| ≥1 piece |
In palm oil fractionation, palm olein is the premium product and palm stearin is the discounted product. By varying the fractionation conditions, the relative yields of the two fractions can be changed. Fractionation can be modified to give products of different characteristics, notably palm mid fractions. By fractionation, various grades of olein and stearin are available commercially, enabling the food manufactures to select the properties they particularly require.The physical and chemical characteristics of stearin differ significantly from those of palm oil and palm olein and it is available in a wide range of fatty acid and triglyceride composition.