HIGH OLEIC OLEIN
Palm oil is a none hydrogenated oil widely used in the foodservice to fry food.
FUNCTION / CHARACTERISTICS:
It has a low content of FFA (Free Fatty Acids) (1.0-1.5%) which favours long storage periods while maintaining its properties
It is high in monounsaturated fats. Olive and canola oil are naturally high in monounsaturated fat, but they are also high in polyunsaturated fats which mean they are not very shelf-stable. High oleic palm oil is a better option
It has a high content of unsaturated fatty acids (more than 65%), and low content of saturated fatty acids (33%)
Contains a high melting point. It also leads to fast food being less greasy
Offers good resistance to oxidation and prolonged heating
DAABON® High Oleic palm oil
DAABON® RBD Olein
The World Health Organization has launched a campaign that advocates the abolition of Trans-fats in the food supply.
Hear about “REPLACE action of Trans-fats”