Palm olein is the preferred oil for cooking and frying because it has good oxidative stability. However, it tends to crystallize and becomes cloudy in cold weather in temperate countries. In these countries, even palm super olein clouds at very low temperature. In Malaysia and other tropical countries, there is no problem with clouding as ambient temperature is high. However, there may be a problem with clouding when palm olein is displayed on the supermarket shelf as supermarket is normally air-conditioned.

Main Researcher: Dr Nor Aini Idris
Email: aini@mpob.gov.my