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Resistance to oxidation and formation The oil palm produces two types of breakdown products at frfylrIQf of oils, crude palm oil from the temperatures and longer shelf II e Os flbrous mesocarp and crude palm finished products. In fact, palm olem.l kernel oil from the kernel. considered as the gold standard hn frying and is perhaps, on Its owrl, the Although both oils originate from most widely used frying oil in t e the same fruit, palm oil is chemically world. and nutritionally different from Palm Stearin . palm kernel oil. it is one of the Palm stearn is the more solid fraction only two mesocarp oils available obtained by fractionation of palm oil commercially, the other being after crystallization at controlled olive oil. temperatures. It is thus a co product.of palm olein.The physical characteristics In conventional milling process, of palm stearin differ significantly from the fresh fruit bunches are those of palm oil and it is available in a sterilized and the fruitless wider range of melting points and iodine values. Palm stearin is a very stripped off.The loose fruitless are useful source of fully natural hard fat then digested and pressed to component for products such as extract the crude palm oil. The shortening and pastry and bakery kernel is separated from the margarine. fibrous mesocarp in the press In addition to palm Klein and stearn, cake and later cracked to obtain there are easily a dozen other fractions, crude palm kernel oil. including various grades of double fractionated palm Klein (superolein) Palm Oil and palm mid fractions. Palm oil, being a vegetable oil, is cholesterol-free. Having a naturally Where durability and clarity can be semi solid characteristic at room issues for palm Klein, especially in temperature with a specific origin temperate countries, superolein funds melting point of between 33°c to 39°c, uses as frying oil and cooking oil it does not require hydrogenation for usually in blends with seed oils. I use as a food ingredient. Palm mid fraction is commonly used as Crude palm oil is deep orange red in a highly versatile natural ingredient in colour due to the high content of the manufacture of tub margarine natural carotenes. Palm oil is a rich and in cocoa butter equivalent source of carotenoids and vitamin E, manufacture. both of which confer natural stability against oxidative deterioration. Palm Kernel Oil Palm kernel oil is obtaine d fro Rh Fractionation separates oil into liquid kernel of the oil palm fruit. The OF and solid fractions. Palm oil can be omposltion is very d`ffere fractionated into liquid (Klein) and of the palm oil. | nt from that solid (stearn) comoonenf<