RBD Palm Kernel Oil is produced by refining, bleaching and deodorising crude palm kernel oil extracted from the kernels of oil-palm fruit. It differs from conventional palm oil, which is extracted from the fruit’s fleshy mesocarp. Palm kernel oil contains a greater proportion of lauric fatty acids and exhibits different melting and processing characteristics.
The relatively sharp melting behaviour of palm-kernel oil makes it useful where manufacturers need firmness at storage temperature followed by rapid melting during consumption. Properly formulated palm-kernel fats can provide creaminess, fat structure and sensory performance in filled milk, coffee whiteners, ice cream, whipped toppings and cream-based fillings.
RBD Palm Kernel Oil (PKO) is a lauric fat used in dairy alternatives and confectionery products.
Palm-kernel oil and its fractions are important raw materials for lauric confectionery fats and Cocoa Butter Substitutes. Depending on the application, the oil may be fractionated, hydrogenated, blended or interesterified to achieve specific hardness, crystallisation, coating and melting properties for compound chocolate, biscuit coatings, wafer creams and confectionery fillings.
Mars Oleochemicals supplies Malaysian RBD Palm Kernel Oil to food manufacturers, oleochemical processors, importers and distributors worldwide. Buyers can request the current specification, fatty-acid profile, certifications, packing details, loading quantity, availability and export quotation. Mars also presents RBD PKO as a feedstock for soap, fatty acids, fatty alcohols, esters and soap noodles.
1. What is RBD Palm Kernel Oil? RBD Palm Kernel Oil is palm-kernel oil that has undergone refining, bleaching and deodorising. It is a lauric vegetable oil obtained from the kernels of oil-palm fruit.
2. Is palm kernel oil the same as palm oil? No. Palm kernel oil comes from the kernel or seed of the oil-palm fruit, while palm oil comes from the fleshy mesocarp. Their fatty-acid compositions, melting characteristics and applications differ.
3. What is RBD Palm Kernel Oil used for in food products? RBD Palm Kernel Oil is used in cream fillings, filled milk, coffee whiteners, ice cream, confectionery, margarine and specialty-fat formulations.
4. Why is RBD Palm Kernel Oil used in coffee whiteners and filled milk? Its lauric-fat composition and melting behaviour can provide creaminess, body, whiteness and fat structure in properly formulated coffee whiteners, filled milk and other dairy-alternative products.
5. Can standard RBD Palm Kernel Oil be used in every food application? No. Some products require fractionated, hydrogenated, blended or interesterified palm-kernel fats to achieve the required melting profile, hardness, crystallisation behaviour and storage stability.
6. Is RBD Palm Kernel Oil used in confectionery products? Yes. Palm-kernel oil and its fractions are used in suitable confectionery coatings, compound chocolates, cream fillings and cocoa-butter-substitute systems.
7. Does RBD Palm Kernel Oil have non-food applications? Yes. RBD Palm Kernel Oil is also used as a feedstock for soap, detergents, fatty acids, fatty alcohols, esters, surfactants and other oleochemical products.
8. How should manufacturers select an RBD Palm Kernel Oil grade? Manufacturers should evaluate free fatty acid, moisture and impurities, iodine value, saponification value, slip melting point, colour, fatty-acid composition, certifications and compatibility with the finished product.
9. Where can buyers source Malaysian RBD Palm Kernel Oil? International buyers can contact Mars Oleochemicals Sdn. Bhd. for Malaysian RBD Palm Kernel Oil specifications, packing options, quality documentation, availability and export quotations.
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