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Palm oil: a vegetable oil extracted from the middle flesh of the oil palm fruit, the most produced oil worldwide. A comprehensive reference covering specifications, fatty acids, production, and uses.
Elaeis guineensis
Palm oil is a vegetable oil extracted from the middle flesh (mesocarp) of the fruit of the oil palm tree Elaeis guineensis, and is the most produced and consumed vegetable oil in the world. The oil is extracted from the fresh fruit through mechanical pressing and industrial refining, and is produced in two main types: crude red palm oil rich in carotenoids, and light-yellow refined palm oil prepared for food and industrial consumption.
The oil palm tree is native to West and Central Africa, where it was cultivated for thousands of years. Its cultivation moved to Southeast Asia in the nineteenth century, where it found an ideal tropical climate that made Indonesia and Malaysia the world's two largest producers. A single tree produces fruit year-round, making palm oil the highest-yielding per hectare among vegetable oils, reaching about 4,000 kilograms per hectare.
The chemical composition of palm oil is distinguished by a unique balance between saturated and unsaturated fatty acids, containing about 44% palmitic acid (C16:0), 39% oleic acid (C18:1), and 10% linoleic acid (C18:2). This composition gives it a semi-solid texture at room temperature and makes it thermally stable and resistant to oxidation — properties that explain its wide use in the food industry.
According to USDA data for the 2025/26 season, global production of palm oil reached 80.73 million tons, equivalent to 34.1% of total vegetable oil production in the world. Indonesia tops the list of producing countries with 46.70 million tons, followed by Malaysia with 20.20 million tons, then Thailand, Colombia, and Nigeria. The oil is governed by Codex Alimentarius standard CXS 210-1999.
Palm oil is used in manufacturing vegetable shortening and margarine, baked goods and biscuits, fast food, chocolate, ice cream, and infant foods. Industrially, it goes into the making of soap, detergents, cosmetics, and candles, and is also used as a biofuel in a number of countries.
HS Code
1511
Oil percentage in the seed/fruit
45-55%
Oil yield/hectare
4,000 kg/ha
Omega-6:Omega-3
46:1
2025/26 (April 2026 estimates)
Global Production
80.73
million tons
Global Consumption
77.64
million tons
Market Share
34.1
%
Source: USDA-FAS PSD Online
This oil conforms to the Codex Alimentarius standard for named vegetable oils, CXS 210-1999, which specifies fatty acid composition, and quality and authenticity criteria. The following cards present the specification for each variety of this oil.
Palm oil is derived from the fleshy mesocarp of the fruit of the oil palm (Elaeis guineensis).
Oleic acid (Omega-9)
36.0-44.0
Linoleic acid (Omega-6)
9.0-12.0
Linolenic acid (Omega-3)
n.d.-0.5
Palmitic acid
39.3-47.5
Stearic acid
3.5-6.0
Lauric acid
n.d.-0.5
Erucic acid
n.d.
Total saturated
Total monounsaturated
Total polyunsaturated
Iodine value
50.0-55.0
Vitamin E (mg/kg)
150-1500
Caproic acid (C6:0): n.d.
Caprylic acid (C8:0): n.d.
Capric acid (C10:0): n.d.
Lauric acid (C12:0): n.d.-0.5
Myristic acid (C14:0): 0.5-2.0
Palmitic acid (C16:0): 39.3-47.5
Palmitoleic acid (C16:1): n.d.-0.6
Margaric acid (C17:0): n.d.-0.2
Heptadecenoic acid (C17:1): n.d.
Stearic acid (C18:0): 3.5-6.0
Oleic acid / Omega-9 (C18:1): 36.0-44.0
Linoleic acid / Omega-6 (C18:2): 9.0-12.0
Linolenic acid / Omega-3 (C18:3): n.d.-0.5
Arachidic acid (C20:0): n.d.-1.0
Gadoleic acid (C20:1): n.d.-0.4
Eicosadienoic acid (C20:2): n.d.
Behenic acid (C22:0): n.d.-0.2
Erucic acid (C22:1): n.d.
Docosadienoic acid (C22:2): n.d.
Lignoceric acid (C24:0): n.d.
Nervonic acid (C24:1): n.d.
Sterols (% of total):
Cholesterol: 2.6-6.7
Brassicasterol: n.d.
Campesterol: 18.7-27.5
Stigmasterol: 8.5-13.9
Beta-sitosterol: 50.2-62.1
Delta-5-avenasterol: n.d.-2.8
Delta-7-stigmastenol: 0.2-2.4
Delta-7-avenasterol: n.d.-5.1
Other sterols: n.d.
Total sterols (mg/kg): 300-700
Tocopherols and tocotrienols (mg/kg):
Alpha-tocopherol: 4-193
Beta-tocopherol: n.d.-234
Gamma-tocopherol: n.d.-526
Delta-tocopherol: n.d.-123
Alpha-tocotrienol: 4-336
Gamma-tocotrienol: 14-710
Delta-tocotrienol: n.d.-377
Total tocopherols and tocotrienols (mg/kg): 150-1500
Relative density: 0.891-0.899 (50°C)
Apparent density (g/mL): 0.889-0.895 (50°C)
Refractive index: 1.454-1.456 (50°C)
Saponification value: 190-209
Iodine value: 50.0-55.0
Unsaponifiable matter (g/kg): ≤ 12
Melting point: —
δ¹³C ratio: —
Palm oil with a higher content of oleic acid is derived from the fleshy mesocarp of hybrid palm fruit (OxG) (Elaeis oleifera × Elaeis guineensis), and must contain not less than 48 percent oleic acid (as percentage of total fatty acids).
Oleic acid (Omega-9)
48.0-60.0
Linoleic acid (Omega-6)
9.0-17.0
Linolenic acid (Omega-3)
n.d.-0.6
Palmitic acid
23.0-38.0
Stearic acid
1.5-4.5
Lauric acid
n.d.-0.6
Erucic acid
n.d.
Total saturated
Total monounsaturated
Total polyunsaturated
Iodine value
58-75
Vitamin E (mg/kg)
562-1417
Caproic acid (C6:0): n.d.
Caprylic acid (C8:0): n.d.
Capric acid (C10:0): n.d.
Lauric acid (C12:0): n.d.-0.6
Myristic acid (C14:0): n.d.-0.8
Palmitic acid (C16:0): 23.0-38.0
Palmitoleic acid (C16:1): n.d.-0.8
Margaric acid (C17:0): n.d.-0.2
Heptadecenoic acid (C17:1): n.d.
Stearic acid (C18:0): 1.5-4.5
Oleic acid / Omega-9 (C18:1): 48.0-60.0
Linoleic acid / Omega-6 (C18:2): 9.0-17.0
Linolenic acid / Omega-3 (C18:3): n.d.-0.6
Arachidic acid (C20:0): n.d.-0.4
Gadoleic acid (C20:1): n.d.-0.2
Eicosadienoic acid (C20:2): n.d.-0.5
Behenic acid (C22:0): n.d.-0.3
Erucic acid (C22:1): n.d.
Docosadienoic acid (C22:2): n.d.
Lignoceric acid (C24:0): n.d.-0.2
Nervonic acid (C24:1): n.d.
Sterols (% of total):
Cholesterol: 1.7-4.7
Brassicasterol: n.d.-0.4
Campesterol: 16.6-21.9
Stigmasterol: 11.2-15.5
Beta-sitosterol: 57.2-67.0
Delta-5-avenasterol: n.d.-1.9
Delta-7-stigmastenol: n.d.-0.2
Delta-7-avenasterol: n.d.-1.0
Other sterols: n.d.-3.8
Total sterols (mg/kg): 519-1723
Tocopherols and tocotrienols (mg/kg):
Alpha-tocopherol: 49-188
Beta-tocopherol: n.d.
Gamma-tocopherol: 4-138
Delta-tocopherol: n.d.-31
Alpha-tocotrienol: 74-256
Gamma-tocotrienol: 406-887
Delta-tocotrienol: 33-86
Total tocopherols and tocotrienols (mg/kg): 562-1417
Relative density: 0.896-0.910 (50°C)
Apparent density (g/mL): n.d.
Refractive index: 1.459-1.462
Saponification value: 189-199
Iodine value: 58-75
Unsaponifiable matter (g/kg): ≤ 12
Melting point: —
δ¹³C ratio: —
Palm olein is the liquid fraction derived from the fractionation of palm oil.
Oleic acid (Omega-9)
39.8-46.0
Linoleic acid (Omega-6)
10.0-13.5
Linolenic acid (Omega-3)
n.d.-0.6
Palmitic acid
38.0-43.5
Stearic acid
3.5-5.0
Lauric acid
0.1-0.5
Erucic acid
n.d.
Total saturated
Total monounsaturated
Total polyunsaturated
Iodine value
≥ 56
Vitamin E (mg/kg)
300-1800
Caproic acid (C6:0): n.d.
Caprylic acid (C8:0): n.d.
Capric acid (C10:0): n.d.
Lauric acid (C12:0): 0.1-0.5
Myristic acid (C14:0): 0.5-1.5
Palmitic acid (C16:0): 38.0-43.5
Palmitoleic acid (C16:1): n.d.-0.6
Margaric acid (C17:0): n.d.-0.2
Heptadecenoic acid (C17:1): n.d.-0.1
Stearic acid (C18:0): 3.5-5.0
Oleic acid / Omega-9 (C18:1): 39.8-46.0
Linoleic acid / Omega-6 (C18:2): 10.0-13.5
Linolenic acid / Omega-3 (C18:3): n.d.-0.6
Arachidic acid (C20:0): n.d.-0.6
Gadoleic acid (C20:1): n.d.-0.4
Eicosadienoic acid (C20:2): n.d.
Behenic acid (C22:0): n.d.-0.2
Erucic acid (C22:1): n.d.
Docosadienoic acid (C22:2): n.d.
Lignoceric acid (C24:0): n.d.
Nervonic acid (C24:1): n.d.
Sterols (% of total):
Cholesterol: 2.6-7.0
Brassicasterol: n.d.
Campesterol: 12.5-39.0
Stigmasterol: 7.0-18.9
Beta-sitosterol: 45.0-71.0
Delta-5-avenasterol: n.d.-3.0
Delta-7-stigmastenol: n.d.-3.0
Delta-7-avenasterol: n.d.-6.0
Other sterols: n.d.-10.4
Total sterols (mg/kg): 270-800
Tocopherols and tocotrienols (mg/kg):
Alpha-tocopherol: 30-280
Beta-tocopherol: n.d.-250
Gamma-tocopherol: n.d.-100
Delta-tocopherol: n.d.-100
Alpha-tocotrienol: 50-500
Gamma-tocotrienol: 20-700
Delta-tocotrienol: 40-120
Total tocopherols and tocotrienols (mg/kg): 300-1800
Relative density: 0.899-0.920 (40°C)
Apparent density (g/mL): 0.886-0.900 (40°C)
Refractive index: 1.458-1.460
Saponification value: 194-202
Iodine value: ≥ 56
Unsaponifiable matter (g/kg): ≤ 13
Melting point: ≤ 24°C
δ¹³C ratio: —
Palm stearin is the high-melting fraction derived from the fractionation of palm oil.
Oleic acid (Omega-9)
15.5-36.0
Linoleic acid (Omega-6)
3.0-10.0
Linolenic acid (Omega-3)
n.d.-0.5
Palmitic acid
48.0-74.0
Stearic acid
3.9-6.0
Lauric acid
0.1-0.5
Erucic acid
n.d.
Total saturated
Total monounsaturated
Total polyunsaturated
Iodine value
≤ 48
Vitamin E (mg/kg)
100-700
Caproic acid (C6:0): n.d.
Caprylic acid (C8:0): n.d.
Capric acid (C10:0): n.d.
Lauric acid (C12:0): 0.1-0.5
Myristic acid (C14:0): 1.0-2.0
Palmitic acid (C16:0): 48.0-74.0
Palmitoleic acid (C16:1): n.d.-0.2
Margaric acid (C17:0): n.d.-0.2
Heptadecenoic acid (C17:1): n.d.-0.1
Stearic acid (C18:0): 3.9-6.0
Oleic acid / Omega-9 (C18:1): 15.5-36.0
Linoleic acid / Omega-6 (C18:2): 3.0-10.0
Linolenic acid / Omega-3 (C18:3): n.d.-0.5
Arachidic acid (C20:0): n.d.-1.0
Gadoleic acid (C20:1): n.d.-0.4
Eicosadienoic acid (C20:2): n.d.
Behenic acid (C22:0): n.d.-0.2
Erucic acid (C22:1): n.d.
Docosadienoic acid (C22:2): n.d.
Lignoceric acid (C24:0): n.d.
Nervonic acid (C24:1): n.d.
Sterols (% of total):
Cholesterol: 2.5-5.0
Brassicasterol: n.d.
Campesterol: 15.0-26.0
Stigmasterol: 9.0-15.0
Beta-sitosterol: 50.0-60.0
Delta-5-avenasterol: n.d.-3.0
Delta-7-stigmastenol: n.d.-3.0
Delta-7-avenasterol: n.d.-3.0
Other sterols: n.d.-5.0
Total sterols (mg/kg): 250-500
Tocopherols and tocotrienols (mg/kg):
Alpha-tocopherol: n.d.-100
Beta-tocopherol: n.d.-50
Gamma-tocopherol: n.d.-50
Delta-tocopherol: n.d.-50
Alpha-tocotrienol: 20-150
Gamma-tocotrienol: 10-500
Delta-tocotrienol: 5-150
Total tocopherols and tocotrienols (mg/kg): 100-700
Relative density: 0.881-0.891 (60°C)
Apparent density (g/mL): 0.881-0.885 (60°C)
Refractive index: 1.447-1.452 (60°C)
Saponification value: 193-205
Iodine value: ≤ 48
Unsaponifiable matter (g/kg): ≤ 9
Melting point: ≥ 44°C
δ¹³C ratio: —
Palm superolein is a liquid fraction derived from palm oil produced through a specially controlled crystallization process to achieve an iodine value of 60 or higher.
Oleic acid (Omega-9)
43.0-49.5
Linoleic acid (Omega-6)
10.5-15.0
Linolenic acid (Omega-3)
0.2-1.0
Palmitic acid
30.0-39.0
Stearic acid
2.8-4.5
Lauric acid
0.1-0.5
Erucic acid
n.d.
Total saturated
Total monounsaturated
Total polyunsaturated
Iodine value
≥ 60
Vitamin E (mg/kg)
400-1400
Caproic acid (C6:0): n.d.
Caprylic acid (C8:0): n.d.
Capric acid (C10:0): n.d.
Lauric acid (C12:0): 0.1-0.5
Myristic acid (C14:0): 0.5-1.5
Palmitic acid (C16:0): 30.0-39.0
Palmitoleic acid (C16:1): n.d.-0.5
Margaric acid (C17:0): n.d.-0.1
Heptadecenoic acid (C17:1): n.d.
Stearic acid (C18:0): 2.8-4.5
Oleic acid / Omega-9 (C18:1): 43.0-49.5
Linoleic acid / Omega-6 (C18:2): 10.5-15.0
Linolenic acid / Omega-3 (C18:3): 0.2-1.0
Arachidic acid (C20:0): n.d.-0.4
Gadoleic acid (C20:1): n.d.-0.2
Eicosadienoic acid (C20:2): n.d.
Behenic acid (C22:0): n.d.-0.2
Erucic acid (C22:1): n.d.
Docosadienoic acid (C22:2): n.d.
Lignoceric acid (C24:0): n.d.
Nervonic acid (C24:1): n.d.
Sterols (% of total):
Cholesterol: 2.0-3.5
Brassicasterol: n.d.
Campesterol: 22.0-26.0
Stigmasterol: 18.2-20.0
Beta-sitosterol: 55.0-70.0
Delta-5-avenasterol: 0-1.0
Delta-7-stigmastenol: 0-0.3
Delta-7-avenasterol: 0-0.3
Other sterols: 0-2.0
Total sterols (mg/kg): 100
Tocopherols and tocotrienols (mg/kg):
Alpha-tocopherol: 130-240
Beta-tocopherol: n.d.-40
Gamma-tocopherol: n.d.-40
Delta-tocopherol: n.d.-30
Alpha-tocotrienol: 170-300
Gamma-tocotrienol: 230-420
Delta-tocotrienol: 60-120
Total tocopherols and tocotrienols (mg/kg): 400-1400
Relative density: 0.900-0.925 (40°C)
Apparent density (g/mL): —
Refractive index: 1.459-1.460
Saponification value: 180-205
Iodine value: ≥ 60
Unsaponifiable matter (g/kg): ≤ 13
Melting point: ≤ 19.5°C
δ¹³C ratio: —