Frying Palm Fat


This oil is extracted from the fruit pulp of the oleaginous palm tree Elaeis guineensis, by physical means - mechanical pressing - without using solvents or other chemical substances. Refining of this oil is naturally done – physically - where only natural products are employed in its processing (citric acid and bleaching earth). That differs from chemical refining conventional processes, where caustic soda is used to neutralize free fatty acids. In the palm oil physical refining, free fatty acids are removed by distillation.


Due to the presence of natural anti-oxidants (tocotrienols) and low linolenic acid content (C18:3), this oil is found to be highly stable to oxidation.   It’s naturally semi-solid state at room temperature or, in some cases, with phase separation is due to its peculiar composition of fatty acids with approximately 50% of saturated fatty acids, 40% of monounsaturated and 10% of polyunsaturated. Once it was not submitted to artificial hydrogenation processes is a trans fatty acid-free product.


Frying in general.


Palm oil, TBHQ, Citric Acid and Methyl Silicone.

  • In Bulk;
  • 24 kg boxes.
Stainless steel tank trucks with serpentine heating coil and isothermical.

Expiration Date
18 days from manufacture date.


Keep in stainless steel or epoxy-coated carbon steel tanks, with temperature not exceeding 12° C above melting point. Heating must be done, preferentially, with hot water in the serpentines and at a rate not higher than 5°C / 24 hours.