Óleo de palma a granel para fabricantes de alimentos
Os fabricantes de alimentos são os principais compradores mundiais de óleo de palma a granel — de produtos de padaria e margarinas a macarrão instantâneo, gorduras de confeitaria e shortenings. A Towobo conecta-o a fornecedores verificados.
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Encontrar fornecedores de óleo de palma →Palm oil fractions and specifications for food manufacturing
Food manufacturers require specific palm oil fractions and specifications depending on the end application. Key commercial fractions: RBD Palm Olein (Refined, Bleached, Deodorised Palm Olein) — liquid fraction, iodine value (IV) ≥56 (standard) or IV ≥60 (super olein), used for frying oil, cooking oil blends, and liquid shortening; RBD Palm Stearin — hard fraction (IV ≤48), high melting point (44–56°C), used in margarines, shortenings, pastry fats, soap, and industrial applications; RBD Palm Oil — undivided refined palm oil (semi-solid at ambient temperature, melting point approximately 33–39°C), used directly in bakery fats, industrial margarines, and as a blending stock; Palm Mid Fraction (PMF) — produced by further fractionation, IV approximately 42–47, melt profile similar to cocoa butter, used in confectionery fats (compound coatings, fillings) as a cocoa butter equivalent (CBE) base; and Double Fractionated Palm Stearin (DFPS) / Palm Kernel Oil (PKO) / Palm Kernel Stearin (PKS) for specialist confectionery applications.