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palm oil:see palmpalm,
common name for members of the Palmae, a large family of chiefly tropical trees, shrubs, and vines. Most species are treelike, characterized by a crown of compound leaves, called fronds, terminating a tall, woody, unbranched stem.
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an oil obtained from the flesh of the fruit of the African oil palm. Palm oil, which is reddish orange in color, is rich in carotenoids and palmitic acid. It solidifies at temperatures below 30°C. The oil is used by local inhabitants as food and as a lubricating substance. It is imported by a number of countries as a raw material for the manufacture of margarine, soap, and candles. The seeds of the oil palm yield one of the best food oils, palm-kernel oil, which smells and tastes nutty. Palm-kernel oil is used in the production of margarine.