The main traditional uses of palm oil in food products are for cooking/frying oil, shortenings, margarine, and confectionery fats. Palm oil is popularly available in both reliable fat products as well as in the liquid cooking oil sector, especially in industrial frying applications. A vegetable oil, palm oil is cholesterol-free. It offers several technical characteristics desirable in food applications, such as resistance to oxidation, which contributes towards the longer shelf life of end products.
