In Malaysia and Indonesia, the origins of palm oil, crude palm oil (melting point 33°C) is usually fractionated into 24°C palm oil and 44°C palm oil.

The most imported palm oil in my country is 24°C palm oil, which is fractionated as raw material oil.

▲Using 24°C palm oil to separate 10°C and 12°C liquid oil, the amount of liquid oil obtained is about 50%. These low-melting point palm oils are sold directly, or used as blending oil, or further processed.

▲Another product oil proposed separately is 28°C palm oil (solid fat) as a special oil for food. After a slight refining process, it is directly filled into blended oil.

▲It is also possible to separate 38°C oil and 24°C oil again, return the 24°C oil to raw oil, and use the 38°C oil as instant noodle oil, or blend 28°C oil with imported 44°C oil into 38°C oil.

▲The main palm oil varieties currently fractionated are 10°C, 12°C, 14°C, 16°C, 18°C, 24°C, 28°C, 30°C, 33°C, and 44°C.