Palm oil is widely used and important in food processing. Its unique saturated fat content allows it to show solid or semi-solid stability at room temperature, which is not only easy to store, but also brings an excellent taste experience. In addition, palm oil is rich in monounsaturated fatty acids and has a relatively low content of polyunsaturated fats. This nutritional structure makes it stand out in the field of food processing and become one of the indispensable raw materials.

1) Delicate taste and non-greasy

From the perspective of molecular structure, the saturated fat in palm oil is in a long straight line state, which performs well in food processing. When it comes into contact with ingredients such as starch and cellulose, its fatty acids can penetrate into the spiral structure of starch to form a stable complex, enhancing the viscosity and toughness of the food. Therefore, at room temperature, palm oil can be incorporated into food in a solid form and will not seep out like other vegetable oils, thus bringing a delicate and non-greasy taste experience.

2) Excellent thermal stability

Due to the relatively high proportion of saturated fat in palm oil, it is less likely to undergo violent oxidation reactions than other vegetable oils in high temperature environments. This property makes palm oil very suitable for high-temperature cooking methods such as frying, so it is widely used in fried foods. At the same time, this feature also makes it an alternative to hydrogenated vegetable oil in the field of food processing. Traditional hydrogenated vegetable oil contains a lot of trans fats, while palm oil is favored because it does not contain trans fats and has similar performance to hydrogenated oils.

However, this study is limited to animal experiments and is significantly different from human clinical studies. The experimental results are still in the early stages and are significantly different from the actual situation of daily eating habits, so there is no need to worry too much.