Palm oil

The versatile oil

Palm oil has a high proportion of long-chain saturated palmitic acid. In this respect palm oil differs from palm kernel oil, which contains a high proportion of lauric acid.

Palm oil
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Our Palm oil qualities

We carry Palm oil in the following qualities for you


  Öle & Fette für die Kosmetikindustrie
Öle & Fette für die Lebensmittelindustrie
Öle & Fette für die Pharmaindustrie
Palm oil refined SG CU-RSPO SCC-818895  
Palm oil hydrogenated SG CU-RSPO SCC-818895  
Red Palm oil (Palmolein) SG CU-RSPO SCC-818895  
Palmolein refined IV 64 SG CU-RSPO SCC-818895  
Organic palm oil refined SG CU-RSPO SCC-818895  
Organic palm oil refined IP CU-RSPO SCC-818895  
INCI name: Elaeis Guineensis Oil
CAS number: 8002-75-3
Botanical name: Elaeis Guineensis

Oil palm & oil palm fruit

Palm oil, also known as palm fat, is obtained from the flesh of the fruit of the oil palm (Elaeis guineensis) by pressing. The crude oil is then refined. The oil palm reaches a height of up to 20 m and requires 24-27°C for optimal growth and bears about 50 fruits for the first time after 4 years. The bunches contain up to 2000 individual fruits, with a hard kernel surrounded by soft fruit flesh (oil content 40-65%). Palm kernel oil is extracted from the kernels.

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Cultivation & yield

Oil palms are three times as productive as rapeseed and take up about 1/6 of the area of soya for the same yield. The main areas of cultivation today are Western Africa, Indonesia, Malaysia, Philippines, Brazil and Colombia. The extraction of the raw palm oil from the fruit flesh which cannot be stored is done by sterilizing the berries, removing the seeds, boiling, pressing and then and cleaning. The orange-red colored crude oil, which has a characteristic odor (violet-like) and a pleasantly sweetish taste and is solid at room temperature, is usually refined to a white to yellowish solid fat.

Background / history

The origin of the oil palm is probably in the tropics of East America and West Africa. It is proven that as early as the 15th century, the inhabitants of West and Central Africa extracted the oil from the fruit. Oil palms were first reported in Europe in 1443 by the Portuguese navigator Gil Eannes. It was not until 1850 that the oil was imported into Europe in order to compensate for the growing population's need for fat. With the invention of margarine around 1869 and the increasing use of vegetable fats, demand rose again. This resulted in the increased cultivation of the plant, so that today the crops are spread over the tropics all over the world.

25,000 kg
Tank truck

180 kg

25 kg

General durability: box 12 months, drum 18 months

Nutritional values & composition

Nutritional value (per 100g)
Energy 3,700 kJ / 900 kcal
Fat 100 g
Saturated fatty acids 48 g
Monounsaturated fatty acids 41 g
Polyunsaturated fatty acids 11 g

Fatty acids ratio


C16:0 Palmitic acid 39.3 – 47.5 %
C18:1 Oleic acid 36 – 44 %
C18:2 Linoleic acid 8 – 12 %

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We offer Palm oil in the following packaging units:

  • 25,000 kg
    Tank truck
  • 180 kg
  • 25 kg

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