Palm Olein

Category: Edible Oils

Palm olein is the liquid fraction of refined palm oil, prized as a stable frying and cooking oil that delivers neutral taste, long fry life, and crisp texture for snacks, fast‑food, and household applications.

Palm olein is produced by fractionating refined, bleached, and deodorized (RBD) palm oil to obtain a clear liquid rich in oleic and palmitic acids, giving a balanced fatty‑acid profile with naturally good oxidative stability. Its high smoke point, resistance to oxidation and polymer formation, and low tendency to form off‑flavours allow repeated frying cycles with reduced oil breakdown, less foaming, and extended shelf life of finished products. ​ In food applications, palm olein is widely used as a deep‑frying medium for snacks, potato chips, fried chicken, instant noodles, and pre‑fried frozen foods, as well as a general‑purpose household cooking oil in many tropical markets. It also serves as a base oil in blends with soybean, sunflower, or other vegetable oils to achieve tailored nutritional and functional profiles, and is used in margarines, bakery fats, and foodservice frying systems where stable performance and clean flavor are critical.

Specifications

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Applications

["margarines","frying","cooking"]

Packaging

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