What are the main varieties of palm oil?

• Palm Oil (Crude and Refined)
  

Derived from palm fruit, palm oil is about 50 percent saturated fat and fairly high in monounsaturated fats. Crude palm oil contains vitamin E, carotenoids, and other useful antioxidants. Refining the oil, however, reduces or eliminates these substances.

• Palm Kernel Oil
  

Derived from the palm seed, and it has a closer composition to coconut oil than palm oil. It is more saturated (about 80 percent), contains little monounsaturated fat, and often undergo harsher chemical processing than palm oil. Palm kernel oil works well in food manufacturing. It is naturally white in color and solid when cool, becoming transparent and liquid as it is warmed.

• Fractionated Palm Kernel Oil
  

It is made by further processing palm kernel oil to remove the liquid portion, leaving behind even more saturated solids. This oil is often used in energy bars, for example, where it makes the coatings less likely to melt. It is commonly used as a salad dressing.

• White Palm Oil
  

Palm oil tends to lose its color and its antioxidant properties when refined. White palm oil is stable, has a clean “mouth-feel,” and is used extensively in food manufacturing. White palm oil is sometimes called RBD oil, meaning it has been refined, bleached, and deodorized.