The importance of dry fractionation as one of the most widely practiced modification processes for palm oil and its products cannot be denied. For decades, the versatility of palm oil has been expanded and enhanced using this technique which is fully reversible, inexpensive and environmentalfriendly. Palm oil not only can be fractionated using a single step, but can also undergo a multi-step fractionation process to produce a variety of sub-products bearing improved physical and chemical characteristics that differ greatly from the mother oil. This procedure generates an abundance of raw material which finds usage in food applications such as cooking and salad oils, margarines, spreads, confectionery fats, ice cream, emulsifiers and vanaspati, among others (Deffense, 2008).