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Palm Kernel Olein (PKOo) is the secondary product of PKO fractionation, normally selling at a small discount to PKO. Compared with PKO, the olein has higher IV, and lower melting point and SFC at all temperatures. Typical values are, IV 21 - 25, SMP 22 - 25C and SFC (20C) about 17% . Its major fatty acids are approximately, lauric acid (C12:O) 45% and oleic acid (C18:1) 19%.

PKOo is very suitable for ice cream making and also for soap production to provide the necessary lauric acid. When hydrogenated, it becomes very similar to hydrogenated PKO and can be used for the same applications such as biscuit and cake creams, sugar confectionery, chocolate flavoured coatings, filled milk, coffee whiteners, vegetable cheese analogues and similar products.