Palm oil is a fruit‐coat fat that is low in sterols and rich in vitamins A and E. Up to 50% of its fatty acids are unsaturated, and linoleic acid constitutes up to 11% of the total acids. Its composition makes it an edible oil of nutritional importance and endows it with an inherent stability to oxidation, which has important organoleptic connotations. Variations in composition can occur for a number of reasons but, in general, oils produced in plantation countries have reasonably consistent properties.
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A. J. Clegg (1973) studied this question.
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