Palm Oil Olein
Premium Quality RBD Palm Olein
Our High Quality Refined, Bleached, and Deodorized (RBD) Palm Olein is extracted from the highest quality palm fruit pulp, ensuring a clear golden liquid with superior frying and cooking properties. It remains liquid at 24°C and may cloud slightly below 10°C, making it ideal for various culinary applications worldwide. It is suitable for food ingredient manufacturers and daily cooking needs of food catering establishments. An essential material for making margarine and shortening.
- Free from trans fats and cholesterol
- Odor-free to preserve authentic food flavors
- High oxidative stability for longer shelf life
RBD Palm Oil & Its Fractions – Grades & Specifications
We offer high-quality, refined palm-based oils to meet diverse food industry and commercial needs. Each product undergoes strict processing to ensure stability, purity, and performance in various applications.
RBD Palm Olein / RBD Palm Oil
- Premium RBD fractionated liquid palm oil
- Ideal for cooking, frying, and food ingredient manufacturing
- A key component in margarine and shortening production
- Iodine Value (IV): 56 – 63
- Free Fatty Acid (FFA) Max: 0.1%
- Moisture & Impurities: Max 0.1%
- Melting Point: 17 – 24°C
- Appearance: Clear liquid at room temperature
💡 Best for: Food service, industrial cooking, and packaged oil products
RBD Palm Stearin
- Solid fat fraction derived from palm oil fractionation
- Used in margarine, shortenings, and specialty fats
- Enhances texture and stability in food applications
- Iodine Value (IV): 32 – 48
- Free Fatty Acid (FFA) Max: 0.2%
- Moisture & Impurities: Max 0.1%
- Melting Point: 44 – 55°C
- Appearance: White to yellowish solid fat
💡 Best for: Bakery fats, margarine, and vegetable shortening production
Palm Mid Fraction (PMF)
- Re-fractionated from either palm olein or palm stearin
- High POP (palmitic-oleic-palmitic) content for sharp melting profile
- Used in specialty fats, chocolates, and dairy substitutes
- Iodine Value (IV): 32 – 42
- Free Fatty Acid (FFA) Max: 0.2%
- Moisture & Impurities: Max 0.1%
- Slip Melting Point: 35 – 36°C
- Appearance: White to pale yellow solid fat
💡 Best for: Cocoa butter substitutes, confectionery, and premium dairy alternatives
Double Fractionation RBD Palm Olein (Super Olein) – IV60, IV62, IV64
- Undergoes two rounds of fractionation for superior purity
- Higher smoke point for deep-frying & commercial cooking
- Odorless and tasteless – preserves food’s natural flavor
- Iodine Value (IV): 60, 62, or 64
- Free Fatty Acid (FFA) Max: 0.1%
- Moisture & Impurities: Max 0.1%
- Melting Point: 12 – 16°C
- Appearance: Crystal-clear liquid with high stability
💡 Best for: High-performance frying oils, snack manufacturing, and premium edible oil blends
RBD Palm Kernel Oil / RBD Palm Kernel Olein
- Highly stable oil with natural tocopherols (Vitamin E)
- Rich in antioxidants that help neutralize free radicals
- Used in frying, baking, and as a raw material for confectionery fats
- Iodine Value (IV): 16 – 19
- Free Fatty Acid (FFA) Max: 0.1%
- Moisture & Impurities: Max 0.1%
- Melting Point: 24 – 28°C
- Appearance: Light yellow liquid
💡 Best for: Cooking oil, ice cream, coffee creamer, and dairy replacements
Palm Based Oils
Palm Olein
Product Description:
Palm Olein is a high-quality refined, bleached, and deodorized (RBD) liquid fraction of palm oil. It is widely used in food ingredient manufacturing and everyday cooking due to its stability, long shelf life, and neutral taste.
Features & Benefits:
✅ Ideal for deep frying & general cooking
✅ Odorless & tasteless, preserving the natural flavor of food
✅ High smoke point, suitable for high-temperature cooking
✅ Naturally cholesterol-free and rich in Vitamin E
Applications:
✔ Household & commercial cooking
✔ Food manufacturing (snacks, bakery, instant noodles)
✔ Margarine & shortening production
Red Palm Olein
Product Description:
Red Palm Olein is mildly processed to retain natural nutrients such as carotenes and antioxidants, giving it a distinct red color and buttery taste. It is a healthier alternative to regular cooking oils, offering a richer nutritional profile.
Features & Benefits:
✅ Rich in carotenes (pro-vitamin A) & antioxidants
✅ Natural red color & buttery taste
✅ Helps support heart health & immune system
✅ Suitable for cooking, baking & as a salad dressing
Applications:
✔ Home cooking & gourmet cuisine
✔ Functional food & health-conscious recipes
✔ Nutritional oil blends
About Palm Olein
Introduction
Palm Olein is the liquid fraction obtained from the fractionation of palm oil, specifically from the mesocarp of the oil palm fruit (Elaeis guineensis). Renowned for its clear golden appearance at room temperature, Palm Olein is a versatile and widely used edible oil in various culinary and industrial applications.
Processing and Production
The production of Palm Olein involves several key steps:
- Extraction: Harvested oil palm fruits are processed to extract crude palm oil (CPO) from the mesocarp.
- Refining: The CPO undergoes refining, bleaching, and deodorizing to remove impurities, resulting in Refined, Bleached, and Deodorized (RBD) Palm Oil.
- Fractionation: RBD Palm Oil is then fractionated through controlled cooling and separation, yielding liquid Palm Olein and solid Palm Stearin.
Applications
Palm Olein’s favorable properties make it suitable for a wide range of applications:
- Culinary Uses: Ideal for frying, baking, and as a base for margarine and shortening due to its high oxidative stability and neutral flavor.
- Industrial Uses: Employed in the production of soaps, detergents, and cosmetics for its emulsifying properties.
Palm Oil vs Palm Olein: What's the Difference?
While both Palm Oil and Palm Olein originate from the oil palm fruit, they differ in composition, physical properties, and applications.
1. Composition and Physical State
- Palm Oil: Extracted from the mesocarp, it is naturally semi-solid at room temperature due to its balanced content of saturated and unsaturated fats.
- Palm Olein: As the liquid fraction of Palm Oil, Palm Olein remains liquid at room temperature, attributed to its higher unsaturated fat content.
2. Production Process
- Palm Oil: Obtained directly from the mesocarp through mechanical pressing and subsequent refining processes.
- Palm Olein: Derived from the fractionation of RBD Palm Oil, separating the liquid olein from the solid stearin components.
3. Applications
- Palm Oil: Utilized in food products like margarine, shortening, and confectionery; also in non-food industries such as biofuel and oleochemical production.
- Palm Olein: Predominantly used as a cooking and frying oil due to its stability and clarity; also found in salad dressings and as a carrier oil in various formulations.
4. Nutritional Profile
- Palm Oil: Contains a higher proportion of saturated fats, contributing to its semi-solid state at room temperature.
- Palm Olein: Has a relatively higher unsaturated fat content, making it a healthier option for culinary uses.
Get High-Quality Palm Olein for Your Business
Looking for premium Palm Olein for cooking or industrial use? We offer top-quality, refined palm olein that meets international standards. Get in touch with us today for bulk orders and inquiries.