CHARACTERIZATION OF CRYSTALS IN PALM OLEIN

The composition of the crystals obtained during the storage of palm ol ein between 28 and 10 degrees C were analysed by gas-liquid and high-p erformance liquid chromatography. The crystals were of the beta form, and consisted of a high-melting component and a low-melting component. The high-melting component melts at 65 degrees C and consist of a hig h concentration of diglycerides, mainly the 1,3-dipalmitin. The low-me lting component is probably the palm olein liquid entrapped between th e crystals. The high tripalmitin and dipalmitin content in the crystal s suggest that these glycerides need to be removed if the olein were t o remain clear under fluctuating temperature conditions.