Palm oil is derived from the flesh of the fruit of the oil palm species Elaeis 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 approximately 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.