REFINED BLEACHED DEORORIZED (RBD) PALM OIL OLEIN

 

RBD Palm Olein is a clear yellow liquid palm oil at room temperature. It has different characteristics than the typical Palm Oil. Its commonly used as a cooking oil as well as a frying oil for food industries such as readytoeat food and snack food industries.

Palm Olein CP6:

It is semisolid at room temperature (20°C). The liquid portion could be physically separated from the solid portion by fractionation. After fractionation the liquid portion is called “Palm Olein”, which is commonly bottled and sold as cooking oils. The solid fat portion is called “Palm Stearin” and it is commonly used to formulate transfree fats such as Margarine, Shortening and Vegetable Ghee.

It is further fractionated to a more liquid fraction called “Super Palm Olein“. Super Palm Olein has an iodine value of 6063. Super Palm Olein is more suited to cooler climates and has cloud points of about 2°C5°C. Because of its fatty acid composition and good oxidative stability Super Refined Palm Olein is excellent to be used as liquid cooking oil and all the more suitable for frying. Apart from its high quality performance, the added advantage is it does not alter the taste or flavour of fried food as it does not have any distinct fragrance. Moreover, it leaves the meal completely dry with no dripping of oil.

Palm Olein CP8:

Palm Olein is further fractionated to a more liquid fraction. The Refined Palm Olein has an iodine value of 5456. Because of its fatty acid composition and good oxidative stability Palm Olein CP8 is excellent to be used as liquid cooking oil and all the more suitable for frying. Apart from its high quality performance, the added advantage is it does not alter the taste or flavor of fried food as it does not have any distinct fragrance. Moreover, it leaves the meal completely dry with no dripping of oil.

Palm Olein CP10:

It is semisolid at room temperature (20°C). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation, the liquid portion is called “RBD Palm Olein CP10“, which is commonly bottled and sold as cooking oils. The solid fat portion is called “Palm Stearin” and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee.

RBD Palm Olein CP10 has an iodine value of 5456. Because of its fatty acid composition and good oxidative stability Palm Olein CP10 is excellent to be used as liquid cooking oil and all the more suitable for frying. Apart from its high quality performance, the added advantage is it does not alter the taste or flavor of fried food as it does not have any distinct fragrance. Moreover, it leaves the meal completely dry with no dripping of oil.

Other main uses include salads and industrial frying fat of Potato Chips, Instant noodles, Condensed milk, Doughnuts and Cooking in households. The main derivatives are Margarine and Shortening which are widely used in the confectionery industry.

It contains Vitamin D, Vitamin E and is also cholesterolfree. It’s nutritionally healthy with a balanced composition and has a high stability to oxidation. RBD Palm Olein is versatile and stable even without hydrogenation. Emulsifying agents are often added along with Colors, Flavors and other ingredients to suit the final product application. It is used more often as a fat in bakery products, whereas RBD Palm Olein is considered the gold standard and is used worldwide for frying.

Standard Specifications of Various Refined Bleached Deodorized Palm Olein:

Standard Specification of Refined Bleached Deodorized Palm Olein CP6

Standard Specification of Refined Bleached Deodorized Palm Olein CP8

Standard Specification of Refined Bleached Deodorized Palm Olein CP10

Standard Specification of Refined Bleached Deodorized Palm Olein