Carotino Palm Fruit Oil

Palm Fruit Oil - much more than an ordinary oil

Palm Fruit Oil has been known, used and enjoyed for thousands of years as a cooking oil in the East, but has only recently become available and appreciated in the West.  Oil palms are indigenous to Africa.

Carotino Palm Fruit Oil is manufactured in Malaysia by a unique technology, without chemical refining. It is the first and so far the only molecular distillation technology in the world which results in the retention of more than 90% of the natural carotenes, tocopherols and tocotrienols (two forms of the strong antioxidant Vitamin E). Conventional chemical refining destroys natural carotenes and to a large degree vitamin E.

USES: Palm Fruit Oil can be used on its own as a nutritional supplement, as a salad dressing, or as a color and taste enhancer in soups and vegetables. One tablespoon of oil fulfils the daily requirements for carotenes and vitamin E

The striking ruby-red color of Palm Fruit Oil is due to the exceptionally high levels of caroteinoids, a large family of pigmented compounds with high nutritional value (eg. alpha- and beta- carotenes and lycopene). Alpha and Beta Carotenes are non-toxic, pigmented precursors of vitamin A. Our bodies convert them into vitamin A as and when required. Vitamin A is very important in, amongst others, maintaining good vision and supporting the immune system.

In addition, carotenes have strong antioxidant properties – they remove damaging oxygen-free radicals, prevent certain forms of cancer and delay the aging process.

Palm Fruit oil contains on average 13 to 15 times more carotenes than carrots and 40 to 50 times more carotenes than tomatoes.

Palm Fruit oil contains very high proportions of Vitamin E a strong antioxidant and known to remove the damaging oxygen free radicals. I teaspoonful daily of this oil will give you the daily recommendation of vitamin E.

Palm Fruit Oil is an efficient source of energy containing 40% oleic acid (monounsaturated fat), 10% linoleic acid and 0.4% linolenic acid – both polyunsaturated fat. It also contains 44% palmitic acid (monounsaturated), 4.6% stearic acid and 1.1% myristic acid and 0.2% lauric acid (all three saturated). The harmful effects usually associated with saturated fatty acids have not been observed with Palm Fruit Oil. This is apparently due to their structure, their position in the fat molecule and the balanced composition of fatty acids found in this product.

Palm Fruit Oil contains important vitamins and other phytonutrients (plant nutrients). Their quantities and ratios are as originally formed by Nature and remain unaltered by the refining process. The body is able to absorb and utilize the carotenes and Vitamins in the oil extremely well - their bioavailability is very high - because these fat-soluble vitamins are present in the oil medium.  

Palm Fruit Oil's exceptional resistance to the detrimental effects of atmospheric oxygen is due to its unique composition of fatty acids, namely low concentration of readily oxidized linolenic and linoleic acids and high levels of protective antioxidants  (Carotenes and Vitamin E). Palm Fruit Oil therefore retains its freshness and its valuable properties over long periods of storage.

The high temperature tolerance of Palm Fruit oil, together with the fact that is does not oxidize easily makes it a favorite in the commercial baking industry. Whereas other vegetable oils have to be stabilized with antioxidants and preservatives to prevent them from going rancid, palm fruit oil remains stable for long periods of time without any additions.

Palm fruit oil can safely be stored in a cupboard. In cooler weather the oil may go cloudy but this has no detrimental effect on the oil.

Carotino Palm Fruit oil comes in a 500ml plastic bottle