The presentation will take the audience into the world of adding application values to palm oil and its fractions. Since fractionation does not introduce trans fatty acids, the fractions are still gaining momentum up till today in many confectionary products. Recent developments, requiring low saturated solutions due to growing insight from the world of science, health organizations and  governmental bodies, have offered additional possibilities of palm oil fractions. Examples will be given of solutions now being explored by main players in the confectionary industry.