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With many different attributes Palm oil is more preffered than other oils. Lets look all the attributes that create a difference for Palm oil. One of the most important attribute is, it resistants to oxidation and spoilage. And also it has a long shelf life. It is stable at hight temperatures and retains the flavour of the food. These makes palm oil an ideal choise for households and industrial frying. It causes less oil absorption in food and less sticky residue on walls and utensils. It also provide crispy and crunchy texture in fried products. And it is suitable for blends fore use in cold regions. All this attributes makes Palm oil very prefferable in food industry.

But these are not the only charectheristic attributes palm oil has. It is also a very healthy and sustainable oil. It is nutritious and cholesterol free. Studies has shown that palm olein and olive oil have similar beneficial effects on plasma choleterol levels. It is a very rich source of vitamin E tocotrienols and pro-Vitamin A carotenoids. Studies have found that palm tocotrienols inhibit the growth of certain types of cancer. Unlike other vegetable oils, palm oil is naturally semi-solid at room temperture; so it does not require hydrogenation and therefore it is free of trans fats.

Beside all of these, palm oil is one of the 7 edible oils cited by the Food and Agriculture Organisation (FAO) / World Health Organisation (WHO) Food Standart under the CODEX Alimentarius Commission Programme.