RBD Palm Kernel Olein

About This Product

RBD palm kernel olein is produced by fractionating palm kernel oil: the oil is cooled under control so the higher-melting triglycerides crystallise, and the liquid portion is filtered off. What remains is a clear lauric oil that stays pourable well below the melting point of the parent oil, with a cloud point of 8 to 12 degrees Celsius. Fractionation shifts the composition toward the shorter and more unsaturated chains. Lauric acid runs at 40 to 48 percent, with myristic at 14 to 17 percent, oleic at 12 to 18 percent and a measurable caprylic and capric fraction of 3 to 5 percent each. The typical iodine value of 20 to 28 is higher than that of whole palm kernel oil, and the saponification value of 230 to 250 stays high because the chains remain short. In practice, the olein fraction keeps the clean lauric melt and oxidative stability but does not set solid at ambient temperature, which is why it is chosen where a fat must stay liquid and clear in the pack. It is used in confectionery coatings and fillings, non-dairy creamers, filled milks, ice cream and frozen dessert systems, and as a liquid base in lotions, creams and shampoos. It is also a feedstock for fatty acid and methyl ester production where the shorter chain lengths are wanted. Bio Green Oils and Fats supplies RBD palm kernel olein to specification on fatty acid profile, iodine and saponification value, cloud point, free fatty acid, moisture and Lovibond colour.