Rbd Palm Olein Cp6 Cp8 Cp10 Suppliers and Manufacturers

RBD Palm Olein obtained from fractionating of RBD Palm Oil to separate liquid parts (Olein) from solid parts (Stearin). RBD Palm Olein is a clear yellow liquid at room temperature with no contamination, e.g. oxidation. RBD Palm Olein widely used as Frying Oil and Cooking Oil. Refined Bleach and Deodorized Palm Olein also used in Food industries for the preparation of Confectionery Products, Frying Products, Bakery Products and Dairy Products. RBD Palm Olein CP10 Refined with Saturate Protected formula, which helps to reduce oil absorption during Cooking and Frying. It is Tasteless and Odourless formula, which means when you eat, then you taste the food and not the oil.

Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc. Standard Specifications Parameter Specifications Free Fatty Acid (% As Palmitic) 0.10 Max Colour (5 Lovibond Cell) 3.0 R Max Moisture & Impurities (%) 0.10 Max Iodine Value (Wijs Method) 50.0 Min Cloud Point (C) 33.0 - 39.0 Max Slip Melting Point(C) Peroxide Value (Meq/kg) 1.0 Max 1.1

Origin: Malaysia and Indonesia 1. RBD Palm Oil 2. RBD Palm Olein ( CP8, CP10, CP6 )

RBD Palm Olein is the liquid fraction of RBD Palm Oil. Owing to its high stability, it is especially suitable as a frying (shallow & deep) oil. RBD Palm Olein is available in a wide range of cloud points and IVs. IV 60 and above is classed as Superolein, have a lower melting point than standard Olein and is also a much clearer liquid and lends itself to consumer packing in PET Bottle Packing options include Flexibag, Jerry Can, Bag-In-Box, Paper IBC with Heating Pad & PET Bottle Anti-oxidant & anti-foaming agent optional RSPO certification available

RBD palm olein CP6, CP8, CP10.

RBD Palm Olein CP8 & CP10 (cooking oil).

Palm oil is semi-solid at room temperature (20°C). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called “palm olein”, which is commonly bottled and sold as cooking oils. The solid fat portion is called “palm stearin” and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee. Palm Olein is further fractionated to a more liquid fraction. The Refined Palm Olein has an iodine value of 54-56. Because of its fatty acid composition and good oxidative stability Palm Olein CP8 is excellent to be used as liquid cooking oil and all the more suitable for frying. Apart from its high quality performance, the added advantage is it does not alter the taste or flavour of fried food as it does not have any distinct fragrance. Moreover, it leaves the meal completely dry with no dripping of oil. PORAM Specifications: Free fatty acids – 0.10% Max Iodine value (Wijs Method) – 57 Min Moisture and impurities – 0.10% Max Slip Melting Point (AOCS Cc 3-25) – 24ºC Max Cloud point – 8.0ºC Max Colour (5 1/4 lovibond cell) – 3 Red Max

Used for: frying, cooking, shortenings, margarine, mayonnaise, filling cream and spray oil. Genuinity : 100% (certificate issued) Adulteration : none Destination: fob / cnf LOI (letter of intent) will be officially accepted for further processing. LOI will be used to describe the product and with respect to target price.

Used for: frying, cooking, shortenings, margarines, mayonnaise, filling cream and spray oil. Genuinity : 100% (certificate issued) Adulteration : none Destination: fob / cnf Price : current mpob price valid LOI (letter of intent) will be officially accepted for further processing. LOI will be used to describe the product and with respect to target price.

Crude palm oil (rbd palm olein, cp6, cp8, cp10) soybeans, sugar, copper millbery scrap .

RBD Palm Olein Vegetable Cooking Oil is also known as PORAM Standard RBD Palm Olein. Palm oil is semi-solid at room temperature (20). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called “palm olein”, which is commonly bottled and sold as cooking oils. The solid fat portion is called “palm stearin” and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee. Palm Olein is further fractionated to a more liquid fraction called “Super Palm Olein“. Super Palm Olein has an iodine value of 58 minimum. Super Palm Olein is more suited to cooler climates and has cloud points of about 6°C. Because of its fatty acid composition and good oxidative stability super refined palm olein is excellent to be used as liquid cooking oil and all the more suitable for frying. Apart from its high quality performance, the added advantage is it does not alter the taste or flavour of fried food as it does not have any distinct fragrance. Moreover, it leaves the meal completely dry with no dripping of oil. PORAM Specifications: Free fatty acids – 0.10% Max Iodine value (Wijs Method) – 58 Min Moisture and impurities – 0.10% Max Slip Melting Point (AOCS Cc 3-25) – 24ºC Max Cloud point – 6ºC Max Colour (5 1/4 lovibond cell) – 3 Red Max

Crude Palm Oil origin Malaysia (PORAM standard).