It is refined by molecular distillation, a patented manufacturing method developed by the National Palm Oil Research Institute of Malaysia (MPOB). Red palm fruit oil is currently the only edible red palm fruit oil in the world that has been refined in a form that retains the nutrients (natural carotene, vitamin E, etc.) contained in crude palm oil. At low temperatures, it is the orange color of the carotene itself, and when it melts or is boiled in a hot water, it becomes a red and transparent color. The red color is the color of natural carotene, and no colorants are used. It is a cooking oil that contains excellent nutrients such as carotene (which is converted into vitamin A in the body), vitamin E, and coenzyme Q10. Although it is an oil similar to omega-3, it is also resistant to heat, so please use it as a normal cooking oil such as stir-frying, frying, baking, tossing, etc., or blending 10~20% with other oils. It goes well with vinegar and soy sauce, so you can decorate your table with orange mayonnaise or dressing. If you use it on handmade soap, you can make a beautiful orange soap. It will harden at low temperatures, but in that case, if you bathe it in hot water at 40~50°C, it will return to its original clean ruby liquid form. No matter how many times you boil the water, the quality will not be compromised in terms of nutrients or the flavor will not be lost. When carocino hardens, it changes its appearance depending on the storage conditions, such as orange or yellowish, uneven color with white dots (even if it looks like a fruit), and deposits of oil and fat components, but there is no problem with the quality.