Palm Oil Products

Palm oil is derived from the flesh of the fruit of the oil palm species E. Guineensis. In its virgin form, the oil is bright orange-red due to the high content of carotene.

Palm oil, because of its natural solid-liquid content, is suited to be used in high percentages in vegetable oil shortenings, biscuit fats and bakery fats. In margarine production, palm oil is highly suited as a component as it imparts the desirable beta prime crystalline tendency in the fat blend. Palm oil's natural semi-solid consistency means need for no or little hydrogenation.

Palm oil and many of its products mention below also find uses as ice cream fats, in vanaspati, soups mixes - dry and canned, with little or no further modifications.