In the world trade of vegetable oil, palm oil (PO) is often mistaken for palm kernel oil (PKO). In fact, there are distinctive differences in the physical forms and chemical constructions of the two. Palm oil is extracted from the meat of palm fruit, the mesocarp, while palm kernel oil is extracted from the seeds. The palm cooking oil and fat spreads being offered in the market are expressed from palm oil and not from palm kernel oil.
Unlike palm kernel oil (Choo and Nesaretnam, 2014), which is dominated by saturated fatty acid, palm oil is dominated by unsaturated fatty acid. In other words, palm oil products such as cooking oil and butter spread are not the same as coconut oil products and or other vegetable oil extracted from the seeds.