on the other hand palm oil is just a collection of acids, primarily the saturated palmitic acid, but while the naming stuck because it was firstly isolated there, most oil and fats contains a similar set of the same fatty acids in different proportions; pure butter contains like 15% of naturally occurring palmitic acid, and olive oil contains likewise 5-10% of the stuff.

so well you can take any kind of oil, dilute or reinforce it with saturated / monounsaturated fats, and change it's healthiness in proportion of the rest of the recipe, but in doing so you also change their mechanical properties.