How is palm oil made? How palm oil is made (14 photos) How palm oil is obtained

We are all accustomed to thinking that palm oil is one of the cheapest and lowest-quality food products. But did you know that this is one of the oldest products that was used in Ancient Egypt.

Today, palm oil is the most popular vegetable oil, found in almost half of all packaged foods sold in supermarkets. Now we invite you to travel to Southeast Asia to take a look at exactly how this oil is made.

Since the demand for cheap palm oil is very high, there are more and more palm plantations. To achieve this, thousands of square kilometers of forests and peatlands are completely destroyed.

Here you can just see new plantings of oil palm trees, behind which the process of forest destruction is in full swing.

This forest has already begun to be burned to make way for new plantations.

Destroyed forest in Indonesia.

The productivity of oil palms is amazing: it takes about two hectares of land to produce one ton of oil.

Deforestation for palm plantations is leading to a decline in the orangutan population. These intelligent monkeys live primarily in trees, so the destruction of their natural habitat has left only 14,000 orangutans in Sumatra.

This is what oil palm fruits look like.

To produce palm oil, palm fruit pulp is required.

Sectional view of oil palm fruits.

These areas were once covered with forest, now it is completely burned out, and the vacated land awaits the planting of new palm trees.

But elephants like palm plantations; giants happily eat oil palm leaves.

For this reason, special elephant patrols are organized on plantations to protect the territory from wild elephants.

A worker cuts fruit.

To create oil, the palm fruit is first crushed and then heated, causing the oil to separate from the pulp. But first the fruits must be collected.

On the question of benefits. It is known that high-quality palm oil is absorbed by the human body by 97.5%, and this is an excellent result. In addition, palm oil holds the record for the content of vitamins E and A.

Although palm oil does not contain cholesterol, the palmitic acid present in it can stimulate the generation of cholesterol by the body itself.

According to nutritional scientists, high-quality edible palm oil is not hazardous to health. But often industrial palm oil is imported into Russia under the guise of food.

Elephant Patrol.

A plantation worker in Indonesia carries the harvest.

Detailed description and chemical composition of palm oil. Beneficial properties of the product and possible harm to digestion, heart, blood vessels and figure. Methods of application in the food industry.

Description and composition of palm oil

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 at 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.

Among the monounsaturated fatty acids per 100 g there are 14.5 g of palmitoleic and 14 g of oleic, and of the polyunsaturated ones - 2.4 g of linoleic.

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 the normal functioning of the immune system, healthy hair, nails and skin, and metabolism.
3. Phosphorus. This micronutrient present in palm oil is essential for good health of 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

This product is a powerful antioxidant that has a beneficial effect on the body's cells. It protects them from oxidation and the harmful effects of toxins, thereby preventing premature aging processes. This is a source of healthy unsaturated fats, which are vital for the normal functioning of the cardiovascular system. This is especially true for older people, who experience such problems much more often than younger people.

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.

The benefits of palm oil are undeniable if they are not abused. The maximum recommended amount per day is no more than 2 tbsp. l. Moreover, it is advisable to eat it in its pure form; its use in baked goods and various products almost completely devalues ​​the importance of the product.

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 with harmful fats. It contains neither 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

Unlike olive and corn oil, palm oil contains only 10% poly- and monounsaturated acids. The rest is saturated fats, which, according to numerous studies, can cause the formation of atherosclerotic plaques and increased cholesterol levels, which entails the development of hypertension, myocardial infarction, stroke, and Alzheimer's disease.

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 blood pressure, so it is strictly contraindicated for hypertensive patients.

Is palm oil bad for your figure?

This is one of the most high-calorie foods; 100 g contains almost 900 kcal. This is 1/3 of the daily requirement of an adult. We are talking here only about the raw product; when cooked, its nutritional properties almost double. As a result, consuming this oil has a negative impact on weight.

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 is very difficult for the stomach: not only does it take a long time and is difficult to digest, it also often causes severe heartburn. In some cases, its use leads to bloating, constipation or diarrhea. Most often this occurs with gastritis, colitis, biliary dyskinesia. It increases the level of bilirubin in the blood and inhibits the functioning of the pancreas.

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

This is a widely used ingredient for making baked goods - pies, bread, cakes, cookies, etc. It is often added to candies to give them hardness and increase shelf life. It is the basis for the production of margarine, which can significantly reduce the cost of the product. In fact, this is a real food additive designed to change the taste properties of a particular product.

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 resistant to temperature influences, practically odorless and tasteless, and easily combined with all products.

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

Here are some interesting recipes with palm oil:

• Casserole. Add the juice of one lemon to cold water (2-3 l) and rinse young crabs (no more than 300 g) in it. 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 the 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 the onion (1 pc.), carrots (1 pc.), bell pepper (1 pc.), garlic (5 cloves) and tomatoes (2 pcs.) poured boiling water. Next, fry it all in palm oil, cover with water and simmer covered for 15-20 minutes. Before turning off the burner, add chopped basil, salt, ground black 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. chopped 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.

Watch a video about palm oil:

Palm oil is a plant product made from the fruits of the oil palm. 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.

Currently, 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 for 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:

1. 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.
2. 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.
3. 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. The chemical composition of the product is represented by 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 oil, butter, chocolate, meat, and eggs. According to the European Food Safety Authority (EFSA), the maximum allowable intake of fatty acids 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, the safe daily dose of palm 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 process of digesting baby food in the intestines, it is split 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”

This 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 for 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 subjected to heat treatment; they are best used as a food additive for 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 of the product provides the desired shape for ready-made 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 tenets of a healthy diet, 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”

This 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 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

Palmitic acid, which is part of the product, promotes the deposition of fat in internal organs and tissues. 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, the body's immune cells regard 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.

Useful properties

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:

1. 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.
2. 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.
3. Reduces the risk of vascular blockage and the development of heart failure, stroke, heart attack, hypertension, atherosclerosis, and coronary heart disease.
4. 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.
5. 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.
6. 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 develops in 60% of cases 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 properties: 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 intake 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:

1. For skin damage (from burns, cuts). Apply palm oil to the problem area twice a day for 14 days.
2. To relieve inflammation in the oral cavity and treat periodontal disease. Soak a sterile gauze pad in oil and apply to the gums. Therapy is carried out for 2 weeks.
3. From cracked nipples. To heal wounds 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.
4. 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.
5. For the treatment of lichen, eczema, psoriasis. Composition components: walnut oil (20 ml) and red palm oil (80 ml), birch tar (3 g). Combine ingredients and mix. Apply the ointment 2 times a day for 2 weeks.
6. 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 of lemon and lavender, 15 ml each of olive and palm oil.

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:

1. 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.
2. 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.
3. 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.
4. To relax the body. Massage with oil normalizes sleep, calms, improves blood circulation, smooths out wrinkles.
5. 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 exercise, eat a healthy diet and drink more than 2 liters of water per day.
6. 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 brain and liver function, and provokes diabetes 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.

Ecology of knowledge. Informative: Palm oil is very widely used in the food industry; it is added to confectionery products, semi-finished products, and dough products. Palm oil is found in chips, crackers, sauces, margarines, processed cheese, chocolate and many other products. Even baby food is not an exception.

Palm oil is very widely used in the food industry; it is added to confectionery products, semi-finished products, and dough products. Palm oil is found in chips, crackers, sauces, margarines, processed cheese, chocolate and many other products. Even baby food is not an exception.

Where does palm oil come from?

It is pressed from the fruits of the oil palm, which grows in distant Malaysia, Indonesia and Thailand. In its composition it is very close to creamy.

WWF (World Wildlife Fund) statistics say that 50% of all packaged foods contain palm oil, and global palm oil production has doubled over the past decade.

This product is made from the fruits of palm trees of the Aviora elais or Elais guienensis species. Oil is extracted from the pulp of the fruit, which is called palm oil. But fruit kernels are also used. They produce an oil called palm kernel oil. One plant produces up to four and a half liters of product at a time. Due to the fact that the product itself is pressed practically on palm plantations, its production is quite simple and does not require special mechanisms.

At first glance, it may seem that if it is a product of plant origin, then it is harmless. It turns out not at all.

Palm oil is harmful to health

Palm oil contains a lot of saturated fat. If regular vegetable oil contains so-called unsaturated fatty acids (which are considered beneficial from the point of view of dietetics and proper nutrition), then palm oil contains saturated fatty acids (they are considered more harmful and are mainly found in animal products). So, palm oil has almost the same amount of saturated fatty acids as butter.

Such fats from plant sources are very resistant to environmental influences. Therefore, the products that contain them are stored for a long time and do not lose their taste. In other words, it is a good preservative. Using it, the presentation of products is improved, the taste characteristics are enhanced, the shelf life is increased, and the cost of the product is reduced. But while this is economically beneficial for producers, it is very harmful for consumers.

Nutritionists explain that saturated fats contained in palm oil are harmful to human health. The human digestive system is not adapted to such food. Consumption of saturated fats leads to lipid metabolism disorders, increased cholesterol levels, as a result of which blood vessels are affected and atherosclerotic processes occur. The body wears out and ages faster.

The ability of fatty acids to increase cholesterol levels in the blood and provoke the development of atherosclerosis, vascular thrombosis, heart disease, and obesity makes palm oil an unacceptable product in the diet of a person of any age.

Nutrition authorities constantly harp on consuming as little saturated fat as possible, which is the main component of palm and other tropical oils and, of course, found in meat and dairy products.

The National Heart, Blood and Lung Institute, a division of the National Institutes of Health, warned in 1997 that “Saturated fats raise blood cholesterol like no other fat.” This excess cholesterol can clog your arteries over time. Consequently, the risk of heart disease increases.”

In 2015, palm oil imports to Russia increased by a third

The volume of palm oil supplies to Russia is growing at an alarming rate. After joining the WTO, duties on it decreased significantly - and imports began to rise. The largest suppliers of palm oil to the Russian Federation were Indonesia (61%), Malaysia (14%), the Netherlands (10%) and Ukraine (9%).

At the same time, there are no strict standards for the use of palm oil in Russia. This allows many dealers to buy its technical variants at bargain prices in third world countries. According to experts, oil intended for the production of cosmetics, pharmaceutical products, toiletries, soap, detergents and paints is most often purchased for these purposes. Another problem: we do not have standards for the transportation of palm oil, which allows it to be transported in bitumen and tar tanks.

Last year, State Duma deputies already tried to declare war on tropical fats. It was stated that in our food industry, low-quality oils intended for technical use are most often used. It was proposed to prohibit their use. But the situation never reached the point of specific taboos.

Another problem is oil oxidation. “Almost no one objects to the use of high-quality palm oil in food (and this is pressed from the collected fruits within 24 hours and undergoes purification). However, it is very important to package the oil obtained in this way in sealed containers for delivery to the point of consumption. Otherwise, any vegetable oil will oxidize and should absolutely not be consumed as food. Oxidation products are toxic to our body and have a carcinogenic effect. Unfortunately, despite the existing regulations in the food industry on the use of the highest quality palm oil in the production, quite often oxidized palm oil is brought into our country, which, in fact, causes great harm to our health,” say experts.

Nature, ecology and animals

According to statistics, approximately 35 million tons of palm oil are produced annually. The largest producers are located in Malaysia and Indonesia.

To create new plantations in Southeast Asia, tropical forests are being destroyed at a rate equivalent to the destruction of 300 football fields per hour.

Deforestation is exacerbating climate change on a planetary scale. Forests are the lungs of our planet, producing enormous amounts of oxygen and helping to break down carbon dioxide. The climatic situation in the world also depends on the deforestation of tropical forests; the planet is heating up, which leads to global warming.

Millions of species of animals, insects and plants are at risk of extinction. Deforestation has threatened the extinction of at least 236 plant species and 51 animal species in Kalimantan (a region in Indonesia) alone.

Orangutans and pygmy elephants are particularly affected. Both species of animals are currently at the stage of extinction. Over the past 10 years, orangutan numbers have declined by 50% as a result of habitat loss due to tree clearing for palm oil production.

There are just over 6 thousand orangutans left on the island of Sumatra, the largest island in Indonesia. It is believed that more than 1,000 orangutans die each year due to human causes.

These facts are enough to draw a conclusion and try to avoid products that use palm oil. Unfortunately, many manufacturers in Russia may not indicate palm oil as part of their products on their packaging, limiting themselves to “vegetable fats.”

In the EU, since December last year, a law was passed according to which palm oil can no longer be listed “hidden” in the composition of a product - for example, under the general wording “vegetable fats”. However, the introduction of such a law was not easy and took three years - from its development to its entry into force.

In the US, any product containing palm oil must state this on its packaging. If we are talking about a “mixture of vegetable fats,” then such a general formulation must certainly be followed by an explanation of what kind of fats we are talking about.

What to do?

Reduce, or better yet, exclude from your diet foods that contain vegetable fats of unknown origin. In addition, palm oil can be subjected to hydrogenation, and this is fraught with the formation of trans fats in it, the consumption of which can cause great harm to health. published

P.S. And remember, just by changing your consumption, we are changing the world together! © econet

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So, today we will focus on the production of palm oil. To begin with, Malaysia and Indonesia, the main leaders in palm oil production (accounting for 85% of world production), have the largest number of both palm plantations and oil palm seed processing plants of 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 the collectors use petrol 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, edible oil (cooking oil) 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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