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Palm Olein which is considered to be the best deep frying oil in the world has very high resistance to oxidation and polymerization. Because of this characteristic property its viscosity does not increase during frying thus make it able to drip out quickly from the fried food. By this the palatability of food and commercial viability of frying is maintained.

Nutritionally it contains high level of beta carotene which is a pro vitamin “A” and takes its part in fulfilling the RDA of Vitamin A. It is Trans Fat Free and has no effect on serum cholesterol. The fatty acid composition of this oil is quite balanced. It has 42% of Oleic acid (Mono Unsaturated Fatty Acid and 12% Linoleic Acid (Poly Unsaturated Fatty Acid) while its saturated fatty acid content is 46%.

It is versatile oil for commercial frying and gives long shelf life to the products. It cares for taste, health and money.