Palm oil does not need industrial hydrogenation, so it is free from harmful hydrogenation products called trans fats, which have been shown to be more harmful to health than naturally saturated fats. It is known that the hydrogenation process is a process by which the oil is transferred from the liquid form to the solid form for use in applications that require this hardness, such as baked goods and sweets. But palm oil is a semi-cohesive product by nature and does not need this unhealthy client.

Unlike other vegetable oils, palm oil is able to withstand up to 235 ° C frying temperature. And palm oil remains stable at high temperature and is also rich in natural antioxidants, while some other oils do not tolerate high temperatures, which leads to undesirable changes in the oil such as oxidation, hydrolysis and other changes that are not healthy or tasteful.

The heating of palm olin oil and its use for frying at a high temperature does not result in any unpleasant odors thanks to its balanced chemical composition. Among the positive features of frying olen palm oil is that it has a neutral taste and thus maintains the natural taste of food. Therefore, olene palm oil is the optimal choice for frying And frying many foods that are related to our Egyptian food culture.

The price of palm oil is always lower than other oils. All oil buyers knew that oil and fat prices are subject to supply and demand laws with very few exceptions as oils and fats can replace one another. The supply of palm oil in the world market increased very quickly from any other oil and from here it was a strong price competitor, and thus sweeping the palm oil in the global markets and abolishing the control of other vegetable oils due to its nutritional and health specifications, which is less than that of the globally consumed oils.