Delaying of clouding in palm olein involves mixing hot palm olein, with mixture of crystallization inhibitor(s) having preset hydrophobic-lipophilic balance and hot palm olein, homogenizing and cooling mixture

摘要

Palm olein is heated to 60-140[deg]C, and a portion of the hot palm olein is added with crystallization inhibitor having hydrophobic-lipophilic balance of 1-16. The obtained mixture is added with a portion of hot palm olein (at 60-140[deg]C) and maintained at 60[deg]C until homogenization of the mixture. The obtained mixture is then cooled to room temperature or temperature of supermarket display shelf, to delay clouding in palm olein. An independent claim is included for palm olein or blend of palm olein and other edible oils.