Red palm oil is often used in margarine, biscuit, confectionery, etc. In refined palm oil, there’s absence of odor and it has a specific taste, the palm oil with have high resistance to oxidation, and a very low dose of cholesterol according to the CODEX standard. The deadline for optimal use of red palm oil is more than five (5) years from the date of manufacture.
There are two types of refining: chemical and “physical”, which should be called “neutralizing distillation”. Chemical refining removes free fatty acids by a neutralization step with sodium hydroxide; Neutralizing distillation (our technique) removes these undesirable compounds by distillation under high vacuum with steam injection.