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Palm olein is a vegetable oil "fraction" produced from palm oil after crystallization and within controlled temperatures.

The physical characteristics of palm olein are different from palm oil. Palm olein is fully liquid in warm climates and has a narrow range of glycerides.

Palm olein has been referred to as the "gold standard" for cooking oil and in frying foods. According to the National Center for Biotechnology Information, U.S. National Library of Medicine, several million tones of palm oil and palm olein are used annually for cooking and frying food such as potato chips, french fries, fish and many other foods providing superior results.

Cooking tests using palm olein for potato chips and French fries produced excellent results. In one study four tons of potato chips were continuously fried 8 hours a day and five days a week. The palm olein used performed well and was still in excellent condition and usable at the end of the trial. This was reflected in its low free fatty acid (FFA) content of around 0.23%, peroxide value of 4 meq/kg, anisidine value of 16, low polar and polymer contents of 10% and 2%, respectively, induction period (OSI) of 21 hours and high content of tocopehrols and tocotrienols of 530 ppm even after >1900 hours.

In another cooking and frying study, palm shortening, palm oil and palm olein were simultaneously used to intermittently fry chicken parts in the laboratory simulating the conditions in fast food outlets, the three frying oils also performed very satisfactorily as reflected by their reasonably low FFA of <1%, smoke points of >180 degrees C, and polar and polymer contents of <25% and <6%, respectively, after 5 days of consecutive frying. All the quality indicators did not exceed the maximum discard points for frying oils/fats in the three applications, while the fried food product was well accepted by the in-house train sensory panel using a-nine point hedonic score.

Crude palm oil is the unrefined and unprocessed palm oil that is how it is found in the palm oil kernel when first extracted.

Crude palm oil, or CPO, is an oil that when first extracted from the palm nut kernel, is in its "crude" form, and must undergo further processing and refining to become "refined palm oil."

Palm Oil is one of the few natural oils to have a significant amount of "saturated fats" when compared to other vegetable oils such as olive oil and other vegetable oils, which are high in unsaturated fat. Crude Palm Oil, when extracted/expressed from the palm nut kernel, contains more natural Tocotrienols (vitamin e) than any other fruit or vegetable.

Before (refined) palm oil is bought by consumers at grocery stores, it is in it's "crude palm oil" (CPO) state which has a number of impurities that must be removed before being edible.

As with all crude vegetable oil, crude palm oil has non-glyceride components including trace metals, kernel shell pieces and oxidation products. The refining and purification process of crude palm oil removes these impurities after which time it is referred to as "refined palm oil" and ready for sale.