Palm oil, like all fats, is composed of fatty acids, esterified with glycerol. Palm oil has an especially high concentration of saturated fat, specifically the 16–carbon saturated fatty acid, palmitic acid, to which it gives its name. Monounsaturated oleic acid is also a major constituent of Palm Oil. Unrefined Palm Oil is a significant source of tocotrienol, part of the Vitamin E family.
After Milling, various Palm Oil Products are made using Refining Processes. First is Fractionation, with Crystallization and Separation Processes to obtain Solid (Stearin), and Liquid (Olein) Fractions. Then Melting and Degumming Removes Impurities. Then the Oil is Filtered and Bleached. Physical Refining Removes Smells and Coloration to Produce “Refined, Bleached and Deodorized Palm Oil” (RBDPO) and Free Fatty Acids, which are used in the Manufacturing of Soaps, Washing Powder and other Products. It is the Basic Palm Oil Product Sold on the World’s Commodity Markets. It Fractionates further to Produce RBD Palm Olein for Cooking Oil, or Process it into other products.
Standard Specification of Refined Bleached Deodorized Palm Oil: