More than 120 years ago, the first Palmin® 100% coconut fat for cooking, frying and baking was launched. As a vegetable fat which is neutral in taste as well as versatile in use, it quickly took its place as a substitute for butter. The Palmin® cubes exist since the 1970s: easy to open, easy to portion and easy to close again. In 1972 Palmin® soft was introduced as a smooth frying fat.
All Palmin® products can be heated to high temperatures without burning. The moment when, for example, the meat is laid into the hot fat a crust forms which seals the meat: The meat remains juicy and tender. Moreover, Palmin® is odorless and tasteless, so that the individual flavour of the food itself can develop. It can then be flavored to your own taste.