By : | 0 Comments | On : May 21, 2012 | Category : Articles

“It has the scent of violets, the taste of olive oil and a colour which tinges the food like saffron but is more attractive”.. thus did Portuguese adventurer Ca’da Mosto describe palm oil.
Palm oil is a natural food consumed for more than 5,000 years. Palm oil is “fruit oil”, it is derived from the mesocarp of orange-red olive-sized fruits.
It is a perennial crop and starts to bear fruit 3 years after planting and has an economic life span of 25 years.

No oil is used in so many ways and the phenomenal number of uses of palm oil is overwhelming. The wholesome and nutritious palm oil has now made its presence felt all over the world and become a universal food.  It is used worldwide as cooking oil, for shortening, margarine and also incorporated into fat blends and a variety of food products.
Palm Oil is cholesterol free and rich in natural vitamin E, consisting of tocopherols and tocotrienols. Palm oil in fact has the highest quantity of tocotrienols in any edible oil. The most important characteristic of a frying fat is the ability to withstand the high temperature used, without excessive chemical change. Palm oil with its high antioxidants is suitable for direct use in most frying applications.
Palm Oil is consumed in over 150 countries all over the world in restaurants, fast food outlets, snack food manufacturing and in the home worldwide. Palm Oil has the highest share of 24% in world oils & fats production of 30 million tons and Malaysia contributes to almost 48% of production share.
Fractions of palm oil and palm kernel oil are also, widely used to produce a wide variety of non-dairy creamer, chocolate, confectionery, ice cream and biscuit coating. Malaysian palm oil is the natural and excellent choice of the millennium consumed by billions of users.