Palm tree from which palm oil is made. How and from what products is palm oil produced? Harmful of palm oil for digestion

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 becomes red or yellow. Red is characterized by preservation 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 limited natural resources solid and semi-solid fats. IN Food Industry Palm products are widely used in the manufacture 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.

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.
The hardest fraction - stearin - is included in the components of margarine. The melting point of palm oil is - 48 °C - 52 °C.
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.

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.
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.
Olein is present in deep-fried foods, chips, fried nuts, corn sticks, noodles instant cooking. 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) have different fat content and weight 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.

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.
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.
Some nutritionists recommend the product as a means of losing weight (2 tsp on an empty stomach).
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.
“Palm” masks are used for shine, growth and health of hair.
Cosmetic creams and soaps are produced on its basis. Due to its biological value, it is used to care for problem skin, its rejuvenation and smoothing.
Bathroom with a small amount oil drops relieves stress, regulates work blood vessels.
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;
consumption even best product in large 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- these 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.

So, today we will focus on the production of palm oil. Let's start with the fact that in Malaysia and Indonesia, the main leaders in palm oil production (they account for 85% of world production), there is greatest number both palm plantations and seed processing plants oil palm all stages.

An important difference in oil palm cultivation in Malaysia and Indonesia is the approach to farming: intensive and extensive, respectively. For example, in Malaysia, dried palm branches are processed into compost, waste from squeezing seeds is used in the production of composite materials, and in Indonesia it is all simply burned)) As a result of these fires, an unpleasant haze is formed in the air, dangerous for people and animals. This smog covers not only Indonesia, but also Malaysia. All this is reminiscent of the terrible year 2010, when Moscow was consumed by smoke from peat fires in the Moscow region.

But let's return to Malaysia. Let's go to the plantations!

We were warmly greeted by local collective farmers...

In fact, local collective farms are simply called village communities. One of the largest Malaysian companies, Felda Global, whose plantations we visited, by the way, attaches great importance to the development of these same agricultural communities and invests a lot in village infrastructure, housing, etc. There is also a government program to support communities.

This is what the new generation of houses that are being built for local plantation workers look like:

And houses of earlier construction look so clean and tidy. Please note that the garden plots are simply buried in flowers...

The most popular transport on plantations is a scooter. Most of the scooters are made in Malaysia.

Oil palm seeds were brought to Malaysia by the British in 1875, from where exactly is unknown (Polynesia, Nigeria or somewhere else). The local climate turned out to be suitable for this fruit crop. Palm trees were planted along roads and near houses for beauty. However, local farmers saw in these palm trees, in addition to beauty, such important indicators as endurance and high-quality oil obtained from the fruit. In 1917, 40 years after the palm was introduced to Malaysia, the first palm plantation was planted.

Malaysia's palm oil boom began in the 1960s. The country gained independence, and the national government began to encourage the production of palm oil and promote it in Western markets.

How are the fruits of the oil palm harvested? Yes, it’s very simple: take and cut a bunch of seeds. Previously, this was done using a sickle-shaped machete. Nowadays, collectors use gas machetes...

The oil palm rarely grows higher than 10 -15 meters. The trunk appears only in the fourth year of life, so the seeds from the palm tree at the age of 10-15 years are cut directly from the ground. Can you imagine that the oil palm tree produces crops ALL YEAR ROUND! About once every two months, workers come to the plantation and cut the fruits.

The bunch weighs 8-10 kilograms...

After harvesting, oil palm seeds are sent for primary processing: cleaning, sorting, grinding, squeezing the crude oil, and then for cleaning. There are more than 1,000 pressing factories in Malaysia.

We found ourselves at the Sime Darby crude palm oil processing plant. There are about 500 such refining, deodorization and bleaching plants. This plant can process a maximum of 800 tons of crude palm oil per day (an average of about 500 tons). 40% of the plant's products are exported, 60% remains in Malaysia.

Unfortunately, we were not allowed to film inside the plant ((
So I'll tell you briefly what's going on here...

Tanker trucks with freshly squeezed oil arrive at the plant. The raw extracted palm oil is then processed into various products through refining. First, there is separation into fractions with crystallization to obtain separate solid (stearic) and liquid (oleic) parts.

Melting and refining the oil by hydration removes impurities. The oil is then filtered and decolorized. Odor and color are physically removed to produce refined clarified deodorized oil (RCDO) and fatty acids used to make soap, detergents and other products.

PODPM is the main product sold in the international consumer market, although many companies break it down to produce palm olein, for edible oil(for cooking) or other products.

As a result, the consumer receives the product in packaged and packaged form...

Taken from thesey How is palm oil made?

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Palm oil is a fairly new product in our consumer market. According to manufacturers, the oil can be widely used not only for baking, but also in cosmetology, industry, and also for the treatment of various ailments. However, more and more nutritionists agree that this product is a strong carcinogen, and, therefore, not only harmful, but also dangerous to human health. Is palm oil good for humans, or is it harmful?

Palm oil is extracted from the oil palm species (namely, the pulp of the fruit, which is first boiled and then pressed), which grow mainly in tropical countries, particularly in western Africa. IN in kind the product is a liquid substance, has an orange-yellow color and has a rather pleasant aroma and sweet taste. At temperatures below thirty degrees, the oil becomes solid, reminiscent of margarine in structure. Palm oil is the only one in the world that is called a solid vegetable oil, similar in composition to animal fats.

The oil contains palmitic acid in large quantities, but despite this, it also contains other saturated and unsaturated fatty acids, in particular stearic, oleic, arachidic, linoleic, myristic, lauric, etc. In addition, the oil contains vitamins E, D, K, lecithin, phytosterols, squalene, coenzyme Q10, magnesium, phosphorus, etc. This product is quite high in calories, the energy value is about 900 kcal per 100 g of product.

Benefits and properties of palm oil.
The use of palm oil has a positive effect on the condition of the heart and blood vessels, so doctors often recommend it for preventive purposes to prevent heart attacks, strokes, inflammatory vascular diseases, cardiomyopathy - irreversible damage to the heart muscle, coronary disease, hypertension, heart failure, atherosclerosis and other diseases.

This product is able to compensate for the lack of vitamin A in our body, so it is often recommended to be used for various diseases eye. In addition, its properties include normalizing intraocular pressure, improving blood supply to the eyes, as well as protecting the lens, retina and cornea of the eyes. It is often recommended to include it in your daily diet as a preventive measure and treatment for tired eyes syndrome, cataracts, conjunctivitis, night blindness, and glaucoma.

The use of palm oil also has a beneficial effect on the functioning of the gastrointestinal tract, it prevents inflammation, helps accelerate the healing process in case of damage to the gastric and intestinal mucosa, prevents the accumulation of excess fat in the liver, and has a stimulating effect on the formation and secretion of bile. Experts often recommend palm oil for the treatment of diseases such as biliary dyskinesia, gastric and duodenal ulcers, cholecystitis, cholelithiasis, colitis and enterocolitis, gastritis and many others.

Palm oil is also useful for obesity and diabetes, and for frequent colds and illnesses. respiratory tract, as well as if there is a tendency towards them, if there is bronchial asthma and for tuberculosis.

Separately, it is worth talking about the benefits of palm oil for female body. The vitamins A and E included in its composition, unsaturated fatty acids and phytosterols have a beneficial effect on the female reproductive system, since they have the ability to regulate hormonal balance (namely estrogen hormones), maintain it in balance, and also have an anti-inflammatory effect in the presence of uterine diseases, breasts or ovaries. In addition, these substances and vitamins contribute to the full development of the fetus during pregnancy, and during lactation they increase the quality and improve the composition and taste breast milk. It can be used both in preventive and medicinal purposes, in particular for anemia and diseases of the female genital area, PMS and menopause.

For those suffering from diseases such as vaginitis, colpitis, cervical erosion, it is recommended to insert tampons with palm oil into the vagina.

Palm oil is effective means treatment of cracked nipples of the mother during breastfeeding. Oil is an excellent means of protecting against infections and accelerating healing processes.

Women can appreciate the benefits of this product. Regular inclusion of palm oil in their diet, starting from the age of thirty, will help avoid osteoporosis in the future (during menopause). Such properties of this product make it possible to use it in the treatment of diseases of the musculoskeletal system.

Palm oil is especially useful for children, because the substances included in its composition actively participate in the formation of bones, joints and teeth, as well as organs of vision, brain and nervous tissue. In addition, its use increases the level protective forces body and contributes to its normal growth.

The benefits of palm oil in the daily human diet are also great. It should be used more often in the presence of chronic fatigue syndrome, psycho-emotional disorders, as well as to strengthen memory, attention, and improve mental abilities. It is also recommended for nervous and mental diseases, to strengthen the body's immune defense, and to prevent cancer. Palm oil is very useful to include in your diet for residents in places with unfavorable environmental conditions, as well as for patients who have undergone radiation and chemotherapy.

This product has also found its use in the treatment of dental problems, in particular, gum disease; it is recommended to apply gauze pads pre-soaked with this oil to the affected areas.

Microenemas are also made with this oil or tampons are inserted rectally in the presence of anal fissures, hemorrhoids and constipation. In addition, palm oil is used topically in the presence of psoriasis, burns, cuts, trophic ulcers, bedsores, neurodermatitis, acne and other skin problems. In this case, the oil is applied to the affected areas of the skin. To increase effectiveness, the oil is taken orally.

In the field of cosmetology, palm oil has also found wide application. It is added as an ingredient to various cosmetics. For example, this product is often added to tanning products. Thanks to such products, the skin not only acquires an even and beautiful tan, but also remains protected from the harmful effects of ultraviolet radiation, maintaining youth and freshness.

In the culinary field, palm oil can be compared to coconut oil. Confectioners unanimously claim that this product is simply irreplaceable in the production of their products, especially those that are intended for long-term storage. It is used in the production of margarine and other substitutes for natural butter, and is an ingredient in the production of condensed milk, croutons, and crackers.

The harm of palm oil.
Despite the many positive properties listed, nutritionists insist that palm oil has minimal benefits for our body. If it is in excess, the functioning of the digestive system organs is disrupted. Saturated fatty acids (palmitic acid) significantly increase the level of cholesterol in the blood, which subsequently leads to the emergence and development of dangerous diseases - vascular thrombosis, atherosclerosis and other diseases of the cardiovascular system.

In addition, this oil is a strong carcinogen. Many countries have long introduced a ban on the use of this product in their food industry, and if it is present in any product, a mark about this fact must be placed on the packaging!

Despite useful composition oils, the body will not be able to process these substances and absorb them due to the melting point (40 degrees, while the temperature of our body is 36.6 degrees). Palm oil is poorly excreted from our body; most of it settles in the form of waste and clogs the blood vessels, intestines and other vital organs. Fatty acids, gradually gluing blood cells together, contribute to the development of oncology of various organs, provoke a heart attack, infertility and impotence.

Palmitic acid, which is the basis of palm oil, is an essential component of infant formula. According to recent research by scientists, when this acid enters the body of an infant, it combines with calcium, resulting in the formation of insoluble compounds, which, when excreted from the body, take with them most of the calcium. As a result, the child does not receive the required amount of healthy fats and calcium, despite the remaining amount of nutrition, which are so important during the growth and development of the baby. In addition, it has been proven that mixtures containing palmitic acid lead to bloating and belching in infants, cause bone mineralization and colic.

Despite all negative sides, palm oil is widespread and is used in the production of products so loved by our beloved children (chocolate, condensed milk, chips, etc.). Of course, it is quite difficult to refuse a child’s request for a purchase, but before you buy another delicacy, read the ingredients, and if you find palm oil in it, think a hundred times before buying it.

Public opinion today is such that palm oil is considered one of the most harmful vegetable oils harmful to human health. Products containing this ingredient are considered to be second-rate and low-quality. Nevertheless, this oil is used for the production of various finished products and semi-finished products; it is used in the cosmetic and technical industries.

According to rough estimates, every second product on the shelves of any supermarket contains palm oil. To find out whether it is really as dangerous as they say it is, you can only find out its composition and production technology.

Basic properties and composition

Palm oil is a vegetable fat obtained from the soft fruits of the palm tree. This plant is called "oilseed" and can be found in some Asian countries, Africa and the islands located in the Indian Ocean. This is due to the fact that to ripen the fruits of such a palm tree, high humidity and temperatures of +24 degrees and above are required.

This oil looks like a transparent liquid without taste; its consistency is slightly thicker than ordinary water and has a pleasant sweetish aroma. At low temperatures it hardens and turns into a white paste. To return this paste to a liquid state, you need to melt it in a water bath or in the microwave.

Vegetable fat extracted from palm fruits is often used in cooking as a preservative, since it can be stored for about 3-4 months without losing its properties. Even at room temperature, this tasteless liquid can last for several days and does not spoil. In addition, this oil is so popular because of its low price, which is significantly lower than the price of other oils. When palm oil is made, it produces food additives called stearin and olein, which are in turn used in the production of margarines.

The calorie content of palm oil is quite high - about 900 kcal per 100 g, all of which comes from vegetable fats, and proteins and carbohydrates are simply absent in this product. This product cannot be called dietary, but no one consumes vegetable fats in pure form. Depending on its content in the final product, the calorie content of the latter may be much lower. In addition to vegetable fats, this oil contains several beneficial fatty acids, vitamin E and A. Unfortunately, among the beneficial microelements, palm oil contains only phosphorus in small quantities.

Ingredients

The composition of the oil palm fruit determines the final composition of the resulting product. While vitamins and minerals are widely considered to be beneficial substances for the human body, there is still controversy surrounding saturated fatty acids. In fact, all the ingredients that make up vegetable fat do not themselves cause any harm to humans.

Vitamin E (alpha tocopherol) necessary to protect the body from premature wear and tear of cells. It is beneficial for the skin of the face and body, allowing hair to maintain thickness and natural shine. In addition, vitamins of group E have a beneficial effect on the functioning of the hormonal system.
Vitamin A (retinol) enters the body from carotene. It is necessary for the normal functioning of human immunity, proper metabolism, as well as healthy teeth and nails.
Phosphorus important for cell regeneration, especially in muscles. However, even 100 g of natural palm oil in its pure form can hardly close daily requirement human in this microelement, so it is better to get phosphorus from other products.
Lauric acid acts as a disinfectant and disinfectant, therefore it is often used in the creation of cosmetic products. It protects the human body from viruses and pathogenic bacteria.
Palmitoleic acid It is considered one of the most beneficial for the human body, as it is necessary for the growth and regeneration of nerve endings. It reduces cholesterol in the blood and reduces high blood pressure.
Myristic acid practically useless for humans, since it is not absorbed in the intestines and comes out with secretions. At the same time, it does not cause any harm to the person who consumes palm oil.

Thus, among the beneficial qualities of the oil, one can note some cleansing of the body, care for vision and external health. This vegetable fat satisfies hunger well, improves brain function and gives strength, which is why it is often used when the body is severely exhausted. If a person does not have an individual intolerance to palm products, then eating them infrequently will not harm his health.

With excessive consumption of foods containing large amounts of this vegetable fat, problems with the cardiovascular system, the functioning of the digestive tract, and even obesity may occur.

Production technology

In order to obtain vegetable fat from palm fruits, it is not enough to simply collect the ripe fruits. Palm oil is made by exposing the juicy pulp to high temperatures. To do this, the fruit is placed in large metal vats and boiled for a short time. The resulting fat rises where it is collected for further refining. This purified (refined) oil is produced by spinning the liquid in a centrifuge.

Due to the high speed, the product is separated into fat and water with impurities, which are removed from the finished product. In addition, palm oil can be made by hand and undergo gentle purification. In this case, all harmful impurities will be removed, and beneficial components will remain in larger quantities.

Kinds

Depending on the purification method and areas of application, vegetable fat obtained from palm fruits can be divided into three main types.

Red oil. It has a pleasant aroma and sweetish taste. This product is made entirely by hand. It has the highest price of all three types. Most often it can be purchased in a solid paste form, and during heat treatment this paste turns into a liquid.
Regular palm oil. This type of oil is most often used in the food industry. It has been refined in a centrifuge, purified from all harmful substances, but, unfortunately, practically does not contain useful acids and vitamins. This ingredient is purchased in the form of a clear liquid, poured into large containers, and is most often used in the production of cheap fermented milk products, various desserts and snacks.
Industrial palm fat. This fat is several times cheaper than regular oil and is not used for food. Due to the low degree of purification, it contains too many oxidized fats, which are harmful to the human body. It is used in cosmetology and industrial production, but some unscrupulous manufacturers may add it to milk, bread and other products in order to save money. Most articles describing the high risk of consuming palm oil are written about such products.

Areas of application

As mentioned above, the main direction in which vegetable palm fat is used is this is cooking.

Bakery production, various candies, sweets, chocolate, cakes and cookies - all contain palm oil. It extends the shelf life of products and allows them to retain their properties at room temperature.
Milk and fermented milk products made using palm oil. To achieve a certain fat content in milk that was previously skimmed during separation, vegetable fat is used. This allows you to achieve longer shelf life for quickly perishable yoghurts and cream, ice cream and sour cream.
Production of cosmetic products. Vegetable fat is added to various creams and lipsticks; soaps and shower gels are made from it. This product, containing vitamins A and E, as well as lauric acid, fights skin impurities well, is good for hair and teeth, and serves as an anti-aging agent.

Oil from palm fruits, which grows in Africa and Asia, is used today almost throughout the world. Such oil itself, if prepared and purified using the correct technology, does not pose any risks to humans. However, it is quite high in calories, so the consumption of foods that contain it should be controlled.

Palm oil is a plant product made from the fruits of the oil palm tree. The birthplace of the culture is Western Guinea. It is ideal for making confectionery products intended for long-term storage. Interestingly, since 2015, the production of palm oil on an industrial scale has exceeded the production of other vegetable oils (sunflower, soybean, rapeseed) by 2.5 times. In terms of quantity, this is a record holder among food products, even ahead of fish oil. Does not contain .

Currently, the Swiss company Nestlé annually purchases more than 420,000 tons of palm oil per year to produce food products. Disputes about its benefits and harms have not subsided to this day. The abundance of carotenoids, the strongest, have a healing effect on the human body. They reduce the likelihood of cancer, provide energy production, participate in the structuring of bones, the production of visual pigment in the retina, and are beneficial for joints and skin. The harm to the product is due to the high content of saturated fats, which are processed and remain in the form of waste. These refractory substances clog the intestines and are deposited on the walls of blood vessels, increasing the risk of developing diseases of the heart and great vessels.

Varieties

The following types of oils are extracted from the fruits of the oil palm: raw palm, palm kernel. This is the most common and cheapest product among vegetable fats. Due to this, it is widely used in food production.

Nowadays, oil palm is cultivated in South America, West Africa, Indonesia, Malaysia and Southeast Asia.

Crude oil is obtained by processing the pulp of the fruit, which contains up to 70%. Only the product that has gone through several stages of refining is suitable for food. Otherwise, unrefined oil is used only in technical purposes– for making candles, soap and lubricating spare parts.

Production principle

On the plantations, fruits are collected, which are transported to the plant for further processing. The collected bunches are treated with dry hot steam to separate them. After this, the fruit pulp is pre-sterilized and then pressed. The resulting raw material is heated to 100 degrees and placed in a centrifuge to separate liquid and foreign matter.

Oil refining stages:

elimination of mechanical impurities;
hydration (extraction);
neutralization (removal of free fatty acids);
whitening;
deodorization.

Palm kernel oil is a product obtained by extracting or pressing kernels from seeds. Its degree of digestibility is 97%.

Types of palm oil used in the food industry:

Standard. Melts at a temperature of 36-39 degrees. Area of application: baking and frying. During the cooking process it does not create smoke or burning. Products prepared with standard palm oil should be consumed warm. Otherwise, the dish will harden and become covered with an unaesthetic film.
Olein. The melting point of the product is 16-24 degrees. Used for frying meat and dough. Has the consistency of cream. Widely used in the cosmetics industry.
Stearin. It has the highest melting point among the three types of oil. It is 48-52 degrees. It is the hardest fraction of palm oil. Industries of application: cosmetology, metallurgy, food industry. Included in margarine.

A distinctive feature of palm oil from other vegetable oils is its solid consistency. The longer a product is stored, the higher its melting point becomes. So, for fresh palm oil it is 27 degrees. And for a product with a week-long aging period it increases to 42 degrees.

Oil is a source of fat-soluble vitamins A, . The freshly produced palm product is light orange in color due to its high beta-carotene content. In the food industry, only bleached oil is used. To do this, it is heated in an oven to 200 degrees and cooled. Under the influence of ultraviolet radiation and oxygen, the natural dye beta-carotene is destroyed, as a result, palm oil becomes discolored and loses part of its value.

Chemical composition

100 ml of palm oil contains 884 kcal, with fat accounting for 99.7 g and 0.1 g. Chemical composition The product contains vitamins E (33.1 mg), A (30 mg), (0.3 mg), K (0.008 mg) and (2 mg). The share accounts for 100 mg. In addition, traces of lecithin, squalene and coenzyme Q10 were found.

According to research results, it has been established that the oil contains palmitic acid, which enhances the natural production of cholesterol. As a result, the human body begins to intensively synthesize an organic compound in an uncontrolled amount, which in turn increases the risk of vascular and heart pathology.

The World Health Organization strongly recommends reducing your intake of fatty acids. Dangerous foods include palm and butter, chocolate, meat, eggs. According to the European Food Safety Authority (EFSA), the maximum permissible level Fatty acid consumption is 10% of a person's energy intake, including alcohol. In other words, with an oil of 884 kcal per 100 ml and a content of 44% palmitic acid in it, it is safe daily dose Palm fruit pomace is 10 ml, provided there are no other sources of fatty acids in the diet.

Effect on the body of infants

As a result of clinical studies, it was found that infant formula containing palm olein reduces absorption compared to nutrition in which it is not included. And digestibility decreases from 57.4% to 37.5%.

In addition to decreased calcium absorption, fat excretion in stool increases. It becomes denser and constipation develops.

The malabsorption of the macronutrient is caused by the special arrangement of palmitic acid relative to the palm olein fat molecule. Under normal conditions, it is in a lateral position. After starting the digestion process baby food in the intestines, it is cleaved off, binding calcium in a free state. As a result, insoluble salts are formed: calcium palmitate. Essentially, this is soap that is not absorbed in the digestive tract, but is excreted in transit through the stool.

To avoid blocking the absorption of the mineral, the position of palmitic acid is artificially changed in olein. This product is called beta palmitate. As a result, structured oil with palmitic acid does not break down, does not form soap with calcium and is absorbed in the gastrointestinal tract unchanged.

Myths or reality

Palm oil is a product that causes a lot of controversy and misconceptions regarding its benefits and harms. Some claim that it is a natural source of tocopherols and beta-carotene, others insist that it is transformed into plasticine in the human body and disrupts intestinal patency. In addition, there is an opinion that raw materials for oil production are transported in oil tankers, as a result, they pose a threat to human health and cause cancer.

Let's consider the main guesses about fat and oil products, and whether they have a reasonable basis for existence.

Myth #1 “Palm oil contains dangerous trans fats”

It is not true. These compounds are not included in the product. What is the danger of trans fats? They replace beneficial fatty acids at the molecular level from cell membranes, disrupting cell nutrition and blocking. As a result, metabolic reactions slow down, which leads to the development of chronic diseases of the endocrine, digestive, cardiovascular, and genitourinary systems.

Myth No. 2 “For production, industrial palm oil is used, brought in petroleum product tanks from Indonesia and Malaysia.

Lie. The raw materials used for the production of oil must meet the requirements food products, otherwise it is prohibited for use at the legislative level of the country. In addition, it is additionally cleaned and deodorized, as a result of which it loses its color, smell and taste.

Transportation stories are nothing more than inventions of competitors. To transport palm oil, specially equipped tanks are used that meet all safety requirements. Before loading raw materials, tank containers are thoroughly cleaned (steamed, washed, dried) of the remnants of the previous product. In addition, it is prohibited to transport palm oil in containers that previously contained non-edible, toxic cargo. Transportation of products is controlled by international organizations.

Myth No. 3 “Palm oil has no value for the human body”

Incorrect statement. It is a source of coenzyme Q10, carotenoids, tocotrienols, tocopherols, polyunsaturated fatty acids (,), vitamins B4, F.

When choosing oil for food purposes, remember that refined and deodorized products are free of foreign matter and are partially devoid of beneficial substances. Therefore, it is recommended to give preference to unrefined types. Such oils should not be exposed heat treatment, they are better used as food additives to salads. These products include red palm oil. It fully retains all the beneficial properties listed above.

Myth No. 4 “Palm oil is extracted from the trunk of a palm tree”

This is a misconception. The product is obtained exclusively from oil palm fruits by squeezing it from the kernel or pulp. The main feature is its naturally solid consistency. Interestingly, the further south the tree grows, the more saturated fatty acids are contained in the fruits, and the further north, the more PUFAs. Because of this, the oil obtained in southern tropical countries has a solid structure. This property product provides the required form prepared food and confectionery products.

Myth No. 5 “Palm oil, when it gets into the stomach, behaves like plasticine - it does not melt, but is a sticky mass that seals the body from the inside.”

Absurd conclusion. When it enters the digestive tract, the product acquires the consistency of an emulsion. Palm oil is absorbed in the body in the same way as other foods. In moderate quantities (10 ml) it does not pose a risk to human health. According to the postulates healthy eating The recommended amount of fat in the diet of an adult should not exceed 30% of the total amount of energy consumed. Of which, MUFA and PUFA account for 6-10% each, saturated fatty acids – up to 10%.

Myth No. 6 “Manufacturers prefer palm oil because of the low cost of raw materials”

Indeed it is true. The cheapness of oil is due to the high productivity of plantations of the main suppliers of raw materials (Indonesia and Malaysia). In addition, it is very technologically advanced. The solid structure of the product makes it attractive for use in the food industry (confectionery and bakery). Previously, liquid oils were used that were hydrogenated to thicken and harden. As a result, they accumulated dangerous trans fats and caused harm to the body. A modern alternative to them is palm oil. It is safe and of high quality from nature.

Myth No. 7 “Food products with palm oil are banned in developed countries”

It is not true. No country has banned palm oil. Moreover, it accounts for 58% of vegetable fat consumption in the world market.

Health Hazard

Palm oil is an integral component of cookies, candies, chips, cheese, ice cream, and French fries. Nowadays it is difficult to find a product without this ingredient. However, the “hobby” of overseas fat poses a danger to human health.

The harm of palm oil.

Stored in fat as quickly as possible

Despite the fact that palm oil is of vegetable origin, its composition is similar to animal fats, since it contains predominantly monounsaturated, saturated fatty acids. The most dangerous component of the product is considered to be palmitic acid, which causes increased cholesterol synthesis. In addition, oil accelerates the rate of fat deposition into the “fat depot”, which contributes to rapid weight gain. , cheeses, ice cream, cream, chips, French fries, chocolate, candies, cookies - products that already lead to weight problems, and they are additionally “enriched” with palmitic acid and palm oil.

Causes type II diabetes mellitus

The palmitic acid contained in the product promotes the deposition of fat in internal organs and fabrics. Including the pancreas, which contributes to the disruption of adequate insulin synthesis.

Addictive

Fatty acids “hit” the brain, as a result, the body’s sensitivity to hormones that signal satiety (insulin and leptin) decreases. This way, it doesn't signal that you need to stop eating. Palmitic acid suppresses the ability of insulin and leptin to activate, which explains a person’s dependence on fatty foods.

Harmful to the liver

Palmitic acid is not completely eliminated from the human body. Accumulating in the pancreas, thymus, liver and skeletal muscles, it replaces healthy organ cells with fatty ones. In addition, ceramides contained in palmitic acid provoke the degradation of nerve cells and the occurrence of Alzheimer's disease.

Increases “bad” cholesterol from low-density lipoproteins

With the regular intake of these compounds from the outside, they turn into biological “garbage” in the circulatory system. As a result immune cells The body regards them as foreign bodies, which increases the risk of the formation of atherosclerotic plaques and blood clots in the vessels.

Palm oil should not be consumed by persons over 50 years of age, children under 18 years of age, people with ailments of the digestive tract in the acute phase, osteopathy and osteoporosis, or heart disease.

Remember, with regular intake of the product, fatty acids begin to accumulate in cell biomembranes. As a result, their transport functions are disrupted, which can contribute to sexual dysfunction and the development of vascular and heart diseases. The most dangerous combination of palm oil and oil, which leads to obesity and atherosclerosis.

Beneficial features

Palm oil is one of the most accessible plant products, widely used in cosmetology, the food industry and in the production of soap, candles, powders, and medications. The latter, in turn, are aimed at eliminating problems associated with diseases of the gastrointestinal tract, blood vessels, heart, and eyes.

Characteristics of palm oil: reddish-reddish color, solid consistency, resistance to oxidation processes. The natural product exhibits pronounced antibacterial and wound-healing properties and prevents the occurrence of inflammatory reactions.

Palm oil health benefits:

Fights free radicals. It is a powerful antioxidant, rich in carotenoids. Improves the condition of hair and skin. Prolongs youth, reduces the likelihood of developing cancer. In addition, antioxidants resist skin aging, inhibiting age-related changes in the body.
It supplies the body with energy due to its high fat content, fights fatigue syndrome, psycho-emotional disorders, improves memory, attention and mental abilities of a person.
Reduces the risk of vascular blockage and the development of heart failure, stroke, heart attack, hypertension, atherosclerosis, and coronary heart disease.
Improves the functioning of the vision analyzer (due to provitamin A), makes it possible to produce a pigment located in the retina and responsible for the visibility of the eye. Normalizes intraocular pressure, protects the cornea and lens, improves blood supply to the visual organ. Used for the prevention and treatment of night blindness, glaucoma, conjunctivitis, tired eye syndrome.
Prevents inflammation of the digestive organs, stimulates the secretion of bile, accelerates the healing of erosions on the mucous membrane of the stomach and intestines. Recommended for use by people suffering from colitis, gastritis, ulcers, cholecystitis, cholelithiasis.
Regulates hormonal levels in women, maintains normal estrogen levels, relieves inflammation of the ovaries, breasts, and uterus (vitamins A, E). Used to relieve symptoms of premenstrual syndrome and menopause. For medicinal purposes, a tampon with palm oil is inserted into the vagina to eliminate cervical erosion, vaginitis, and colpitis.

The PUFAs contained in the oil are involved in the structuring of the skeletal system and increase joint mobility.

With regular consumption of natural red palm oil, starting from the age of 30, you can avoid osteoporosis, which in 60% of cases develops in women during menopause, and diseases of the musculoskeletal system. Otherwise, a restructuring of the bone structure is observed, it becomes thinner, calcium is washed out, the mineral strength of the skeleton is lost, and fractures occur with minor loads. The main danger of osteoporosis is its slow but progressive course, which ultimately leads to vertebral injury, disability and even death among older people.

Use in folk medicine

For medicinal purposes, red palm oil is used, which is characterized by a high content of provitamin A (carotenoids), which exhibit powerful antioxidant properties and neutralize saturated fatty acids (50%) in the product, which cause the growth of low-density lipoproteins in the blood. Beneficial features: inhibits platelet aggregation, reduces the likelihood of heart attack and cataracts, lowers blood pressure, activates liver enzymes, reduces oxidative stress, scars stomach ulcers. The oil has neuro- and cardioprotective effects, nourishes the skin, heals the liver, prevents hypovitaminosis, and maintains visual acuity. The recommended daily dose of natural, unprocessed red palm oil for an adult is 10 ml. To avoid phosphorus-calcium metabolism, it can be consumed from 18 to 50 years. Do not heat-treat.

Recipes for maintaining health:

For skin damage (from burns, cuts). Apply palm oil to the problem area twice a day for 14 days.
To relieve inflammation in oral cavity and treatment of periodontal disease. Soak a sterile gauze pad in oil and apply to the gums. Therapy is carried out for 2 weeks.
From cracked nipples. For wound healing during breastfeeding palm oil is heated in a water bath (for the purpose of disinfection), and the nipples are lubricated with it every time the baby is applied to the breast. Repeat the procedure until the cracks heal.
From cervical erosion. Form a tampon from a sterile gauze pad or cotton wool, soak it in heated palm oil, and insert it vaginally. The course of treatment is 10 days. The procedure should be carried out every other day after consultation with a doctor.
For the treatment of lichen, eczema, psoriasis. Ingredients: oil walnut(20 ml) and from the fruits of red palm (80 ml), birch tar (3 g). Combine ingredients and mix. Apply the ointment 2 times a day for 2 weeks.
For joint diseases. To relieve the pain of gout, problem areas are massaged by rubbing in the medicinal composition. Ointment ingredients: 15 ml palm oil, 25 ml grape seed oil, 5 drops lemon and pine oil, 10 drops lavender oil. To relieve pain due to arthritis, rub the joints using the following composition: 5 drops of pine essential oil, 3 drops lemon and lavender, 15 ml each olive and palm.

The greatest value for the human body is provided by first cold-pressed oil. It is characterized by a rich fatty acid composition and a low degree of oxidation. For consumption and preparation of medicinal recipes for external use, it is recommended to give preference to red palm oil with the maximum content of beta-carotene, which is 15 times higher than the content of this substance in.

Application in cosmetology

The product, obtained from the fruits of the oil palm, has a strong softening effect, therefore it is recommended for the care of flaky, rough, dry and aging skin. In addition, manufacturers use it as a component to give a solid consistency to cosmetic products. Palm oil tones, nourishes the dermis, increases its firmness and elasticity, smoothes out shallow wrinkles, providing rejuvenating properties.

Use in home cosmetology:

To moisturize the face. Mix palm oil in a 1:1 ratio with olive oil and apply to damp skin with patting movements. Use the composition in courses for 2 weeks with a 10-day break.
To rejuvenate the dermis. Mix palm and apricot oils in equal proportions and apply to washed skin in the evening for a quarter of an hour. Do not remove excess with a napkin, leave until completely absorbed. The procedure should be carried out regularly for 14 days.
To nourish hair. Apply the oil to the scalp and damp hair, leave for 1.5 hours, rinse thoroughly. Repeat the procedure twice a month. Remember, palm oil is difficult to wash off from hair, so make a mask before washing your hair.
To relax the body. Massage with oil normalizes sleep, calms, improves blood circulation, smooths out wrinkles.
To eliminate cellulite, geranium oil (7 drops) is mixed with palm oil (15 ml), olive (5 ml), lemon and dill (5 drops each), the resulting mixture is rubbed with massage movements into problem areas twice a day. In addition, during the fight against orange peel, it is important to follow physical exercise, stick to proper nutrition and drink more than 2 liters of water per day.
For smoothing postoperative scars. Components: oils of clove, mint (2 drops each), lavender, rosemary (4 drops each) and palm oil (15 ml). Apply to the uneven area 1-2 times a day for 10 days, then take a break for 1-2 weeks and resume the procedure.

Palm oil is a product that has a wide range of effects on the human body. It is used externally to correct the figure, improve the condition of the skin and hair, relax the body, reduce joint pain, heal cracks and wounds. And internally to fortify the body with antioxidants A and E, lecithin and coenzyme Q10.

Conclusion

Palm oil is a useful and very expensive product until multi-level purification of the raw materials. After extreme processing, it oxidizes and loses its nutritional value for the human body. Don't put the health of your loved ones at risk. Introduce only red palm oil into your diet (maximum 10 ml per day), which has not been subjected to heat treatment. Otherwise, palmitic acid, which is part of the product, worsens bone mineralization in children, disrupts metabolic processes, causes intoxication of the body, impairs the functioning of the brain and liver, and provokes the appearance of diabetes mellitus and obesity.

It is recommended to minimize or completely eliminate the consumption of palm oil, which is included in fast food products (chips, French fries, fast foods, cheeseburgers), processed cheeses, yoghurts, infant formula and confectionery. As part of this food, it is a strong carcinogen that is dangerous to human health. In addition, children and adolescents under 18 years of age, as well as people over 50 years of age, should consume products without palm oil, otherwise problems with phosphorus-calcium metabolism may occur.

To avoid falling into the “trap” of manufacturers, carefully read the label of the product you are purchasing. Avoid buying products that, according to production technology, should contain only butter, but it is replaced with palm oil or stearin. These include: cheese, ice cream, condensed milk, cream, pastries, pies, cookies, sweets.