RBD Palm Olein

Description

1. Product Overview

RBD Palm Olein is a premium, fully refined liquid fraction of palm oil, characterized by exceptional oxidative stability and a clean, neutral flavor profile. It serves as the backbone cooking oil and frying medium for global food manufacturing, HORECA, and industrial food processing sectors. Its strategic value lies in delivering consistent performance at scale—balancing high heat tolerance (over 220°C smoke point) with cost efficiency—making it the preferred liquid vegetable oil for high-volume applications in tropical and temperate markets alike.

2. Key Specifications & Technical Characteristics

• Chemical Composition: Primarily unsaturated fatty acids (~55–60% oleic acid, ~10–15% linoleic acid); saturates (~35–40% palmitic acid). Free Fatty Acid (FFA): max 0.1% (as palmitic).

• Purity / Grade: Fully refined, food-grade, RBD (Refined, Bleached, Deodorized). Compliant with Codex Alimentarius and regional food safety standards (e.g., FDA, EFSA-equivalent).

• Physical Characteristics:

  • Form: Clear liquid at ambient tropical temperature (≥24°C)

  • Color: Light yellow to water-white (Lovibond: max 3R/30Y, 5¼” cell)

  • Density: ~0.91–0.92 g/mL at 25°C

  • Iodine Value (Wijs): 55–62

  • Smoke point: >220°C

• Packaging Options:

  • Flexitanks (20 MT per 20-ft container)

  • Bulk vessel / ISO tanks

  • New or re-conditioned steel drums (190–210 kg net)

  • 25 kg jerrycans (for regional B2B distribution)

• Shelf Life: 12 months from production date when stored in sealed, inert conditions (cool, dry, away from direct light & oxygen).

3. Core Industrial Applications

• Primary industries: Snack food manufacturing, instant noodle production, large-scale commercial bakeries, bulk frying operations, margarine & shortening producers, and animal feed integrators (as an energy-dense fat source).

• Specific use cases:

  • Deep-frying of potato chips, extruded snacks, frozen french fries, and battered products

  • Continuous frying systems (e.g., doughnuts, tempura) requiring low FFA buildup

  • Spray-oil for crackers and cereals

  • Base oil for emulsified sauces and liquid margarines

• Performance advantage vs. alternatives (e.g., soybean or sunflower oil):

  • Higher oxidative stability → longer frying life (up to 30–40% longer than standard soft seed oils)

  • Lower polymer residue formation → reduced equipment cleaning downtime

  • Neutral flavor transfer → preserves product taste profile in repeated-use scenarios

  • Cost per usable fry-hour is typically 15–25% lower than commodity soybean oil in high-temperature applications.

4. Competitive Advantages

• Quality consistency: Fixed FFA ≤0.1% and moisture ≤0.05% across every shipment; third-party SGS or Intertek inspection available at origin.

• Supply reliability: Direct allocation from integrated mills with year-round crush capacity; no seasonal gaps typical of temperate seed oils.

• Logistics capability: Multiple load ports (Southeast Asia: Indonesia, Malaysia) with 15+ container-ready vessels weekly; door-to-door lead times predictable within ±3 days.

• Price competitiveness: Transparent index-linked pricing (e.g., MPOB, CME cash-settled) plus volume rebates for repeat 500+ MT monthly offtake.

• Sustainability credentials: Option for RSPO Mass Balance or Segregated certified supply; traceability to known mill catchments.

• Technical support: COA (Certificate of Analysis) with each lot; stability modeling for your specific fryer design upon NDA.

5. Commercial & Supply Information

• Minimum Order Quantity (MOQ): BULK 20MT (flexitank or ISO tank equivalent)

• Loading capacity:

  • 20-ft standard container: 20 MT (flexitank)

  • 40-ft container: not recommended due to weight limits; use 20-ft or bulk vessel for >20 MT orders

• Lead time from confirmed LC: 14–21 days FOB

• Incoterms offered: FOB, CIF, CFR (major global ports including Rotterdam, Jebel Ali, Singapore, Durban, Los Angeles)