Palm oil
Palm Olein is the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil.
It is fully liquid in warm climate and has a narrow range of glycerides. Palm oil is an editable oil, derived from the mesocarp of the fruit the oil palm. This type of oil is commonly used in food preparation in the tropical belt of Africa, Asia and parts of Brazil. The oil is also becoming increasingly popular in major food-production industries, such as instant noodles and snack foods. production of margarine, confectionary fats, cooking oil and in the milk industry for the production of sour cream, cheese, cream cheese spread, condensed milk and for the production of other food products. It is currently the most traded vegetable oil in the world.
