Refined Palm Oil Suppliers — Bulk RBD Palm Oil, Olein & Stearin

Refined palm oil: fractions, grades, and food manufacturing applications

Refined palm oil (RBD — refined, bleached, deodorised) is produced from crude palm oil (CPO) extracted from the mesocarp of oil palm fruit. The refining process removes free fatty acids, colour pigments, and off-notes to produce a food-grade oil with neutral flavour and excellent oxidative stability. Palm oil is unique among major edible oils in that it is semi-solid at room temperature (around 35°C melting point for whole palm oil) and is commercially fractionated into two principal fractions: **RBD Palm Olein** is the liquid fraction of fractionated palm oil. It is a clear yellow oil at ambient temperature (above approximately 18–24°C) with excellent frying stability, a smoke point of approximately 230–240°C, and an iodine value of 56–60. Palm olein is the world's most widely traded liquid edible oil and is the primary frying oil in Asia, the Middle East, and much of Africa. Its high oleic and palmitic acid content provides good resistance to polymerisation and flavour degradation during extended commercial deep frying — making it the benchmark frying oil for fast food, food service, and packaged snack manufacturing in high-temperature markets. **RBD Palm Stearin** is the solid fraction with a melting point of 48–52°C. High in saturated palmitic acid, it is used in margarine and shortening formulation (replacing partially hydrogenated oils as a non-trans solid fat), soap manufacturing, oleochemical production, and as a bloom inhibitor in confectionery chocolate coatings. **RBD Palm Oil (full fraction, unfractioned)** is used in margarine, vanaspati, specialty fat blends, and food manufacturing where a semi-solid fat functionality is required. **Special palm oil grades:** - **Super Palm Olein** (iodine value 62–65): more liquid, better cold-flow performance for temperate climate retail bottling - **Double fractionated palm olein** (IV 62+): improved clarity at low temperatures - **RBD Palm Mid-fraction (PMF)**: high-value confectionery coating fat with specific melting characteristics For food manufacturers, the key commercial advantages of refined palm oil are: stability (long shelf life, resistance to rancidity without artificial antioxidants), cost efficiency (palm oil is consistently among the lowest-priced edible oils on a per-kg basis), functionality (semi-solid fractions provide texture and structure without hydrogenation), and RSPO sustainability credentials (available in Mass Balance, Segregated, and Identity Preserved supply chains).