Palm Mid Fraction (PMF) is a speciality fat produced by multiple fractionation of palm oil. Its main characteristic is a very high content in symmetrical disaturated triglycerides (mainly POP) resulting in a very steep SFC/ Temperature curve. This fraction is the basis of virtually all true CBE's on the market and is also very suitable for use in chocolate covered centres in place of lauric fats, which pose the risk of soapy rancidity when used improperly.

Being a speciality fat, PMF is produced in a wide range of characteristics, eg.  IV 32-48, SMP 32-38C, SFC (20C) 45-90%, using either solvent or dry fractionation and users must negotiate their own range limits with the manufacturers.