RBD Palm Olein obationed from fractionating of RBD Palm Oil to separate liquid parts (Olein) from solid parts (Stearin). RBD Palm Olein widely used as Frying Oil and Cooking Oil.
– CP 6, CP 8, CP 10
The product has its smell and taste, free from rancidity or any strange taste or smell. Oil is clear, free from foreign matter, free from any foreign oil or animal fats and fit for human consumption.



Name: Refined Palm Oil
Physical and Chemical Analysis Values: (The values may vary within standards)
Free Fatty Acid, % m/m Oleic Acid: 0,3 maximum.
Acid Number, mg KOH/g: 0,6 maximum.
Peroxide Value, meq O2/kg: 10,0 maximum.
Iodine Value, WIJS: 103 – 135
Moisture and Volatile Matter, %: 0,2 maximum
Saponification Value, mg KOH/g: 187 – 195
Unsaponifiable Substances, g/kg: 2,8 maximum.
Insoluble Substances in Ether, %: 0,05 maximum.
Refractive Index, at 40oC: 1,465 – 1,468
Grade F.F.A. (max) M & I (max) I.V. SMP Color
CP 10 0.1% max 0.1% max 56 max 24 Deg C 3R 30Y
CP 8 0.1% max 0.1% max 58 max 22 Deg C 3R 30Y
CP 6 0.1% max 0.1% max 60 max 18 Deg C 3R 30Y
Certified Palm Oil RBD contains naturally high levels of antioxidants (tocopherols and tocotrienols) making it resistant to oxidation and rancidity. Palm oil contains a balance of polyunsaturated, monounsaturated and saturated fatty acids, as well as essential substances such as linoleic acid. This unique combination gives Palm Oil natural antioxidant properties.
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