RBD Palm Olein IV 58

About This Product

This olein is the liquid portion separated from RBD palm oil by fractionation, a clear and yellowish oil set at an iodine value of 58.0–58.9. Its cloud point limit is 8 °C and its slip melting point limit 21 °C. Peroxide value is capped at 1.0 meq O₂/kg, palmitic-basis free fatty acid at 0.10%, moisture and volatiles at 0.10% too, and Lovibond red at 3.0 R (5.25-inch cell), all measured when the oil is loaded. On its data sheet the uses given are frying, cooking and sautéing; across the olein range, snack production and non-dairy creamer are further outlets. Per 100 g it typically contains 45 g of saturated, 42 g of monounsaturated and 13 g of polyunsaturated fatty acids, while trans fatty acids measure 0 g; resistance to oxidation is named among its characteristics. The antioxidant E319 (TBHQ) is optional and is dosed only where the buyer asks for it or national rules call for it, so specify it in the order. Request the certificate of analysis for the lot, confirm pack size and shelf life, and check that the oil complies with the food regulations of the market where it will be sold.