Crude & RBD Palm Oil, Palm Olein Oil (CP6, CP8, CP10) Supplier, Exporter, originating from Asia, Africa, America and Europe

Palm oil (also known as dendê oil, from Portuguese) is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.

Palm oil, being a vegetable oils, is cholesterol-free. Having a naturally semi solid characteristic at room temperature with a specific origin melting point between 33ºC to 39ºC, it does not require hydrogenation for use as a food an ingredient.

Palm oil is rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration.

Palm oil is naturally reddish in colour because of a high beta-carotene content. CPO is deep orange red in colour due to the high content of natural carotenes.

It is not to be confused with palm kernel oil derived from the kernel of the same fruit, or coconut oil derived from the kernel of the coconut palm. The differences are in colour (raw palm kernel oil lacks carotenoids and is not red), and in saturated fat content; palm mesocarp oil is 41% saturated, while palm kernel oil and coconut oil are 81% and 86% saturated respectively.

Palm oil has a balanced ratio of unsaturated and saturated fatty acids. It contains 40% oleic acid (monounsaturated fatty acid), 10% linoleic acid (polyunsaturated fatty acid ), 45% palmitic acid and 5% stearic acid (saturated fatty acid). This composition results in an edible oil that is suitable for use in a variety of food applications.

Fractionation separates oil into liquid and solid fractions.

Palm oil can be fractionated into liquid (olein) and solid (stearin) components.

Palm oil is obtained from fresh fruit bunches of oil palm. There are several commercial variants of palm oil, such as, crude palm oil (CPO), refined palm oil, RBD Palmolein, and palm kernel oil. CPO, when subjected to refining, results in the other fractions. Refined derivatives of CPO are mostly used as edible oil. Refined products of CPO are preferred in confectionery and bakery industries due to their cost competitiveness. After an unprecedented upsurge in crude oil (petroleum) prices, the use of CPO in bio-diesel has increased significantly. Environmental concerns have lately promoted the use of CPO in lubricants.

Generally, Palm Oil is also called as Crude Palm Oil (CPO), and vice versa.

Definition: Crude Palm oil is an edible oil that is extracted from the pulp of the fruit of oil palms. The color of the pulp is red. That's why crude palm oil is naturally similar to pulp color because of its high inactive vitamin A content. It is different from kernel oil or coconut oil. Commonly it is combined or mixed with coconut oil to make highly saturated vegetable fat, which is also used for cooking purposes.

Description: The main usage of CPO is for cooking purposes and is largely used in South-East Asia, West Africa, and some parts of Brazil. Commercial kitchens use it due to its low cost. It's not healthy as its counterparts due to the high content of saturated fats. 

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.

The fractionation process involves a physical process of cooling the oil under controlled conditions to low temperatures, followed by filtration of the crystals through membrane press. The liquid olein and solid stearin are products of fractionation, and they are the major products exported.

In addition to finding uses as in the case of palm oil, palm olein is widely used as a cooking oil. Palm olein is fully liquid at ambient temperature in warm climates. It can be blended with various vegetable oils in different proportions to obtain liquid oils which can withstand lower temperatures. It also blends perfectly with other popular vegetable oils that are traditionally used in many parts of the world ; prompting a nickname ‘blending partner’ for palm olein.

For example, in Japan, refined palm olein is blended with rice bran and in Malaysia, it is blended with groundnut oil. The blends of palm olein with more than 70% soft oils such as soyabean oil, corn oil or canola oil remain clear at 0°C for at least 5 hr. Oxidative stability of soft oils are also extended and improved by the palm olein.

Basically, there are two major grades of palm olein: standard olein and super olein (iodine value greater than 60). The standard olein has an iodine value of about 56-59 and cloud point of 10°C max. The specifications are given in Malaysian Standard MS816:2007(Table 3).

Super olein is more suited to cooler climates and has cloud points of about 2°C-5°C.

Like palm oil, palm olein is also 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 perhaps, on its own, the most widely used frying oil in the world!

Both normal palm olein and super olein are suitable as cooking oils, especially for deep fat or shallow frying. The high stability of the oil makes it exceptionally suitable for frying purposes. A high content of tocotrienols is generally present in oleins, being partitioned preferentially into this phase during fractionation. Sold fat content shows that the oil is liquid at 20°C-25°C.

Super olein has a higher iodine value of 60 or above. These oleins have better clarity and lower tendency to turn cloudy compared to normal olein. Solid fat content data shows that the olein is generally clear at 17°C. It is interesting that super oleins with iodine value above 62 have much lower solid fat content. These oleins are also suitable as cooking and frying oils. Blending normal or super olein with unsaturated oils results in mixtures with different compositions and clarity to cater for different market requirements.

Palm oil is naturally reddish in colour because of a high beta-carotene content.

It is not to be confused with palm kernel oil derived from the kernel of the same fruit, or coconut oil derived from the kernel of the coconut palm. The differences are in colour (raw palm kernel oil lacks carotenoids and is not red), and in saturated fat content; palm mesocarp oil is 41% saturated, while palm kernel oil and coconut oil are 81% and 86% saturated respectively.

R= Refined,

B= Bleached

D= Deodorized

Palm Oil

Cloud Point (CP) is the temperature at which solid part/wax (paraffin) begins to separate when Palm Oil chilled/brought down to a low temperature.