Palm oil contains each half of saturated fatty acid and unsaturated fatty acid, which leads palm oil easy to be separated to olein and stearin.
Crude palm oil
Following is a brief introduction of palm olein:
Palm olein is the liquid component of palm oil obtained when the oil is separated by a process called fractionation, which came into wide use in the 1970s in Malaysia to export cooking oil to other countries, according to The Cambridge World History of Food. The solid component obtained is called palm stearin. Palm olein and palm oil are used as ingredients in many foods, and are often confused with palm kernel oil, which is known to raise cholesterol levels.
Palm olein (PO) oils are used in some infant formula fat blends to match the fatty acid profile of human milk.