Palm Oils
Palm Olein
The liquid fraction obtained by fractionating palm oil, usually after refining. It has a higher proportion of unsaturated fatty acids than palm stearin, remains liquid at lower temperatures and offers good frying stability. Its technical parameters, including iodine value, are defined by the agreed commercial grade.
Technical sheet
- INCI name
- Elaeis Guineensis Oil
- CAS number
- 8002-75-3
- Botanical name
- Elaeis guineensis Jacq.
- Origin
- Southeast Asia, West Africa, tropical America and other oil-palm-producing regions.
Typical applications
- Food industry
- Frying
- Cooking oils
- Margarines
- Baking
- Food service
- Fat formulations
Regulations
- Codex Alimentarius CXS 210-1999
- Regulation (EC) No 1223/2009, where applicable
- RSPO Supply Chain Certification Standard, where applicable