RBD Palm Kernel Oil is produced from Crude Palm Kernel Oil through a physical refining process. Crude Palm Kernel Oil itself is extracted from the seeds (kernels) of the oil palm fruit. The oil is solid in colder climates and semi-solid at room temperature, with a melting point between 25–27°C. It serves as a premium raw material for the production of specialty fats.
RBD Palm Kernel Oil is used for fats and non-edible fats. It is used in the manufacture of margarine, specialty fats, filled cream, ice cream, filled milk, and coffee whiteners in the food industry.
It is also used in the oleochemical industry to produce fatty acids, fatty alcohols, fatty acid esters, and soap noodles.
Palm Kernel Oil is also an excellent oil for soap and detergent manufacturing due to its high content of C12.
RBD Palm Kernel Oil originated 100% from vegetable-based Palm in Malaysia.
RBD Palm Kernel Oil is from 100% Natural Tropical Vegetable Palm Origin from Malaysia and Kosher Certified.
| Product | RBD Palm Kernel Oil - PKO |
|---|---|
| Chemicals Name | Refined Bleached Deodorized Palm Kernel Oil |
| INCI Name | Elaeis Guineensis |
| CAS No. | 8023-79.8 |
| H.S Code | 1513.29.10 |
| EINECS | 232-425-4 |
| Physical Appearance | Naturally Light yellow |
| Standard |
PORAM (Palm Oil Refiners Association of Malaysia) FOSFA (Federation of Oils, Seeds and Fats Associations) |
| Certification | 100% Vegetable Plant Origin |
| Origin | Malaysia, Indonesia |
| RBD Palm Kernel Oil - PKO | ||
|---|---|---|
| Parameter | Method | Specification |
| Free Fatty Acid [As Palmitic] | AOCS Ca 5a-40 | 0.1 % Max. |
| Iodine Value [WIJ’S] | AOCS Cd 1-25 | 19.0 % Max |
| Moisture and Impurities | AOCS Ca 2c-25 | 0.1 % Max. |
| Slip Melting Point Deg °C | AOCS Cc 3-25 | 22.0 - 28.0 |
| Colour [Lovibond 5.25” Lovibond Cell] | 1.5 Red Max | |
| Peroxide Value (meq/kg) | 1.0 Max. | |
| Additional Specification - RBD Palm Kernel Oil | ||
| Saponification Value [mgKOH/g] | 243.0 - 249.0 | |
| Unsaponifiable matter, % by weight | 0.3 - 0.39 | |
| Apparent density, g ml at 40°C | 1.4500 - 1.4518 | |
| Refractive Index, g ml at 40°C | 0.904 - 0.905 | |
| Fatty Acid Composition | ||
| C6:0 Caproic Acid | 0.2 - 0.4 | |
| C8:0 Caprylic Acid | 3.2 - 4.7 | |
| C10:0 Capric Acid | 2.9 - 3.5 | |
| C12:0 Lauric Acid | 45.5 - 49.8 | |
| C14:0 Myristic Acid | ISO 5508 | 15.4 - 17.2 |
| C16:0 Palmitic Acid | ISO 5509 | 7.9 - 9.2 |
| C16:1 Palmitoleic Acid | - | |
| C18:0 Stearic Acid | 1.9 - 2.8 | |
| C18:1 Oleic Acid | 13.7 - 16.9 | |
| C18:2 Linoleic Acid | 2.1 - 2.9 | |
| C18:3 Alpha Linoleic Acid | - | |
| C20:0 Arachidic Acid | - | |
Palm Kernel Oil is extracted from the seeds (kernels) of the oil palm tree, scientifically known as Elaeis guineensis. It is one of the two primary oils produced from the oil palm, the other being palm oil, which is extracted from the flesh of the palm fruit. Both oils have extensive applications across various industries and culinary uses.
To enhance the oxidative stability and improve the nutritional qualities of Crude Palm Kernel Oil, it undergoes a refining process.
This process involves several key steps: degumming, bleaching, and deodorizing, collectively referred to as refining. These steps remove impurities, reduce color, and eliminate odors, producing a stable, high-quality oil suitable for diverse applications.
Palm Kernel Oil is widely used in culinary applications, especially in regions where oil palm is abundant. It has a distinct flavor and is commonly used in traditional dishes. It is also used as a flavoring ingredient in sweets, coffee creamers, and peanut butter. Refined Palm Kernel Oil (RBD PKO) is often used as a substitute for milk fat in various food products.
Thanks to its high melting point and solid consistency, Palm Kernel Oil is extensively used in manufacturing soaps, detergents, cosmetics, and candles. It can be used directly or further processed into oleochemicals such as fatty acids and alkyl esters, which serve as raw materials for a variety of products.
RBD Palm Kernel Oil is naturally rich in saturated fatty acids, particularly lauric acid. It plays a key role in the production of margarine, specialty fats, filled creams, ice cream, filled milk, and coffee whiteners. It is also used as a liquid oil component in margarine and shortening.
Additionally, Palm Kernel Oil is incorporated in creams, condensed milk, and doughnut fillings, as well as in baked goods like biscuits and cakes, where it contributes to a softer texture and sweeter taste.
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