Fractionation is the process of separating palm oil into a liquid fraction (olein) and a solid fraction (stearin) based on their different melting points, through controlled crystallisation and filtration. Olein is used mainly as cooking oil, while stearin is a raw material for margarine, shortening and the oleochemical industry. The process allows a single raw material to yield a range of value-added derivative products.
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Indonesian version: Fractionation