The liquid fraction pressed mechanically from the mesocarp of the Colombian OxG hybrid palm fruit. Naturally stable. Naturally high oleic. Engineered by nature, refined by us, ready for industrial scale.
High Oleic Palm Olein (HOPO) — also called Colombian Fruit Oil — is the liquid fraction pressed from the mesocarp, the fleshy outer layer of the oil palm fruit. We never touch the kernel. We never use hexane. We never hydrogenate.
The fruit we press is the OxG interspecific hybrid (Elaeis oleifera × Elaeis guineensis) — an American-African palm cross native to the Neotropics. Its naturally high oleic profile comes from the chemistry of the cross, not from genetic engineering.
Refined physically — steam-stripped, degummed, bleached with natural absorbents — to a quiet, shelf-stable industrial oil with a clean fatty-acid backbone preserved from press to pack.
| Oleic Acid (C18:1) | 58% |
| Palmitic Acid (C16:0) | 26.81% |
| Linoleic Acid (C18:2, ω-6) | 11.3% |
| Stearic Acid (C18:0) | 2.47% |
| Linolenic Acid (C18:3, ω-3) | 0.19% |
| Trans Fat | 0% |
| Total Saturated | 30% |
| Total Polyunsaturated | 11.5% |
| Smoke Point | Min 420°F / 216°C (NTC 5478:2007); typically measured 440–460°F |
| Oxidative Stability (Rancimat 110°C) | > 50 hours |
| Free Fatty Acids | < 0.1% |
| Iodine Value | ~56–62 |
| Color (Lovibond) | Pale yellow |
| Shelf Life (Sealed) | 18–24 months |
| Origin | Llanos Orientales, CO |
A versatile industrial fat engineered for the heat, volume, and consistency requirements of modern food production.
420°F+ smoke point (typically 440–460°F measured) and high oxidative stability. Longer fryer life, fewer oil changes, more consistent flavor across thousands of cooking cycles.
Neutral flavor and high heat tolerance make HOPO ideal for high-temperature stir-fry, sear, and finishing applications.
Clean-label fat for crackers, cookies, breads, and laminated doughs. Natural stability extends finished-product shelf life.
Chips, extruded snacks, coatings — HOPO delivers a clean fat profile, premium label story, and oxidative stability that protects flavor.
Stable, mild-flavored base for emulsified sauces, dressings, marinades, and prepared meal kits where neutrality matters.
Drop-in replacement for partially hydrogenated and seed-based oils in industrial shortening and ingredient systems.
Next step
Request a sample and a complete technical specification. Our team will match formats, lead times, and volumes to your operation within two business days.