The quick-frozen oil added to soup dumplings is palm oil.

Palm oil contains a balanced ratio of saturated and unsaturated fatty acids, with about 44% palmitic acid, 5% stearic acid (both saturated), 40% oleic acid (unsaturated), 10% linoleic acid and 0.4% alpha-linolenic acid (both polyunsaturated).

Palm oil is a good frying oil without hydrogenation. Unlike unsaturated fats such as soybean, corn and sunflower oils, it does not oxidize easily and resists the formation of polar components and cyclic polymers.

Palm oil is a source of calories like other common cooking oils, and is also easily digested, absorbed and utilized.

Extended Information

Products Produced from Palm Oil:

1. Palm Liquid Oil. Palm liquid oil is the main oil in the world trade of fats and oils, and can be blended better with any vegetable oil.

2. Palm stearin. Palm stearin is a good natural raw material for products such as shortening, pastry margarine and Indian margarine. In animal feed and oleochemical products, palm stearin is also the best choice. It can also partially replace tallow in soap.

3, palm kernel oil. The unrefined crude oil is slightly yellow in color, and can be simply refined to obtain bright-colored palm kernel oil, which is suitable for both food and non-food applications.

Baidu Encyclopedia - Palm Oil