Common Signs Of Adulterated Palm Oil

Adulteration is common in open markets, and it is worth knowing what to look for before you cook.

Added dye. Sudan dyes and other colourants are used to make weak oil look rich. The giveaway is an unnatural, flat, over-bright red that stains the container.

Water content. Water is added to increase volume. It settles at the bottom, causes spitting when heated and makes the oil spoil quickly.

Cheap oil blending. Palm oil cut with cheaper vegetable oils stays runny in the fridge instead of solidifying evenly.

Sediment and dirt. Visible particles indicate poor filtration and unhygienic handling.

Rancid smell. A sour or chemical odour means the oil is old, badly stored, or was never clean to begin with.

If you notice any of these, stop using the oil. Buying from a supplier who can tell you exactly where and when the oil was milled removes the guesswork.