Crude palm oil is very rich in natural plant pigments called “carotenoids” giving the oil a distinct orange-red colour. In conventional refining of palm oil, all the carotenoids are removed and the refined oil is no longer orange-red but instead, golden-yellow.
Thanks to novel technology introduced by the Malaysian Palm Oil Industry, healthful natural carotenoids (along with vitamin E) in the native oil can now be retained in the refined product called red palm oil.
Robin Miller is a health and nutrition editor with more than 30 years of industry experience. She researches and writes about the nutritional benefits of palm fruit oil, with the goal of giving readers factual, science-based information that will be useful in their daily lives.