Vegetable Palm Cooking Oil

RBD Palm Olein RBD Palm Olein is obtained from the fractionation of RBD Palm Oil which undergoes the process of crystallization at a controlled temperature in which RBD Palm oil is chilled until crystals are formed. RBD Palm Olein IV56, Cloud Point 10 (CP10) has an iodine value of 54-56. Because of its fatty acid composition and good oxidative stability, which is commonly bottled and sold as cooking oils and all the more suitable for frying. RBD Palm Olein IV58, Cloud Point 8 (CP8) has an iodine value of further fractionated to a more liquid fraction. The Refined Palm Olein Because of its fatty acid composition and good oxidative stability, RBD Palm OleinCP8 is excellent to be used as a liquid cooking oil and all the more suitable for frying. RBD Super Palm Olein IV60, Cloud Point 6 (CP6) has an iodine value of 60-63. Super Palm Olein is more suited to cooler climates and has cloud points of about 2°C-5°C. Because of its fatty acid composition and good oxidative stability super refined palm olein is excellent to be used as a liquid cooking oil and all the more suitable for frying. Apart from its high-quality performance, the added advantage is it does not alter the taste or flavor of fried food as it does not have any distinct fragrance. Moreover, it leaves the meal completely dry with no dripping of oil.