Via American Palm Oil Council -- FAQ

The resulting two components of the palm oil fractionation (see 'What is fractionation') is palm olein (liquid) and palm stearin (solid). The fatty acid composition of palm olein is approximately 45% saturated fat and 55% unsaturated fat. The main saturated fatty acids are 40% palmitic acid and 5% stearic acid. The unsaturated fatty acids are 43% oleic acid (monunsaturates) and 12% linoleic acid (polyunsaturates).

The fractionation process is benign, it just cools the oil to a specific temperature and then separated into solid and liquid fractions. 12% PUFA composition is moderately high, so not great as a cooking oil, though the natural vitamin E will offset that a little.