Palm olein is the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil. It has a narrow range of glycerides.
Palm olein is widely used as a cooking oil. It is also widely used as a frying oil and much of its popularity is due to its good resistance to oxidation and formation of breakdown products at frying temperatures.
Free Fatty Acid (as Palmitic), % |
0,1 max. |
Moisture & Impurities , % |
0,1 max. |
Iodine Value (WIJS) |
56 min. |
Melting Point (AOCS CC 3-25) , °C |
24 max. |
Colour (5.25" Lovibond Cell) |
3 Red max. |
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