Blending helps extend the range of application of oils and fats. This is because most natural oils and fats have limited applications in their original form. Natural oils and fats may need to be modified to suit a particular product formulation. Blending is the simplest method used to modify oils and fats. From the palm fruits, a wide range of products can be derived including palm oil, palm olein, palm stearin, palm mid-fraction, superolein, palm kernel, palm kernel olein, palm kernel stearin and its derivatives. These palm products can easily be blended with other commercial oils and fats for various food applications, some of which are discussed in this paper.