Palm oil is a vegetable oil extracted by hot pressure from the fruit pulp of the oil palm, a tree native to tropical Africa from which palm kernel oil extracted from the kernel of its fruits is also extracted.
Palm oil is widely used by food manufacturers and non-food due to its advantages functional, its versatility and its general availability. Palm oil has different functional properties. She has a semi-solid consistency and a long-term stability. In addition, it supports very good cooking at high temperature. Her creamy and creamy texture combined with its lack of odor makes it an ideal ingredient and affordable, which can be found in many recipes to which it brings flavor and structure.