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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.
Palm olein is the liquid fraction obtained by the fractionation of palm oil after crystallization at controlled temperatures.
| 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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