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Palm Olein is the liquid fraction of palm oil, separated via controlled crystallization and advanced fractionation techniques. It is characterized by its clear fluidity at ambient temperatures and outstanding resistance to thermal breakdown during prolonged heating. This makes it the industry-standard lipid for high-throughput commercial frying, industrial food manufacturing, and retail cooking oil formulations.
Palm Olein is the liquid fraction of palm oil, separated through controlled fractionation. It remains fluid at ambient temperature and resists thermal breakdown during extended heating.
| 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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