Fractionated Palm Oil
Palm oil that has been processed to separate different melting point fractions
Plants
Tropical trees
Research: Extensive
Scientific Name
Elaeis guineensis oil (fractionated)
Classifications
Processing:
crystallization_separation
Source:
palm_oil
Type:
processed_vegetable_oil
Benefits
- Improved functionality in baked goods
- Enhanced stability in confectionery
- Better texture properties in processed foods
- Consistent performance in manufacturing
- Healthier alternative to trans fats
Specific Properties
- Separated into stearin (solid) and olein (liquid) fractions
- Improved melting characteristics for specific applications
- Enhanced stability in food products
- Better texture properties than whole palm oil
- Trans fat-free alternative to hydrogenated oils
- Customizable melting points for different uses
Safety Notes
Palm products are generally recognized as safe for consumption. Environmental sustainability concerns exist regarding palm oil production and deforestation. Choose sustainably sourced palm products when possible (RSPO certified).
Related Products
No related products
Preparations of Fractionated Palm Oil
Palm Stearin
The solid fraction of fractionated palm oil with higher melting point
Research: Moderate
Higher saturated fat content (iodine value 35-45)
+4 more properties
Palm Olein
The liquid fraction of fractionated palm oil with lower melting point
Research: Moderate
Higher unsaturated fat content (iodine value 56-65)
+4 more properties