Palm Oil is the oil obtained from the fruit of the palm tree. it has a
narrower plastic range than lard and most shortenings which is a
disadvantage in shortening applications. it can be used in mixtures
with only a moderately adverse effect on the plastic range. it con-
sists mainly of palmitic, oleic, and linoleic fatty acids. it is used in
margarine and shortenings.
palm oil (hydrogenated) is a consistency regulator and a formula stabilizer for creams, lotions, makeup, and decorative cosmetics.
Extractives and their physically modified derivatives. It consists primarily of the glycerides of the fatty acids lauric, oleic and palmitic. (Elaeis quineensis).
Orange-red liquid or solid with a pleasant odor. Insoluble in water and less dense than water. Hence floats on water. Contains principally glycerides of palmitic, oleic, and linoleic acids.
PALM OIL react with acids to liberate heat. Heat is also generated by interaction with caustic solutions. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Flammable hydrogen is generated by mixing with alkali metals and hydrides. React slowly with oxygen in the air to become rancid.
Oil is essentially nontoxic; may cause mild irritation of eyes.
An experimental teratogen. Experimental reproductive effects. When heated to decomposition it emits acrid smoke and irritating fumes.
