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Demystifying palm oil derivatives

Approximately 60% of the palm oil we consume has been further processed into a palm oil 'derivative' or blend, before it is incorporated into the products we buy from the supermarket.

Palm oil is 'split' into derivatives to produce a wide range of products

For the non-chemists among you think of the palm oil being ‘split’ or fractionated into palm oil derivatives.

At the first stage it is split into liquid palm olein (80%) and solid palm stearin (20%). These might then be blended with other oils, or undergo further processes such as interesterification, to create new oils with different physical and chemical characteristics. These are used as ingredients within shortenings, margarines for pastry and cakes, frying oils, coffee whitener and emulsifiers.

To complicate things further palm oil derivatives can themselves be ‘split’ a second time to produce ‘double fractionated’ palm olein, stearin etc. These are used in the production of a wide range of food products including gravy granules, suet mixes, frying oils, pastry margarine, snack foods and toffee fat.

Refined oil from the palm kernel is used in beauty products. Palm kernel olein is used in confectionery, coatings and margarines. Palm kernel stearin is used in confectionery.

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