:: What Is Palm Oil::

Palm oil is produced from the fruit of the Elaeis guineensis palm. As it is a vegetable oil and not an animal or dairy product, It therefore does not contain any cholesterol.

Palm oil has been used in food preparation for over 5,000 years. Today, it is consumed worldwide as cooking oil, in margarines and shortening, and as an ingredient in fat blends as well as a vast array of food products.

Food manufacturers choose palm oil because it has a distinctive quality, requires little or no hydrogenation, and lengthens the shelf life of products. These advantages are difficult to duplicate at the same cost with poly saturated oils, which often have higher market prices and require additional processing for the same characteristics.

:: what are the uses of palm oil? ::



(A) Palm Oils in Frying
The most important characteristic of a fat used for frying is its ability to withstand the high temperature used, without excessive chemical change. Frying is usually carried out at a temperature of about 180 degree Celsius. At this temperature, the more unsaturated oils tend to oxidize and either break down or polymerize quite rapidly.

(B) Palm Oils in Frying For Home Cooking
Palm oil or palm olein is used in the home both for shallow pan frying and deep frying. In the latter use, it is suitable for reuse several times.

In deep frying, certain general conditions should be observed whatever oil is used to get best results.

The oil should be hot enough, 170-180 degree Celsius is ideal, Alternatively, temperature can be judged by dropping a piece of food into the hot oil. You should notice some bubbling, but it should not be too vigorous. Food should be added gradually to avoid boiling over. This is done by placing the food in a wire basket and lowering it gently.

After use, the oil should be skimmed or filtered to remove debris. The oil should be covered when not in use and stored in the dark. Oil should be discarded if it is darker than a pale brown or if it froths too much.

(C) Other major uses of palm oil are in bakery shortening, a substitute for dairy products and cocoa butter. For more information on our products, please complete the enquires form and we will get back to you shortly.


Advantages of using palm oil are:

• It provides the required solid fat content with little or no hydrogenation.
• In ensures the stable beta prime crystalline form necessary for a fine structure.
• It is readily available worldwide at very competitive prices.
• It lowers the total blood cholesterol and 'bad' LDL cholesterol and increases the 'good' HDL cholesterol.
• It does not promote the formation of plaques in the arteries.
• It is the richest known source of tocotrienols (Vitamin E) which exhibit anti-cancer properties. Tocotrienols have greater physiological efficiency in inhibiting the growth of human tumor cells than tocopherols.
• It is the richest natural sources of carotenoids. More than 80% of the carotenoids are still retained in the specially-refined product called the "red palm oil". The beneficial effects of catenes on cancer and other chronic diseases have been documented in studies and human clinical trials.
• It has been shown to be stable and versatile even without hydrogenation. Margarines and shortenings made from palm oil do not require hydrogenation. Hydrogenation of oils produces saturated fatty acids as well as Tran’s fatty acids and modified cis-fatty acids.
• Medical Studies from the Harvard University, Department of Nutrition and Epidemiology suggested that more than 30,000 deaths per year in the country where research was done could be due to consumption of partially hydrogenated vegetable fat. Further, the number of attributable cases of non-fatal coronary heart disease will be even greater.