Cooking oil is mainly from rbd palm olein, which is the liquid fraction of palm oil. Rbd palm olein consists of low rate of degradation and indeed it is economical since it can be used numerous times without turning rancid or off-flavour.

Further advantage for household usage is that palm olein will provide no sticky varnish on the surface of fryers compared to many other oils which created film forms on the surface of fryers. Palm olein has fewer tendencies to smoke and foam. It will act as a perfect partner towards blending with any other vegetable oil to maintain the original taste and preference in temperate countries.