Palm Oil Series

Palm oil is a naturally occurring high stability oil that has a relative higher level of saturated fat. Palm oil, its fractions and their blends appeal to the industry as suitable alternatives to partially hydrogenated oils due to their functionality, long shelf-stability and competitive cost.

RBD PALM OIL

Iodine Value 50-55

Melting Point 96-110 degF

Widely used as a cost effective ingredient for the manufacture of shortening, margarine, bakery and frying fats.

Ingredients: palm oil

RBD PALM OLEIN

Iodine Value 56 min

Melting Point 82 degF

Palm oil is extracted from the mesocarp of the fruit of an oil palm species called Elaeis guineensis. In Malaysia, the high yielding tenera, which is a cross between dura and pisifera species, is the most commonly cultivated palm tree. The Malaysian palm oil contributes to about 13% of total vegetable oil production in the world in 2011. Basically, there are two main products of the palm oil industry – palm oil and palm kernel oil. Out of these, many products could be derived. Crude palm oil is normally processed by a physical refining process in which the oil is turned into a golden yellow refined oil for further end use applications.