RBD Palm Olein CP10

RBD Palm Olein CP10 a division of rbd palm olein Palm olein is the liquid fraction from fractionating oil palm. In the sical process, palm oil is cooled and the crystals formed filtered out. Basically, the liquid fraction is palm olein and the soild fraction palm stearin. Both olein and stearin are major products used in food. Palm olein is fully liquid at ambient in warm climes. It can be blended with other vegetable oils to obtain even more liquid oils to withstand low temperature. The oxidative stability of the soft oils are extended and improved by palm olein. Both standard and super oleins are suitable as cooking oils, especially forfrying (both deep and shallow) because of their high stability. Olein is richin tocotrienols, which are preferentially partitioned to it from stearin infractionating palm oil.

IDENTITY CHARACTERISTICS FOR PALM OLEIN

Apparent density, g/ml at 40 degree celcius	0.8969 to 0.8977
Refractive index at 40 degrees Celcius	1.4589 to 1.4592
Saponification value, mgKOH/g oil	194 to 202
Unsaponifiable matter, %	0.3 to 1.30
Iodine value (Wij's)	56.0 to 59.1
Slip Melting Point, degrees celcius	19.2 to 23.6
Total carotenoids (as β-carotene), mg/kg	500 to 1200

QUALITY REQUIREMENTS FOR RBD PALM OLEIN CP10 PRODUCTS

Free Fatty Acids	0.1% maximum
Moisture & Impurities	0.1% maximum
Iodine value (Wij's method)	56 minimum
Slip Melting Point (degree celcius)	24 maximum
Cloud Point (degree celcius)	10 maximum
Colour (5 1/4" lovibond	3.0 R maximum

Key Points

• 1. Leaves the meal totally dry without any dripping of oil, act as an anti aging oil.
• 2. Fractionated oil, high antioxidants (Vitamin A, D & E), cholesterol free, zero
• trans fatty acids, GMO free, pure and natural gooodness
• 3. Rich in carotene, rich in tocorol / tocorienol
• 4. Application in mayonnaise, frying oil, margarine, food colorants,
• betacarotene enriched food

RBD Palm Olein CP10 has a 'cloud point' of approximately 10 degrees celcius. Whenever the temperature drops to 10 degree celcius, the palm olein molecules crystallizes, making the oil cloudy. This is a natural sical transformation of the oil at lower temperature (or in cold climate) and it poses no harmful effect on health. At even lower temperature, the cloudy oil becomes solid. Indeed, this process is reversible - once temperature is raised beyond the cloud point, the cloudiness will start to disappear. It is therefore safe to consume palm olein. This is similar to the water - ice nomenon. Cloudiness in palm olein can be prevented by lowering it 'cloud point' value. One way to do this by blending palm olein with any polyunsaturated or monounsaturated vegetable oil. The use of monounsaturated super olein with a lower cloud point also helps to improve the blood and increases its resistance to cloudiness. INQUIRIES All inquiries must contain the following data for a full quotation. Quotations will take a few days for: · Suppliers to calculate packaging, inland transportation / shippers quotation MANDATORY FOR BUYER TO PROVIDE ALL THESE INFORMATION BELOW Product name in full : exact name of product

a) Bill of ladingb) Commercial invoicec) Packing listd) Certificate of analysise) Certificate of origin

· date of departure required from malaysia / indonesia port