Palm oil contains equal amounts of saturated and unsaturated fatty acids. The saturated fatty acid portion of palm oil is made up of 44% palmitic acid and 5% stearic acid. The mono-unsaturated portion of palm oil is composed of oleic acid and accounts for 40% of its composition. 10% of palm oil is made up of the poly-unsaturated fatty acid, linoleic acid which is also an essential fatty acid.

No. Palm oil used in MaraNatha No Stir nut butters is extracted from the fruit or pulp of the palm tree and purified using natural means. First, the oil is pressed from the fruit using an expeller press. The expeller press crushes the fruit, releasing the oil. Next, the oil undergoes clarification-filtering the oil to remove particles. The oil is 'dried' by cooling to remove water through evaporation. Centrifugation is then used to further separate water content in the fruit from the oil.

Facestocks are inert to most acids, gases and salts, and are as strong wet as dry. They are dimensionally stable between 0% and 100% relative humidity at constant temperatures. Service temperature range is -40º to 250ºF. Custom materials are available for severe temperature applications.

It’s organic, dairy-free, non-hydrogenated, an excellent source of Vitamin E and works like butter!

Palm oil is used in such products as bread and rolls, pancakes, waffles, crackers, ready to eat cereals, chips, popcorn, biscuits, tarts, cakes, pies, canned puddings, chocolates, coffee whitener, nondairy toppings, infant formulas, cocoa mixes, fried potatoes and onions, soups, gravies and frozen and dry mix entrees. Palm oil is also especially useful in the manufacture of margarines, since it imparts natural colouring and a high glyceride content without hydrogenation.

No. Palm oil comes from the fleshy portion of the fruit whereas palm kernel oil is derived from the kernel or seed.

Palm oil is found in the fleshy portion of the fruit (mesocarp), whereas palm kernel oil is found in the kernel or the seed of the fruit. These two oils have very different fatty acid compositions. Palm oil is 50% saturated fat and 50% unsaturated fat. More specifically palm oil contains approximately 44% palmitic acid, 5% stearic acid, 39% oleic acid (monounsaturates), and 10% linoleic acid (polyunsaturates). Myristic acid and lauric acid are negligible.

There are five basic steps in the event of spill. You must: (1) stop the release; (2) contain the released material; (3) clean up and properly manage the released material; (4) if necessary, repair or replace any leaking storage containers or tanks prior to returning them to service; and (5) if necessary, notify your state environmental regulatory agency. Nearly every state maintains a 24-hour emergency hotline, which should be utilized in the event of certain spills.

While palm kernel oil and coconut oil have a very similar fatty acid composition - that of palm oil is completely different. Palm kernel oil and coconut oil are rich in lauric acid (hence they are referred to as lauric oils). Palm oil on the other hand has very little lauric acid and is rich in palmitic and oleic acid.

Complete information about Haemo-Sol is set out on the Material Safety Data Sheets for Haemo-Sol Regular, Haemo-Sol Non-Suds, Haemo-Sol Enzyme Active, and Haemo-Sol Regular Non-Phosphate. Refer to those data sheets. Haemo-Sol contains no ozone-depleting chemicals, either in the product or the packaging. It is biodegradable and non-toxic. It has an extremely long shelf life; it should, however, be stored at reasonable temperatures and humidity.

Palm oil, unlike other oils, is composed of 44% palmitic acid. Palmitic acid is a C16 saturated fatty acid, and is now found to be less hypercholesterolemic than saturated fatty acids in the range of C12 to C14. In addition, palm oil is much less saturated than other oils, such as coconut and palm kernel oil. Because palm oil contains roughly equal amounts of saturated and unsaturated fatty acids it can be considered to be a balanced fat.

Palm oil naturally contains carotenes (pro-vitamin A) which gives it its red color. Palm oil carotenoids have comparative alpha-carotene and beta-carotene distribution as carrots. (The refined red palm oil that is available in some food stores in the US has 15 times the amounts of carotenes compared to carrots and 300 times more than tomatoes!). Approximately 1 tablespoon of red palm oil meets 100% of the adult reference dietary intake (RDI).

Yes, please check the reference article section on this site and we encourage you to do some of your own research as there is tremendous documentation from Doctors, Scientists and Universities around the world. We can provide you with more information at:

All Iron Oxide pigments are very chemical resistant. Only in very highly concentrated acids are these materials soluble. Mixed Metal Oxides and Chromium Oxide Greens are also very chemical resistant. The only materials that Hoover Color offers with limited chemical resistance are the Tuscan Reds and Orange and the Van Dyke and 925 Browns.

These two fats have been used for centuries by indigenous cultures for culinary, cosmetic, and medicinal uses. The unique health benefits of both Coconut and Red Palm Oils retain their potency whether used as a cooking oil, or applied topically, or even as a healing salve. We have learned to enjoy these oils in traditional recipes gathered from all over the world.

Coatings on nutrition bars require a saturated fat to remain solid at room temperature. A saturated fat has a semi-solid consistency while a mono- or poly-unsaturated fat is liquid at room temperature. This point makes it clear that using unsaturated fats to create a coating would be unmanageable. We use a small amount of palm kernel oil (2gm) to create a natural, stabilized one. The uncoated flavors of Balance bars also contain minute amounts of palm kernel oil (less than 0.5gm).

Palm shortening is not hydrogenated and does not contain trans-fatty acids. We use palm fruit which is cold press extracted.

Yes, palm oil may be used to make trans free products. Palm oil is approximately 50% saturated fat and 50% unsaturated fat. Due to such a unique characteristic palm oil may be separated under controlled thermal conditions into two components, a solid form (palm stearin) and a liquid form (palm olein). This is a type of fractionation (see 'What is fractionation') process and may occur in either a dry form or in the presence of a detergent or solvent.