Palm oil is a vegetable seasoning fat, extracted from the fruit of the African palm which corresponds to the botanical name of elaeis guineensis. Although native to the African continet, it is now cultivated mainly in Malaysia, Indonesia and in the tropical areas of the American continent. This oil is obtained by squeezing the fruits -drupa, more precisely from the fleshy pulp that wraps the woody casing of the seed -endocarp. It is also possible to obtain a second fatty portion called "palm kernel oil" from the squeezing of the endosperm and the embryo enclosed in the endocarp. In other words, two different types of edible oil can be extracted from the palm fruit and they are often also used in the cosmetic field.