T&N Cooking Oil

Palm oil, with its moderate linoelic acid content and high level of Natural Antioxidants, is suitable for direct use in most frying applications, and frying is a major use of palm oil worldwide. Oils containing significant levels of linoelic acid are not recommended for frying, unless they have been hydrogenated to reduce the content of these labile components. Palm oil resists oxidation and rancidity, which means products made using palm oil have extended shelf lives.    It is used in many countries as a edible cooking oil. Beside Palm Olein, palm oil also gives margarine and shortening, which are bakery fats. Technical Specifications: Free Fatty Acid = Max 0.1% Moisture = Max 0.1% Iodine Value = Min 56 WIJ's Slip Melting Point = Max 24 deg. C Color (5.25"LBD) = Max 3R Cloud Point = Max 10 deg. C Please do not hesitate to contact us. We can supply the best quality RBD Palm Olein to you. Our price is competitive and we take responsibility to any quality uncertainty.