Refined Bleached Deodorized (RBD) Palm Olein is a clear yellow liquid palm oil at room temperature. It has different characteristics than the typical Palm Oil. It’s commonly used as a cooking oil as well as a frying oil for food industries such as ready–to–eat food and snack food industries.
Palm Olein CP6:
It is semi–solid at room temperature 20 °C (68 ºF). 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 trans–free 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 60–63. Super Palm Olein is more suited to cooler climates and has Cloud Points (CP) of about 2 °C (35.6 ºF) to 5 °C (41 ºF). 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 54–56. Because of its fatty acid composition and good oxidative stability Palm Olein Cloud Point (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 semi–solid at room temperature 20 °C (68 ºF). 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 Cloud Point (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 54–56. 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.
