The Palm Process
Palm oil is produced from the fruit of the oil palm Elaeis guineensis. Palm oil is extracted from the fruit of the oil palm tree that grows in tropical areas world-wide, and has a long history of use in these areas. Palm oil comes from the pulp of the fruit, while palm kernel oil is extracted from the kernel. Palm oil contains significant quantities of antioxidants, including vitamin E, which help to protect against oxidative damage and free radicals. Red palm oil, a variety of this oil that is a staple in parts of Africa, has a wonderful rich flavour. The red colour comes from high levels of carotenes (antioxidants like those found in carrots that give them their orange colour).
Red palm oil is obtained from the flesh of the oil palm fruit. It should not be mistaken for palm kernel oil which is extracted from the kernel or seed of the palm fruit. Both are edible oils but with very different chemical composition, physical properties and applications.
- Red Palm Oil is produced from a patented and environmentally friendly refining process without the use of chemicals.
- It is a vegetable oil, not an animal or dairy product, and therefore does not contain cholesterol.
- Palm oil is sometimes confused with palm kernel oil, but in fact it is quite different compositionally.
- Carotino is a blend of red palm fruit and canola oil.
The red palm oil used in Carotino comes from environmentally sustainable plantations in Malaysia and is cultivated under strict environmental controls.
Carotino's patented oil extraction method means the red palm oil does not need to be hydrogenated, unlike many other cooking oils. It is therefore free from harmful 'trans fatty acids' or 'trans fats' which are a by-product of the hydrogenation process.
Most cooking oils are hydrogenated to extend shelf life and the resulting trans fats can raise 'bad' (LDL) cholesterol levels. By contrast, Carotino is high in mono-unsaturates, which helps raise 'good' (HDL) cholesterol levels in the blood stream.
