for the lack of cholesterol in palm oil.
4. Palm oil less easily absorbed by humans, as a result of which the body is significantly more contaminated with toxins than when consuming vegetable oils.

The benefits and harms of palm oil are almost equal, which is what allows it to have such a controversial reputation.

Where is it kept?

What products are they added to?

Now palm oil is on the Russian market can be found in a huge number of different products nutrition.

In one form or another it is used in:

• various types of dairy products (margarines, spreads, cheese, and curd products, condensed milk, etc.);
• and confectionery;
• mayonnaise and mayonnaise sauces;
• chips;
• inexpensive instant foods (porridge, noodles, purees, etc.);
• sausages;
• frozen products.

Almost any product that uses milk fats or is fried may contain traces of palm oil as a cheap substitute for more expensive types of fats: milk and vegetable.

How to recognize in products?

First of all, of course, you need to pay attention to the packaging of the product. Palm oil on labels usually indicated in the composition How:

• Palm oil;
• or hidden behind the words “vegetable fat” or “vegetable oil.”

You also need to pay attention to:

If you have to eat food in conditions where it is not possible to study the composition (for example, in a cafe), then you can determine the palm oil in the product taste(cheeses containing vegetable fats have a “soapy” taste).

Or visually - for example, on a piece of ice cream rubbed with your fingers, the remaining film effect indicates the presence of palm oil.

What products don't have it?

Risk group products usually do not contain palm oil: milk, kefir, and natural cottage cheese. If the dairy product is perishable, then the presence of palm oil in it is practically excluded.

Naturally, natural products that have not been processed (meat, honey, vegetables, fruits, etc.) do not contain palm oil.

About harm and benefit palm oil in this video:

List of manufacturers that do not use palm oil

The list of manufacturers using palm oil includes both world-famous food concerns and famous back in the USSR factories with popular brands.

But finding manufacturers who do not use vegetable fats as a dairy substitute is much more difficult.

In particular, these include:

• Korenovsky milk canning plant (condensed milk, ice cream, yoghurts);
• Kiprinsky Dairy Plant (butter, cheese);
• Wimm Bill Dann (Agusha infant formula);
• UNIVITA (trademark "Laime");
• “Vkusville” (trademark “Izbenka”);
• "Belarus Export" (oil).

How to choose milk without it?

How do you know that it is not in the composition? When choosing one made only from milk fat, should pay attention on the:

• price, since 10 kg of milk is used to make 1 kg of natural cheese;
• name - no cheese curds, cheese products, etc.;
• composition indicated on the label.

When choosing butter It is also necessary to pay attention to the composition indicated on the label (only cream for a natural product), and also take into account:

• price - a low price guarantees the availability of vegetable fats, the cheaper, the more palm oil;
• fat content - at least 70% for a natural product;
• name and compliance with GOST.

Myths

The most common myths about palm oil are:

Nowadays it is almost impossible to avoid eating palm oil, since it can be contained in almost any food product. But you can reduce its consumption by giving preference more expensive natural products.

How to determine availability palm oil in dairy products? Find out about it in the video: