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What Are Olein and Stearin? Understanding Palm Oil Fractionation

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Byadmin01
🕑 09 Nov 2026⏱ 9 min read1,680 words
  • Olein and stearin are two fractions obtained by separating refined palm oil (RBDPO) based on differences in melting point.
  • Olein is liquid at room temperature. RBD olein melts at around 19.8–23.0°C and is the main feedstock for palm cooking oil.
  • Stearin is solid or paste-like at room temperature, melts at around 48.8–57.6°C, and is used in margarine, shortening, vanaspati, and as a feedstock for soap and oleochemicals.
  • In single-stage fractionation, olein accounts for the larger share (about 80%), while stearin accounts for about 20%.
  • Indonesia exported 22.7 million tonnes of processed palm oil in 2025, with export levies varying by the degree of processing.

Olein and stearin are two of the most common names in the downstream palm oil trade. They are two fractions of the same oil, separated according to the temperatures at which they melt.

What Is Fractionation?

Fractionation separates the triglycerides in palm oil according to their melting points. Refined palm oil (RBDPO) is heated and then cooled gradually to form crystals in the solid fraction. The crystals are filtered out, generally using a filter press in Indonesia, yielding two streams: a liquid fraction called olein and a solid fraction called stearin.[1]

The industry uses three fractionation methods: dry fractionation (without solvents or detergents), detergent fractionation (such as the Lanza and Lipofrac processes), and solvent fractionation (using a solvent such as acetone or hexane). The methods differ primarily in how the crystals are separated from the liquid fraction and in the purity of the resulting fractions.[2] Palm oil is among the most widely fractionated oils in the world. Advances in dry fractionation have made it possible to produce, with high selectivity, certain products that previously required solvent fractionation.[3] Dry fractionation is commonly used in Indonesia.[1]

In single-stage fractionation, olein makes up the larger share, about 80%, while stearin accounts for about 20%. These proportions vary with the feedstock and processing conditions, including how efficiently olein is separated from stearin crystals.[2] Olein can be fractionated again in a second stage to produce super olein, which has a lower melting point. Further fractionation yields a palm mid fraction.[1] Multistage dry fractionation makes it possible to produce commodity oils and specialty products, including ingredients for low-trans-fat margarines and shortenings, cocoa butter substitutes, and fats for infant formula.[4]

Olein: The Liquid Fraction

Olein is the fraction that remains liquid at room temperature. In a study of Indonesian products, RBD olein had a melting point of 19.8–23.0°C, while super olein melted at 9.4–16.6°C. The cloud point, the temperature at which crystals begin to form in the oil, was 8.5–11.5°C for RBD olein and 4.0–7.0°C for super olein. These properties suit products that need to stay clear and liquid in tropical climates, particularly packaged palm cooking oil sold in liquid form.[1]

Under the Codex Alimentarius standard, palm olein has a minimum iodine value of 56 g I2/100 g.[5] A higher iodine value indicates more unsaturated fatty acids and a lower melting point. Super olein, produced by further fractionation, had an iodine value of 60.1–64.4 g I2/100 g.[1]

The oleic acid content of RBD olein is about 40.5–44.1%, compared with 42.6–46.0% for super olein. This proportion of unsaturated fatty acids helps the oil stay liquid and stable at low temperatures. At 25°C, the solid fat content of RBD olein is close to zero (0–0.04%), so the oil remains liquid.[1]

Stearin: The Solid Fraction

Stearin is the fraction that is solid or paste-like at room temperature. In the same study, RBD palm stearin melted at 48.8–57.6°C and had a solid fat content of 47.6–67.0% at 25°C.[1] Its iodine value is much lower. Codex sets a maximum of 48 g I2/100 g,[5] and the Indonesian samples in the study recorded 28.4–38.0 g I2/100 g because saturated fatty acids predominate, particularly palmitic acid (57.3–66.1%).[1]

Stearin varies in composition. A quality survey of more than 130 stearin samples in Malaysia in 2018 found iodine values of 28–48 g I2/100 g, with 60.9% of samples in the 30–35 range. Soft stearin generally has an iodine value of about 40–42, hard stearin about 17–21, and multistage fractionation can yield super stearin with an iodine value of 12–14.[6]

Its solid consistency makes stearin useful as a structural fat in margarine, shortening, and vanaspati. It is usually blended with other liquid oils and provides solid-fat functionality without hydrogenation.[6] Its high saponification value (200.7–202.3) also makes it suitable as a soap feedstock.[1] Stearin is also a feedstock for the oleochemical industry and can be used in biodiesel and lubricants.[6]

Comparing Olein and Stearin

Table 1. Comparison of Olein and Stearin
Property Olein Stearin
Physical state at room temperature Liquid Solid or paste-like
Melting point 19.8–23.0°C (super olein 9.4–16.6°C) 48.8–57.6°C
Cloud point 8.5–11.5°C (super olein 4.0–7.0°C) Not applicable
Iodine value Minimum 56 g I2/100 g (Codex) Maximum 48 g I2/100 g (Codex)
Predominant fatty acid Unsaturated (oleic acid, about 40.5–44.1%) Saturated (palmitic acid, about 57.3–66.1%)
Solid fat content at 25°C 0–0.04% 47.6–67.0%
Saponification value 197.1–198.2 200.7–202.3
Yield from single-stage fractionation About 80% About 20%
Main uses Cooking oil, frying Margarine, shortening, soap, oleochemicals
Sources: Hasibuan (2012) for melting point, cloud point, fatty acids, solid fat content, and saponification value (Indonesian product samples); Codex CXS 210-1999 for iodine values; and Traitler & Dieffenbacher (1985) for yields. Figures vary with feedstocks and processing conditions.

Indonesian Production and Trade

GAPKI recorded Indonesian CPO production of 51.66 million tonnes in 2025, up about 7.2% from 48.16 million tonnes the previous year.[7] Palm oil product exports rose 9.5% to 32.3 million tonnes, while export value rose 29.2% to USD 35.8 billion.[8] Processed palm oil recorded the largest increase, from 20.451 million tonnes to 22.727 million tonnes.[9] Statistics Indonesia (BPS) reported that exports of CPO and its derivatives reached USD 24.42 billion in 2025, up 21.83% and accounting for about 9.05% of total non-oil and gas exports.[10] GAPKI and BPS figures may differ because they cover different products and use different recording methods.

The government applies export levies that vary by the level of processing. Since 2 March 2026, under Ministry of Finance Regulation No. 9 of 2026, crude palm olein and crude palm stearin have been subject to a levy of 12% of the CPO reference price. RBD palm olein (including super olein) and RBD palm stearin are subject to a 10% levy, while branded packaged RBD palm olein with a net weight of up to 25 kg is subject to a 7.25% levy.[11][12] The Ministry of Trade sets the CPO reference price each month. For 1–30 November 2026, it was USD 978.90 per tonne.[13] Levy rates and reference prices can change, so readers should refer to the latest regulations.

Quality and Standards

National and international standards set quality requirements for olein and stearin. Codex Alimentarius sets iodine value limits for olein (a minimum of 56 g I2/100 g) and stearin (a maximum of 48 g I2/100 g), along with other quality parameters.[5] In Indonesia, SNI 01-0018-2006 for Refined Bleached Deodorized Palm Olein, cited in the Indonesian Oil Palm Research Institute study, requires a minimum iodine value of 56. The study found that some olein samples fell below this limit because separation processes differed across mills.[1] For finished products, Ministry of Industry Regulation No. 3 of 2025 makes SNI 7709:2019 on palm cooking oil mandatory.[14]

Ministry of Industry Regulation No. 44 of 2024 defines Refined Bleached Deodorized Palm Stearin (RBD stearin) as the solid fraction obtained by fractionating RBDPO. It also sets limits for energy consumption during fractionation.[15] Fractionation is listed in Indonesia’s business classification system (KBLI), including the separation of solid and liquid fractions from crude palm oil and palm kernel oil.[16][17]

Summary

Olein and stearin are two fractions obtained by separating refined palm oil according to melting point. Olein is liquid and serves as a feedstock for cooking oil. Stearin is solid and is used in margarine, shortening, soap, and as a feedstock for oleochemicals. Fractionation adds value to palm oil by allowing one feedstock to serve two markets with different quality requirements.

References

  1. Hasibuan, H.A. (2012). Kajian Mutu dan Karakteristik Minyak Sawit Indonesia serta Produk Fraksinasinya. Jurnal Standardisasi, 14(1), 13–21. https://media.neliti.com/media/publications/141227-ID-kajian-mutu-dan-karakteristik-minyak-saw.pdf
  2. Traitler, H., & Dieffenbacher, A. (1985). Palm oil and palm kernel oil in food products. Journal of the American Oil Chemists’ Society, 62, 417–421. https://doi.org/10.1007/BF02541414
  3. Kellens, M., Gibon, V., Hendrix, M., & De Greyt, W. (2007). Palm oil fractionation. European Journal of Lipid Science and Technology, 109(4), 336–349. https://doi.org/10.1002/ejlt.200600309
  4. Gibon, V., Ayala, J.V., Dijckmans, P., Maes, J., & De Greyt, W. (2009). Future prospects for palm oil refining and modifications. OCL, 16(4), 193. https://doi.org/10.1684/ocl.2009.0268
  5. Codex Alimentarius Commission. Standard for Named Vegetable Oils (CXS 210-1999). https://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/
  6. Ahmad Bustamam, F.K., Yeoh, C.B., Sulaiman, N., & Saw, M.H. (2022). Evaluation on the quality of Malaysian refined palm stearin. OCL, 29, 37. https://doi.org/10.1051/ocl/2022030
  7. Kontan. GAPKI Catat Produksi CPO Nasional Naik 7,2% di Tahun 2025. https://industri.kontan.co.id/news/gapki-catat-produksi-cpo-nasional-naik-72-di-tahun-2025
  8. Kontan. GAPKI: Volume Ekspor Sawit Tumbuh 9,5% pada 2025, China Penyumbang Terbesar (27 Februari 2026). https://industri.kontan.co.id/news/gapki-volume-ekspor-sawit-tumbuh-95-pada-2025-china-penyumbang-terbesar
  9. Kontan. GAPKI: Produksi, Ekspor, dan Konsumsi Sepanjang 2025 Meningkat tapi Stok Menurun. https://industri.kontan.co.id/news/gapki-produksi-ekspor-dan-konsumsi-sepanjang-2025-meningkat-tapi-stok-menurun
  10. Bisnis.com. Nilai Ekspor CPO hingga Besi-Baja Kompak Naik pada 2025 (2 Februari 2026). https://ekonomi.bisnis.com/read/20260202/12/1949230/nilai-ekspor-cpo-hingga-besi-baja-kompak-naik-pada-2025
  11. Kementerian Keuangan RI. Peraturan Menteri Keuangan Nomor 9 Tahun 2026 (perubahan atas PMK Nomor 69 Tahun 2025) tentang pungutan dana perkebunan atas ekspor kelapa sawit, crude palm oil, dan/atau produk turunannya. https://jdih.kemenkeu.go.id/api/download/7d2ae41b-1476-4007-a425-1b16acae75f5/9%20Tahun%202026.pdf
  12. DDTCNews. Purbaya Naikkan Tarif Pungutan Ekspor CPO Jadi 12,5% (2 Maret 2026). https://news.ddtc.co.id/berita/nasional/1817700/purbaya-naikkan-tarif-pungutan-ekspor-cpo-jadi-125
  13. ANTARA. Kemendag: Harga referensi CPO turun pada November 2026. https://www.antaranews.com/berita/5823215/kemendag-harga-referensi-cpo-turun-pada-november-2026
  14. Kementerian Perindustrian RI. Peraturan Menteri Perindustrian Nomor 3 Tahun 2025 tentang pemberlakuan SNI 7709:2019 minyak goreng sawit secara wajib. https://gimni.org/storage/regulasi-pdf/2026/06/R8Norn13-permenperin-no-3-tahun-2025.pdf
  15. Peraturan Menteri Perindustrian Republik Indonesia Nomor 44 Tahun 2024. https://www.peraturan.go.id/files/permenperin-no-44-tahun-2024.pdf
  16. OSS RBA. Klasifikasi Usaha: Industri Pemisahan/Fraksinasi Minyak Mentah Kelapa Sawit dan Minyak Mentah Inti Kelapa Sawit. https://oss.go.id/id/kbli/detail/3aa81a0a-d32a-55da-b2bc-3bd8c2219d3d
  17. OSS RBA. Industri Pemisahan/Fraksinasi Minyak Murni Inti Kelapa Sawit. https://oss.go.id/id/kbli/detail/ed74386e-4f72-57b2-a38b-8c076ce368cc
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