Palm oil is extremely versatile: it’s suitable for almost any food-related application. The oil’s high solid-glyceride content results in a semi-solid texture, which means it can often be used in its ‘natural’ state without requiring hydrogenation. Palm oil also has the tendency to crystallize into small beta prime crystals, which increases its creaming performance when used for cakes and margarines. Its high palmitic acids content also helps optimize aeration in fat/sugar mixtures, such as those used in baking.

Palm-oil-based food products have a naturally extended shelf life, since palm oil is extremely stable against the onset of rancidity and oxidative deterioration. Because of its oxidative stability, palm oil is also one of the best frying oils – with only a trace amount of linolenic acids, it gives rise to less odors during the frying process. And palm oil’s value and versatility is not just limited to the food sector. It is also widely used in the manufacture of soaps, detergents and other oleochemicals, including fatty acids, fatty alcohols and glycerol.