Palm oil is derived from the flesh of the fruit of the oil palm species Elaeis guineensis In its virgin form, the oil is bright orange-red due to the high content of carotene. Palm oil is Nature's Gift to Malaysia, and Malaysia's to the World. Today, 4.49 million hectares of land in Malaysia is under oil palm cultivation; producing 17.73 million tonnes of palm oil and 2.13 tonnes of palm kernel oil. Malaysia is one the largest producers and exporters of palm oil in the world, accounting for 11% of the world's oils & fats production and 27% of export trade of oils & fats. The industry provides employment to more than half a million people and livelihood to an estimated one million people.

Palm Oil

Palm oil, being a vegetable oil, is cholesterol-free. Having a naturally semi solid characteristic at room temperature with a specific origin melting point between 33ºC to 39ºC, it does not require hydrogenation for use as a food an ingredient. Palm oil is rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration. Palm oil can be fractionated into liquid (olein) and solid (stearin) components. Palm oil has a balanced ratio of unsaturated and saturated fatty acids with 40% oleic acid (monounsaturated fatty acid), 10% linoleic acid (polyunsaturated fatty acid), 45% palmitic acid and 5% stearic acid (saturated fatty acid). This composition results in an edible oil that is suitable for use in a variety of food applications and is excellent when used as cooking oil.

‘Malaysia is one of the largest producers and exporters of palm oil in the world, accounting for 11% of the world’s oil and fats production and 27% of export trade of oil & fats.’




Palm olein is the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil. It is fully liquid in warm climate and has a narrow range of glycerides. In addition to finding uses as in the case of palm oil, palm olein is widely used as a cooking oil. RBD Palm Olein is clear golden yellow in color and liquid at room temperature. Its good oxidative stability and fatty acid composition makes RBD Palm Olein is highly suitable and commonly used for as liquid cooking oil especially for frying.

Article excerpted from MPOB, Malaysian Palm Oil Board


Green Gaia Solutions have been a main exporter of RBD premium cooking oil. We supply 100% premium quality of high grade Refined Bleached Deodorized (RBD) Palm Olein in 2 different categories (CP 8 and CP 10) with a variety of packaging options. Click on the tabs below to find out more: