PALM OIL
Palm oil is derived from the fleshof the fruit of the oil palm species E. Guineensis. In its virgin form,the oil is bright orange-red due to the high content of carotene. Palmoil is Nature's Gift to Malaysia, and Malaysia's to the World.
Palmoil is semi-solid at room temperature; a characteristic brought aboutby its approx. 50 percent saturation level. Palm oil (and its products)has good resistance to oxidation and heat at prolonged elevatedtemperatures; hence, making palm oil an ideal ingredient in frying oilblends. Manufacturers and end-users around the world incorporate highpercentages of palm oil in their frying oil blends for both performanceand economic reasons.
Infact, in many instances, palm oil has been used as 100 percentreplacement for traditional hydrogenated seed oils such as soybean oiland canola. Products fried in palm oil include potato chips, frenchfries, doughnuts, ramen noodles and nuts.
To learn more about palm oil, click any one of the following links:
Back to top