What Is palm olein, palm stearin and super palm olein?
Palm oil is semi-solid at room temperature (20°C). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called "palm olein", which is commonly bottled and sold as cooking oils. The solid fat portion is called "palm stearin" and palm stearin is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee. Sometimes the palm olein is further fractionated to a more liquid fraction called "super palm olein". This oil fraction could withstand colder temperature than palm olein before they cloud or solidify.
Palm olein and palm stearin
Palm olein and palm stearin
contact us
Palm Oil Extraction FAQ
-
How to start a palm oil milling and processing plant?
-
How to start a palm oil processing business in nigeria?
-
How to produce refined vegetable oil from palm kernel oil?
-
What are the steps in palm oil production?
-
5 Biggest Operating Risks for Small Palm Oil Mills in Nigeria and How to Reduce Them
-
How Much Power, Space and Time Does a 1 TPD Small Palm Oil Refinery Really Need?
-
Palm Kernel Shell Separation Is Poor: 7 Causes and How to Fix It
-
Batch vs. Continuous Palm Oil Refinery for a 20 TPD Plant in Cameroon: What’s the Difference?
Products
