Palm oil dry fractionation is a process used to separate the different components of crude palm oil based on their melting points. The process involves cooling the crude palm oil to a specific temperature, which causes the different components to solidify and separate into distinct fractions.
The main fractions obtained from palm oil dry fractionation are olein and stearin. Olein is a liquid fraction with a lower melting point, while stearin is a solid fraction with a higher melting point. These fractions have different properties and are used for different purposes.
Olein is commonly used in food products such as cooking oil, margarine, and shortening. It is also used in the production of soaps, detergents, and personal care products. Stearin, on the other hand, is often used in the production of confectionery products such as chocolate and candies.
Overall, palm oil dry fractionation is a useful process for separating the different components of crude palm oil and producing fractions that are useful for a variety of applications.