The use of palm oil in food dates back 5000 years. At present 90% of palm oil is used in food preparation or food manufacture worldwide. The remaining 10% of the palm oil and its products are used for non-edible applications, mainly in the soap industry and the manufacture of oleochemicals.

Traditional Use

The liquid fraction of palm oil, palm olein, is widely used for frying. In fact, in Malaysia, it is now the main cooking oil used in most households. Its longer frying life, and its reduced tendency to foam and polymerize, makes it a better frying oil than corn or soya bean oils (Augustine e.t al.. 1988).

Main Researcher: Dr Nor Aini Idris