Quick Facts on Malaysian Palm Oil
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Palm oil is a vegetable oil, therefore it is cholesterol-free. It has the beneficial effect of raising the good HDL-cholesterol level, thereby reducing the risk of heart disease.
Palm oil is versatile and well-suited for use in numerous food applications. It is used as cooking oil either directly or in blended form, in the manufacture of shortenings, margarine, vegetable ghee and specialty fats.
Unlike other vegetable oils, palm oil is able to withstand up to 235°C frying temperature. It also preserves the natural taste of food.
Being a more potent antioxidant than Vitamin E tocopherol, Vitamin E tocotrienols naturally found in palm oil have shown numerous attributes to health.
In addition to providing energy, palm oil promotes the absorption of fat-soluble vitamins A, D, E and K in the body.
Pro-Vitamin A carotenoids found in red palm oil also help in overcoming Vitamin A deficiency, which if left untreated will cause blindness.
One advantage of using palm oil in food manufacturing is non-requirement of hydrogenation process, as palm oil is naturally semi-solid. Hydrogenation of vegetable oils produces artificial trans fats, as a by-product, which are harmful to health. Trans fats have been recently banned in the USA.