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RBD PALM OIL |
Palm oil refined bleached deodorized
General Description: Palm oil is produced out of fruits of oily palm with further deodorization, refining and bleaching.
Scope of application: used in the manufacture of margarine and fat products, confectionery, dairy industry as a substitute for milk fat in the manufacture of products with complex composition of fat, baking food industries.
Benefits of Use:
- As frying fat for roasting;
- When palm oil is used in recipes for production of margarine and fat it gives a good texture, improves the organoleptic characteristics and the melting curve (SFC - Profile) of the product;
- Palm oil is great as a spray oil for crackers and cookies;
- As a substitute for milk fat in the manufacture of ice cream, condensed milk, melted cheese spreads;
- Widely used in the manufacture of various types of confectionery;
- For the production of quick cooking foods (semi-finished foods);
Organoleptic characteristics:
Consistency at 20 ° C: semisolid, homogeneous.
Color: white to white with a yellowish tinge.
Taste and smell: The smell and taste is pure, typical impersonal fat, off-flavors and odors are not allowed.
Physic-chemical parameters.
Indicator, unit value |
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Melting point, ° C |
33-36
36-39 |
Anicidine value not more than |
2,0 |
Acid Value, mg KOH / g, not more than |
0,2 |
Peroxide value, about ½ mmol / kg, not more than |
1,0 |
Fat content,% not less than |
99,9 |
Moisture content,% not more than |
0,1 |
Iodine value,% g I2 / 100 g (on Viysu) |
50-55 |
Energy value (calories) 100 grams of fat, kJ (kcal) |
3761 (899) |
Mass fraction of trans oleic acid, not more than |
1,0
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The product does not contain Gene Modified Organisms.
Packing
Palm oil is packed in a corrugated box with a plastic bag - lined, Net weight 20 kg.
Shelf life:
2 years at a temperature of minus 20 to 0, inclusive,
1,5 years at temperatures from 0 to plus 25 inclusive
Constant air circulation and a relative humidity of not more than 80%.
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