Palm Olein

Palm olein is the liquid portion of palm oil, which is separated from the solid portion through a process called fractionation. It is derived from the fruit of the oil palm tree (Elaeis guineensis).

Manufacturers use palm olein as a cooking oil, frying oil, and an ingredient in many processed foods. It provides a stable fat source, contributes to the texture and mouthfeel of foods, and has a neutral flavor.

Palm olein is generally recognized as safe (GRAS) by the FDA for its intended use as a food ingredient. It is a source of dietary fat, including saturated, monounsaturated, and polyunsaturated fats. The Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. As a common food commodity, palm olein is not typically evaluated by bodies like JECFA or EFSA for an acceptable daily intake (ADI) in the same way as food additives.