Palm olein is the liquid component of palm oil obtained when the oil is separated by a process called fractionation, which came into wide use in the 1970s in Malaysia to export cooking oil to other countries, according to The Cambridge World History of Food.
The solid component obtained is called palm stearin.
Palm olein can be used as a liquid cooking oil. It has virtually no trans fats, which are made by adding hydrogen to many polyunsaturated oils to make them semisolid. Trans fats have negative impacts on heart health. Varies sizes of packaging are available.
Jerry can 181-201— tin can 181-20L.
Pet bottles 250 ml, 500ml, 1 Liter 2 Liter etc.
Flexi bag about 21mt etc
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Payment Terms L/CT/T
Delivery Timewithin 1 month upon t/t payment
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