How is palm oil produced? Is the harm of palm oil exaggerated? Melting point of palm oil, production features, benefits and harms

Palm oil began to be widely used in the food industry relatively recently, but debate about whether it is harmful or beneficial has not subsided since then. On TV screens they often talk about its harmful properties; the media unanimously claim that it is the main cause of obesity, cardiovascular diseases and diabetes.

But what is the situation really like and is palm oil really so harmful or does it also have properties beneficial to human health? Let's look at this issue in detail.

How is palm oil made?

According to WWF (World Wildlife Fund), palm oil is found in more than 50% of food products. It is produced from the soft part of the oil palm fruit - this is what distinguishes it from flaxseed or sunflower oil which are obtained from plant seeds. The product made from the oil palm seed is called palm kernel (according to structural composition and properties resemble coconut).

The oil palm grows in Malaysia, Indonesia and African countries. Such localization of plantations, low labor costs and relatively cheap transportation significantly reduce production costs. finished products. In addition, one hectare of oil palm plantation can produce eight times more finished product than sunflower.

Raw butter is a very thick orange or red liquid with a pleasant nutty taste and smell, reminiscent of dairy cream; its chemical composition largely duplicates the usual butter.

Areas of use

Depending on the fraction (melting point), the product is used in various fields:

1. Stearine is a solid substance with a melting point of approximately 47-52 degrees, similar in appearance to margarine;
2. Actually, oil is a semi-liquid product that melts at 40-43 degrees Celsius;
3. Palm olein is an oily liquid with a melting point of about 18-21 degrees Celsius, looks like a cosmetic hand cream.

Use in the food industry

Application palm oil in the food industry began after American scientists studied the composition of the product in 1985. They also examined its properties in detail - up to this point it had been used exclusively for technical purposes.

Today vegetable fat used to make products with long term storage: confectionery, curd desserts, processed cheese, condensed milk, waffles, cakes and creams. In addition, it has the ability to improve the taste and appearance of products and reduce their cost.

Often they are replaced milk fat, which is especially important for people who suffer from intolerance to certain components of milk.

There is no ban on the use of palm oil in any country in the world, but in the Russian Federation some time ago a bill appeared banning the use of the unrefined substance in the food industry. The ban was not adopted, but most manufacturers already “dilute” it with other vegetable fats, and on the product packaging they indicate that it contains a “milk fat substitute.”

Palm oil is also found in bakery and confectionery products, sweet spreads, chocolate, semi-finished meat products, chips and French fries - this list is very extensive. Much controversy has flared up around the use of the product in nutritious milk formulas for infants, although its harm when used in baby food has not been proven.

Chemical industry, cosmetology and medicine

The ability to heal minor skin damage, moisturizing and nourishing properties allow the oil to be used in the production of creams for aging skin, healing ointments, medicines, which are used to treat a wide range of cardiovascular diseases and pathologies gastrointestinal tract, ophthalmological problems.

Palm oil, in addition to the food and pharmaceutical industries, is used by the chemical industry in the production of soap, detergents, decorative and ordinary white candles, washing powders.

The effects of palm oil on the body

The benefits and harms of a product for humans depend on what type of product it is - red (raw), refined and technical. various properties and are used in different areas production.

It is important to take into account that the harm of palm oil to human health is often not determined by its composition, but rather by the chemical processing of raw materials in pursuit of reducing the cost of finished products.

Red oil

It is a natural plant product that is rich in natural red-orange pigment. It undergoes minimal processing, which allows you to save many beneficial features:

• it contains vitamins E and A, which allows it to effectively fight free radicals that provoke cancer;
• red palm oil has a positive effect on skin condition, nourishes hair, supports immunity, and also improves visual acuity.

But there are also a number of negative points:

• its use in large quantities can cause diseases of cardio-vascular system or increase the risk of cancer;
• Palm oil (in large quantities) can cause significant weight gain. Due to its high melting point (40 degrees), it is digested somewhat worse than other products and, as a rule, is not completely eliminated from the body. At excessive consumption In food, most of it settles in the form of waste.

Vegetable fat does not accumulate in the body in such volumes that any special measures are required to remove it. Simply increase the number natural products in the diet.

Refined and deodorized

In the food industry, as a rule, it is used refined oil. It is an order of magnitude cheaper than unprocessed and can be stored longer, which can significantly reduce the cost of finished products and extend their shelf life, but in addition, it is practically devoid of all beneficial properties and is dangerous for the human body:

• A source of large amounts of saturated fat can cause the development of diseases of the cardiovascular system and worsen the condition of patients diagnosed with diabetes mellitus;
• Another negative impact is improving taste qualities products, it provokes obesity;
• The harm of palm oil to human health is not limited to the likelihood of weight gain, because In addition, it is a carcinogenic product.

Olein is also used in the production of baby food, but not at all to reduce the cost of the finished product, as is commonly believed.

A source of palimitic acid, which is necessary for a child to fully develop and required quantity contained in mother's milk, cannot be cow's or goat milk and vegetable fats, but palm olein can be brought closer to this substance. It is introduced into infant formula precisely with the goal of bringing the nutritional composition as close as possible to breast milk.

Hydrogenated

Hydrogenation is the process of adding carbon to make an oil solid. Any hydrogenated fat loses almost all of its beneficial properties and becomes an unhealthy product.

The product is hydrogenated for use in margarines and margarine mixtures. In this case, the harm of palm oil to human health is enormous, while useful substances Hydrogenated foods (including hydrogenated olive or vegetable oils) contain very little.

Technical

Industrial palm oil is used in the production of cosmetics, medicines, soaps, candles and washing powders. Its use in the food industry is unacceptable due to the fact that:

• the changed acid-base composition makes olein completely unsuitable for adding to food;
• it significantly impairs digestibility, deprives absolutely all beneficial properties and often provokes the formation of cholesterol plaques or even malignant tumors.

Most myths about palm oil are based on the erroneous claim that the product is banned in many developed countries. In fact, for example, in the USA, the volume of its use is growing year by year, and in the countries of Africa and the Asian region it is used daily by the majority of the population for cooking.

If non-technical oil and edible oil are used in the production of products, then it will cause no more harm than any other.

Palm oil is made from the fruits of the oil palm tree. And the oil obtained from the seeds of this palm tree is called palm kernel oil. In Russia, palm oil began to be used relatively recently. It is ideal for baking and confectionery products, especially those intended for long-term storage. Currently, palm oil has become widespread, the benefits and harms of which are still being studied, and controversy surrounding it continues.

Use of palm oil

Due to its interesting chemical and physical properties, palm oil has become one of the most common types of vegetable fat in the world. This is also due to the fact that it is easily available and very cheap. Palm oil is highly resistant to oxidation, so it can be stored for a long time.

Palm oil is mainly used in the food industry. It is used in making waffles, sponge rolls, cakes, creams, semi-finished products are fried on it. Palm oil is included in processed cheese, condensed milk, combined butter, it is added to curd desserts And . Many modern recipes cannot do without palm oil. They also partially replace milk fat. In general, it is easier to list those products that do not contain palm oil than those that do contain it.

Palm oil, the use of which is not limited food industry, is also used in the manufacture of candles and soap. In cosmetology, it is usually used to care for dry and aging facial skin, as it nourishes, softens and moisturizes the skin.

Palm oil is useful to use for certain diseases. For example, for vision problems: night blindness, blepharitis, glaucoma, conjunctivitis and others. Thanks to your medicinal properties Palm oil is recommended to be used to treat various diseases of the heart and blood vessels.

Benefits of palm oil

Many people are interested in the question: “Is palm oil harmful or beneficial?”

If we talk about its benefits, then first of all it is necessary to emphasize what it contains a large number of carotenoids, the strongest antioxidants that are of great value to the human body. Carotenoids have a positive effect on weakened hair and skin. Therefore, it is used by many well-known cosmetic companies.

Palm oil holds the record for vitamin E content, which consists of tocotrienols and tocopherol. Tocotrienols are extremely rare in plants, they fight free radicals that cause cancer.

Palm oil is rich in triglycerols, which are digested very quickly, and when they enter the liver, they are used to produce energy without entering the bloodstream. This oil is especially useful for people who have difficulty digesting other fats, as well as those who watch their figure and athletes.

Palm oil also contains many unsaturated fats: oleic and linoleic acid, which contribute. These acids are involved in the structuring of bones, joints and are beneficial for skin health.

Provitamin A ensures the functioning of the vision analyzer and is involved in the production of visual pigment in the retina.

Palm oil. Some numbers...

The harm of palm oil

The main harm of palm oil is its high content of saturated fats. The same fats are also present in butter. Many scientists argue that consuming large amounts of saturated fat contributes to the occurrence of heart and vascular diseases.

Linoleic acid in palm oil contains only 5%, it is on this indicator that the quality and price depend vegetable oils. Vegetable oils contain on average 71–75% of this acid, and the more it is, the more valuable the type of oil.

Statistics from the World Wildlife Fund say that half of all packaged foods contain palm oil. Companies are increasing the production of this oil and, for this purpose, wild tropical forests are being cut down and oil palm plantations are being planted in their place. As a result of deforestation, rare species of animals die - also indirect, but harmful.

What happens, is palm oil harmful or beneficial? Surprisingly, the benefits and harms of oil are comparable. For example, due to the saturated fats of the oil, heart problems arise when consumed, but at the same time it contains vitamins A, E, which make palm oil useful for the prevention of heart and cancer diseases. Palm oil is valued for its linoleic acid content, but at the same time it is much less than in other oils. Some strange combination of harmful and beneficial properties is obtained - maybe the researchers were British scientists or made a mistake somewhere? No, everything is much simpler - palm oil comes in several varieties.

Types of palm oil

The most useful and natural is red palm oil. To obtain it, gentle technology is used, in which most of the beneficial substances are preserved. This oil is red in color due to high content carotene (it gives orange and red color to tomatoes).

Red palm oil has sweetish taste and smell. The researchers came to the conclusion that during the refining process of palm oil, beneficial substances are released from it. And unprocessed red palm oil contains beneficial substances great amount. The described beneficial properties of palm oil mainly apply to red palm oil. It has long been consumed as food by the indigenous people of Central and Western Africa, Central America and Brazil. In Africa, red palm oil is popular as an excellent fat raw material. Some scientists claim that this oil is no different in beneficial properties from olive oil, so popular among Europeans.

Refined and deodorized palm oil is a different product. It is odorless and colorless. This is done specifically for use in the food industry. There is GOST R 53776-2010, which specifies the requirements for edible palm oil. This oil has the same beneficial properties as red palm oil, but in much less quantity.

There is another variety of palm oil that is used to make cosmetics, soaps and more. This oil is five times cheaper than other types of palm oil. It is different from edible oil acid-fat composition. Due to the low degree of purification, it contains a lot of harmful oxidized fats. It happens that unscrupulous manufacturers add such oil to products, the consumption of which causes the accumulation of free radicals in the human body, causing cancer. Also, consuming such oil leads to the formation of cholesterol plaques.

Experts are confident that some manufacturers use this oil in production food products. When talking about the dangers of palm oil, they mainly mean just this possibility. It is very difficult to bring the case to court, since identifying this oil in products is very difficult, so there have been no precedents yet.

Four myths about palm oil

1. Palm oil is indigestible because it melts at a temperature higher than human body temperature. This is not true; fats are not digested in the human body under the influence of temperatures.
2. Palm oil is banned in developed countries. This is not true, for example, 10% of palm oil produced is consumed by the United States.
3. Palm oil can only be used in the metallurgical industry and soap making. In fact, palm oil has more wide range applications. It is even known to have been used during World War II to produce napalm. But this does not mean that it absolutely cannot be used for food.
4. Palm oil is produced from the trunk of a palm tree. This is not true, it is made from the fleshy part of the oil palm fruit.

The benefits and harms of palm oil are known to many. Palm oil has a number of beneficial properties, some of which are even unique, but this only applies to red palm oil.

Whether to eat palm oil or not, everyone decides for themselves. We tried to give you a little information.

Palm oil is a vegetable oil made from the pulp of the fruit of the oil palm tree. This tree grows on the islands of the Indian Ocean, in Asian countries and on the African continent. Fruit ripening is possible only in a humid and hot equatorial climate, at a temperature not lower than +24°C. To obtain a high-quality fraction, they must be ripe. The leaders in the export of this product are Sri Lanka, Indonesia, and Malaysia.

The oil looks like an almost transparent liquid with a slightly sweetish odor; it has no taste as such. At low temperatures, the composition acquires a semi-solid or creamy consistency and requires melting in a water bath or in a microwave oven.

To obtain this widely popular culinary ingredient, the method of pressing or boiling the pulp of palm fruits is used. In the first case, we are talking about cold pressing, due to which all the beneficial properties of the product are preserved. The second method involves heating them, as a result of which the temperature can reach 150-200 degrees. Naturally, after such treatment, more than 50% of the substances are lost.

Palm oil is virtually tasteless, making it a popular ingredient in cooking. It can be stored without spoiling for more than 2-3 months in the refrigerator and several days in room conditions. In the process of its production, additives known in the food industry are produced - olein and stearin, which are actively added to margarines.

The calorie content of palm oil per 100 g is 899 kcal, of which the main percentage is fat (99.7 g). Water accounts for only 0.1 g.

Of the vitamins, there is only alpha-tocopherol (E) - 33.1 mg, retinol (A). Things are also not very good with macroelements - the body can only get phosphorus, and then only 2 mg. But there are quite a lot of sterols here - as much as 100 mg. The situation with fatty acids is completely different.

Saturated fatty acids per 100 g:

• Caprylic - 3.3 g;
• Capric - 3.8 g;
• Lauric - 42.5 g;
• Myristic - 11.9 g;
• Palmitic - 6.3 g;
• Stearic acid - 7.4 g;
• Arachina - 1.1 g.

The characteristics of the main substances are as follows:

1. Vitamin E. This is a powerful antioxidant, also known as alpha-tocopherol. It is a fat-soluble substance, does not settle in water and is almost completely preserved after exposure to high or low temperatures. Its benefit lies in protecting the body from premature aging and oxidative processes. With a deficiency of this vitamin, hair, nails and skin suffer, memory and mood deteriorate, and the functioning of the thyroid gland is disrupted.
2. Vitamin A. Its other name is “retinol”; it is produced in the body from carotene. It is a natural antioxidant necessary for normal functioning immune system, health of hair, nails and skin, metabolism.
3. Phosphorus. This micronutrient present in palm oil is essential for good health bones, teeth, hair and muscles. It is also important for brain function, metabolism, and cell regeneration. The daily human need for it, depending on age, is 1-3.8 g.
4. Lauric acid. It is widely used to create soaps, creams and other cosmetics. This substance is known for its excellent ability to fight viruses and pathogenic microorganisms. Thanks to it, the feeling of hunger quickly disappears, the skin is moisturized, and mental activity improves.
5. Palmitoleic acid. It belongs to the monounsaturated type and is one of the most useful. This substance is found in human subcutaneous fat and is necessary for the production of nerve cells, lowering blood pressure, and reducing the amount of cholesterol in the blood.
6. Myristic acid. This is a readily soluble substance belonging to the class of saturated fatty acids. It forms compounds with calcium ions, is not absorbed in the intestines and is released along with the stool. Therefore, this component of the product does not have a significant impact on health.

Important! Considering that palm oil contains the most fatty acids, you should not get carried away with it.

Benefits of palm oil

The list of beneficial properties of palm oil is as follows:

• Well satisfies hunger. Being high in calories and rich in carbohydrates, the product suppresses appetite and quickly gives a feeling of fullness.
• Improves brain function. Since this oil contains unsaturated fatty acids, it stimulates mental activity.
• Gives strength. This is possible due to the fact that the product contains triglycerides, which, when entering the bloodstream, saturate the cells with oxygen. This way you have more energy, improve your mood and improve your performance.
• Cleansing the body. Oleic and linoleic acids, of which there are quite a lot in the product, are necessary to reduce the level of bad cholesterol in the blood. This allows you to prevent various diseases of the heart and blood vessels - thrombosis, atherosclerosis, myocardial infarction, stroke, etc.
• Takes care of vision. In order for it to always remain good, the body must constantly receive vitamin A. You can meet the daily need for it by consuming at least 2 tsp. oils per day. This will help strengthen the retina and prevent its detachment, the development of cataracts and other ophthalmological diseases.
• Helps with exhaustion of the body. One of the indications for the use of palm oil is sudden weight loss. You can gain it due to the fact that it contains a lot of calories that provide energy.

Why is palm oil harmful?

Nutritionists are unfavorable towards palm oil. They explain their negative attitude towards it by the fact that it is oversaturated unhealthy fats. There is nothing in it healthy proteins, nor easily digestible carbohydrates. Another danger is that most of the oils sold are produced by the so-called hot pressing method. This process uses temperature treatment, during which not only almost half of all useful substances are lost, but also carcinogens accumulate in the oil. It is known that these substances cause serious harm to humans - they provoke the growth of tumors, the development of cardiovascular diseases, obesity and diabetes.

Harm of palm oil to the cardiovascular system

With regular abuse of this oil, the blood vessels become dirty, waste and toxins accumulate in them. All this leads to their narrowing and thinning of the walls. As a result, there are risks of complications in the form of varicose veins, the formation of blood clots and their rupture. It is also dangerous that such oil increases arterial pressure Therefore, it is strictly contraindicated for hypertensive patients.

Is palm oil bad for your figure?

It has been proven that it disrupts metabolism, “clogs” the intestines, blood vessels and liver, and prevents cleansing of the body. All this leads to an increase in body weight, and over time, if nothing is done, to the development of obesity.

The harm of palm oil for the figure lies in the fact that it is poorly digested and absorbed. Its remnants accumulate in the subcutaneous fat layer and lead to weight gain. Those who are naturally inclined to be overweight should be especially attentive to this.

Harmful of palm oil for digestion

This product also has a negative effect on the liver, saturating it with harmful fats. This can lead to fatty liver disease and even cirrhosis. The substances contained in it irritate the intestinal and stomach mucosa, contaminate them, cause attacks of abdominal pain and increase the risk of tumor growth.

Such problems can arise when consuming both raw and heat-treated oil. But the first one is still not so harmful. Metabolism and pancreatic dysfunction predisposes to the development of type 1 or type 2 diabetes mellitus.

Due to the refractoriness of the oil, it is difficult to digest and absorb by the body, and what remains in the body as a result of this is not excreted anywhere. Thus, its intoxication occurs, which already affects the general well-being.

Important! Some countries have banned or restricted the import of this product because it is considered hazardous to health and even addictive, like nicotine or caffeine.

Features of the use of palm oil in nutrition

Palm oil can often be found among the ingredients in crackers, sauces, and chips. Sometimes French fries are fried on it. It is popular as a replacement for other vegetable oils, since it is consumed much more economically. The use of this ingredient is not excluded even in the creation of baby food and various semi-finished products.

The main task of palm oil is to improve the presentation of products and their taste, increase shelf life and reduce cost. Despite its significant harm to health, it is one of the main preservatives in the food industry. It is temperature resistant, practically odorless and tasteless, and easily combined with all products.

Oil palm oil in its raw form is an excellent complement fresh salads from vegetables and fruits. The product obtained by hot pressing can be used for frying, boiling, stewing, and baking. It makes an excellent roast for first courses and various sauces.

Here are a few interesting recipes with palm oil:

• Casserole. Add to cold water(2-3 l) juice of one lemon and rinse young crabs (no more than 300 g) in them. After this, pour vegetable oil into a hot frying pan and fry this ingredient. While it's cooking, crush the garlic (5 cloves) with a masher and add it to the crabs. Now salt and pepper the mixture, add onion cut into rings, chopped carrots and pepper (1 piece each). Next, just simmer the mixture thoroughly under the lid for 20-30 minutes and add 2 tbsp before turning off. l. palm oil.
• Stew. Peel and chop onions (1 pc.), carrots (1 pc.), Bell pepper(1 pc.), garlic (5 cloves) and tomatoes poured with boiling water (2 pcs.) Next, fry it all in palm oil, cover with water and simmer under the lid for 15-20 minutes. Before turning off the burner, add chopped basil, salt, black ground pepper, celery and sugar to taste. It is served cold.
• Stuffed eggplants . Wash them (4 pieces), cut them in half, remove the middle and soak in warm, salty water for 10 minutes. This is necessary for the bitterness to go away. Next, rinse, peel and chop the champignons (600 g), tomatoes (4 pcs.), garlic (4 cloves) and onion (1 head). All this must first be fried in a large amount of palm oil, and then used as a filling for eggplants. Then they should be baked in the oven and decorated with grated cheese.
• Snack. Grate the peeled ginger root, which should be no more than 2 tbsp. l. and garlic (2 cloves). Combine them with the juice of half a lemon, 1 tbsp. l. crushed walnuts, palm oil (3 tbsp), pepper and salt to taste, balsamic vinegar(2 tbsp.) Now wash and cut the cucumbers (5-6 pieces) into slices, and then place them on a plate, garnish with spinach and pour over the prepared sauce.

Regarding a product such as Palm oil, which is increasingly being used as an ingredient not only in food products, but also in cosmetics and procedures, serious controversy continues to exist. Is it classified as a harmful product? What beneficial properties vegetable fat may have and whether palm oil can cause harm to the body can be found out by reading the composition.

Palm oil and beneficial properties: what is the product made from?

Palm oil is a plant product that is extracted from the ripe seeds of the oil palm tree. This plant can be found in Indonesia, Guinea, and Malaysia.

Finished palm oil is divided into 2 categories:

Raw look, which is produced from the pulp of palm seeds;

Palm kernel type, which is made from the inner kernel of the fruit.

You can also divide all palm oils into 3 fractions, which differ in quality, melting point, and areas of application:

1. Palm stearin– a solid consistency that melts at temperatures from 46 to 53 °C. It is used for the production of margarine, cosmetics and detergents, and puff pastry.

2. Standard oil with a melting point of 36 to 39 °C. It is used for frying; when heated, it does not emit fumes or create smoke; it is most often used for the manufacture of confectionery products.

3. Palm olein- a product that has a liquid consistency, similar to cream, and a melting point from 19 to 23 ° C. The most common areas of application are cosmetology and cooking.

The richness of the chemical composition of palm oil: the benefits of components

Palm oil has a fairly rich composition, which includes the following substances:

Carotenoids are components that take an active part in many vital processes necessary for the normal functioning of the body;

Vitamin E, which consists of isomers of tocotrienols and tocopherols;

Vitamin K is able to protect the body from many complications in the body such as, for example, ossification of cartilage, salt deposits on the walls of blood vessels and others;

Polyunsaturated acids, which are classified as Omega 3 and Omega 6;

Palmitic acid – it accounts for about 50% of the bulk of the oil, the fatty acid acts as a source of energy for the body and is directly involved in the synthesis of hormones;

Oleic acid is considered a monounsaturated type of fat and serves as a barrier to the formation of cholesterol plaques in blood vessels;

Stearic acid;

Vitamin A and B4;

Macro- and microelements phosphorus and iron;

Coenzyme Q10.

An important role in obtaining quality oil The production process itself plays a role. The conventional pressing and squeezing method gives the result in the form of a technical product that does not have all the beneficial properties and is unsuitable for consumption. To obtain truly healthy palm oil, the raw material must go through 5 stages of intensive processing: purification, hydration, neutralization, deodorization, clarification. After all 5 steps of refining, the oil can be consumed.

Features of exotic palm oil: beneficial properties of the product

You can benefit from the use of palm oil in the form of:

1. Improving visual acuity, preventing the disease night blindness.

2. Restoration of damaged mucous membranes of the body.

3. Has a wound-healing effect, which helps to quickly eliminate open ulcers and boils.

4. Has a protective effect on the sebaceous glands, preventing the formation of inflammation.

5. Normalizes the functioning of neurological functions.

6. For external use as an ingredient healing masks valuable substances carotenoids have a strengthening effect on hair, making it strong and shiny, and the condition of the skin is noticeably improved when used in cosmetology.

He considers red oil to be the most gentle and suitable for consumption; it can provide such positive impact:

Increase the body's defenses;

Prevention of cataract disease;

Return of vessels such properties as elasticity;

Protecting the body from premature aging and harmful effects external toxic factors;

Memory improvement;

Relief of severe and unpleasant symptoms of menopause in women;

Relief of symptoms of diseases endocrine system;

Elimination of chronic fatigue of the body, the consequences of nervous disorders, insomnia;

Provide safety female body from the development of fibrous degeneration of the mammary gland.

The amount of beta-carotene in red palm oil is 15-20 times higher than carrots.

Harm of palm oil and contraindications for use

Despite the huge number of positive aspects, palm oil also has contraindications for use. For some experts in the field of studying properties exotic oil its usefulness was controversial and a very big question, and all because a greater degree of harmfulness than the healing value of this product was scientifically substantiated.

It's all about the same composition, which is dominated by a lot of saturated fat. By their nature, they are quite resistant to external environmental factors. Oil is capable long time maintain its taste, appearance and not deteriorate, this indicates that it is a good preservative. That's why manufacturers add it to various products food to extend their shelf life and save your money.

Palm oil is definitely not suitable for daily use, as it can cause enormous harm to the human body in the form of the development of such pathologies:

Weakening of the immune system and deterioration of the health of the body as a whole;

A significant increase in the level of bad cholesterol;

Vascular diseases, having a damaging effect on them;

Failures in lipid metabolic processes;

Deposits of an atherosclerotic nature;

The appearance of diabetes mellitus;

Increased symptoms of Alzheimer's disease;

To the accumulation of excess weight and, as a consequence, to obesity;

Development of heart and cardiovascular diseases;

The emergence and rapid progression of oncological tumors;

Development of dependence on the product.

People should avoid consuming even small amounts of palm oil in the following situations:

With chronic heart or vascular diseases;

WITH increased level cholesterol;

If you have problems with metabolism;

During the period of bearing a child, women;

During breastfeeding.

Regarding food, nutritionists advise refraining from consuming products with such a cheap substitute for real fat, medicinal benefits There will be little palm oil from the inside. As for external use in folk medicine, the use of palm oil as an ingredient in detergents and cosmetics is quite acceptable; the harm from such is minimal.

Due to its saturated fat, palm oil (palm fat) is considered harmful to the diet, but due to its antioxidant properties, certain types are used in skin and hair care. The benefit of this product is controversial. Its degree depends on the components of palm fat. Its different varieties are used in medicine, cosmetology and the food industry.

What is palm oil

This is a vegetable fat that is obtained from the fleshy part of the oil palm fruit. Its homeland is West Africa. The inhabitants of this area have consumed palm fat for thousands of years. It is a semi-solid mass of yellow-orange color. Its melting point is from 33 to 39 degrees. Palm fruit seeds are also used in production. They contain only 30% oil. This type of it is called palm-kernel. Immediately after pressing, the oil is technical.

The product itself is a mixture of two factions. They are then separated from each other and refined and deodorized for use in the food industry. The factions are:

1. Stearin. This is a solid fraction used in the manufacture of cosmetics, candles, soap, margarine and spread. Its melting point is 47-54 degrees.
2. Olein. This is a faction liquid consistency, which is used for frying foods. The melting point is 19-24 degrees.

Chemical composition

Natural oil palm trees have a very rich composition. Some of the beneficial substances contained in it disappear after the refining process. These include coenzyme Q 10, vitamins A and E. The composition of palm oil includes both saturated (palmitic) and beneficial unsaturated fatty acids (oleic, linoleic) that are dangerous to the body. The latter are contained in small quantities - only 5%. Other substances in palm fat:

• vitamins E, A;
• stearic acid;
• tocopherols;
• carotenoids;
• triglycerols;
• polyunsaturated acids Omega-3 and Omega-6;
• iron;
• vitamin B4;
• myristic acid;
• vitamin K1.

Kinds

Before studying the harms and benefits of this product, it is worth learning about its types. Each of them has certain properties and is used by a specific industry. The following types are distinguished:

1. Unprocessed. This form of palm fat is very difficult to find in the modern food industry due to its high cost and low benefits of use for food production. It has a sweetish taste and smells nice too.
2. Refined and deodorized. This cheaper type of raw material is used much more often due to its lower cost, but its composition already includes much fewer useful substances. This product is odorless and colorless.
3. Technical. It is used for the production of cosmetics and costs much less than other types. Contains a lot of harmful oxidized fats due to the low degree of purification. Consumption of such a product negatively affects the heart, kidneys, liver, lungs, provokes the development of cancer, and leads to the appearance of cholesterol plaques.

Beneficial features

Unprocessed red palm oil is considered the safest. More gentle technology is used in production, so the product retains most of the nutrients. Palm oil holds the record for the amount of vitamin E in the composition. It provides the product with antioxidant properties that are essential for healthy hair and skin. Unprocessed oil contains a sufficient amount of provitamin A, which has a beneficial effect on vision. The same element is involved in the production of visual pigment in the retina. Other benefits of palm oil:

• heals the skin of the face and body, hair due to the carotenoids in the composition, which also act as antioxidants;
• reduces the likelihood of developing cancer due to the presence of tocotrienols, which prevent the accumulation of free radicals;
• compensates for the lack of essential elements in those who have difficulty digesting other forms of animal or vegetable oils due to illness;
• helps strengthen joints and bones due to oleic acid in the composition;
• heals wounds, has an anti-inflammatory effect, energizes.

The harm of palm oil to human health

One of the most harmful properties of palm oil is the large amount of saturated fats it contains. Their consumption increases the risk of developing cardiovascular diseases. The refractoriness of the product is harmful to the body. The high melting point does not allow the oil to be processed well. As a result, the product is not completely eliminated from the body, but settles in the stomach, intestines and blood vessels in the form of waste. This disrupts the normal functioning of organs. Others stand out harmful properties palm fat:

1. Presence of carcinogens in the composition. Excessive consumption of the product increases the risk of developing cancer.
2. Low content linoleic acid. Its quantity determines the usefulness and value of oil varieties on the market. On average, its content is 70-75%. Palm oil includes only 5%.

At daily use the product can weaken the immune system, which worsens the condition of the body as a whole. In addition to this pathology, palm oil causes:

• addiction;
• a significant increase in bad cholesterol;
• failure of lipid metabolism;
• excess weight, obesity;
• deterioration in Alzheimer's disease;
• atherosclerotic deposits;
• diabetes.

Application

Many manufacturers have paid attention to this product due to its ability to be stored for a long time without loss of properties. In addition, the price of the ingredient is significantly lower compared to other herbal analogues, and the extraction method is simpler. Different types Palm fat is used in cosmetology, medicine, and the food industry. The main consumers are companies that produce shelf-stable products.

In cosmetology

In the hardware and cosmetic departments of stores you can also find products with “palm” in their composition. It is an ingredient in the production of soap or candles. IN cosmetical tools it is included as a moisturizer. More often, palm fat is present in creams or masks intended for aging and dry skin. It is important to check for allergies before use. To do this, a small amount of oil extract is used on a remote area of ​​the skin.

For hair

Palmitic acid, carotenoids, vitamin E and antioxidants present in palm fat provide shine and softness to hair. Additionally, these substances help prevent dehydration. Thanks to this effect, the hair does not dry out and remains moisturized for a long time. In addition, the number of split ends and hair fragility is reduced. To benefit from the oil, you need to add a couple of drops to your shampoo or conditioner, use the product as an ingredient in masks, or simply rub it into the scalp.

Palm oil for skin

Palm oil extract can be used alone as night cream or add to masks and other homemade products. The solid form of the product must first be melted in a water bath. Good reviews uses a combination of palm fat with olive oil and coconut oil. This product can be used to remove makeup and cleanse the skin before bed. The composition is not suitable only for oily skin types.

In medicine

The beneficial effects of palm oil on vision are used by medicine in the treatment of conjunctivitis, night blindness, and glaucoma. The product is also used to prevent various diseases. To do this, it is recommended to take 1 teaspoon in the morning on an empty stomach. Another option is to consume it with food. The use of palm fat is recommended for the following diseases and conditions:

• stress, anxiety;
• low hemoglobin;
• chronic fatigue;
• skin diseases;
• decreased immunity;
• fractures, diseases of the joints or spine;
• cold;
• menopause;
• period before menstruation;
• gynecological diseases.

In food production

Key consumers are producers of desserts, creams, rolls, dough, waffles, baked goods and condensed milk. These sweets are stored for a long time without losing their appearance even with high temperatures. Palm “juice” is often used to replace the dairy ingredients in margarine recipes. If products contain technical type of palm fat, then they should not be eaten. This is especially true for baby food. The presence of such oil in a child’s diet leads to constipation, calcium leaching, and colic.