Why does palm kernel olein stay liquid at room temperature?
Fractionation removes the higher-melting stearin fraction, leaving the lower-melting triglycerides behind. The resulting olein has a cloud point of 8 to 12 degrees Celsius, so it remains pourable in normal ambient conditions where whole palm kernel oil and its stearin fraction would be solid and would need heating before use.
2
What advantage does that give in liquid formulations?
It can be metered, pumped and blended cold. A solid lauric fat has to be melted into the batch, which means heating equipment, a longer process and the risk of localised overheating. An olein feed avoids all of that, which is why it is the lauric choice for liquid soaps, shampoos and lotions.
3
How does its fatty acid profile differ from the parent oil?
It carries more of the shorter chains. Caprylic acid runs at 3 to 4 percent and capric at 3 to 5, higher than in whole palm kernel oil, while lauric sits at 40 to 48 percent against the parent oil's 45 to 52. The iodine value of 20 to 28 is correspondingly higher, reflecting the retained unsaturated fraction.
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Does it still lather like a lauric oil?
Yes. Lauric acid remains the dominant fatty acid at 40 to 48 percent, so the fast, high foam characteristic of lauric fats is retained. The shorter caprylic and capric fractions also contribute solubility, which suits liquid cleansing systems where a harder fat would be difficult to keep in solution.
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