Liquid state (RBD olein)

The output to be in forms of liquid state (RBD olein) and solid state (RBD stearin)

 

For liquid product comprised of RBD unbottled oils as backbone for wholesale  andRBD bottled oils for retail sales.

 

Below is an excerpt of technical parameters:

 

1. Sensory characteristics:

               

No

Specific characteristics

Quality values

1

Color

pale yellowish (3R/30Y)

2

Smell

pleasant, no rancid or burnt

3

Taste

bland

4

State

slight viscous liquids

 

2. Microbiological characteristics:

 

No

Specific characteristics

Quality values

1

Total aerobic plate count (APC)

≤ 103

2

Coliforms

≤ 10

3

E.Coli

≤ 03

4

S.aureus

Not detected

5

Salmonella (/25 ml)

Not detected

6

Total viable count (TVC)

Not detected

 

No

Specific characteristics

Quality values

1

Melting point  (0C)

 

2

Mettler cloud point

(0C, rate:-30C)

3.30C

3

FFA (%)

≤ 0.26

4

IV (wijs)

≥ 80

5

PV (meq O2)

Not detected

6

AnV (ppm)

≤ 3.49

7

Water by Karl Fisher (ppm)

Not detected

 3. Physiochemical characteristics

 

No

Composition

Content (%)

1

C12:0(Lauric)

0.1

2

C14:0 (Myristic)

3.0

3

C14:1 (Myristoleic)

0.1

4

C15:0 (Pantadecylic)

0.2

5

C16:0 (Palmitic)

22.4

6

C16:1t (Palmitoleic)

0.5

7

C16:1c (Sapienic)

1.1

8

C17:0 (Margaric)

0.3

9

C17:1 (Margaroleic)

0.1

10

C18:0 (Stearic)

6.4

11

C18:1t (Petroselenic)

0.6

12

C18:1c (Oleic)

45.6

13

C18:2t (Linoleic)

0.5

14

C18:2c (Linoleic)

15.0

15

C18:3t (Linolenic)

Not detected

16

C18:3c (Linolenic)

0.4

17

C20:0 (Arachidic)

Not detected

18

C20:1 (Eicosenic)

1.0

19

C22:0 (Beheric)

0.2

20

C22:1 (Cetoleic)

0.6

21

C20:2 (Eicosadienoic)

0.8

22

C20:3 (Eicosatrenoic)

0.5

23

C20:5 (EPA)

0.1

24

C22:3 (Docosatrenoic)

0.1

25

C22:4 (Docosatetraenoic)

0.2

26

C22:5 (Docosapentaenoic)

0.1

27

C22:6 (DHA)

0.3

28

b-Caroten (ppm)

0.88

SFA (%)

≤ 32

MUFA (%)

≥ 50

PUFA (%)

≥ 18

 

4. Usage:

 

In general, the liquid ‘olein’ afterrefiningis characterized bysensory and chemical compositionisbetter than any other bottledpalm oil derivatives circulating in the market in terms of nutritional benefit. Moreover, it is proved to be equivalentassoybean andsunflower.

 

Both unbottled and bottled oils is a would-be alternative other than the commonly used vegetable oils in the market. It meant for dressing, cooking, baking and frying recipes. In particular, the characteristics of this property attains the similar properties than with unbottled supply it is used as backbone ingredient for further blending with other essential flavors like sesamine, rapeseed, sunflower, soya etc. Besides, it can serve as fundamental component for other development in food-science and pharmaceuticals.

 

In addition to its nutritional value, it can provide consumers with functional benefits such as improved stability and consistency due to its sophisticated properties.

 

 

 

 

 

RBD olein

 

 

 

 

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