Description

Palm oil is widely used in cooking in many parts of the world. It is commonly used in the commercial food industry due to its lower cost and by the high oxidative stability (saturation) of the refined product when used for frying. We supply both crude and refined Palm oil derived from both the flesh and the kernel of the oil palm trees (Elaeis Guinnesis). This palm oil is high in antioxidants and contains more beta-carotene, vitamin E and tocotrienols than any other oil. The color of this raw palm oil is naturally reddish in color because of its high beta-carotene content.  
 
The crude palm oil is one of the few highly saturated vegetable fats. It is semi-solid at room temperatures and contains several saturated and unsaturated fats in the forms of glyceryl laurate (0.1%, saturated), myristate (1%, saturated), palmitate (*4%, saturated), stearate (5%, saturated), oleate (*9%, monounsaturated), linoleate (*0%, polyunsaturated), and alpha-linolenate (0.3%, polyunsaturated). In addition, the palm oil we supply does not contain cholesterol, although saturated fat intake increases both LDL and HDL cholesterol.