Palm Cooking Oil Product
Palm cooking oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from oil crops in 2014. Palm oils are easier to stabilize and maintain quality of flavor and consistency in processed foods, so are frequently favored by food manufacturers. On average globally, humans consumed 7.7 kg (17 lb) of palm oil per person in 2015. Demand has also increased for other uses, such as cosmetics and biofuels, creating more demand on the supply encouraging the growth of palm oil plantations in tropical countries.
Our Product
Palm Oil
Palm oil is a vegetable oil obtained from the mesocarp of the fruit of the oil palm tree Palm oil is naturally red in color due to its high content of alpha and beta-carotenoids
Like all vegetable oils, palm oil contains no cholesterol[5] although consumption of saturated fat is known to cause an increase in low-density lipoprotein and high-density lipoprotein cholesterol due to fatty acid metabolism in the body.[6] Palm oil is also GMO free, as no genetically modified (GMO) palm oil is cultivated to produce palm oil.
Margarine
Margarine, food product made principally from one or more vegetable or animal fats or oils in which is dispersed an aqueous portion containing milk products, either solid or fluid, salt, and such other ingredients as flavouring agents, yellow food pigments, emulsifiers, preservatives, vitamins A and D, and butter.
It is used in cooking and as a spread. Nutritionally, margarine is primarily a source of calories.
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