Cookbook:Palm Oil
| Palm Oil | |
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| Category | Fats and oils |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Palm oil is an oil derived from oil palms (genus Elaeis). It should not be confused with palm kernel oil or coconut oil.
Production
editThe fruit of oil palms is cold-pressed to extract the oil. This pressing is a deep red color, and it is called 'red palm oil' or just 'palm oil'. The red palm oil can be further processed and refined to make 'white palm oil' or 'palm shortening'. Both forms of palm oil are high in saturated fats, and it is often solid at temperate room temperature.