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Nearly every palm-derived product traces back to two oils pressed from the same fruit: palm oil from the fibrous outer mesocarp, and palm kernel oil from the hard seed inside it. Though they share an origin, they are chemically distinct feedstocks — one palmitic-rich, one lauric — serving very different downstream markets.
Pressed from the fleshy orange mesocarp of the oil-palm fruit, crude palm oil is roughly 50% saturated fat. Its two dominant fatty acids are palmitic (C16, saturated) and oleic (C18:1, monounsaturated). It is the primary feedstock later refined, bleached and deodorised (RBD) into most edible palm products.
Expelled or solvent-extracted from the hard kernel (seed) inside the fruit rather than the surrounding mesocarp. Chemically it is a lauric oil rich in C12 lauric and C14 myristic acids, making it far closer to coconut oil than to palm oil.
A mesocarp oil processed only gently so it retains the natural carotenoids (provitamin A) and tocotrienols that give crude palm oil its deep red-orange hue — pigments normally stripped out during full bleaching and refining.
Once crude palm oil (CPO) is refined and fractionated, it separates into a family of standardised, internationally traded products. This category covers the refined base oil, its liquid and solid fractions, a speciality mid-fraction, and the fatty-acid distillate recovered during refining.
Crude palm oil that has been refined, bleached and deodorised (RBD) to strip out free fatty acids, gums, colour pigments and odour. It is the neutral base feedstock from which most refined palm products and fractions are derived.
The liquid fraction separated from RBD palm oil by controlled crystallisation and fractionation. Re-fractionating it yields super olein (double-fractionated olein), which has a lower cloud point and stays clear at cooler temperatures.
The higher-melting solid fraction obtained alongside olein when RBD palm oil is fractionated. Its firmness without hydrogenation makes it a natural, trans-free hardstock for structuring fat blends.
A by-product of the physical (steam) refining of crude palm oil, collected during deodorisation. It is rich in free fatty acids, with minor amounts of tocopherols, tocotrienols, sterols and squalene.
A speciality fraction produced by double fractionation of palm oil and enriched in symmetrical POP triglycerides. Its narrow melting profile makes it the classic building block for cocoa butter equivalents (CBE) — non-lauric fats fully compatible with cocoa butter — rather than a general-purpose oil or a lauric cocoa butter substitute (CBS).
Palm kernel oil (PKO) is pressed and solvent-extracted from the kernel (seed) of the oil palm fruit, and is distinct from palm oil pressed from the surrounding mesocarp. Rich in lauric acid (C12) and myristic acid (C14), PKO is fractionated, hydrogenated, and split into a family of lauric fats, fatty acids, and co-products serving confectionery, oleochemical, detergent, and animal-feed markets.
The lower-melting liquid fraction obtained when palm kernel oil is fractionated by controlled crystallisation and filtration. It concentrates the lower-melting glycerides (more unsaturated oleic and shorter C8–C10 chains), giving a softer product than whole PKO.
The higher-melting solid fraction from palm kernel oil fractionation, richer in saturated lauric and myristic glycerides. Whether left fractionated or further hydrogenated, it is a common base for lauric-type cocoa butter substitutes (CBS) used in compound coatings.
A by-product recovered during the physical refining (deodorisation) of palm kernel oil, consisting mainly of free fatty acids together with some neutral oil and minor components. It is the lauric-chain analogue of palm oil's PFAD.
A saturated twelve-carbon fatty acid produced by splitting (hydrolysing) palm kernel or coconut oil and then distilling and fractionating the resulting fatty acids. PKO is one of the principal commercial sources of lauric acid.
A saturated fourteen-carbon fatty acid co-produced with lauric acid when palm kernel oil fatty acids are split and fractionally distilled. It is the second most abundant fatty acid in PKO after lauric acid.
Palm kernel oil that has been hydrogenated to saturate its residual olefinic bonds, raising its melting point and oxidative stability. Fully hydrogenated grades are highly saturated and firm, valued where a stable, sharp-setting hard fat is required.
Palm oil and palm kernel oil are fractionated, blended, and interesterified into a wide range of tailored fats for baking, confectionery, dairy analogues, and spreads. Their solid-fat content and melting behaviour can be engineered to specific end-use requirements, making them workhorse ingredients across the food industry.
A semi-solid fat made by blending or interesterifying palm oil and its fractions (such as palm stearin and palm olein) to a target solid-fat content. High-melting grades give firmness and heat stability, while low-melting grades stay softer and more plastic at ambient temperature.
A plastic shortening formulated from palm oil fractions, sometimes with added emulsifiers, to deliver good creaming and aeration properties. It traps air during mixing to give volume and a tender crumb.
A firmer shortening based on palm oil and palm stearin fractions, designed to strengthen dough and lubricate the gluten network. Added at low dosage, it improves loaf volume, slicing and crumb softness.
A water-in-oil emulsion of a palm-based fat blend with water or milk, plus emulsifiers, salt and flavouring. The fat phase is engineered from palm oil fractions to control firmness, spreadability and melt-in-mouth behaviour.
A vegetable fat product traditionally made by partial hydrogenation of vegetable oils to mimic the texture of clarified butter (ghee); modern grades are increasingly produced from palm oil fractions and interesterified blends to reduce trans fat. It is often characterised by a granular crystalline texture.
A lauric fat produced mainly by fractionating and hydrogenating palm kernel oil. Chemically very different from cocoa butter, it is not compatible with it beyond small amounts, but sets hard with good gloss and snap and needs no tempering.
A non-lauric fat made from fractionated and partially hydrogenated non-lauric oils such as palm and soybean. Its triglycerides differ from cocoa butter but it tolerates a moderate proportion of cocoa butter, and like CBS it does not require tempering.
A fat whose triglyceride profile closely matches cocoa butter, produced largely from palm mid-fraction (POMF) often blended with exotic fats such as shea or sal stearin. It is fully compatible with cocoa butter in any ratio and behaves the same way, requiring tempering.
A vegetable fat blend, typically based on palm oil fractions, formulated to replace anhydrous milk fat (butter oil). It is often coloured and flavoured to mimic the melting and functional behaviour of dairy butterfat at lower cost.
A fast-crystallising lauric or non-lauric coating fat, usually derived from palm kernel oil or palm oil fractions, with a sharp melting profile just below body temperature. It sets quickly into a thin, crisp shell on contact with frozen product.
A soft, non-tempering fat based on palm oil fractions or interesterified palm blends, formulated for a smooth mouthfeel and resistance to oil migration and bloom. Its solid-fat content is tuned to keep fillings soft yet stable.
A refined fat, commonly hydrogenated or fractionated palm kernel oil or palm oil, used as the fat phase in spray-dried non-dairy creamers and coffee whiteners. It is chosen for oxidative stability, clean flavour and good emulsification during drying.
Oleochemicals are the value-added products of palm oil and palm kernel oil, made by splitting or converting their fats into fatty acids, alcohols, esters and glycerine. This category tracks the main tradeable derivatives that feed the detergent, personal-care, food, plastics and biodiesel industries.
Fatty acids are produced by hydrolytic splitting (and often fractional distillation) of palm and palm kernel oils, yielding single-cut or blended acids such as palmitic (C16), stearic (C18), oleic (C18:1), lauric (C12) and myristic (C14). They are the primary intermediates from which most other oleochemicals are made.
Fatty alcohols are made by catalytic hydrogenation of fatty acids or their methyl esters, most commonly in the C12–C18 range from palm kernel and palm oil. Lauryl (C12) and myristyl (C14) cuts are especially valued as raw material for anionic and non-ionic surfactants.
Glycerine is the co-product recovered when fats are split into fatty acids or transesterified into methyl esters; crude glycerine is refined and distilled to technical, USP and pharmaceutical grades. It is a trihydric alcohol prized for its humectancy and solvency.
Fatty acid methyl esters are produced by transesterifying palm oil or its fractions with methanol, releasing glycerine as a co-product. As biodiesel they underpin Southeast Asian blending mandates such as Indonesia's B40 (advancing to B50 in 2026) and Malaysia's blend, and they also serve as a cleaner-profile oleochemical intermediate.
These are distilled, higher-purity single-cut methyl esters separated from the FAME stream: methyl oleate is the unsaturated C18:1 ester and methyl palmitate the saturated C16 ester. Their defined chain length makes them useful where broad biodiesel blends will not do.
Soap noodles are a semi-finished soap base made by saponifying palm oil and palm kernel oil (commonly sold in blends such as 80/20 palm to palm kernel), then drying the neat soap into pellets. Buyers simply add fragrance, colour and additives before stamping into bars.
Surfactants are made by chemically modifying palm-derived fatty alcohols and methyl esters — for example sulphating fatty alcohols into alkyl sulphates (SLS), ethoxylating then sulphating them into ether sulphates (SLES), or sulphonating methyl esters into MES. They lower surface tension to clean, foam, wet and emulsify.
Mono- and di-glycerides are produced by reacting (glycerolysis of) palm oil or fully/partially hydrogenated palm fats with glycerine. Registered as food additive E471, they are among the most widely used emulsifiers in processed food.
Metallic stearates are metal salts of stearic (and palmitic) acid, made by precipitation or fusion of the fatty acid with zinc, calcium or magnesium sources. Each metal gives a slightly different function across plastics, rubber, pharma and cosmetics.
Palm oil and its fractions are among the world's largest feedstocks for liquid biofuels, from mandated biodiesel blends across Southeast Asia to renewable diesel refined in Europe and the US. This category covers the main energy-linked palm derivatives and the co-products that accompany their production.
Fatty acid methyl ester produced by base-catalyzed transesterification of refined palm oil (or palm olein) with methanol over an alkaline catalyst. It is the dominant biodiesel feedstock in Indonesia and Malaysia: Indonesia mandates a B40 (40%) blend under its roadmap toward B50, while Malaysia runs a lower transport blend with higher blends phasing in.
Refined palm oil, palm fatty acid distillate (PFAD) and other palm residues used as feedstock for hydrotreated vegetable oil (HVO), where hydrogen removes oxygen to yield paraffinic hydrocarbons rather than esters. Unlike FAME, the resulting renewable diesel is chemically similar to fossil diesel and can be used as a drop-in fuel.
A vegetable wax made from palm oil fractions, typically fully hydrogenated palm stearin or stearic-acid blends, giving a hard, high-melting solid. It is valued as a renewable alternative to paraffin and often develops a characteristic crystalline or feathered surface pattern in finished candles.
A polyol recovered as the main by-product of biodiesel transesterification, where roughly one part glycerine is produced for every ten parts of methyl ester (about 10% by mass). Crude glycerine from palm biodiesel plants is refined to technical, pharmaceutical (USP) or food grade for downstream use.
Beyond crude palm and palm kernel oil, every tonne of fresh fruit bunches yields a stream of solid residues and minor components that carry their own markets. These range from lignocellulosic biomass fuels traded into Asian power grids to high-value vitamin E and carotenoid concentrates recovered for the nutraceutical, food and cosmetics sectors.
The hard woody endocarp fragments left after palm nuts are cracked and the kernels removed at the mill. It is a dry, low-ash, low-sulphur lignocellulosic residue with a relatively high calorific value for a biomass fuel, typically around 4,000–4,500 kcal/kg.
The fibrous solid residue remaining after oil is extracted from the palm kernel: mechanical pressing yields the higher-oil expeller, while solvent extraction yields a lower-oil meal or cake. It retains roughly 14–18% crude protein, high crude fibre and some residual oil (more so in the pressed grade).
The empty bunch stalks left after fresh fruit bunches are sterilised and stripped of their fruitlets. This bulky, moist fibrous biomass is shredded and pressed into fibre, or composted, often with palm oil mill effluent.
The fibrous residue separated from the pressed fruit pulp (mesocarp) during crude palm oil extraction. It retains several percent of residual oil and is typically burned on-site to raise steam and power for the mill.
Uniform pellets produced by grinding and compressing palm residues such as empty fruit bunches, mesocarp fibre, kernel shell or fronds. Densification raises energy density and greatly improves handling, storage and export economics versus loose biomass.
A natural vitamin E concentrate rich in tocotrienols and tocopherols, recovered chiefly from palm fatty acid distillate (into which the volatile tocols distil over during physical refining) or retained in red palm oil, typically via molecular distillation and further purification. Palm is distinctive for supplying vitamin E dominated by tocotrienols rather than tocopherols.
A concentrate of natural carotenoids, predominantly alpha- and beta-carotene, recovered from crude (unrefined) palm oil, which carries roughly 500–700 ppm of these pigments. Because carotenoids are almost entirely destroyed by conventional deodorising heat, concentrates are made by non-destructive routes such as transesterification followed by molecular distillation, or preserved by the mild processing used for red palm oil.
Product imagery is representative and may vary by grade, temperature and handling. Descriptions are for general information; grades and specifications are confirmed per shipment.
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