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Palm Oil is a naturally structured vegetable lipid extracted from the fruit mesocarp of the oil palm and refined for robust thermal performance. It features a balanced, semi-solid fatty acid composition that provides excellent oxidative resistance without requiring chemical hydrogenation. It functions as a critical texturizing ingredient in the bakery, confectionery, and frying industries, delivering required structure and crispness to processed foods.
Palm Oil is a vegetable lipid extracted from the fruit mesocarp of the oil palm and refined for thermal stability. Its semi-solid fatty acid composition provides oxidative resistance without requiring hydrogenation.
| Description | Value |
|---|---|
| FFA (as palmitic) | 5% |
| M&I | 0.5% |
| IV (Wijs) | 51 – 55 |
Full specification ranges are available in the technical datasheet.
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