Palm Olein Vs Olive
Olive oil is currently touted as the gold standard among all edible oils today; a reputation that has been gained primarily from its association of a lower incidence of heart disease among the Mediterranean populations who have traditionally consumed olive oil as their main dietary fat. What it does is beneficially modulate plasma blood cholesterol levels by reducing the bad LDL-cholesterol count.
Palm olein, the liquid fraction of Palm Oil, averages 42-53% of its composition as the same oleic acid that is found in olive oil and other monounsaturated oils. According to several studies, the ability of olive oil and palm olein to regulate plasma cholesterol levels in humans is essentially identical, despite the lower content of monounsaturated oleic acid in palm olein.
Humans fed diets predominating either as olive oil or palm olein showed identical plasma cholesterol response which augers well for the beneficial effects of these oils against Coronary Heart Disease risk.
On top of this, palm olein is also much richer in vitamin E, providing additional nutrition and goodness. A stark contrast between these two oils is the price. Since the oil palm is a much more productive crop, it is much cheaper to produce palm olein and other palm products, thus sending the benefits back to the consumer.
Palm Olein Cooking Oil Product Specifications:
- - Iodine Value (Wijis) : 56 min.
- - Melting Point : 21 deg c
- - Cloud Point : 7.2 degrees Celsius max.
- - Free Fatty Acids as Palmitic : 0.100% max.
- - Moisture Content : 0.1% max.
- - Colour, 5.14" Lovibond Cell : 3 RED max.
Shelf life and Certification
- - Shelf Life is 24 months from the date of production.
- - Conforms to the requirements stipulated by Malaysian Food Act and Regulations
- - Certified HALAL by Islamic Development Department of Malaysia (JAKIM)
- - ISO 9001 : 2000 certified
- - HACCP Codex Alimentarius
- - GMP Codex Alimentarius.