Refined Palm Oil at wholesale

Palm oil has a balanced fatty acid composition in which the level of saturated fatty acids is almost equal to that of the unsaturated fatty acids. Palmitic acid (44%-45%) and oleic acid (39%-40%) are the major component acids, with linoleic acid (10%-11%) and only a trace amount of linolenic acid. The low level of linoleic acid and virtual absence of linolenic acid make the oil relatively stable to oxidative deterioration.

Several surveys conducted by MPOB showed that the Malaysian palm oil has a narrow compositional range. 
Palm oil is unique among vegetable oils because it has a significant amount of saturated acids (10%-15%). The appreciable amounts of disaturated (POP and PPO) and monounsaturated (POO, OPO and PLO) allow it to be easily separated into two products:  palm olein and palm stearin. A wide range of fractions with different properties to suit requirements of the food industry is available through dry fractionation.