The natural color of palm oil is orange-red.
This vibrant color comes from the carotenoids, particularly beta-carotene, present in the fruit of the oil palm tree. These pigments are responsible for the orange hue of carrots and other vegetables.
Palm oil is extracted from the fleshy fruit of the oil palm tree, Elaeis guineensis. This fruit contains two types of oil: palm oil and palm kernel oil. Palm oil is extracted from the mesocarp, the fleshy part of the fruit, while palm kernel oil comes from the kernel or seed.
While the natural color of palm oil is orange-red, it can be refined and bleached to produce a paler, more neutral color. This process removes the carotenoids, resulting in a product that is more suitable for certain applications, such as baking and frying.
The natural color of palm oil can vary slightly depending on the variety of oil palm tree, the ripeness of the fruit, and the processing methods used. However, it is generally a bright orange-red color.
