Palm oil

Palm oil (CAS 8002-75-3), also traded as dendê oil in specialty food markets, is a semi-solid vegetable fat derived from the fruit of the oil palm. It functions as a base fat, emollient, and processing lubricant across food manufacturing, personal care, and industrial sectors.

In food production, it serves as a frying medium, shortening base, and margarine component due to its oxidative stability at high temperatures. Personal care formulators use it as a skin-conditioning base in soaps, lotions, and creams.

Its fatty acid profile supports emollient performance in various cosmetic applications. In home care and industrial cleaning products, it acts as a surfactant precursor for many formulations.

Saponified palm oil is a primary feedstock for soap noodles and fatty acid derivatives. Rubber and tire compounders incorporate it as a processing softener to improve compound flow and reduce mixing viscosity.

Palm oil is supplied as a semi-solid fat in bulk liquid, drums, and flexi-tanks. RBD (refined, bleached, deodorized) is the dominant commercial grade for most industrial and food applications.

Food-grade and technical-grade designations are standard across the market. Crude palm oil (CPO) is available for industrial processing, while fractionated forms are sourced separately for specific requirements.

Olein and stearin are the primary fractions used for application-specific requirements. These derivatives allow for precise control over melting points and texture in finished consumer goods.