Palm olein cooking oil can change its color over time due to various reasons, including exposure to light, air, and high temperature. When the oil is exposed to air, it reacts with oxygen and undergoes oxidation, leading to the formation of compounds that can change the color of the oil. Light exposure can also cause the oil to undergo photooxidation, which can cause discoloration.

Storage conditions play a crucial role in the color stability of palm olein cooking oil. The oil should be stored in a cool, dry place away from direct sunlight and heat sources. The use of opaque containers can also help to protect the oil from light exposure. Manufacturers can add antioxidants to the oil to help prevent oxidation and maintain its color stability.

The shelf life of palm olein cooking oil can vary depending on storage conditions and the addition of antioxidants. Generally, palm olein cooking oil has a shelf life of about 12 months from the production date. However, this can vary based on the specific product and storage conditions.

During production, palm olein cooking oil should be heated to a suitable temperature that allows for efficient processing without causing excessive degradation or oxidation of the oil. The appropriate temperature may vary depending on the specific manufacturing process and equipment used.

In summary, changes in color of palm olein cooking oil can be caused by various factors such as exposure to air, light, and high temperature. Proper storage conditions and the addition of antioxidants can help maintain the color stability of the oil. The shelf life of the oil can vary depending on storage conditions and the addition of antioxidants, and the suitable temperature for heating the oil during production may vary based on the specific manufacturing process and equipment used.