Local palm. Same thing?

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Found this at my local grocer on sale. At $5.99 for 1.5 lbs it's less expensive than Bulk Apothecary by the time I pay shipping, plus I can buy in smaller quantities and don't need to wait for shipping in case I get a hankerin' to whip up a batch of soap at 3 a.m. Label says it's 100% palm oil but it is pure white and homogeneous, like Crisco--not cream colored like the palm you order online in bottles. Does anybody use this product? Is it the same thing as regular palm oil? (Sorry, I can't get the hang of rotating pictures).

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I used to purchase that and love it! I got mine at Whole Foods, and it went on sale all the time for $3.99 with an additional $1.00 or 1.50 coupon. I would buy five or six when they had the sales. Now I purchase 50 lbs from a restaurant supply or Smart & Final. I loved the spectrum, it's organic and sustainable and all of that good stuff.
 
Which store did you find that at, if I might ask?

Nevermind, I just looked it up, and it appears my Kroger has it. Guess I'm going to be trying that.
 
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Not a dumb question at all. I assume there is a difference between "homogenized" and "hydrogenated" but I don't know what it is. I know it makes it LOOK better, cleaner, whiter and more uniform, so if may be all marketing.
 
This is a very non-scientific explanation.

Homogenized is when fat molecules are shoved into protein molecules making a mixture that separates (think milk) into one. The cream is being mixed and forced to stay with the rest of the milk.

Hydrogenated is when hydrogen atoms are attached to a liquid fat -- it makes a liquid oil into a solid at room temperature. Vegetable oil is soybean oil at room temperature; however, margarine is hydrogenated soybean oil.

If it's a pure fat and a solid fat, I don't see why either process would be necessary, unless it's doing something to the structure that makes it desirable for cooking somehow. I was wondering what it possibly does for it.
 

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