Refined Bleached Deodorized (RBD) Palm Olein

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.

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.

Health Benefits of Palm Olein:

It contains Vitamin D, Vitamin E and is also cholesterol–free. 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.

Palm Olein is the liquid fraction obtained from fractionation of palm oil. The fractionation process involves a physical process of cooling the oil under controlled conditions to low temperatures, followed by filtration of the crystals through membrane press. The liquid Olein and solid Stearin are products of fractionation, and they are the major products exported.

Palm Olein is fully liquid at ambient temperature in warm climates. It can be blended with various vegetable oils in different proportions to obtain liquid oils which can withstand lower temperatures. For example, blends of Palm Olein with more than 70% soft oils such as Soybean Oil, Corn Oil or Canola Oil remain clear at 0 °C (32 ºF) for at least 5hr. Oxidative stability of soft oils are also extended and improved by the Palm Olein.

Basically, there are two major grades of Palm Olein:

• Standard Olein and Super Olein (Iodine value greater than 60). The standard olein has an iodine value of about 56–59 and cloud point of 10 °C (50 ºF) max.
• Super Olein is more suited to cooler climates and has cloud points of about 2 °C (35.6 ºF to 5 °C (41 ºF).

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