Fractionated oils are are heated, then cooled. This process separates the oil into different fraction. The fractions with the higher melting points are thicker at room temperature and are sometimes used as an ingredient in chocolate coatings to keep them from melting at room temperature.
Tropical oils like coconut, palm, and palm kernel oil can be fractionated. These oils are high in saturated fats. Fractionating doesn't remove them.