RBD Palm Olein CP8 is obtained by fractionating RBD Palm Oil to separate the liquid portion (Olein) from the solid portion (Stearin). It is a clear yellow liquid at room temperature, free from contaminants such as oxidation.
RBD Palm Olein CP8 is an extremely stable and cost-effective deep-frying oil that offers extended frying life.
Produced from the finest quality palm olein, RBD Palm Olein CP8 is cholesterol-free and contains beneficial levels of Vitamin E.
It does not alter the taste or flavor of fried foods, as it has no distinct fragrance. Additionally, it leaves food dry with no oily residue.
RBD Palm Olein CP8 is widely used as frying oil in food industries, including snack food and fast-food manufacturing. It is also utilized in the production of instant noodles, margarine, shortenings, ice cream, condensed milk, and vanaspati.
RBD Palm Olein CP8 is from 100% Natural Tropical Vegetable Palm Oil Origin from Malaysia and Kosher Certified.
| Product | RBD Palm Olein CP8 |
|---|---|
| Chemicals Name | Refined Bleached Deodorized Palm Olein CP8 |
| 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 CP8 | |||
|---|---|---|---|
| Parameter | Method | Specification | |
| Free Fatty Acid [As Palmitic] | AOCS Ca 5a-40 | 0.1 % Max. | |
| Iodine Value [WIJ’S] | AOCS Cd 1-25 | 57.0 % 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 | 8.0 °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 | |||
| 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 CP8 is a refined, bleached, and deodorized palm olein. This type of palm oil undergoes a thorough refining process to remove impurities, color, and odor, making it suitable for a wide range of culinary and industrial applications.
Refining Process : Crude palm oil is initially extracted from the fruit of the oil palm tree. This crude oil contains impurities, free fatty acids, and a reddish color due to carotenoids. The refining process removes these impurities through steps such as degumming, neutralization, and washing, resulting in a clearer, purer oil ready for further use.
Bleaching : After refining, the oil may still retain some residual color and unwanted compounds. To enhance its appearance and remove these impurities, the oil is treated with bleaching agents such as activated clay or activated carbon. This process effectively eliminates remaining pigments and contaminants, resulting in a clearer oil.
Deodorizing : Crude palm oil often has a strong odor and taste that may be undesirable for certain applications. Deodorization involves heating the oil under vacuum conditions to remove these unwanted odors and flavors. This crucial step produces a neutral-tasting, odorless oil suitable for a wide range of culinary and industrial uses.
Palm oil is a versatile vegetable oil used across many industries. Key applications include:
One of the most common uses of palm oil is as a cooking oil. Widely used for frying, sautéing, and as an ingredient in various food products due to its high smoke point, making it ideal for deep frying.
Palm oil is used in a vast array of food products such as baked goods, margarine, snack foods, confectionery, instant noodles, and non-dairy creamers.
Found in soaps, shampoos, lotions, and lipsticks, valued for its emollient and moisturizing properties.
Palm oil can be converted into biodiesel, serving as a renewable and eco-friendly alternative to fossil fuels for vehicles and industrial use.
Used in manufacturing candles, lubricants, and industrial coatings.
Byproducts like palm kernel meal and expeller are used in feed for livestock and poultry.
Derivatives serve as key ingredients in detergents, soaps, and cleaning products.
Palm stearin, a derivative of palm oil, is used in candle production to improve burn time and stability.
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