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 double-fractionated red palm oleins were stable against crystallization for more than 1 h but less than 2 h, whereas commercial red palm oleins remained stable for more than 5 h at 5°C. At 20°C, refined red palm oleins had better resistance to crystallization than crude palm oleins. Red palm oleins with lower amounts of saturated fatty acids (C_16:0 and C_18:0), lower levels of POP and POS triacylglycerols, and lower cloud points have increased resistance to crystallization and result in better cold stability.