Carotenes, including ftcarotene and o-carotene in red
palm olein (RPO) are important part of the oil in relation to nutrition and health signiflcant. Carotenes are mostly destructed at high temperature at various stages during refining process, icluding durig deodorization process, ln
producing RPO deodorization is aimed to evaporate objectionable odor of the oil as well as to lower
ftee fatty acid (FFA) of the oil.The objective of the study were to evaluate the effect of various time and temperatures to FFA and the objectionable odor of RPO. The result indicated that deodoration at'17 OuC for 60 minutes could produced RPO wih 0.01 FFA without objectionable odor
