Palm Oil Fractionation Plant

Cooling/Crystallization: Palm oil is slowly cooled under controlled conditions to encourage the formation of solid stearin crystals while keeping olein liquid.
Filtration/Separation: The mixture of crystals and liquid is passed through filters (e.g., filter presses or centrifuges) to separate the solid stearin from the liquid olein.
Post-Treatment: The separated fractions may undergo further processing, such as reheating to remove residual moisture or refining to improve stability and quality.
Each stage is tightly controlled to ensure precise fractionation and consistent product quality.

Cooling Rate: Slow, uniform cooling promotes larger, more easily separable crystals; rapid cooling can cause small, irregular crystals that hinder filtration.
Oil Composition: The initial fatty acid profile of the palm oil (e.g., ratio of saturated to unsaturated fats) affects crystal formation.
Equipment Design: High-quality filters, temperature-controlled cooling systems, and efficient mixing mechanisms reduce processing time and improve separation.
Operational Parameters: Maintaining optimal temperatures (typically 20–25°C for crystallization) and pressure during filtration prevents fraction re-mixing.

Palm oil fractionation is a physical process. It relies on differences in the melting points of the oil’s components (triglycerides) rather than chemical reactions. No additives or chemicals are used to split the oil—separation occurs purely through controlled cooling and mechanical filtration. This makes the process environmentally friendly and preserves the natural properties of the fractions.

Cooling Tanks/ crystallizers: Insulated vessels with agitators to control cooling rates and crystal formation.
Filtration Systems: Filter presses, membrane filters, or centrifuges to separate stearin crystals from olein.
Heating/Cooling Units: Chillers and heaters to regulate temperatures during crystallization and post-separation handling.
Storage Tanks: Separate tanks for raw palm oil, intermediate mixtures, and final fractions (olein, stearin).
Control Panels: To monitor and adjust parameters like temperature, cooling rate, and filtration pressure for consistent results.

Fractionation does not alter the basic nutritional components (e.g., fatty acids, vitamins) of the fractions but redistributes them. Olein is richer in unsaturated fatty acids (e.g., oleic acid) and remains liquid, while stearin is higher in saturated fatty acids (e.g., palmitic acid) and solidifies. Both fractions retain natural antioxidants like carotenoids (if derived from crude palm oil) unless further refined. Nutritional labeling for each fraction reflects their unique fatty acid profiles.

Yes, fractionation plants can process both crude and refined palm oil, but pre-treatment may be required. Crude palm oil often contains impurities (e.g., moisture, free fatty acids) that can interfere with crystallization, so it is usually degummed or filtered first. Refined palm oil, having already undergone purification, fractionates more efficiently and produces higher-quality fractions with longer shelf lives. Some plants are designed to handle both feedstocks with adjustable processing steps.

Plant capacity ranges from small-scale (5–50 tons per day) to large industrial facilities (500+ tons per day). Scale is determined by:
Market Demand: Larger plants serve regional or global markets, while small-scale units cater to local needs.
Investment Budget: Higher capacity requires more equipment, larger infrastructure, and greater initial investment.
Feedstock Availability: Proximity to palm oil mills ensures a steady supply, making larger plants feasible in major palm oil-producing regions (e.g., Southeast Asia, West Africa).
Flexible designs allow some plants to adjust capacity by adding modular equipment, adapting to fluctuating demand.