Palm oil, the world’s major source of vegetable oil, is extracted from the fruits of the oil palm tree. Palm oil is cholesterol-free. Having a naturally semi-solid characteristic at room temperature with a melting point between 33ºC to 39ºC, it does not require hydrogenation for use as a food ingredient.

CPO is deep orange red in colour due to the high content of natural carotenes. It is a rich source of carotenoids and vitamin E which confer natural stability against oxidative deterioration.

Fractionation separates the oil into liquid and solid fractions. CPO can be fractionated into liquid (olein) and solid (stearin) components.

CPO has a balanced ratio of unsaturated and saturated fatty acids. It contains 40% oleic acid (monounsaturated fatty acid), 10% linoleic acid (polyunsaturated fatty acid ), 45% palmitic acid and 5% stearic acid (saturated fatty acid). This composition results in an edible oil that is suitable for use in a variety of food applications.


Palm kernel is one of the main products extracted from the seeds of the oil palm fruit.