The use of palm oil in the household should not be exaggerated due to the higher content of saturated fatty acids (especially palmitic acid, which is often associated with the occurrence of cardiovascular diseases).
Cold-pressed palm oil is especially suitable for frying because it does not splash or foam at high temperatures.
Cold-pressed palm oil in the stage of full fruit maturity is many times different from other types of standard oil plants (because it mainly contains 40% to 50% saturated fatty acids). That is why it is stable and especially suitable for heat treatment (especially frying). It contains plenty of vitamins A and E, about 10% linoleic acid. It has characteristic organoleptic properties, is difficult to oxidize and is counted among long-lasting oils. It contains antioxidants (squalene, sitosterols and other nutrients). In palm oil, for example, the frying process can be repeated twice as many times (compared to other edible oils). A hybrid (which contains the advantages of both the first and second options) is obtained if palm oil is combined with other types of edible oils. However, one should not exaggerate the use of palm oil in the household precisely because of the predominant content of saturated fatty acids (especially palmitic acid, which is often associated with the occurrence of cardiovascular diseases). Namely, saturated fatty acids in increased amounts increase the risk of heart attack and stroke. If palm oil is redder, then it contains a higher proportion of carotenoids (so palm oil is considered the largest source of this natural substance). Palm oil obtained by extracting palm fruits is significantly different from palm kernel oil (which contains a lot of myristic and lauric acid) and is therefore the main factor in evoking cardiovascular problems. The oil from the seeds has a significantly different configuration of minor acids compared to the oil from the fruit. The total amount of saturated minor acids is about 85%, which is twice as much as palm oil. That’s why they can be easily distinguished in the laboratory, so falsification can also be detected (that is, the phenomenon of mixing palm oil with oil from palm kernels). Saturated fatty acids are generally atherogenic (they cause atherosclerotic changes in blood vessels and in the form of fatty plaques), especially lauric and myristic acids. Palmitic acid (which palm oil contains) is less atherogenic. Palm oil is valued in cooking because it does not saturate the food product with fat when frying (the food retains its flavor and remains juicy due to the quick closing of the pores). It has no smell or taste, so many types of food can be fried in palm oil without mixing the flavors. It has a high smoking temperature of 220-240 degrees Celsius, and at high temperatures it does not spray or create foam.