Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc.
Standard Specifications
Parameter Specifications
Free Fatty Acid (% As Palmitic) 0.10 Max
Colour (5 Lovibond Cell) 3.0 R Max
Moisture & Impurities (%) 0.10 Max
Iodine Value (Wijs Method) 50.0 Min
Cloud Point (C) 33.0 - 39.0 Max
Slip Melting Point(C)
Peroxide Value (Meq/kg) 1.0 Max 1.1
RBD Palm Olein obtained from fractionating of RBD Palm Oil to separate liquid parts (Olein) from solid parts (Stearin). RBD Palm Olein is a clear yellow liquid at room temperature with no contamination, e.g. oxidation. RBD Palm Olein widely used as Frying Oil and Cooking Oil. Refined Bleach and Deodorized Palm Olein also used in Food industries for the preparation of Confectionery Products, Frying Products, Bakery Products and Dairy Products.
RBD Palm Olein CP10 Refined with Saturate Protected formula, which helps to reduce oil absorption during Cooking and Frying. It is Tasteless and Odourless formula, which means when you eat, then you taste the food and not the oil.
RBD Palm Olein is the liquid fraction of RBD Palm Oil. Owing to its high stability, it is especially suitable as a frying (shallow & deep) oil. RBD Palm Olein is available in a wide range of cloud points and IVs. IV 60 and above is classed as Superolein, have a lower melting point than standard Olein and is also a much clearer liquid and lends itself to consumer packing in PET Bottle
Packing options include Flexibag, Jerry Can, Bag-In-Box, Paper IBC with Heating Pad & PET Bottle
Anti-oxidant & anti-foaming agent optional
RSPO certification available
Refined, Bleached, and Deodorized (RBD) Palm Olein CP8 and CP10 are a dynamic duo of cooking oils. CP8, with its cloud point of 8 degrees Celsius, offers clarity and stability at lower temperatures, while CP10, with a slightly higher cloud point of 10 degrees Celsius, provides versatility for various culinary applications. This combination caters to a range of cooking preferences and needs.
Palm oil is semi-solid 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 “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.
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 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 flavour of fried food as it does not have any distinct fragrance. Moreover, it leaves the meal completely dry with no dripping of oil.
PORAM Specifications:
Free fatty acids – 0.10% Max
Iodine value (Wijs Method) – 57 Min
Moisture and impurities – 0.10% Max
Slip Melting Point (AOCS Cc 3-25) – 24ºC Max
Cloud point – 8.0ºC Max
Colour (5 1/4 lovibond cell) – 3 Red Max
Tailored to meet the diverse tastes and cooking styles around the globe, RBD Palm Olein CP8 and CP10 offer refined solutions for chefs and home cooks alike. The unique characteristics of each, from the lower cloud point of CP8 for specific applications to the versatility of CP10, make them well-suited for creating delicious dishes in kitchens worldwide.
