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Palm oil is derived
from the flesh of 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. Palm oil is Nature's
Gift to Malaysia, and Malaysia's to the World.
Palm oil is semi-solid at
room temperature; a characteristic brought about by its
approx. 50 percent saturation level. Palm oil (and its
products) has good resistance to oxidation and heat at
prolonged elevated temperatures; hence, making palm oil an
ideal ingredient in frying oil blends. Manufacturers and
end-users around the world incorporate high percentages of
palm oil in their frying oil blends for both performance and
economic reasons.
In fact, in many instances,
palm oil has been used as 100 percent replacement for
traditional hydrogenated seed oils such as soybean oil and
canola. Products fried in palm oil include potato chips,
French fries, doughnuts, ramen noodles and nuts. |
