RBD Palm Kernel Olein is a fully refined, bleached, and deodorized vegetable oil derived from palm kernel oil. It is a lauric-based liquid fraction obtained through the fractionation of palm kernel oil.
This oil is known for its high melting point and steep melting profile, which allow it to solidify quickly on ice cream coatings, creating non-brittle, durable coatings that do not break when eaten. It can also be hydrogenated to produce a sharper melting profile, making it suitable for use in coating fats.
Additionally, RBD Palm Kernel Olein is valuable in the production of margarine fats, especially when interesterification with palm stearin. Its high C12 fatty acid content also makes it an excellent ingredient for soap and detergent manufacturing.
RBD Palm Kernel Olein is sourced 100% from vegetable-based palm kernels in Malaysia.
RBD Palm Kernel Olein is from 100% Natural Tropical Vegetable Palm Origin from Malaysia and Kosher Certified.
| Product | RBD Palm Kernel Olein |
|---|---|
| Chemicals Name | Refined Bleached Deodorized Palm Kernel Olein |
| INCI Name | Elaeis Guineensis |
| CAS No. | 8023-79.8 |
| H.S Code | 1513.29.90 |
| 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 Olein | ||
|---|---|---|
| Parameter | Method | Specification |
| Free Fatty Acid [As Palmitic] | AOCS Ca 5a-40 | 0.1 % Max. |
| Iodine Value [WIJ’S] | AOCS Cd 1-25 | 21.0 % Min |
| Moisture and Impurities | AOCS Ca 2c-25 | 0.1 % Max. |
| Slip Melting Point Deg °C | AOCS Cc 3-25 | 23.0 - 24.0 |
| Colour [Lovibond 5.25” Lovibond Cell] | 1.5 Red Max | |
| Peroxide Value (meq/kg) | 1.0 Max. | |
| Additional Specification - RBD Palm Kernel Olein | ||
| Saponification Value [mgKOH/g] | 231.0- 244.0 | |
| Unsaponifiable matter, % by weight | 0.26 - 0.72 | |
| Apparent density, g ml at 40°C | 1.9039 - 0.9056 | |
| Refractive Index, g ml at 40°C | 0.1.4514 - 1.4522 | |
| Fatty Acid Composition | ||
| C6:0 Caproic Acid | 0.2 - 0.4 | |
| C8:0 Caprylic Acid | 3.6 - 5.0 | |
| C10:0 Capric Acid | 3.2 - 4.5 | |
| C12:0 Lauric Acid | 42.0 - 46.5 | |
| C14:0 Myristic Acid | ISO 5508 | 12.3 - 15.5 |
| C16:0 Palmitic Acid | ISO 5509 | 7.4 - 10.6 |
| C16:1 Palmitoleic Acid | - | |
| C18:0 Stearic Acid | 1.8 - 3.0 | |
| C18:1 Oleic Acid | 14.6 - 21.3 | |
| C18:2 Linoleic Acid | 2.6 - 3.8 | |
| C18:3 Alpha Linoleic Acid | 0.0 - 0.3 | |
| C20:0 Arachidic Acid | - | |
RBD Palm Kernel Olein is derived from the seeds (kernels) of the oil palm tree, Elaeis guineensis. It is one of the two primary oils obtained from the oil palm fruit, the other being palm oil extracted from the fruit’s flesh. Both palm kernel oil and palm oil have wide applications across food and industrial sectors.
To enhance the stability against oxidation and improve the nutritional quality of crude palm kernel oil, it undergoes a refining process.
This process includes degumming, bleaching, and deodorizing - collectively known as refining - which removes impurities, color, and odor, resulting in a clear, stable, and odorless oil suitable for diverse uses.
RBD Palm Kernel Olein is used in various culinary applications, particularly in regions where oil palm is abundant. It has a distinctive flavor and is often incorporated into traditional dishes. It is also flavored for use in sweets, coffee creamers, and peanut butter, and frequently serves as a replacement for milk fat.
Thanks to its high melting point and stable consistency, RBD Palm Kernel Olein is widely used in the manufacture of soaps, detergents, cosmetics, and candles. It can be utilized directly or further processed into oleochemicals such as fatty acids and alkyl esters, which are then used in producing various final products.
Naturally rich in saturated fatty acids, especially lauric acid, RBD Palm Kernel Olein is valuable in producing fats and non-edible fats. It is commonly used in margarine, specialty fats, filled creams, ice cream, filled milk, and coffee whiteners within the food industry.
Additionally, it serves as a good source of liquid oil for margarine and shortening.
It is also found in creams made with sugar, condensed milk, and doughnut fillings, as well as in biscuits and cakes, where it contributes to a softer texture and sweeter taste.
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