Palm olein is the liquid fraction obtained from fractionation of palm oil. The fractionation process involves a physical process of cooling the oil under controlled conditions to low temperatures, followed by filtration of the crystals through membrane press. The liquid olein and solid stearin are products of fractionation, and they are the major products exported.
Free Fatty Acid, as Palmitic Acid (FFA) % Max. 0.1
Moisture & Impurities (M & I) % Max. 0.1
Iodine Value, Wijs (IV) g I2/100 g Min. 56
Colour, 5 ¼ “ Lovibond Cell - Max. 3.0 R
Slip Melting Point (SMP) °C Max. 24