Palm olein oil is made through a process called fractionation, which separates it from palm oil. This involves controlled cooling and filtration to isolate the liquid portion.
Understanding Palm Olein Oil Production
Palm olein is a type of cooking oil derived from palm oil. It is produced by separating the liquid components of palm oil from the solid components. This separation is achieved through a method known as fractionation.
The Fractionation Process
Fractionation is a physical process that separates substances based on their different melting points. In the case of palm oil, it involves the following steps:
- Crystallization: Palm oil is gradually cooled to a specific temperature, causing the higher melting point components (stearin) to solidify into crystals.
- Filtration: The mixture of liquid oil and solid crystals is then passed through a filter. The liquid oil, which is the palm olein, passes through the filter, while the solid crystals (stearin) are retained.
Table: Key Differences Between Palm Oil and Palm Olein
| Feature | Palm Oil | Palm Olein |
|---|---|---|
| State | Semi-solid at room temperature | Liquid at room temperature |
| Oleic Acid | Lower content | Higher content (39-45%) |
| Linoleic Acid | Lower content | Higher content (10-13%) |
| Production | Extracted from the pulp of oil palm fruit | Obtained through fractionation of palm oil |
Chemical Composition
Palm olein has a different chemical composition compared to palm oil due to the fractionation process.
- It contains a higher concentration of unsaturated fatty acids, specifically:
- Oleic acid (39-45%)
- Linoleic acid (10-13%)
This higher unsaturated fatty acid content contributes to palm olein's liquid state at room temperature.
