The main advantages
Stability at high temperatures
Palm oil better retains its characteristics than other oils and fats when exposed to high temperature. It does not soak the food with fat and the frying process can be repeated in the same oil.
Stability over a long period
It is suitable for use in long-lasting products as it preserves their taste and structure for a long time.
Smooth and creamy structure
Full flavor and smooth creamy structure are the characteristics of palm oil-containing products.
Neutral smell and taste
Due to its neutrality, it is used in the preparation of various foods.
An alternative to trans fats
Palm oil contains less than 1% trans fat, which is one of the reasons for its increased use.