After the palm fruit is boiled, crushed and squeezed, crude palm oil is obtained. The crude palm oil finery  remove free fatty acids, natural pigments and odors to obtain refined palm oil (RBD PO) and palm salad oil (RBD PKO). .

According to different needs, through fractionation, palm oil with different melting points such as 24 degrees, 33 degrees, and 44 degrees can be obtained. Palm oil is rich in carotene (0.05%-0.2%) and is dark orange-red in color. This pigment cannot be effectively removed through alkali refining. The oil color can be stripped to a generally light yellow through oxidation.

Palm oil will also gradually decolorize under the influence of sunlight and air. Palm oil is slightly sweet and has a pleasant violet aroma. It is semi-solid at room temperature, and its consistency and melting point depend largely on the content of free fatty acids. In the international market, palm oil with lower free fatty acid content is called "soft oil" and palm oil with higher free fatty acid content is called "hard oil".

Palm oil is also known as "saturated fat" because it contains 50% saturated fat. Fat is a mixture of three components: saturated fat, monounsaturated fat, and polyunsaturated fat. The digestion and absorption rate of palm oil by the human body exceeds 97%. Like all other vegetable edible oils, palm oil itself does not contain cholesterol.

Palm oil has two major characteristics. First, it contains more saturated fatty acids, has good stability, and is not prone to oxidative deterioration. Second, palm oil is rich in vitamin A (500-700ppm) and vitamin E (500-800ppm). Precisely because palm oil is rich in nutrients and antioxidant properties, it is widely used in the food industry and chemical industry.

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