Fractionation, a precursor of the modern edible oil and fat processing industry, is the oldest separation process. It plays an important role, especially in the palm oil industry, owing to the composition of palm oil which contains about equal amounts of saturated and unsaturated fatty acids. The physical nature of palm oil, exhibiting a semi-solid state in the Malaysian tropical climate, allows its separation into a low-melting fraction, olein, and a high-melting fraction, stearin (Deffense, 1985). Fractionation can be defined as the separation of a mixture into its component fractions. Generally, the concept of a physical separation process can be based on a few parameters such as differences in solidification, solubility and volatility of the different compounds. The common techniques used for fractionation are fractional crystallisation, fractional distillation, shortpath distillation, supercritical fluid extraction, liquid-liquid extraction, adsorption, complexion and membrane separation. (Kellens et al., 2007). In the oils and fats industries, fractional crystallisation is the process used for separating oils and fats into two or more components, and it involves two steps: selective crystallisation and filtration. There are three fractionation processes used to fractionate palm oil, namely, dry fractionation, detergent fractionation and solvent fractionation.