Palm oil
The palm oil is a Huile extracted by hot pressure from the Pulpe from the Fruit S the Palmier to oil. 100 kg of fruits give approximately 22 kg of oil.
The palm oil is an essential ingredient of the African kitchen, and is found in the American or Asian southern dishes. It is very much used in factory feedstuffs and the cosmetics by its low costs of production.
The raw palm oil is the crop product richest in β- Carotène, which gives him a yellow color orange with red according to its concentration in Caroténoïde S. cooking destroys these molecules: it becomes white after having boiled several minutes.
Its wealth of saturated fatty-acids makes it semi-solid to room temperature, its melting point is between 35 and 42°C.
Composition
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