For food purposes, the palm oil is generally fractionated to solid (st
earin) and liquid (olein)fi actions. Distribution of fatty acids in tr
iacylglycerols of palm oil determines the fate of fractionation in ter
ms of yield and quality of the products, specifically the liquid fract
ion or olein. The more trisaturated and triunsaturated and the less mo
no- and disaturated will yield higher and better quality olein. There
are six types of fatty acids found in the palm oil, but only 14 combin
ations are found in the triacylglycerols. In this study, such combinat
ions were statistically tested to determine whether or not the fatty a
cids are randomly distributed, and if it was not, toward which directi
on the regulatory agent works. The distribution of fatty acids in the
palm oil triacylglycerols was found to be nonrandomly distributed. Unf
ortunately, the palm tended to form 11.98% higher disaturated triacylg
lycerols, -7.4% less triunsaturated, and -4.25% less trisaturated comp
ared to when the arrangement was random. If manipulation could be indu
ced in such a way that the synthesis of triacylglycerols becomes rando
m, the triunsaturated and trisaturated triacylglycerol proportion expe
ctedly would increased to 12.57% and 12.43%, respectively. Such manipu
lation can be dens in the plant through genetic engineering, or in the
harvested fruit through application of stimulant, or in the oil throu
gh chemical or enzymatic transesterification.