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The Oil

Oil palm produces two types of oil - 1) crude palm oil (CPO) from the fibrous mesocarp 2) crude palm kernel oil (CPKO) from the kernels. Although both of the oils are from the same fruit, chemically and nutritionally, palm oil is different from palm kernel oil.

During conventional milling process, the fresh fruit bunch (FFB) are sterilised and the fruitlets are stripped off. The loose fruitles are then digested and pressed to extract the CPO. The kernels on the other hand are separated from the fibrious mesocarp in the press cake and later cracked to obtained CPKO.

Palm Oil

  • Palm oil is a vegetable oil that is cholesterol-free.

  • It has a melting point between 33ºC to 39ºC, and it doens't require hydrogenation for use as a food ingredient.

  • It is also rich in carotenoids and Vitamin E.

  • Fractionation will separate the oil into liquid and solid fractions. It can be fractionated into liquid (olein) and solid (stearin) components.

Palm Olein

  • Palm olein is the liquid fraction obtained by fractionation of palm oil after crystallisation at a controlled temperature.

  • Palm olein is widely used as a cooking oil.

  • It also blends very well with other popular vegetable oils that are traditionally used around the world.

  • It is also widely used as a frying oil due to its good resistance to oxidation and formation of breakdown products at frying temperatures.

Palm Stearin

  • Palm stearin is the solid fraction obtained by fractionation of palm oil after crystallisation at a controlled temperature.

  • It is usually traded at a discount to palm oil and palm olein, making it a cost effective ingredient in several applications.

  • Palm stearin is a very useful source of fully natural hard fat component for products such as shortening or bakery margarines.

Palm Kernel Oil

  • Palm kernel oil is obtained from the kernel of the fruit. Its composition is very different compared to palm oil.

Palm Kernel Olein

  • Palm kernel olein is the liquid component of palm kernel oil obtained from fractionation.

Palm Kernel Stearin

  • Palm kernel stearin is the solid fraction of palm kernel obtained from fractionation.

  • It is widely used to substitute for the more expensive cocoa butter.

  • In certain instances, especially when hydrogenated, it exhibits performance superior to that of cocoa butter.

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