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Palm olein is the liquid fraction obtained by the fractionation of palm oil after crystallization at controlled temperatures.
Palm olein is characterized by its high stability against oxidation and its liquid state at room temperature. It serves as a consistent energy source in liquid feed applications and is a primary ingredient in high-stability frying and baking fats.
| Description | Value |
|---|---|
| FFA (as palmitic) | 0.1% |
| M&I | 0.1% |
| IV (Wijs) | 56 min |
| Melting point | 24°C max |
| Cloud point | 10°C max |
Full specification ranges are available in the technical datasheet.
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