Palm oil has been extensively researched and tested and confirmed as highly nutritious dietary oil with abilities to help protect against the risk of diseases. Palm oil goodness comes from its very structure and composition.

Palm oil is composed mainly of triglycerides of fatty acids, with a composition that is uniquely balanced between the saturated and unsaturated fatty acids comprising 40% oleic acid and 10% linoleic acid. This content makes it effective in reducing blood cholesterol and the risk of coronary heart disease.

An important advantage of palm oil is that it has both oil and fat fractions. Palm oil does not require hydrogenation that other oils undergo to be made suitable for solid applications and to stand up better against rancidity. Hydrogenation produces trans fatty acids which increase LDL ("bad") cholesterol, and lowers HDL ("good") cholesterol leading to heart disease and death. Palm oil is a versatile, healthy, trans fat-free oil for cooking, frying and baking.

Palm oil also contains large amounts of tocotrienols (Vitamin E) and carotenoids (Vitamin A), which are beneficial to membrane health and function as well as reduce blood clotting and help prevent stroke.

To ensure the rich, natural goodness of palm oil is retained, Malaysia Palm Oil is produced to stringent quality parameters. One such compulsory control is called Deterioration of Bleachability Index (DOBI) which provides a reliable check of product quality from harvesting to refining, from estate to mill.