Palm Olein

Specifications

Palm Olein, the liquid fraction of palm oil (Elaeis guineensis), is obtained through fractionation. It is rich in tocotrienols, carotenoids, and balanced fatty acids, making it stable for deep frying and everyday cooking. Palm olein dominates palm oil derivatives and is widely used in packaged snacks, instant noodles, and fast‑food frying. Industrially, it is blended into margarine and shortenings. Interesting fact: palm olein remains liquid at room temperature in tropical climates, unlike palm stearin, making it ideal for hot‑weather food applications.