RBD Palm Olein

About This Product

RBD palm olein is produced by cooling refined palm oil under controlled conditions so that the higher-melting triglycerides crystallise, then filtering off the liquid fraction. The result is a clear, pale yellow oil that remains fluid at normal ambient temperatures, specified by cloud point, which is typically around 10 degrees Celsius for standard olein and lower for double-fractionated superolein. Fractionation raises the unsaturated share relative to whole palm oil, lifting oleic acid to roughly 40 to 45 percent and reducing palmitic acid, which pushes the iodine value up to about 56 or higher. Even so, the oil retains a high proportion of saturated and monounsaturated chains and very little linolenic acid. That composition is what makes it the dominant commercial frying medium: polyunsaturated chains are the ones that break down fastest under heat, and palm olein carries comparatively few of them, so it resists polymerisation, foaming and off-flavour development through long fry cycles better than sunflower or soybean oil. It is used as a frying and cooking oil in food service and snack manufacture, in margarine and spread blends, in sauces and dressings, in non-dairy creamers and as a general-purpose blending oil. Bio Green Oils and Fats supplies RBD palm olein and superolein to specification on iodine value, cloud point, free fatty acid, peroxide value, moisture and Lovibond colour, with RSPO certification available on request.