How is palmolein oil different from palm oil?

Derived from the same palm fruit, palmolein oil and palm oil have distinct characteristics due to their processing; specifically, palmolein is the liquid fraction of palm oil obtained through a separation process called fractionation. This additional step is the key reason for their differing properties, from physical state at room temperature to ideal culinary applications. Understanding this difference is crucial for anyone looking to make an informed choice for their cooking and manufacturing needs.

Quick Summary

Palm oil is semi-solid at room temperature, while palmolein is its liquid fraction, achieved through fractionation. This causes different saturated fat levels, physical properties, and uses.

Key Points

• Processing is the Key Difference: Palmolein is a liquid fraction physically separated from the more solid palm oil through a process called fractionation.

• Physical State at Room Temperature: Standard palm oil is semi-solid, while palmolein remains liquid at the same room temperature.

• Saturated Fat Content Varies: Palmolein has a lower saturated fat content (approx. 40-42%) compared to palm oil (approx. 50%).

• Different Culinary Applications: Palm oil is ideal for products needing a solid fat, like margarine, while palmolein is best for frying and liquid applications.

• Fractionation Yields Two Products: The fractionation process separates palm oil into liquid palmolein and solid palm stearin, both with different uses.

• Super Olein for Colder Climates: Palmolein can be further fractionated into 'super olein,' which has an even lower cloud point for use in colder environments.

What Exactly is Palm Oil?

Palm oil is a versatile vegetable oil extracted from the fleshy mesocarp of the oil palm fruit (Elaeis guineensis). In its natural state after being refined, bleached, and deodorized (RBD), palm oil is semi-solid at room temperature. This is because it contains a nearly equal ratio of saturated fatty acids (SFAs), primarily palmitic acid, and unsaturated fatty acids. Palm oil's semi-solid nature makes it valuable for producing solid fats like margarine and shortening. It is also known for its stability at high temperatures, making it suitable for baking and certain frying methods.

The Process of Creating Palmolein Oil

Palmolein oil is not a separate raw material but rather a product derived from further processing RBD palm oil. The process, known as fractionation, physically separates the oil into its high-melting-point (solid) and low-melting-point (liquid) components.

Here is a step-by-step breakdown of the dry fractionation process:

• Heating: The RBD palm oil is first heated to a temperature high enough to destroy any existing crystals, ensuring a uniform starting point for crystallization.
• Crystallization: The oil is then cooled in a controlled manner under agitation. This slow, precise cooling causes the saturated, higher-melting-point triglycerides (the solid fraction called palm stearin) to crystallize.
• Filtration: Once the slurry of solid crystals in liquid oil is ready, it is separated using a filtration process, often with a membrane filter press.
• Separation: The liquid portion that passes through the filter is the premium product, palmolein, while the solid cake left behind is palm stearin.

Key Differences in Composition, Properties, and Uses

Feature	Palm Oil (RBD)	Palmolein Oil (RBD)
Physical State	Semi-solid at room temperature (e.g., 20°C).	Liquid at room temperature.
Saturated Fat Content	Higher, typically around 50%, with a high proportion of palmitic acid.	Lower, typically around 40-42%, with a higher proportion of monounsaturated oleic acid.
Fatty Acid Profile	Balanced mix of saturated and unsaturated fats.	More concentrated in unsaturated fats (oleic and linoleic acid) due to fractionation.
Melting Point	Higher melting point, leading to its semi-solid state.	Lower melting point, allowing it to remain liquid even in cooler climates.
Culinary Uses	Margarine, shortening, vegetable ghee, baked goods, and industrial applications requiring solid fat.	Frying, deep-frying, salad oils, and other applications where a liquid oil is needed.
Smoke Point	High.	High, and often preferred for deep frying due to stability.
Color	Clear and pale yellow after refining. Crude palm oil is reddish.	Clear and golden.

Why Does the Difference Matter?

The different physical and chemical properties of these two oils have significant implications for their applications. A bakery that needs to produce firm, solid margarine will opt for palm oil, while a fast-food chain needing a stable liquid for deep-frying will choose palmolein. For the home cook, the choice depends on the culinary task. For instance, palmolein is a convenient liquid oil for everyday frying, while palm oil may be used for certain baking recipes. The nutritional difference, though subtle, also matters. Palmolein's slightly lower saturated fat content and higher monounsaturated fat content make it comparable to other unsaturated vegetable oils in some studies concerning lipid profiles.

The Sub-Fraction of Palmolein: Super Olein

For regions with colder climates, a further step called two-stage fractionation is sometimes performed on palmolein to produce “super olein”. This super olein has an even lower saturated fat content and higher iodine value, meaning it remains liquid and clear at much colder temperatures than standard palmolein. This prevents clouding and solidifying, making it suitable for cold-climate applications like salad dressings.

Conclusion

In summary, the crucial distinction between palmolein oil and palm oil is a matter of refinement and physical separation, not raw material. Palm oil is the semi-solid base, while palmolein is the liquid fraction obtained after the fractionation process. This processing difference results in unique physical properties and varying proportions of saturated and unsaturated fats, dictating their suitability for different culinary and industrial uses. For the consumer, this translates to choosing the right oil for the right job—liquid palmolein for high-temperature frying and solid palm oil for baking needs.

For a more in-depth scientific breakdown of the fractionation process and its effects on fatty acid composition, an informative resource is available through the National Institutes of Health (NIH) at Balancing functional and health benefits of food products formulated with fractionated palm oil.

References

1. Huatai Group. (2025). Palm Olein vs Palm Oil: What's the Difference? Retrieved from https://www.cnhuataigroup.com/news/industry-news/palm-olein-vs-palm-oil.html.
2. Naturz Industries. (2024). RBD Palm Oil vs. RBD Palm Olein: What's the Difference? Retrieved from https://www.naturzindustries.com/rbd-palm-oil-vs-rbd-palm-olein/.
3. Able Perfect. (2025). RBD Palm Oil vs. RBD Palm Oleins. Retrieved from https://www.ableperfect.com.my/rbd-palm-oil-vs-rbd-palm-oleins/.
4. Edible Oil Refinery Machine. (2019). The difference between RBD palm oil and RBD palm olein. Retrieved from https://www.edibleoilrefinerymachine.com/FAQ/refined_bleached_deodorized_rbd_palm_oil_464.html.
5. NIH. (2022). Balancing functional and health benefits of food products formulated with fractionated palm oil. Retrieved from https://pmc.ncbi.nlm.nih.gov/articles/PMC9593283/.
6. PharmEasy. (2025). Is Palm Oil Bad for You? Retrieved from https://pharmeasy.in/blog/palm-oil-is-it-really-bad-for-you-an-in-depth-look/.
7. MPOC. (2019). Palm Olein Has Comparable Effects On Human Lipid Profile. Retrieved from https://www.mpoc.org.my/palm-olein-has-comparable-effects-on-human-lipid-profile-to-those-of-other-unsaturated-vegetable-oils/.
8. Scribd. (2018). Palm Oil Dry Fractionation. Retrieved from https://www.scribd.com/document/397489997/Palm-Oil-Dry-Fractionation.
9. Naturz Industries. (2023). Use of RBD Palm Oil in Cooking. Retrieved from https://www.naturzindustries.com/cooking-with-palm-oil/.
10. NIH. (2019). Intake of Palm Olein and Lipid Status in Healthy Adults. Retrieved from https://pmc.ncbi.nlm.nih.gov/articles/PMC6628844/.
11. NIH. (2020). Physiological Impact of Palm Olein or Palm Oil in Infant... Retrieved from https://pmc.ncbi.nlm.nih.gov/articles/PMC7759907/.

Note: The references link to external resources that were used in the research process. While they are considered reliable at the time of writing, users should be aware that the content of external websites may change over time.

Frequently Asked Questions

Is palmolein healthier than palm oil?

Palmolein has a slightly lower saturated fat content than palm oil, with a higher percentage of monounsaturated fatty acids. Some studies suggest palmolein may have a more neutral effect on cholesterol levels compared to other saturated fats. However, both are high in saturated fats and should be consumed in moderation as part of a balanced diet.

Why is palmolein oil a liquid?

Palmolein oil is a liquid because it is the lower-melting-point fraction of palm oil. During the fractionation process, the oil is cooled, causing the higher-melting-point solid fats to crystallize and separate, leaving the liquid palmolein behind.

Is red palm oil the same as palmolein oil?

No. Red palm oil is crude palm oil that has not been refined, bleached, or deodorized. It retains a high concentration of carotenoids (Vitamin A precursors) which give it its characteristic red color. Palmolein is derived from RBD (Refined, Bleached, Deodorized) palm oil and is clear and golden.

What is palm stearin?

Palm stearin is the solid, high-melting-point fraction of palm oil that is separated from the liquid palmolein during the fractionation process. It is used in products that require solid fats, such as margarine, shortening, and confectionery fats.

Why is palmolein often used for frying?

Palmolein is preferred for frying due to its excellent heat stability and higher proportion of unsaturated fats, which makes it less prone to oxidation than other oils. Its neutral flavor and liquid state at room temperature also make it ideal for deep-frying applications.

Does fractionation change the flavor of the oil?

Yes, the fractionation process, which occurs after initial refining, can result in a more neutral taste for palmolein compared to the base palm oil. The refining, bleaching, and deodorizing (RBD) process removes most impurities and odor, but the separation of fatty acids further refines the oil's properties.

Are palm oil and palmolein both sourced sustainably?

Sustainability concerns apply to both palm oil and palmolein, as both originate from the same oil palm fruit. Responsible sourcing depends on the supplier and whether they adhere to certifications that promote sustainable agricultural practices, such as preventing deforestation.