The objectives of this research were to find some additives suitable for reducing the pour points and cloud points of palm oil products and hence, improve their low temperature performance. All the additives used showed satisfactory results, with greater reduction in the pour points and cloud points in POME, PKOME, POMEPOo, POMESOo and PKOMESOo. The biggest depression in pour point was about 7.5ºC (addition of 1.0% DHFA to POMEPOo) and the biggest reduction in cloud point about 10.5ºC (addition of 1.0% DHFA and 1.0% PP to POME).

Keywords: cloud point, cold stability, palm oil, palm oil methyl esters, pour point depressant