Palm oil is consumed in over 150 countries worldwide. It plays a pivotal role in the socioeconomic development of Asian, Latin American, and African regions. Of all the palm oil and palm kernel oil entering global trade, Malaysia and Indonesia account for more than half the market share, dominating the international trade in palm oil. The increasing importance of palm oil has naturally led to a steady buildup of scientific, technical, and trade data and information. The success of the palm oil industry in Malaysia and Indonesia, in particular, has never been easy. It has been wrought with obstacles and has gotten harder in recent years. The industry has been inundated with issues of mistrusts and misconceptions about the oil, its composition, and its nutritional benefits. Other issues that have garnered attention include its trade and traceability, new process contaminants, environmental management, and other issues relating to the sustainable development of the palm oil industry. This article overviews the role of palm oil industry in the international oils and fats market, the technology involved in oil extracting and processing, palm oil quality parameters, and the applications of palm oil in food and nonfood products. The issues that are becoming relevant, namely the existence of process contaminants such as 3‐monochloropropane‐1,2‐diol (3‐MCPD) esters and glycidol esters, trade and traceability, together with other issues related to a sustainable development of the palm oil industry, have also been included.

Diacylglycerols (DAGs) are natural components of various edible oils. Typically, the level of DAGs in edible oils is below 5% of total oil; however, several edible oils have levels above 5%. Also, DAGs have been used as emulsifiers for use in food systems, particularly baked goods, and are approved as such. Human consumption of DAG has been estimated as 3 g per day.The following article focuses on experimental data supporting different metabolic characteristics of 1,3‐DAG or DAG oil containing 1,3‐DAG, synthesis of DAGs, applications of DAG in food industries, and patents. Relevant areas of observed differences between 1,3‐DAG/DAG oil and TAG/TAG oil metabolism include postprandial lipid metabolism and use of macronutrient fuels. Observations from animal and human experimental data are included.