Palm oil has a balanced fatty acid composition in which the level of saturated fatty acids is almost equal to that of the unsaturated fatty acids. Palmitic acid (44%-45%) and oleic acid (39%-40%) are the major component acids, with linoleic acid (10%-11%) and only a trace amount of linolenic acid. The low level of linoleic acid and virtual absence of linolenic acid make the oil relatively stable to oxidative deterioration. Several surveys conducted by MPOB have showed that the Malaysian palm oil has a narrow compositional range. The specifications for the palm oil are given in Malaysian Standard MS814:2007General DescriptionPalm 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 0C 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 10C 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 2C-5C.Kindly contact us now.Thanks.