Analytical characteristics of crude and refined palm oil and fractions

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Abstract
Palm oil provides significantly higher amounts of oil/ha than any other commercial oil crop. Palm oil can be physically refined and fractionated into various fractions, ranging from very hard palm stearin with iodine values below 10 to palm superolein with iodine values as high as 72. Palm mid fractions consisting of symmetrical triacylglycerols provide sharp‐melting fats for niche applications. The wide range of palm oil fractions provides versatility for different food applications, with the additional advantage that natural palm oil is trans free and genetic modification free. Palm oil and its fractions are widely used for direct blending with other oils or are interesterified with other oils to meet the trans‐free fat requirements of the food industry. The sn‐2 position of palm oil triacylglycerols is mainly esterified with oleic and linoleic acid. This provides better bioavailability of oleic acid as monounsaturated fatty acid and linoleic acid as an essential fatty acid, as compared to oils or fats with similar composition but with randomized fatty acid distribution. Crude palm oil also contains highly valuable minor components, including carotenoids and tocotrienols, which are potent fat‐soluble antioxidants. Recent research findings on potential chemo‐preventive and chemotherapeutic roles of tocotrienols are extremely encouraging.

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