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Palm Olein is one of the fat fractions in palm oil. It has a lower melting point (from 19C to 24C). There are not more than 9% of solid fat in this fraction at 20C.
Palm Olein has become very popular because it helps to prevent food burning. Flavor tainting is eliminated and less oil is used for roasting. Due to this, many manufacturers find its use enhances their product’s appearance. Furthermore Olein has a high oxidation resistance. That is why there are no carcinogens when roasting. In addition Olein can keep longer than Sunflower oil.
Nowadays Palm Olein is used as cooking oil when making cottage cheese desserts, fillings for confectionery (swiss rolls, waffles) and many others. Palm Olein is also used as a lubricant.
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