Palm Oil Palmeolie

Palm Oil contains an equal proportion of unsaturated acids, containing about 40% oleic acids (monounsaturated), 44% palmitic acids and oleic acids, which are also the major fatty acids produced by the body. Palmeolie indeholder en lige andel af umættede syrer, der indeholder omkring 40% oliesyre syrer (monoumættede), 44% palmitic syrer og oliesyre syrer, som også er vigtige fedtsyrer produceret af kroppen. A natural source of Vitamin E, the tocopherols and tocotrienols, Palm Oil is also a very rich source of beta-carotene which is an important source of Vitamin A. En naturlig kilde til Vitamin E, tocopheroler og tocotrienols, palmeolie er også en meget rig kilde af beta-caroten, som er en vigtig kilde til vitamin A.

Palm Oil is frequently confused with Palm Kernel Oil. Palmeolie er ofte forveksles med Palm Kernel Oil. Palm Oil is physically and chemically different from either Palm Kernel Oil or Coconut Oil and, therefore, should not be considered similar to these oils. Palmeolie er fysisk og kemisk forskellig fra enten Palm Kernel olie eller kokosolie, og derfor ikke bør betragtes som svarer til disse olier. Palm Oil also contains a much higher proportion of palmitic acids than other fats and oils. Palmeolie indeholder desuden en langt større andel af palmitic syrer end andre fedtstoffer og olier. Palm Kernel Oil is highly saturated. Palm Kernel Oil er meget mættede. In contrast, Palm Oil contains a balance of polyunsaturated, monounsaturated, and saturated fatty acids. I modsætning hertil palmeolie indeholder en afvejning af flerumættede, monoumættede og mættede fedtsyrer. In addition, Palm Oil contains essential substances such as linoleic acid (an essential fatty acid which the body cannot manufacture) as well as tocopherols and tocotrienols which act as natural anti-oxidants against damaging free-radicals. Desuden palmeolie indeholder væsentlige stoffer som linolsyre (en væsentlig fedtsyrer, som kroppen kan ikke fremstillingen) samt tocopheroler og tocotrienols der fungerer som naturlige anti-oxidanter mod skadelige frie radikaler.

Like other vegetable fats, Palm Oil is free from cholesterol. Ligesom andre vegetabilske fedtstoffer, palmeolie er fri for kolesterol. Because Palm Oil is solid at room temperature there is no need to use hydrogenation, a technique which hardens liquid oil but also produces damaging trans fatty acids and raises cholesterol levels in the process. Fordi Palmeolie er fast ved stuetemperatur er det ikke nødvendigt at bruge hydrogenering, en teknik, der hardens flydende olie, men også producerer skadelige transfedtsyrer og rejser kolesterolniveau i processen. Human feeding studies have shown that Palm Oil does not ordinarily raise blood cholesterol levels and in some cases has been found to lower harmful LDL-cholesterol. Human fodring undersøgelser har vist, at palmeolie ikke normalt forhøje blod kolesterol niveauer og i nogle tilfælde er blevet konstateret, at lavere skadelige LDL-kolesterol.

Palm Oil is extracted and refined through pressing and crushing, not by the use of chemical solvents such as hexane. Palmeolie udvindes og raffineres ved presning og knusning, ikke ved brug af kemiske opløsningsmidler som hexan. Palm Oil can be further refined into palm olein (liquid) and palm stearine (solid). Palmeolie kan videreudvikles i palm olein (flydende) og Palm stearin (fast). Palm olein is used as a frying oil because it is very stable to heat. Palm olein anvendes som stegeolie, fordi det er meget stabilt for varme. Palm stearine is used in biscuits and cakes. Palm stearin anvendes i kiks og kager. Palm stearine is also used in non-hydrogenated margarine and to stop peanut butter from separating. Palm stearin anvendes også i ikke-hydrogeneret margarine og for at stoppe jordnøddesmør fra adskillelse.

Palm Oil resists oxidation and rancidity, which means that a product made using Palm Oil has an extended shelf life. Palmeolie modstå iltning og harskning, hvilket betyder, at et produkt fremstillet ved hjælp af palmeolie har en længere holdbarhed.

When used in combination with other oils such as coconut and olive oil, Palm Oil makes a nice hard bar. Når de anvendes i kombination med andre olier som kokos-og olivenolie, palmeolie gør en hyggelig hårdt bar. It is less water soluble and resists melting; it saponifies easily and pulls other oils into saponification quicker. Det er mindre vandopløselige og kan modstå smelter, det saponifies let og trækker andre olier i forsæbning hurtigere. It is also known as vegetable tallow and adds firmness to bar soaps, giving a pale white-yellow color. Det er også kendt som vegetabilsk talg og tilføjer fasthed til bar sæber, hvilket giver en bleg hvid-gul farve. Palm Oil will speed up the soap making process. Palmeolie vil fremskynde sæbe beslutningsproces.

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