Food applications of palm oil products

Oils and blends Induction period (h) Cloud point (°C) 

In temperate countries where palm olein crystallises or turns cloudy, blending with polyunsaturated oils is an easy and simple way to obtain a clear product for the retail supermarkets. The clarity of palm olein depends on its iodine value (Table 3.8) (Nor Aini andHanirah 1996,1997). The time that palm olein remains clear at 20°C varies from one day for oils of iodine value of 56 to more than 60 days for double fractionated oils of iodine value 65-67. 

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