The liquid form of palm oil – called palm olean – is one of the most preferred cooking oils in the world. Malaysian palm oil is used for household food preparation and in food manufacturing globally. Here are some fun facts about this popular cooking oil that you probably didn’t know.
• Foods fried in palm fruit oil are less greasy and have a better texture. That’s because there’s less oil absorption.
• Because it is oxidative resistant, palm oil doesn’t spoil as easily as other fats and oils. Foods prepared with palm fruit oil have a longer shelf life.
• Malaysian palm oil is non-GMO and Halal.
• Palm fruit oil leaves less that stubborn, sticky residue on walls and utensils that you can often get from food preparation.
• Palm fruit oil is easily digested and an excellent source of energy.
• Malaysian palm oil is the world’s first certified sustainable vegetable oil.
• Palm oil contains zero trans fat, making it the global choice for trans fat-free products.
• The oil palm is the most efficient oil-bearing crop in the world. It requires 7 to 11 times less land area than other vegetable oils.
• Being a fruit oil, palm oil is cholesterol-free. It has a balanced ratio of unsaturated and saturated fatty acids.
• Palm oil has a neutral effect on cholesterol.
• Palm oil is semi-solid at room temperature.
• In part because of its neutral flavor, Palm oil can be used in everything from margarine to chocolate and ice cream.
Red palm oil is a proven treatment for vitamin A deficiency. In fact, it is one of the effective ways to combat this deficiency among children in many developing countries. That is because palm carotenoids are a rich source of pro-vitamin A carotenoids. Failure to provide these carotenoids in the diet can lead to blindness in these children.