Edible oils can be broken into three large groups: saturated, monounsaturated, and polyunsaturated oils. It's easy to distinguish between these groups:Saturated oils are solid at room temperature; this describes shortenings, margarines, and a few other commonly eaten oils. Monounsaturated oils are liquid at room temperature but begin to solidify in the refrigerator. These include olive oil and peanut oil. Polyunsaturated oils remain liquid when at room temperature or when chilled. These include canola, sunflower, and walnut oils (among others). Saturated oils are considered to be relatively unhealthy because they can contribute to higher cholesterol levels and heart disease. Thus, monounsaturated and polyunsaturated oils are usually a better choice for overall health.
Palm oil, like all fats, is composed of fatty acids, esterified with glycerol. Palm oil has an especially high concentration of saturated fat, specifically the 16-carbon saturated fatty acid, palmitic acid, to which it gives its name. Monounsaturated oleic acid is also a major constituent of palm oil. Unrefined palm oil is a significant source of tocotrienol, part of the vitamin E family.
Previously, palm oil could be listed as "vegetable fat" or "vegetable oil" on food labels in the European Union (EU). From December 2014, food packaging in the EU is no longer allowed to use the generic terms "vegetable fat" or "vegetable oil" in the ingredients list. Food producers are required to list the specific type of vegetable fat used, including palm oil. Vegetable oils and fats can be grouped together in the ingredients list under the term "vegetable oils" or "vegetable fats" but this must be followed by the type of vegetable origin (e.g. palm, sunflower or rapeseed) and the phrase "in varying proportions".
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