The palm kernel oil is yellow and can be easily refined. It then acquires a clear color and this is the form used to make hundreds of edible products.

Olein and palm stearin are two variants of the liquid oil obtained from the fractioning processes of the palm kernel oil, each one with different physical and chemical characteristics and specific functions for the application in food products.

It is used mainly in the chemical industry, in cosmetics, in the preparation of foodstuffs and in animal feed.

It is also known as crude palm kernel oil. It is obtained from the oil palm fruit mesocarp and has a reddish color.

Its 1:1 ratio of palmitic acid and oleic acid gives it high stability to oxidation and does not require hydrogenation (trans fatty acid precursor process). In addition, it has a high content of vitamins A (carotenes) and vitamins E (Tocopherols and Tocotrienols).

The crude palm oil is used as a raw material in the edible oil and fats industry (liquid oils and margarines), animal feed, soaps, cosmetics and others. Thanks to its fatty acid ratio, two by-products are obtained from the oil: stearin and olein, which have a wide range of industrial uses.

Palm kernel cake or “palmiste” is obtained from the oil palm fruit kernel. The cake has been shown to be an important energy and protein source in the manufacture of animal feed.

It is used in livestock feed formulation; it provides soluble and insoluble fiber, proteins and fat, which are basic elements for the development of livestock, beef and dairy cattle.