The use of high temperatures in some palm oil products such as palm oil, palm stearins, and palm fatty acid distillates, is unavoidable due to the semi-solid or solid nature of these products at ambient temperatures. High temperature will increase the rate of the oxidation reaction. Under these circumstances, it is important to ensure that the oils are heated to within the recommended temperatures for handling and storage and at the recommended heating rate, in order to minimize or maintain the quality of the oil. Prolonged heating of the oil should also be minimized since the longer the oil is under heating the more chance there is that the oil quality will be damaged by the oxidation reaction.