A reddish-yellow edible fatty oil expressed from putrid or fermented fruit pulp of the African oil palm (Elaesis guineensis ); soluble in alcohol, ether, carbon disulfide, and chloroform; main components are palmitic acid, stearic acid, and glycerides of palmitic and oleic acids; melts at 27-42°C; used to make soaps and candles, as a lubricant, a color for butter substitutes, and an emollient. Also known as palm grease; palm oil.