Oil Atlas/Fruit
Fruit Oil
Conventional Palm Olein
Fractionated, physically refined
Fry Cycles
300to 25% TPM
Smoke Point
230°C
OSI
35hours
Profile
The global frying standard — palm olein accounts for roughly one-third of world vegetable oil production. Outstanding thermal stability from its high saturated fat content (45%): 300 fry cycles to 25% TPM. In the US, conventional palm olein is more common in processed food manufacturing and institutional foodservice than in independent restaurants. Sustainability concerns (deforestation, orangutan habitat) make it a reputational risk for consumer-facing brands without RSPO certification.
Fatty acid breakdown
Saturated (SAFA)
45%
Monounsaturated (MUFA)
40%
Polyunsaturated (PUFA)
12%
Health
Higher saturated fat (45%) than OxG varieties. Palmitic acid (C16:0) associated with LDL elevation in meta-analyses, though the sn-2 positioning in palm oil may modulate absorption.
Sustainability
Conventional African palm (E. guineensis) historically linked to deforestation in Southeast Asia and West Africa. RSPO certification partially addresses this. Indonesian and Malaysian plantations account for ~85% of global supply. Limited direct use in US foodservice — more common in processed food manufacturing.