RBD Palm Olein CP10 is obtained by fractionating RBD Palm Oil to separate the liquid fraction (olein) from the solid fraction (stearin). At room temperature, RBD Palm Olein is a clear yellow liquid free from contaminants such as oxidation.
It is refined using a Saturate Protected formula, which helps reduce oil absorption during cooking and frying. RBD Palm Olein CP10 does not affect the taste or flavor of fried foods, as it has no distinct fragrance. It also leaves meals dry with no oily residue or dripping.
RBD Palm Olein is widely used as frying oil in the food industry, including snack food and fast-food manufacturing. It is also used in the production of instant noodles, margarine, shortenings, ice cream, condensed milk, and vanaspati.
This product is 100% derived from vegetable-based palm oil.
RBD Palm Olein CP10 is from 100% Natural Tropical Vegetable Palm Oil Origin from Malaysia and Kosher Certified.
| Product | RBD Palm Olein CP10 |
|---|---|
| Chemicals Name | Refined Bleached Deodorized Palm Olein CP10 |
| INCI Name | Elaeis Guineensis |
| CAS No. | 8002-75-3 |
| H.S Code | 1511.90.20 |
| Physical Appearance | Lite yellow, Golden 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 Olein CP10 | ||
|---|---|---|
| Parameter | Method | Specification |
| Free Fatty Acid [As Palmitic] | AOCS Ca 5a-40 | 0.1% Max. |
| Iodine Value [WIJ’S] | AOCS Cd 1-25 | 56.0% Min |
| Moisture and Impurities | AOCS Ca 2c-25 | 0.1% Max. |
| Slip Melting Point Deg °C | AOCS Cc 3-25 | 24.0 Max. |
| Cloud Point | 10.0°C Max | |
| Colour [Lovibond 5.25” Lovibond Cell] | 3.0 Red Max | |
| Additional Specification - RBD Olein | ||
| Saponification Value [mgKOH/g] | 194.0 - 202.0 | |
| Unsaponifiable matter, % by weight | 0.3 - 1.30 | |
| Peroxide Value [meq/kg ] | 1.0 Max. | |
| Refractive Index, g ml at 40°C | 1.4589 - 1.4592 | |
| Apparent density, g ml at 40°C | 0.8969 - 0.8977 | |
| Total Carotenoids as (β-carotene) mg kg | 500 - 1200 | |
| Perceptible | Clear and Bright | |
| Flavours | Normal | |
| Fatty Acid Composition | ||
| C8:0 Caprylic Acid | - | |
| C10:0 Capric Acid | - | |
| C12:0 Lauric Acid | 0.2 - 0.4 | |
| C14:0 Myristic Acid | ISO 5508 | 0.9 - 1.2 |
| C16:0 Palmitic Acid | ISO 5509 | 38.2 - 42.9 |
| C16:1 Palmitoleic Acid | 0.1 - 0.3 | |
| C18:0 Stearic Acid | 3.7 - 4.8 | |
| C18:1 Oleic Acid | 39.8 - 43.9 | |
| C18:2 Linoleic Acid | 10.4 - 12.7 | |
| C18:3 LinoleNic Acid | 0.4 | |
| C18:3 Alpha Linoleic Acid | 0.1 - 0.6 | |
| C20:0 Arachidic Acid | 0.2 - 0.5 | |
RBD Palm Olein CP10 is a refined, bleached, and deodorized palm olein. It undergoes a thorough refining process to remove impurities, color, and odor, making it suitable for various culinary and industrial applications.
Refining : Crude palm oil is extracted from the fruit of the oil palm tree. This crude oil contains impurities, free fatty acids, and a reddish hue due to carotenoids. The refining process removes these impurities through degumming, neutralization, and washing, resulting in a clearer, purer oil.
Bleaching : After refining, residual color and unwanted compounds may remain. Bleaching treats the oil with agents such as activated clay or activated carbon to eliminate remaining pigments and contaminants, improving its appearance.
Deodorizing : In its crude form, palm oil often has a strong odor and taste that may be undesirable for certain applications. Deodorization involves heating the oil under vacuum to eliminate these unwanted odors and flavors, producing a neutral-tasting, odorless oil suitable for a wide range of culinary and industrial uses.
Palm oil CP10 is a versatile vegetable oil used across various industries. Key applications include:
Widely used for frying, sautéing, and as an ingredient in many food products, palm oil’s high smoke point makes it ideal for deep frying.
Palm oil is an ingredient in a broad range of foods such as baked goods, margarine, snack foods, confectionery, processed foods like instant noodles, and non-dairy creamers.
Palm oil and its derivatives are common in soaps, shampoos, lotions, and lipsticks due to their moisturizing and emollient properties.
Palm oil is converted into biodiesel, a renewable alternative to fossil fuels used in vehicles and industrial applications.
It is used in manufacturing candles, lubricants, and industrial coatings.
Byproducts like palm kernel meal and expeller serve as feed for livestock and poultry.
Derivatives of palm oil are key ingredients in detergents, soaps, and cleaning products.
Palm stearin, derived from palm oil, improves burn time and stability in candle production.
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