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Palm oil, with its moderate linoelic acid content and high level of Natural A ntioxidants, is suitable for direct use in most frying applications, and frying is a major use of palm oil worldwide. Oils containing significant levels of linoelic acid are not recommended for frying, unless they have been hydrogenated to reduce the content of these labile components. Palm oil resists oxidation and rancidity, which means products made using palm oil have extended shelf lives.
 

Palm oil is solid at room temperature, has a neutral taste, and can be extracted without the use of solvents has made organic palm oil a very useful ingredient in Organic Food processing. Similar organic fats which are solid at room temperature are butter and coconut oil, unlike palm oil , both of which are highly saturated fats. Palm oil contains a balance of polyunsaturated, monounsaturated and saturated fatty acids. In addition, palm oil contains essential substances such as linoleic acid and tocopherols and tocotrienols, which act as natural anti-oxidants