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Palm oil has a balanced fatty acid composition in which the level of saturated fatty acids is almost equal to that of the unsaturated fatty acids. Palmitic acid (44%-45%) and oleic acid (39%-40%) are the major component acids, with linoleic acid (10%-11%) and only a trace amount of linolenic acid. The low level of linoleic acid and virtual absence of linolenic acid make the oil relatively stable to oxidative deterioration. Several surveys conducted by MPOB have showed that the Malaysian palm oil has a narrow compositional range. The specifications for the palm oil are given in Malaysian Standard MS814:2007 (Table 2).