Palm olein is the liquid fraction obtained from the fractionation of palm oil. A second fractionation of palm olein yields a product of higher iodine value (IV) and is called double-fractionated palm olein. Single fractionated palm oein may also be of high IV and thus oleins of IV greater than 56 are also known as ‘super oleins’. Palm oil is widely used throughout the world as cooking oil. However, its usage is limited by the tendency to crystallise at low temperatures. From experience, it has been observed that palm oleins tend to crystallise when subject to temperature fluctuations.

Main Research: Siew Wai Lin