Palm Oil and Its Fractions | SD Guthrie International

What Is Palm Oil?

Palm oil is an edible vegetable oil extracted from the mesocarp (flesh) of the oil palm (Elaeis guineensis). It is one of the world’s most widely used edible oils, with a value chain that runs from fresh fruit bunches through refining to RSPO-certified sustainable oil.

At SD Guthrie International Zwijndrecht, we process palm oil into fractions tailored to melting behaviour, stability and application needs.

High yield
Oxidative stability
No trans fats
Versatile applications

Fatty Acid Composition of Palm Oil

Palm oil has a balanced mix of saturated and unsaturated fatty acids, which underpins its semi-solid character at room temperature and its broad processing versatility.

Fatty acid	Code	Typical range	Type / note
Myristic acid	C14:0	0.5 – 1.5%	Saturated
Palmitic acid	C16:0	40 – 45%	Saturated — increases hardness
Stearic acid	C18:0	4 – 5%	Saturated
Oleic acid	C18:1	38 – 44%	Monounsaturated — improves stability
Linoleic acid	C18:2	8 – 11%	Polyunsaturated

Melting point: 33 – 39 °C
Iodine value: 50 – 55
Saponification value: 190 – 209 mg KOH/g
Density (40 °C): 0.89 g/cm³

Palm Oil Fractionation

Crude palm oil is refined to RBD palm oil, then separated into liquid and solid portions through controlled cooling and filtration. Further fractionation produces specialised grades with different saturation levels and melting behaviour.

$Palm oil fractionation: crude palm oil to RBD palm oil, then olein and stearin fractions$

More unsaturated fractions stay liquid; more saturated fractions solidify — that is why oleic- and linoleic-rich cuts remain pourable while palmitic-rich cuts harden.

Fractions and Applications

Each fraction serves different formulation needs — from clear frying oils to hardstocks for margarine and confectionery.

Palm olein

Rich in oleic acid, with excellent oxidative stability.

Cooking oil
Salad oil
Deep frying
Margarine blends
Snack food

Palm stearin

Semi-solid to solid, higher palmitic acid, high solid fat content (SFC).

Bakery shortening
Vanaspati
Soap making
Margarine
Confectionery fats
Savoury

Palm super olein

Very clear liquid, higher oleic acid, lower cloud point, excellent cold stability.

Premium cooking oil
Frying applications

Palm mid fraction

Rich in symmetrical triglycerides (POP, POS), with excellent crystallisation and melting behaviour.

Confectionery fats
Filling fats

Palm soft stearin

Second fraction from palm stearin — semi-solid with moderate palmitic acid and moderate SFC.

Margarine blends
Shortening systems
Bakery fats

Palm super stearin

Most saturated fraction — very hard and brittle at room temperature, with very high SFC.

Hardstocks for margarine
Confectionery coating
Cocoa butter equivalents

Comparison of Palm Oil Fractions

Typical property ranges help match the right fraction to your process and product.

Property	Palm oil	Palm olein	Palm stearin	Super olein	Mid fraction	Soft stearin	Super stearin
Physical state	Semi-solid	Liquid	Solid	Liquid	Semi-solid	Semi-solid	Solid (hard)
Melting point (°C)	33 – 39	18 – 24	44 – 56	15 – 20	32 – 37	47 – 53	55 – 60
Saturated fat	Medium	Lower	Higher	Lowest	High	Higher	Highest
Iodine value	50 – 55	56 – 60	28 – 40	60 – 70	40 – 46	38 – 42	10 – 16
Oxidative stability	High	High	Very high	High	High	Very high	Very high
Main uses	General purpose	Cooking and frying	Bakery	Frying	Chocolate confectionery	Margarine, shortening	Hardstocks

Quality Parameters

Typical quality targets for refined palm oil (indicative):

Free fatty acids (as palmitic): ≤ 0.1%
Slip melting point: 33 – 39 °C
Moisture & impurities: ≤ 0.05%
Colour (Lovibond 5.25"): ≤ 4.0 R
Peroxide value: ≤ 1.0 meq O₂/kg
Saponification value: 190 – 209 mg KOH/g
Iodine value (RBD): 50 – 55
OSI (110 °C): ≥ 25 hours

Advantages of Palm Oil

Up to 2–3× longer fry life versus sunflower oil
Naturally free of trans fats
5–10× higher oil yield per hectare than other oil crops
Suitable for a wide range of applications
Highest natural source of vitamin E tocotrienols among edible oils