The liquid portion obtained from fractionating palm oil following crystallization at controlled temperatures is known as RBD Palm Olein. It is a transparent yellow liquid with properties that set it apart from ordinary palm oil.
RBD palm oil is typically used in the food industry, notably the snack and ready-to-eat food sectors, as a cooking and frying oil. Crushed palm fruit is used to make this refined, bleached, and deodorized form of palm oil. It is used as cooking oil in many places. It can be processed further to produce stearin and palm olein.
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Super Olein and Standard Olein (iodine value more than 60) are the two main grades of palm olein. The maximal cloud point of standard olein is 10 °C (50 ºF), and its iodine value falls between 56 and 59. However, Super Olein has cloud points of around two degrees Celsius (35.6 ºF) to five degrees Celsius (41 ºF), making it a good choice for cooler climes.
The oil takes on a liquid state in warmer areas. To create liquid oils that can withstand low temperatures, it can be combined in different ratios with a variety of vegetable oils. Seventy percent of certain palm olein blends are composed of soft oils, such as maize, soybean, or canola oil, which remain translucent at 0 °C (32 oF) for at least five hours. Additionally, palm oleein prolongs and improves the oxidative stability of soft oils.
Palm oil is extracted from fresh fruit bunches grown on farms. RBD (Refined Bleached Deodorized), crude, palm kernel oil, crude palm olein, RBD palm olein, and palm kernel oil are some of the commercial varieties of palm oil. Palm olein and palm stearine are isolated during the processing of semi-solid palm oil.
Colors, flavors, and emulsifying agents are added to the oil together with other components to make it suitable for usage. This type of oil is commonly used for frying. Apart from that, it is well-known for its ability to withstand oxidation and for producing breakdown products at high temperatures.
The oil is devoid of cholesterol and contains vitamins D and E. It has a balanced composition, a high nutritious value, and stability against oxidation. It is a stable, multipurpose oil that does not undergo hydrogenation.
Improved brain function and a lower risk of heart disease are just two of the many health advantages of RBD palm oil. Since it contains no trans fat, it may be used as the best cooking oil. Due to their suitability for promoting and preserving a healthy muscular physique, the omega-3 fatty acids included in the oil can help improve physiological processes.
Additionally, RBD Palm Oil is widely used in the production of cooking oil, margarine, and confectionery fats. Additionally, the milk business uses it to make cheese, sour cream, cream cheese spread, condensed milk, and other goods.
Indonesia, Malaysia, the Netherlands, Guatemala, and Papua New Guinea are the main exporters of palm oil. India, China, Pakistan, the Netherlands, and Spain are now the biggest importers of the item.
Uses:
Due in large part to its extended shelf life of final goods and strong resistance to oxidation and breakdown product generation at frying temperatures, RBD Palm Olein is a preferred frying oil. In actuality, palm olein is the most used frying oil worldwide and is regarded as the industry standard. Additionally, it mixes well with other well-known vegetable oils.
Palm Olein Health Benefits:
It is cholesterol-free and includes vitamins D and E. It has a balanced composition, is nutrient-dense, and is very stable against oxidation. Even without hydrogenation, RBD palm olein is stable and adaptable. To fit the final product use, emulsifying agents are frequently added in addition to colors, flavors, and other components. While RBD Palm Olein is the industry standard and used for frying all over the world, it is more frequently utilized as a fat in baked goods.
The liquid fraction that is produced when palm oil is fractionated is called palm olein. In the fractionation process, the oil is physically cooled to low temperatures under regulated circumstances, and the crystals are then filtered via a membrane press. The main products that are exported are the liquid olein and the solid stearin, which are the results of fractionation.
In warm areas, refined palm olein is completely liquid at room temperature. To create liquid oils that can tolerate lower temperatures, it can be mixed in varied ratios with other vegetable oils. Blends of palm olein that contain over 70% soft oils, such soybean, corn, or canola oil, for instance, stay clear for at least five hours at 0 °C (32 oF). Palm oleein also prolongs and enhances the oxidative stability of soft oils.