Palm Olein Sunflower

Palm olein is a liquid fraction of palm oil, which comes from the fruit of oil palms. It is produced by separating palm oil into liquid (olein) and solid (stearin) components through a process called fractionation.

Palm olein is often used as a cooking oil and as an ingredient in processed foods. Its neutral flavor and semi-liquid state at room temperature make it suitable for snacks, baked goods, and fried products.

Palm olein is generally recognized as safe (GRAS) by the FDA for use in food. Like other fats, it provides calories and is a source of saturated fatty acids. JECFA has evaluated palm oil and its fractions, and EFSA has also assessed palm oil. Some research suggests that diets high in saturated fats may affect blood cholesterol levels, while other studies indicate that the specific fatty acid profile of palm oil may have a more neutral effect compared to other saturated fats.