The tendency for palm oleins to cloud when subjected to cold temperatures has long been a problem for the palm oil industry. In the present study, the crystallisation behaviour of palm oleins was evaluated by means of differential scanning calorimetry (DSC), X-ray diffraction and nuclear magnetic resonance (NMR) spectrometry. While the ratio of saturated to unsaturated triacylglycerols in the olein was an important criterion affecting costallisation at low temperatures, the content of diacylglycerols particularly 1,3 dipalmitoylglycerol, was also important in the crystallisation behaviour.