COLD STABILITY OF RED PALM OLEINS

Cold stability of crude and refined red palm oleins was investigated. Single- and double-fractionated crude as well as refined single- and d ouble-fractionated red palm oleins were stable against crystallization for more than 1 h but less than 2 h, whereas commercial red palm olei ns remained stable for more than 5 h at 5 degrees C. At 20 degrees C, refined red palm oleins had better resistance to crystallization than crude palm oleins. Red palm oleins with lower amounts of saturated fat ty acids (C-16:0 and C-18:0), lower levels of POP and POS triacylglyce rols, and lower cloud points have increased resistance to crystallizat ion and result in better cold stability.