Category: Industrial ingredients

Palm oil is present in nearly 50% of the packaged products in a typical supermarket, from processed foods to personal care items. This ubiquity is not accidental, and understanding why do humans need palm oil reveals a complex interplay of economics, functional properties, and global demand.

According to food science experts, the classification of glucose syrup is primarily determined by its Dextrose Equivalent (DE), a measure of the extent to which starch has been hydrolyzed into simpler sugars. This value is critical for manufacturers, as it dictates the syrup's sweetness, viscosity, and functionality in various food applications. From low-conversion maltodextrins to high-conversion syrups, each type serves a specific purpose in the food industry.

While both derived from the same plant, a striking contrast exists between palm oil and palm kernel oil: unrefined palm oil contains high levels of carotenoids, giving it a reddish hue, while palm kernel oil is pale yellow or white. Understanding this distinction is crucial as it underpins the fundamental differences in their composition, properties, and uses across various industries.