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Founder of the platform, with more than 11 years of experience in marketing within the oils and fats industry.
We often see some people asking about “Why does palm oil freeze?” or “Why does palm olein oil freeze?”
Therefore, in this article, we explain the nature of palm oil and its derivatives, which will answer the question of why it freezes and what are the grades of the oil of the first two.
Palm oil is the oil extracted from the flesh of oil palm fruits. It is a semi-solid oil in nature at room temperature. Palm oil is divided. It is a process to separate the solid content (saturated fat) from the liquid content (unsaturated fat). It is a process similar to extracting cream from milk after boiling it when the cream floats on the surface and is separated. This process results in “palm olein oil” which is the liquid derivative of palm oil and “palm stearin oil” which is the solid derivative of palm oil
Each of the derivatives of palm oil has its uses according to its nature. The first two are widely used in frying and roasting. Stearin is used in industries that require solid fat such as margarine, shortening, vegetable ghee, soap and others.
Palm oil has different grades and results from the method of repeating the fragmentation process for the first two products resulting from the first fragmentation process to produce a more liquid derivative. The next is an explanation of its terms.
Although all vegetable oils contain some saturated fat, which is naturally solid at room temperature. It is the main ingredient of butter, which contains about 80% saturated fat and obesity, which contains 99% saturated fat, but palm oil has a high content of saturated fat compared to most other vegetable oils as it contains about 50% saturated fat and palm olein oil as it is derived from palm oil, as mentioned, its content is lower than saturated fat depending on its grade. This will be separated later. Coconut oil is the highest vegetable oil in its saturated fat content. It consists of about 90% saturated fat, so it also freezes. Because saturated fats naturally freeze at low temperatures and turn liquid at high temperatures. For more, you can check out saturated and unsaturated fats
Cloud Point (CP)
What is the cloud point or the freezing point, which means the point where parts of a liquid turn into a solid, similar to the white cloud that appears in golden oil. This change is a natural change that occurs due to the fact that the saturated fat content of the oil turns solid at low temperatures. Here, the oil is classified at the temperature at which clouds begin to appear. There are grades of the first two:
CP 10, CP 8, CP 6, CP4
Number 4 means that withdrawals start to appear at 4 degrees Celsius, which is therefore the most liquid and expensive because it has been fragmented. Number 10 is the first one that was fragmented only once and is the least expensive because it has gone through a fragmentation process only once. The numbers 6 and 4 are called Super Olin.
Iodine Value (IV)
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In turn, it measures the non-saturation of the oil. Therefore, all the higher the number means that the oil is more liquid, unlike the cloud point mentioned above. Super first two start from 60 degrees and above while the first two normal ones are 56 to 59 degrees.
Double-Fractionated (DF)
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As mentioned above, more than one cycle has been made to split it. It has the common name Super Olin. It is a more liquid derivative than the first two, which was fragmented once.
First of all, it should be noted that the lower the cloud point, the higher the cost of oil, because it has been subjected to more fragmentation processes. But does this mean that the CP4 score is the best?
In fact, it is not just more liquid and has a lower content of saturated fat. Therefore, it is healthier. It is the most appropriate option in the event of selling oil to the consumer as the form of oil when frozen will be bad for the beginning in transparent bottles or the CP10 grade is better for restaurants and factories that need deep frying, such as fried potato factories. Factories and restaurants will not be affected by the shape of the oil and saturated fat also increases the stability of oil at high temperatures. There is no need for a higher cost.
Even after the fragmentation process, some or all of the first two oils become hardened, regardless of their degree in winter. First, at low temperatures, but their effect may vary from one grade to another. This is the nature of the first two oil because even after fragmentation, it contains not a small amount of saturated fat andsaturated fat As we talked about in a previous article, it is not harmful or even forbidden as the body needs it, but it should be consumed within 10 calories per day in accordance with the recommendations of the World Health Organization. When the oil is heated, it returns to normal again without freezing or clouds.
