Palm oil is a naturally semi-solid vegetable oil derived from the fruit of oil palm trees. It is composed of a balanced ratio of saturated and unsaturated fats, giving it a unique stability at high temperatures and resistance to oxidation. The oil is extracted through mechanical pressing of the fruit’s mesocarp, followed by refining processes such as degumming, bleaching, and deodorizing to ensure purity, neutral flavor, and extended shelf life. Its rich texture and natural preservative properties make it a highly functional ingredient.
It is widely used in frying, baking, margarine, confectionery, and processed foods due to its high stability and versatility. Its semi-solid consistency at room temperature eliminates the need for hydrogenation, making it a trans-fat-free option. A unique feature of palm oil is its ability to enhance product texture, provide creaminess, and extend shelf life without altering flavor, making it an essential ingredient in a wide range of food applications.
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