• Is palm olein good for frying?
  • Matthaus (2007) reported that palm olein was comparable with high oleic vegetable oils and hydrogenated sunflower and cottonseed oils in terms of oxidative stability during frying. Palm oil is resistant to oxidation, polymerization and foaming. Palm oil does not produce any gummy or sticky residues in the fryer.
  • What are the basic operations associated with palm oil processing?
  • The basic unit operations associated with palm oil processing include fruit sterilization, fruit loosening/stripping, digestion, oil extraction and clarification. Fruit sterilization denotes heat rendering and moisture absorption. The aim is to inactivate the lipolytic enzymes in the fruit mesocarp.
  • What are the different methods of palm oil processing?
  • They are the traditional methods, small-scale mechanical units, medium-scale mills and large industrial mills (Poku, 2002). The basic unit operations associated with palm oil processing include fruit sterilization, fruit loosening/stripping, digestion, oil extraction and clarification.
  • Where do you source your palm oil?
  • We source from third-party suppliers in Indonesia and Malaysia. We work with our suppliers to uphold our commitments under our Responsible Palm Oil Policy. We prioritise buying from RSPO members and 90 per cent of our palm oil is sourced from suppliers who are RSPO members.
  • Where does palm oil come from?
  • Palm oil is extracted from the ripened mesocarp of the fruits of oil palm tree (Elaeis guineensis). The oil palm fruit is a drupe formed in spiky tight bunches. The five leading producing countries are Indonesia, Malaysia, Thailand, Colombia and Nigeria.
  • How is palm oil extracted?
  • In the ¡®wet¡¯ process a liquid, usually water, is used to extract the oil from the milled palm fruits. Hot water or steam is used to leach out the oil from ruptured oily cells of the palm fruits. The hot water treatment also hydrolyzes gums, resins and any starch present as well as coagulates proteins.