The gold standard
for cooking oil backed by science.
Texture & flavour
Light golden colour
Less greasy
Neutral in taste with a slight olive aroma
Suitable for
Stir frying
Deep frying
Baking
Dressing
Features
P90 is Oil I need
Say goodbye to a cluttered kitchen counter top with various types of oil for different usage.
P90 is the only oil you will need as it is suitable for dressing, roasting, baking, deep frying and all types of cooking.
A relatively cleaner and less-greasy kitchen
Say goodbye to scrubbing and cleaning the kitchen backsplash and kitchen counter top after every meal.
P90 does not splatter during cooking due to its stability. Your kitchen remains less-greasy and non-sticky after every cook.
Crunchy banana fritters even after 4 hours
P90 is a very stable oil and it does not get absorbed into the food easily. Banana fritters remain crunchy and fragrant even after it
is cooled.
Say goodbye to soggy fried food and snacks with P90.
High Vitamin E tocotrienol content
Vitamin E, also known as alpha-tocopherol, was first discovered in 1922 by Evans and Bishop.
Tocotrienol has a similar chemical structure to it, but it is 60 times more active as an anti-oxidant when compared to alpha tocopherol.
Helps decrease your blood cholesterol level
Palm olein does not behave like a saturated fat, but more like an unsaturated fat.
This is largely due to the chemical composition of palm olein. The middle sn-2 position of palm olein is >90% unsaturated, hence it
does not behave like a saturated fat.
Do you know?
• Cocoa butter is 67% saturated, but does not behave like one because the middle position is 100% unsaturated.
Science has shown that the position and chain length determine the nutritional property of the oil. If the fatty acid at the sn-2 position is unsaturated, then the oil does not raise blood cholesterol.
Less fattening
Our body produces the lipase enzyme that washes away the saturated fatty acids at sn-1 and sn-3 positions, resulting in a lower fat deposition in our body.
Balance your omega 6/3 ratio to reduce inflammation
Omega 6 is one of the biggest contributors to our body’s inflammation in modern day’s diet.
Balancing the omega 6 and omega 3 consumption will reduce the occurrence of inflammation.
Non-GMO
The naturally high yield of palm oil from the fruit does not require the plant to be genetically modified.
Palm oil is nature’s gift to the world.
A source of healthy fat
A low carb and healthy fat (LCHF) diet can reduce the risk of diabetes and aid in weight loss.
Because good and healthy fats help you burn more fat by increasing your metabolism.
A good source of healthy fat includes P90, olive oil and avocado oil.
FAQs about cooking oil
What is trans-fat?
Trans fat is also known as trans-unsaturated fatty acids, or trans fatty acids. It occurs in hydrogenated vegetable oil. The hydrogenation process is done to produce solid fats. It also naturally occurs in small amounts in meat and milk fat, but the amount is so small that it
is negligible.
There are also evidences that heating and frying oil at high temperatures leads to small increases in trans-fat concentrations. It is considered the worst type of fat to eat because
it raises the LDL (bad) cholesterol while lowering the HDL (good) cholesterol. It increases the
risk of heart and blood vessel diseases.
P90 does not contain any trans-fat as it is not hydrogenated.
What is an oil smoke point?
It is the temperature at which an oil stops shimmering and start smoking. An oil would also begin to oxidise and break down into free fatty acids once it reached its smoke point and impart a burnt, bitter flavour due to a substance released called acrolein. The smoke point ranges from 162 degrees Celsius to 270 degrees Celsius.
So, it is better to have a cooking oil with a high smoke point to avoid oxidation from cooking.
Most cooking, even deep frying, does not exceed 190 degrees Celsius, so having an oil with a higher smoke point is better as it is more stable.
P90’s smoke point is at 230 degrees Celsius, making it one of the most stable oils available on the market.
What is oxidation of cooking oil?
When a cooking oil is exposed to heat, light and oxygen, it oxidises. Oxidation degrades the quality of your cooking oil and eventually produces rancidity, with accompanying off flavours and smells.
We cannot stop oil oxidation, but there are ways to reduce it, including keeping them away from oxygen and storing them at low temperature and away from light, and adding anti-oxidants into the oil.
P90 is stored in a dark green bottle to help increase the shelf life and reduce the oxidation that occurs naturally as time passes. It also contains an abundance of tocotrienols, which is a natural anti-oxidant for the oil.
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