Palm Mid Fraction : General Descriptions

Palm mid fraction (PMF) is a fraction of palm oil which is high in POP triglyceride. It is obtained through re-fractionation, either from the palm olein or palm stearin. The high POP content results in a sharp melting profile and a slip melting point of about 35°C-36°C. This enables the oil to be utilized in confectionery fats.

Palm Stearin : General Description

Palm stearin is the solid fraction from the fractionation of palm oil. It can be used for obtaining palm mid fractions (PMF) and also in blends with other vegetable oils to obtain suitable functional products such as margarine fats, shortenings, vanaspati and others. Palm stearin is a useful natural hard stock for making trans-free fats. Besides edible usage, palm stearin also possesses suitable properties for making soaps and formulating animal feeds. It is also an excellent feed stock for oleochemicals. Specifications are given in Malaysian Standard MS 815:2007 (Table 4)

Palm Olien : General Description

Palm olein is the liquid fraction obtained from fractionation of palm oil. The fractionation process involves a physical process of cooling the oil under controlled conditions to low temperatures, followed by filtration of the crystals through membrane press. The liquid olein and solid stearin are products of fractionation, and they are the major products exported.

Palm olein is fully liquid at ambient temperature in warm climates. It can be blended with various vegetable oils in different proportions to obtain liquid oils which can withstand lower temperatures. For example, blends of palm olein with more than 70% soft oils such as soyabean oil, corn oil or canola oil remain clear at 0°C for at least 5 hr. Oxidative stability of soft oils are also extended and improved by the palm olein. Basically, there are two major grades of palm olein: standard olein and super olein (iodine value greater than 60). The standard olein has an iodine value of about 56-59 and cloud point of 10°C max. The specifications are given in Malaysian Standard MS816:2007(Table 3). Super olein is more suited to cooler climates and has cloud points of about 2°C-5°C.

Properties of Palm Olein (standard grade)

Both normal palm olein and super olein are suitable as cooking oils, especially for deep fat or shallow frying. The high stability of the oil makes it exceptionally suitable for frying purposes. A high content of tocotrienols is generally present in oleins, being partitioned preferentially into this phase during fractionation. Sold fat content shows that the oil is liquid at 20°C-25°C.

Properties of Super Olein

Super olein has a higher iodine value of 60 or above. These oleins have better clarity and lower tendency to turn cloudy compared to normal olein. Solid fat content data shows that the olein is generally clear at 17°C. It is interesting that super oleins with iodine value above 62 have much lower solid fat content. These oleins are also suitable as cooking and frying oils. Blending normal or super olein with unsaturated oils results in mixtures with different compositions and clarity to cater for different market requirements.