People can obtain crude palm oil (CPO) and palm meal (PE) from palm pulp through the process of boiling, crushing and squeezing; at the same time, during the crushing process, the palm fruit (ie palm kernel) is separated , then crushed and the shell removed, the remaining kernels are squeezed to obtain crude palm kernel oil (CPKO) and palm kernel meal (PKE). There are two different oils in oil palm fruits. Palm oil is obtained from the pulp; palm kernel oil is obtained from the palm seeds (kernels). Of the two oils, the former is more important. All of the above products are effectively used in food, chemical industry, agriculture and other fields. It can be said that palm is a good economic plant.

After the above-mentioned primary stage of extraction, crude palm oil and crude palm kernel oil are sent to the refinery for refining. After removing free fatty acids, natural pigments, and odors, they become salad-grade oils-refined palm oil (RBD PO) and palm oil. Salad Oil (RBD PKO). Refined palm oil is nearly colorless and transparent in the liquid state and nearly white in the solid state. In addition, according to the needs of different users, palm oil can also be further fractionated and processed to form palm oleic acid (PFAD), palm liquid oil (OLEAN for short), and palm stearin (STEARINE or ST for short). Oil palm fruits contain a lot of lipolytic enzymes, so the harvested fruits must be processed or sterilized in time. Palm crude oil is easy to hydrolyze by itself and generate more free fatty acids. The acid value increases quickly, so it must be refined in time. Or in installments.

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.