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Introduction

Palm olein and palm oil are both common palm oil products, and both come from the fruit of the oil palm tree. Palm oil is naturally semi-solid and can be separated into two parts after fractionation: palm stearin (solid) and palm olein (liquid). Palm olein is its liquid fraction.

In this article, I'm going to give you a detailed overview of the difference between palm oil and palm olein, covering their raw materials, processing, properties, uses, and health effects.

Raw Materials and Processing Technology

Both palm olein and palm oil come from the same raw material: the fruit of the oil palm tree, grown in tropical regions like Indonesia, Malaysia, and parts of Africa and Latin America.

Palm Oil Extraction Process

Palm oil extraction begins with the harvesting of fresh fruit bunches (FFB), which are steam sterilized to prevent oxidation and loosen the fruit. Then, the fruit is threshed, heated, cooked, and pressed to extract crude palm oil (CPO). 

Due to the presence of carotenoids, the CPO is reddish-orange and requires clarification to remove water and solids. The CPO refining process for commercial use includes:

• Degumming: Phosphoric acid (0.05-0.1%) is used to remove phospholipids.
• Deacidification: Neutralize free fatty acids (FFA) with caustic soda or steam. 
• Bleaching: Removal of pigments with activated white clay (1-2%).
• Deodorization: Removal of odors by steam at 240-260°C under vacuum.

The result is refined, bleached, and deodorized (RBD) palm oil, a semi-solid oil ready for market or further processing.

Palm Olein Production Process

Palm olein is made by fractionating RBD palm oil. Fractionation cools the oil to 20-25°C, causing higher-melting-point components (palm stearin) to crystallize. These solids are separated from the liquid fraction (palm olein) via centrifugation or filtration.

The difference between RBD palm oil and palm olein lies in this extra step: RBD palm oil is the whole oil, while palm olein is its liquid part, clear and golden. Stays liquid even in colder climates.

Palm Olein vs Palm Oil: Main Uses

The difference between palm olein and palm oil shines through in their applications, driven by their physical states.

Palm Olein Applications

Food Industry:

1. Cooking Oils: Popular for frying, sautéing, and salad dressings due to its liquid state and neutral taste.
2. Mayonnaise/Dressings: Clear, fluid nature suits emulsions.
3. Snack Foods: Used in chips and fried products for heat stability.

Palm Oil Applications

Food Industry:

1. Baking: Adds structure to cakes, cookies, and pastries.
2. Frying: High smoke point makes it ideal for deep frying.
3. Margarine/Shortening: Provides creaminess for spreads and baking fats.
4. Processed Foods: Used in snacks, chocolates, and bread for stability.

Non-Food Industry:

• Cosmetics (soaps, lotions), detergents, and biofuels due to its semi-solid texture.

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