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Palm Oil vs. Soybean

Palm oil is one of the few vegetable oils relatively high in saturated fats just like coconut oil and thus semi-solid at room temperature. Palm oil is found in the fleshy portion of the fruit (mesocarp), Palm oil is 50% saturated fat and 50% unsaturated fat. More specifically palm oil contains approximately 44% palmitic acid, 5% stearic acid, 39% oleic acid (monounsaturates), and 10% linoleic acid (polyunsaturates). Myristic acid and lauric acid are negligible.
The specific fatty acids were provided as current research suggests that one cannot simply classify all saturated fat as being 'bad' when pertaining to blood cholesterol levels. Each individual fatty acid demonstrates its unique characteristic on cholesterol regulation. Palm oil may be used in a variety of ways. Trans free uses of palm oil are shortenings, margarine, puff pastry margarine, frying, and vanspati. There are also a variety of non-food uses of palm oil and palm kernel oil such as soaps, candles, rubber processing, cosmetic products, fuel for cars with modified engines, and as a substitute for diesel oil for drilling mud.
Whereas, Soybean oil is a very healthy food ingredient despite the bad publicity regarding fats and oils in general. Soybean oil is very popular because it is cheap, healthful and has a high smoke point. Soybean oil does not contain much saturated fat. Like all other oils from vegetable origin, soybean oil contains no cholesterol. (Camie J, 2008) Saturated fat and cholesterol cause heart diseases and mainly found in products from animal origin such as milk, cheese and meat products. Soybean oil contains natural antioxidants which remain in the oil even after extraction. These antioxidants help to prevent the oxidative rancidity. Soybean oil is also used by the food industry in a variety of food products including salad dressings, sandwich spreads, margarine, bread, mayonnaise, non-dairy coffee creamers and snack foods.
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