Palmolein oil is extracted from the flesh of the fruit of E. Guinness using pressure. In its unrefined form, the palm oil is bright orange in color due to high amounts of carotene pigments. The oil is semi-solid at room temperature and is highly resistant to oxidation and prolonged exposure to heat.

palm olein is considered the “gold standard” and is the most widely used oil for frying in the world.

Palmolein oil has many advantages. It is the highest-yielding vegetable oil crop, which makes it very efficient, and very popular. … Palm oil is a unique ingredient in many products because it has great cooking properties which are maintained even under high temperatures.