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RBD Palm Olein
RBD Palm Olein
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Hydrogenated Coconut Oil ( 32 )
Hydrogenated Coconut Oil ( 32 )

RBD Coconut Oil ( 24 – 27 )

RBD Coconut Oil is produced by processing the crude coconut oil by refining, bleaching and then deodorizing to make it suitable for food applications. RBD Coconut Oil is bland in taste, light in colour, lacks off-flavors and has good resistance to oxidation, imparting superior tasting and keeping quality on the finished product.

Application:

RBD Coconut Oil is very heat stable and makes it an excellent cooking and frying oil. It is widely used in the production of margarines and confectionary fats. Furthermore it is widely used in the milk industry for the production of baby food and calf milk replacers.

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Hydrogenated Coconut Oil ( 32 )

Hydrogenation is widely applied to the processing of vegetable oils and fats. It converts unsaturated fatty acids to saturated ones which results in the conversion of liquid vegetable oils to solid or semi-solid fats, such as those present in margarine. Changing the degree of saturation of the fat changes some important physical properties such as the melting point, which is why liquid oils become semi-solid. Semi-solid fats are preferred for baking because the way the fat mixes with flour produces a more desirable texture in the baked product.

Application:

Hydrogenated Coconut Oil is widely used for the production of ice cream, coating, as a milk fat replacer. It provides stable crystalline lattice when used in ice cream production.

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Hydrogenated Palm Kernel Oil

Hydrogenation is widely applied to the processing of vegetable oils and fats. It converts unsaturated fatty acids to saturated ones which results in the conversion of liquid vegetable oils to solid or semi-solid fats, such as those present in margarine. Changing the degree of saturation of the fat changes some important physical properties such as the melting point, which is why liquid oils become semi-solid. Semi-solid fats are preferred for baking because the way the fat mixes with flour produces a more desirable texture in the baked product.

Application:

(Hydrogenated) Palm Kernel Oil can be used either alone or in blends with other oils to produce cocoa butter substitutes and other confectionery fats, biscuit doughs and filling creams, cake icings, ice cream, imitation whipping cream, sharp-melting creaming and table margarines and many other food products.

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RBD Palm Oil ( 36 – 39 )

Palm oil is the most traded vegetable oil in the world today. Having a naturally semi solid charcteristic at room temperature with a specific origin melting point between 36°C to 39°C, it does not require hydrogenation for use as a food ingredient. With a balanced ratio of unsaturated and saturated fatty acids it results in an edible oil that is suitable for use in a variety of food applications.

Application:

RBD Palm Oil is used in the production of margarine, confectionary fats, cooking oil and in the milk industry for the production of sour cream, cheese, cream cheese spread, condensed milk and for the production of other food products.

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RBD Palm Olein

RBD Palm Olein is the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil. It is fully liquid in warm climate and has a narrow range of glycerides.

Application:

RBD Palm Olein is widely used as a frying oil and much of its popularity is due to its good resistance to oxidation and formation of breakdown products at frying temperatures and longer shelf life of finished products. In fact, palm olein is considered as the gold standard in frying and is the most widely used frying oil in the world. It also blends perfectly with other popular vegetable oils.

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