| abstract |
PROBLEM TO BE SOLVED: To prevent or delay the clouding of palm olein itself or a blend of palm olein. A palm olein is heated at a temperature of 60 to 140 ° C. Hydrophilic-lipophilic balance value of 1 to 16 A small amount of the crystallization inhibitor is added to a sample of palm olein and the mixture is stirred until uniform. This stirred mixture is added to preheated palm olein, the mixture is stirred until homogenous, and cooled before packing in individual containers. |