Why is Palm Oil popular as a cooking oil?
Palm Olein is the liquid fraction obtained by fractionation of Palm Oil and is widely used as frying oil and due to its good resistance to oxidation and formation of breakdown products at frying temperatures and longer shelf life of finished products. It is also high in tocotrienols, (Tocotrienols are members of the Vitamin E family. Among vegetable oils, Palm Oil is the richest natural source of Tocotrienols. Tocotrienols are surprisingly not found in any other vegetable oils like soy bean oil, canola oil, rape seed oil and sunflower oil. Tocotrienols can be found naturally but in much lesser quantities in rice barn, barley, wheat gem and oats.
