Palm oil is a versatile vegetable oil derived from the fruit of the oil palm tree. Its balanced fatty acid composition, oxidative stability and range of consistency profiles make it suitable for a wide variety of food applications. Palm olein and palm stearin, obtained through fractionation, provide functional solutions for different manufacturing requirements.

Used in frying oils, margarines, bakery products, biscuits, confectionery and ice cream, palm oil contributes to the desired texture, flavour retention and shelf-life performance. Malaysian palm oil and its derivatives are available in a range of grades and technical specifications to suit different production processes.