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TAN SRI ONG P90 Blend of Palm Olein & Olive Oil
A nature’s gift to Malaysia, and Malaysia’s gift to the world by Father of Malaysian Palm Oil.
— Academician Tan Sri Emeritus Professor Datuk Dr Augustine Ong Soon Hock —
P90, it’s a blend of palm olein (90%) and olive oil (10%) targeting the premium cooking oil market. P90 is introduced by Tan Sri Augustine Ong Soon Hock who is known as the Father of Malaysian Palm Oil and produced + marketed by NONOSUGAR HEALTH TECH SDN BHD.
P90 is a special blend of Malaysian Best Palm Oil with the Olive Oil～
A multipurpose oil for deep frying, stir – frying, roasting, to dressing.
Why should I use P90 for cooking?
Olive oil have been recognised as the world’s best oil, with plenty of scientific proof However, extra virgin olive oil comes with bitter, and distinctive olive smell, which can affect the taste of many dishes.
However, P90 combined the benefits of both Palm Oil and Olive Oil, and will not affect the taste of your dishes.
✳Sn-2 – we are the first to include this in cooking oil.
✳Non-fattening fat, won’t cause inflammatory.
✳Heat-resistant fat (stable at high heat).
✳P90 doesn’t impart palm oil or olive oil taste to foods that are cooked with it, making it more suitable for any cooking style, especially Oriental style.
Journal of Food and Nutrition Research, 2018, Vol. 6, No. 1, 39-48 Available online at
©️Science and Education Publishing DOI:10.12691/jfnr-6-1-7
Effects of Palm Olein-Olive Oil Blends on Fat Deposition in Diet-Induced Obese Mice
Recent human and animal feeding experiments showed that palm oil does not elevate serum cholesterol and LDL-cholesterol levels, in fact, it decreases these values compared to other sources of saturated fats of animal and vegetable origins. The cholesterolaemic effect of palm oil is intermediate between the more unsaturated oils and the traditional sources of saturated fats. The effects of palm oil, peanut oil, soybean oil and lard have been studied by a group of researchers from China. The results indicated that palm oil exhibited the effect of lowering total cholesterol and “bad” LDL-cholesterol and, yet increasing the level of “good” HDL-cholesterol. Both peanut oil and soya bean oil had neutral effect on the total cholesterol relative to that of entry levels but lard increases total cholesterol levels.
Olive oil was found to enhance fat oxidation and regulated myocardial metabolic enzymes by optimizing cardiac energy metabolism in obesity conditions. Besides, olive oil and its minor phenolic compounds, oleuropein and caffeic acid were reported to possess myocardial antioxidant activity in standard-fed conditions in previous study.
Conclusion Overall, our findings demonstrated that the mice in palm olein and the other three blends (P90, P50 and P10) groups developed lesser body fat accumulation than those in olive oil group, based on the measured parameters of total body weight gain, total adipose tissue, liver fat and serum leptin levels.
Cite This Article: Soek Sin Teh, Siau Hui Mah, Shiou Wah Gouk, Phooi Tee Voon, Augustine Soon Hock Ong, and Yuen May Choo, “Effects of Palm Olein-Olive Oil Blends on Fat Deposition in Diet-Induced Obese Mice.” Journal of Food and Nutrition Research, vol. 6, no. 1 (2018): 39-48. doi: 10.12691/jfnr-6-1-7.
Click below link
P90 was introduced by the Father of Malaysian Palm Oil, 46 years of great effort, since 1976 ~ Academician Tan Sri Emeritus Professor Datuk Dr Augustine Ong Soon Hock
Tan Sri Ong, brief introduction: https://www.merdekaaward.my/the-award/past-recipients/health,-science-technology/academician-tan-sri-emeritus-professor-datuk-dr-au
Palm olein and extra virgin olive oil.
Keep bottle tightly capped and store away from heat and light.