When the ambient temperature drops below the “cloud point” of palm olein (approximately 20°C) as happens during a cold night or weather, palm olein molecules crystallize out of solution and the oil appears cloudy. At lower temperatures, the cloudy oil then becomes solid. This is only a physical transformation and the oil is perfectly safe for consumption. The oil soon clears up when the ambient temperature rises above the “cloud point”. This is similar to the water-ice phenomenon.
To lower the cloud point and prevent “clouding”, palm olein can be blended with any polyunsaturated vegetable oil so that this cooking oil blend would appear clear in countries with cold weather.