Palm Oil Fatty Acid is a crucial derivative obtained from the refining process of palm oil, a vegetable oil extracted from the fruit of the oil palm tree (_Elaeis guineensis_). It is appreciated for its balanced composition of saturated and unsaturated fatty acids, with approximately 50% of each. The main saturated fatty acid in palm oil is palmitic acid, which is the major saturated fatty acid, while oleic acid is the predominant monounsaturated fatty acid. This unique fatty acid profile contributes to palm oil's semi-solid state at room temperature and does not require hydrogenation.

Palm Oil Fatty Acid is valued for its high stability and resistance to oxidation, which is enhanced by the presence of natural antioxidants like vitamin E (tocotrienols and tocopherols) and carotenoids (β-carotene and lycopene). These components act synergistically, providing powerful antioxidant properties. The oil has a high smoke point of about 230°C, making it an excellent choice for frying.

The applications of Palm Oil Fatty Acid are diverse, spanning from food processing, where it is used in the production of shortenings, ice cream, and other food products, to industrial applications in cosmetics, candles, lubricants, toothpaste, and biodiesel. Its versatility is further extended through fractionation, yielding liquid palm olein and solid palm stearin, each with distinct physical and chemical properties. The solid fraction, palm stearin, provides solid fat functionality without the need for hydrogenation, thus reducing trans-fat intake in diets.

In summary, Palm Oil Fatty Acid is a stable, semi-solid fat with a balanced fatty acid composition, rich in natural antioxidants, and is widely used in food and industrial applications due to its unique properties and health benefits.