硬脂油如猪油、人造黄油、和奶油，因为它们含有太多饱和脂肪酸而对人体无益。另外一些含有椰子油和棕榈油的混合植物油也是一样。

Hard fats such as lard, margarine and butter are not good as they are high in saturated fats, as are many blended vegetable oils which contain coconut or palm oil.

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干式分提是油脂物理改性过程，可得到高碘值的棕榈油(IV65和IV71)和高饱和度的棕榈硬脂。

Dry fractionation offers oil physical modification, to gain the palm oil with higher iodine value (IV65 and IV71) and higher saturated stearic fraction.

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棕榈油，其中有一个较低的比例比饱和油棕榈硬脂，主要用作烹调油和油炸食品加工工业。

RBD palm olein, which has a lower proportion of saturated oil than RBD palm stearin, is mainly used as cooking oil and in industrial frying of processed foods.

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