Palm Olein Palm

Palm olein is a liquid oil that comes from the fruit of the oil palm tree. It is made by separating palm oil into liquid and solid parts through a process called fractionation. This process removes the more solid fats, leaving behind the liquid palm olein.

Manufacturers add palm olein to foods because it is stable and helps create a desirable texture. It is often used as a cooking oil, frying oil, and as an ingredient in many packaged foods like snacks, baked goods, and spreads. It serves as a fat in these products.

In the United States, palm olein is generally recognized as safe (GRAS) by the FDA. It is a source of saturated fat. The 2025-2030 Dietary Guidelines for Americans suggest limiting saturated fat intake to less than 10% of daily calories. JECFA has evaluated palm oil and its fractions.