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Palm oil is a none hydrogenated oil widely used in the foodservice to fry food.




  • 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”

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