Palm kernel olein is the liquid fraction of palm kernel oil obtained
when the oil is fractionated. The chemical characteristics are given in
Table 8. The solid fat profile shows that the olein melts by about 25°C,
compared to palm kernel oil which melts at 28°C–30°C. The oil can be
hydrogenated, giving a sharper melting profile, enabling its use in
coating fats. The oil is also very useful for margarine fats when
interesterified with palm stearin.
