Palm olein, the liquid fraction of palm oil, without undergoing hydrogenation is a very stable frying oil due to its balanced fatty acid composition and high content of vitamin E. Unlike the polyunsaturated cooking oil (such as soybean oil, corn oil, sunflower oil), palm olein has lower tendency to oxidise and it is resistant to formation of unhealthy polar components and cyclic polymers. Thus, with such advantages, it also offers a longer shelf life for products.