Palm olein is the liquid fraction obtained by fractionation of palm oil. Palm oil is a light yellow edible oil obtained through a fractionation process. Refined Bleached and Deodorized (RBD) palm oil is separated in two fractions by partial crystallization and the liquid fraction is called Palm Olein. Like all other vegetable oils, palm olein is virtually cholesterol free.
In palm oil tractionation, palm olein is the premium product and palm stearin is the discounted product. By varying the fractionation conditions, the relative yields of the two fractions can be changed. Fractionation can be modified to give products of different characteristics, notably palm mid fractions. By fractionation, various grades of olein and stearin are available commercially, enabling the food manufacturers to select the properties they particularly require. The physical and chemical characteristics of stearin differ significantly from those of palm oil and palm olein and it is available in a wide range of fatty acid and triglyceride composition.
RBD palm olein is used as frying oil for food industries, such as fast food and snack food manufacturing. It is also used as raw materials for other products such as margarines and shortenings.
Many Malaysian suppliers already have long term contracts with their regular buyers, but there are some companies still able to do spot deals with the right pricing and shipping schedule.
Delivery of RBD palm olein can be arranged in bulk, flexibags, drums and consumer packs.
