Palm oil
Palm oil suppliers and sourcing guide
Palm oil is extracted from the fleshy mesocarp of the fruit of the oil palm, Elaeis guineensis. Fresh fruit bunches are sterilized and pressed to give crude palm oil, which is red from carotenoids and is usually refined, bleached and deodorized. It is semi-solid at room temperature and is often fractionated into liquid palm olein and solid palm stearin. Brands buy it for baking, coatings, spreads and cosmetics, usually with a sustainability certification.
- Category
- Oils and fats
- Also known as
- Elaeis guineensis oil · Palm fruit oil · RBD palm oil · Red palm oil
- Facts checked
- November 2026
Forms and grades of palm oil
Suppliers sell different products under the same name. Specify the one you need.
RBD palm oil
Refined, bleached and deodorized oil with neutral color and flavor.
Palm olein and stearin
Liquid and solid fractions used for frying oils and for structure in spreads and coatings.
Red palm oil
Lightly processed oil that keeps its carotenoids and red color.
Certified sustainable
RSPO-certified oil under identity-preserved, segregated or mass-balance supply chain models.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Free fatty acids
- Free fatty acids as palmitic acid by titration.
- Peroxide value and color
- Peroxide value and Lovibond color.
- Iodine value and melting point
- Iodine value and slip melting point, which separate palm oil, olein and stearin.
- 3-MCPD and glycidyl esters
- Process contaminants formed during refining, measured by GC-MS (for example AOCS Cd 29 methods).
- Moisture and impurities
- Moisture and insoluble impurities.
Storage, lots and expiry
Storage and shelf life
Store in sealed containers away from heat and light; bulk palm oil is often held slightly above its melting point and must be fully melted and mixed before sampling or use. Shelf life follows the supplier specification, with free fatty acids and peroxide value retested on aged stock.
Lots and expiry dates
Record fraction, melting point and certification or supply chain model for each lot. If you sell into infant or regulated markets, keep the 3-MCPD and glycidyl ester results for every lot.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
The Codex Standard for Named Vegetable Oils, as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines palm oil as derived from the fleshy mesocarp of the oil palm fruit, and palm olein as its liquid fraction.
Source: fao.org (opens in a new tab)EFSA reported in 2016 that the highest levels of glycidyl esters, 3-MCPD and 2-MCPD were found in palm oils and palm fats.
Source: efsa.europa.eu (opens in a new tab)21 CFR 101.4(b)(14) requires each fat or oil ingredient to be declared by its specific common or usual name, with palm oil among the examples for blends.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Palm oil suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking palm oil suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell palm oil? Request a listingFrequently asked questions
What forms of palm oil can brands buy?
Common forms include rBD palm oil, palm olein and stearin, red palm oil and certified sustainable. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for palm oil include?
Expect free fatty acids, peroxide value and color, iodine value and melting point, 3-MCPD and glycidyl esters and moisture and impurities, each with its method, specification and result for that lot.
How should palm oil be stored?
Store in sealed containers away from heat and light; bulk palm oil is often held slightly above its melting point and must be fully melted and mixed before sampling or use. Shelf life follows the supplier specification, with free fatty acids and peroxide value retested on aged stock.
What is the regulatory status of palm oil?
The Codex Standard for Named Vegetable Oils, as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines palm oil as derived from the fleshy mesocarp of the oil palm fruit, and palm olein as its liquid fraction. EFSA reported in 2016 that the highest levels of glycidyl esters, 3-MCPD and 2-MCPD were found in palm oils and palm fats. 21 CFR 101.4(b)(14) requires each fat or oil ingredient to be declared by its specific common or usual name, with palm oil among the examples for blends.
More oils and fats
- Fish Oilomega-3 fish oil · EPA/DHA concentrate
- MCT Oilmedium-chain triglycerides · caprylic/capric triglyceride
- Krill oilAntarctic krill oil · Euphausia superba oil
- Algal oil (DHA)Algal DHA oil · Schizochytrium oil
- Cod liver oilLecoris aselli oleum · Gadus morhua liver oil
- Salmon oilSalmo salar oil · Salmonidae oil
- Flaxseed oilLinseed oil · Flax oil
- Evening primrose oilOenothera biennis seed oil · EPO
- Borage oilBorago officinalis seed oil · Starflower oil
- Black seed oilNigella sativa seed oil · Black cumin seed oil
- Hemp seed oilCannabis sativa seed oil · Hempseed oil
- Pumpkin seed oilCucurbita pepo seed oil · Pepita oil
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.