Palm Oil is an important and versatile raw material for both food and non-food industries.

The palm fruit is the source of both palm oil, which is extracted from palm fruit and palm kernel oil, extracted from the fruit seeds.

Palm oil has a melting point of around 37°C and is often processed into different fractions.

Olein fractions are widely used as cooking oils and for deep fat frying due to Olein’s low melting point. Mid fractions and stearins are used as solid components in margarines and spreads, bakery, confectionery and many other food applications.