Palm oil is a vegetable oil obtained from the pulp of palm tree fruits. The widespread distribution of palm oil in the world for many decades is associated with its unique sical properties. Palm olein is a popular product obtained in West Africa from the pulp of the fruits of olive oil of Guinea. It has a narrow triglyceride composition and therefore does not need special processing. It is a mixture of fractions with various chemical and sical characteristics. It is a fraction of refined deodorized palm oil with a high content of unsaturated fatty acids. Getting palm olein is easy enough. The fruits of the oil palm are boiled, then crushed and squeezed properly. Melting point 20-24 ° C. Taste and smell specific.Types of palm oil is divided into several categories:the first category - palm stearin - is most widely used in the food industry for the manufacture of margarine, instant noodles, second category is classic palm oil, which at room temperature is similar in texture to creamy butterthe third category - palm olein - is characterized by a creamy consistency.Its use allows you to: prevent burning foods; reduce the consumption of oil during frying; finished products have no extraneous taste; gives uniform bright golden color to confectionery; has a low degree of foaming; mixes easily with any vegetable oil.Application area:production of margarines, is used for continuous or batch industrial deep-fried frying of pies, donuts, nuts, snacks, chips, french fries, instant noodles and similar the baking and confectionery industry to give a loosening and softening effect in dough products.The cholesterol content of 2.3 mg per 100 grams.
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