We know of palm oil as the liquid color has a unique flavor. There are various types of palm oil that can be used in dishes that have their own characteristics. Here are four of them.
Type of palm oil derived from palm fruit found in the dense, humid rainforest. Natural Coconut Palm Oil contains vitamin E, carotenoids (pigments that make fruits red, yellow, or orange), and antioxidants. Also known as red palm oil.
Palm kernel oil
It comes from the seeds or grains and has a composition similar to coconut oil. It is eighty percent saturated with a minimal amount of monounsaturated fat. Monounsaturated fats are molecules that have an unsaturated carbon bond.
Fractionated palm kernel oil
This is the version most processed from palm kernel oil where all the liquid has been removed. It is mainly used to make protein bars and other candies that require oil or grease.
White palm oil
It is refined, bleached, and deodorized oil or RBD. All the properties and characteristics, including color and antioxidant properties, have been removed by this refined, bleached, and deodorized process. This version of the oil used to make food without altering the taste too much. Add solid fats and binders so that nutrients remain intact.
Palm kernels using liquid as cooking oil can give your food a unique flavor. palm oil does not have a generic sense and often appears that the mouth is covered with molten hours after eating it.