Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oils are easier to stabilize and maintain quality of flavor and consistency in ultra-processed foods, so are frequently favored by food manufacturers. Demand has also increased for other uses, such as cosmetics and biofuels, creating more demand on the supply encouraging the growth of palm oil plantations in tropical countries.
Refined, Bleached & Deodorized (RBD) Palm Olein is obtained from fractionating refined palm oil to separate liquid parts (olein) from solid parts (stearin). The refined palm oil is light coloured and transparent in liquid form. It is one of the oils with largest production in the world and it is an oil of the lauric group, those having a balanced composition of short chain fatty acids.
Physical Properties
RBD Palm Olein is refined with saturate protected formula, which helps to reduce oil absorption during cooking and frying. It is tasteless and odorless, which means when you eat, then you taste the food and not the oil.
Smoke Point 245 deg. C
Density 899.6 kg/m3
Refractive Index ≈1.455
Saponification Value 189-198
Iodine Value 56 - 58
Unsaponifiable matter 0.01 - 0.50 %
REFINED PALM OIL