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light yellow in color, and semisolid at room temperature, making it an
ideal replacement for partially hydrogenated oils in many snack products
and baked goods. RBD Palm Olein is the liquid fraction obtained by
fractionation of palm oil after crystallization at controlled
temperatures. The physical characteristics of palm olein differ from
those of palm oil. It is fully liquid in warm climate and has a narrow
range of glycerides.
