Palm oil is produced from the fruit of the Oil Palm kumba cameroon, found in Africa, South East Asia and Latin America. Palm oil is extracted and refined through pressing and crushing and not by the use of chemical solvents.

Palm olein is used for frying foodstuff as it is stable in high temperatures. The manufacturing process involves deep-frying followed by rapid cooking and blast freezing. Quick crystallization of the fat used is important and for this reason, a hydrogenated palm oil of melting point 40-42°C. The most important characteristic of a fat used for frying is its ability to withstand the high temperature used, with undue chemical change. Frying usually at about 180°C , at which temperature, the more unsaturated oils tend to oxidize and breakdown or polymerize quite rapidly