RBD Palm Olein IV 57

About This Product

RBD palm olein IV 57 is the clear, yellowish liquid obtained when refined, bleached and deodorised palm oil is fractionated. Its grade sheet fixes the iodine value at 57.0–57.9, with a cloud point of 8.8 °C or lower and a slip melting point no higher than 22 °C. At loading, the limits are 0.10% for free fatty acid expressed as palmitic, 0.10% for moisture and volatile matter, 1.0 meq O₂/kg for peroxide value and 3.0 R for colour in a 5.25-inch Lovibond cell. Its data sheet gives cooking, frying and sautéing as the food uses, and the wider olein range also goes into deep frying, snack manufacturing and bakery and confectionery. Resistance to oxidation is listed as a characteristic. Typical values per 100 g are 45 g saturated, 43 g monounsaturated and 12 g polyunsaturated fatty acids, with 0 g of trans fatty acids. TBHQ (E319) is an optional antioxidant, added according to the customer's requirement or the destination country's rules, so say whether it is wanted. Ask for the lot certificate of analysis, the pack and the shelf-life terms before ordering, and confirm that the oil meets the food regulations for your product and market.