The FAO considers palm oil (coming from the pulp) and palm kernels to be primary products. The oil extraction rate from a bunch varies from 17 to 27% for palm oil, and from 4 to 10% for palm kernels. Along with coconut oil, palm oil is one of the few highly saturated vegetable fats and is semisolid at room temperature.
What is edible oil?
Dietary edible oil is a mixture of different components mainly consisting of mixed TAGs. A TAG molecule consists of three fatty acids (FAs) esterified on a glycerol backbone ( Whitney and Rolfes, 2018 ). A FA is a chain of methylene ( CH 2) groups with basic formula CH 3 (CH 2) n COOH in which n is a number in between 2 and 30.
Which group produces edible oil?
Microalgae (termed SCOs) might be the most promising group to produce edible oil, because of, high oil productivity, characteristic FAs profile containing abundant PUFAs, and easy culture conditions ( Table 5 ).
What is the future of edible oil in the food sector?
The potential oil sources and underutilized sources show great promise to future edible oil in the food sector. Especially, single cell oil, insect oil, etc. research has promising results and by-products utilization as a source for oil extraction facilitated the zero waste and environmentally friendly green concept.