Refined, Bleached & Deodorised (RBD) Palm Olein is obtained from fractionating refined palm oil to separate liquid parts (olein) from solid parts (stearin). RBD palm olein is used as cooking oil as well as frying oil for food industries such as salad and cooking oils in households, industrial frying fat of instant noodles, potato chips, doughnuts, condensed milk, snack food and ready-to-eat food. It is also used as a raw material for margarine and shortening.
Refined Bleached Deodorized (RBD) Palm Olein is a fluid portion of RBD Palm Oil. This kind of Refining Crude Palm Oil (CPO) eliminates and gets rid of bad and unpleasant smell and color. Upon the fractionation, we contract stearin (solid) and olein (liquid). The RBD Palm Olein is a clear golden yellow in color and it stays fluid at room temperature. It also provides excellent oxidative constancy and oily acid composition which makes this RBD Palm Olein as the extremely appropriate and generally utilized for as liquid cooking oil which is predominantly used for frying purposes.
Key Properties and VersatilityRBD Palm Olein is available in CP6, CP8, and CP10 grades, each offering different specifications to suit varied culinary and industrial needs. Its high purity (99.9%), ensured by a comprehensive refining and fractionation process, makes it highly dependable. With zero trans fats and a smoke point of up to 260C, it excels in both home kitchens and commercial food preparation. The products clarity and light yellow hue indicate its quality and ideal application in food processing and frying.
Wide Applications in Various IndustriesRBD Palm Olein serves a multitude of purposes including household cooking, frying, the food processing sector, and even biodiesel manufacturing. Its odorless quality makes it suitable for preparing delicately flavored foods, while steady cloud and melting points deliver reliability across different temperature ranges. Wide packaging optionsfrom small bottles to large drums and flexitanksaddress both small-scale and industrial requirements, making it a versatile export from India.
FAQs of RBD Palm Olein (CP 6, CP 8, CP 10):
Q: How should RBD Palm Olein be stored to maintain its quality?
A: To preserve its freshness and properties, RBD Palm Olein should be kept in a cool, dry place away from direct sunlight. Proper storage extends its shelf life up to 12 months.
Q: What are the main uses of RBD Palm Olein (CP6, CP8, CP10)?
A: RBD Palm Olein is widely used for cooking and frying in households and the food industry, as well as in food processing and biodiesel production due to its high purity and stable frying performance.
Q: What is the difference between CP6, CP8, and CP10 grades in Palm Olein?
A: The key differences lie in their cloud points, free fatty acid content, and iodine values. CP6 has the lowest cloud point and free fatty acids, making it most suitable for colder climates, while CP10 is ideal for warmer conditions.
Q: When is RBD Palm Olein preferred over other cooking oils?
A: RBD Palm Olein is often chosen for high-temperature applications like deep frying due to its high smoke point (235C260C) and zero trans fat, making it a healthier option for everyday cooking.
Q: Where is this product commonly exported and used?
A: RBD Palm Olein is exported worldwide from India and is commonly used by households, the food industry, and for commercial applications wherever high-quality, versatile edible oil is needed.
Q: What benefits does RBD Palm Olein offer for food processing?
A: Its clear appearance, neutral odor, low impurity levels, and consistent quality make RBD Palm Olein highly suitable for processed foods that require extended shelf life and stable frying characteristics.
