Palm oil

Palm Oil
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palm oil = dende oil (dendê oil) Notes: This bright orange palm oil is a staple in Brazilian cuisine, but very high in saturated fat.

Palm oil is a form of edible vegetable oil obtained from the fruit of the oil palm tree. Previously the second-most widely produced edible oil, after soybean oil, 28 million metric tons were produced worldwide in 2004[1].
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Palm Oil (also called Dende in the Caribbean): Palm oil comes in a variety of strengths and colors, ranging from a deep red-orange to almost transparent.

Natural Red Palm Oil is produced from the fruit of the oil palm, Elaeis guineensis. It is a vegetable oil, not from an animal or dairy product and therefore does not contain any cholesterol.

(hexadecanoic acid) Palm oil.
Pasteurized
A term describing milk that has been heat treated to destroy bacteria.

Dende oil: see Palm oil.
Dente (It.): see Al dente.
Dentelle (Fr.): lace; a portion of meat or fish so thinly sliced as to suggest a resemblance. Also, large lace-thin sweet crêpe.

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This oil comes from the nut or kernel of the fruit of the African palm tree. Like palm oil, it too is very high in saturated fat. It is used in the making of margarine. Often listed in the ingredients as "palm oil." Palm Oil ...

Dende Oil: the Brazilian name for the densely rich palm oil brought to Brazil by West Africans. Its red-dish hue can be imitated by adding paprika to peanut or vegetable oil.
Dovi: paste of groundnuts (peanut butter). Duri: mortar and pestle.

Most are pretty chock-full of chemicals and additives, and based on coconut oil, palm oil, or other hydrogenated oils.

It is made from ingredients such as coconut oil, palm oil or hydrogenated oil, sweeteners, emulsifiers and preservatives. Since it is high in saturated fat, it is not suitable for individuals on low-cholesterol diets.

Oils from plants grown in the tropic regions; the most common are coconut oil and palm oil. These oils are usually fully saturated and are solid at room temperature.
Unsalted butter ...

These tend to be solid at room temperature and are primarily of animal origin. (Coconut and palm oil are vegetable sources of saturated fat.) Food sources include butter, meat, cheese, chocolate, and eggs.

Minyak Kelapa : Coconut Oil.
Minyak Kelapa Sawit : Palm Oil.
Minyak Masak : Cooking Oil.
Minyak Sapi : Ghee, Clarified Butter.
Minyak Biau : Sesame Oil, Gingelly. Ma Yeow [Chinese], Nallennai [Tamil].

Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature.

Nondairy topping, a whipped topping containing no dairy products. It is high in saturated fat and made from coconut oil, palm oil or hydrogenated oil, sweeteners, emulsifiers and preservatives.

Consider the use of shortening, cocoa butter, lard, and squeezable margarine. South Asian food shops often stock tins of 'vegetable ghee', derived from palm oil, which is also solid at room temperature.

See also: Oil, Cooking, Vegetable, Fruit, Flavor