How to distinguish industrial and edible palm oil
There are several standards for palm oil that are used in different fields: palm oil with a high melting point of 40 to 50 degrees Celsius is suitable for industries such as soap and cosmetics; palm oil with a melting point of 30 degrees Celsius is suitable for margarine and cocoa butter substitute; 24 Palm oil with a melting point of 12°C is generally used for frying biscuits, instant noodles and other non-staple foods; palm oil with a melting point of 12°C or lower is an edible oil with certain nutritional value. However, the palm oil currently on the market is generally palm oil with a melting point of 24 degrees Celsius, which is not suitable for long-term household use.
Edible palm oil is a kind of vegetable oil, which can partially replace other oils, such as soybean oil, peanut oil, sunflower oil, coconut oil, sesame oil and rice bran oil. Palm oil is widely used in the cooking and food manufacturing industry in the world, it is used as cooking oil, crunchy fat and margarine. Like other edible oils, palm oil is easily digested, absorbed, and promotes health.
Palm oil is an important component of fat, mild in nature, and a good material for making food. From the perspective of the composition of palm oil, its high solid nature glycerin content keeps food stable from hydrogenation and effectively resists oxidation. It is also suitable for hot climates as a good condiment for pastry and bakery products. Palm oil is favored by the food manufacturing industry due to several properties it possesses.