Our Process

The fruits undergo sterilization with high-pressure steam to soften the pulp and deactivate natural enzymes. They are then pressed to release Crude Palm Oil, a reddish, nutrient-rich oil that contains valuable carotenoids and natural antioxidants. After crude palm oil (CPO) is extracted, the leftover part is the palm kernel (the seed inside the fruit). These kernels go through a different process to extract Palm Kernel Oil (PKO).

OUR
PROCESS

Extracting
Crude Palm Oil (CPO)

Our journey begins with the careful harvesting of ripe, high-oil-content palm fruit bunches. These fruits are collected from trusted plantations and delivered quickly to our facilities to preserve freshness and oil integrity.

Palm Fruit

(RBD) Palm Oil is a high-quality, purified oil derived from crude palm oil. It undergoes a refining process to remove impurities, color, odor, and free fatty acids, making it suitable for food, cosmetic, and industrial applications. RBD Palm Oil is stable, odorless, light in color, and widely used in cooking, frying, margarine, and processed food production.

Refined, Bleached,
and Deodorized
Palm Oil

Degumming and neutralization remove impurities and free fatty acids, ensuring cleaner, more stable, and safe edible palm oil. This essential step prepares the oil for further refining, eventually producing high-quality RBD palm oil.

Degumming
Neutralization

(RBD Palm Oil)

Palm Olein and Palm Stearin are the two main fractions of refined palm oil, essential for producing a wide range of edible oils and specialty fats.
*Palm Olein, the liquid portion, is ideal for frying oils, salad oils, and cooking blends. It can also be further refined into low-cloud or super olein for cold climates, or blended with other oils for specific functionality.
*Palm Stearin, the solid portion, is widely used in margarine, shortening, bakery fats, and confectionery coatings. It also serves as a base for specialty fats, modified through interesterification or hydrogenation, to meet the requirements of chocolate, non-dairy creams, ice cream, and filling fats.

RBD Palm Olein
RBD Palm Stearin

Fractionation is the process of separating RBD Palm Oil into liquid (olein) and solid (stearin) components by controlled cooling and filtration. This allows for the production of palm olein (used in cooking and frying oils) and palm stearin (used in margarine, shortening, and industrial fats). It enhances versatility and customizes the oil’s functionality for various end uses.

Fractionation

Final fats such as ghee, shortening, and specialty fats are blended and packed according to application needs.

Palm olein, the liquid portion, is packed in bottles, pouches, jerry cans, bag-in-box, or tins.

All products are packed in suitable formats — such as cartons, drums, flexibags, or retail packaging — ready for local and international distribution.

Blending & Packing

Contact

info@olexogroup.com

+60 3-2740 0250

No C-09-03 Sky Park One City, Jalan USJ 25/1, 47650 Subang Jaya, Selangor, Malaysia.

Sitemap

Home About Us Products Our Process Contact Us Blog