What is Palm Oil & Palm Olein?

Palm oil is extracted from the flesh (mesocarp) of the fruit of the oil palm tree (Elaeis guineensis), which is native to West Africa. It has been cultivated for thousands of years, but today, the largest producers are countries in Southeast Asia, particularly Indonesia and Malaysia, which account for over 80% of the world’s supply.

Palm oil refers to the crude or refined oil extracted directly from the fruit of the oil palm. At room temperature, it is semi-solid due to its balanced composition of saturated and unsaturated fats. It is commonly used in food processing, margarine, baked goods, and a range of industrial products such as soaps and cosmetics. Palm olein, on the other hand, is the liquid fraction of palm oil obtained through a process called fractionation, where the oil is separated into its solid and liquid components. Compared to regular palm oil, palm olein is more heat-stable and has a lighter texture, making it ideal for deep-frying and everyday cooking. Its high smoke point and longer shelf life have made it a popular choice for households and restaurants alike.