Palm Olein

Palm olein is the lightest fraction of African Palm Oil. It is an extremely stable oil and very neutral in flavor. Among its most used applications are for frying foods, since it is an oil that naturally provides a highly stable structure that delays oxidation, giving longer shelf life to products prepared with this oil, as well as a very neutral flavor that highlights the characteristics of the foods. It is also used to replace butterfat for the dairy industry, infant formulas, cereals, snack manufacturing and fried foods in general.

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Due to the characteristics of its fatty acids, this oil reduces the formation of gums (soil) and/or undesirable compounds during frying processes, which among other things improves the nutritional properties and the cleanliness of the equipment.