Palm oil is an edible vegetable oil derived from the mesocarp of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.

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Palm oil is an important source of calories and a food staple in poor communities.

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Much of the palm oil that is consumed as food is cooking oil, to some degree oxidized rather than in the fresh state, and this oxidation appears to be responsible for the health risk associated with consuming palm oil.

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Along with coconut oil, palm oil is one of the few highly saturated vegetable fats and is semisolid at room temperature.

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Palm oil is also used to produce both methyl ester and hydrodeoxygenated biodiesel.

 

Palm oil biodiesel is often blended with other fuels to create palm oil biodiesel blends.

 

Palm oil biodiesel meets the European

EN 14214standard for biodiesels

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