What Is RBDPKOL (RBD Palm Kernel Olein)? Specifications, Fractionation, and Uses
- RBDPKOL (refined, bleached, deodorized palm kernel olein) is the liquid fraction of palm kernel oil obtained through fractionation, with a minimum iodine value of 21.[1]
- Its specifications list maximum FFA of 0.1%, maximum moisture and impurities of 0.1%, and a melting point of 23–24 °C.[2]
- Its fatty acid composition is dominated by lauric acid at 42–46.5%, with a higher oleic acid content than regular palm kernel oil.[2]
- As a lauric oil, RBDPKOL has a sharp melting profile and good oxidative stability.[3]
- It is used for ice cream coating, margarine, specialty fats, filling cream, and as a raw material for soap and detergent.[2]
RBDPKOL is the liquid fraction of palm kernel oil obtained from fractionation. Its fast-melting, stable properties make it an important raw material for confectionery fats, ice cream, and soap.
Table of contents
What Is RBDPKOL?
RBDPKOL, or refined, bleached, deodorized palm kernel olein, is the liquid fraction obtained from palm kernel oil fractionation. This product is more fluid than regular palm kernel oil because it has a higher unsaturated fatty acid content.[1][2]
Palm kernel oil is semi-solid at moderate temperatures and can be fractionated into a solid fraction (stearin) and a liquid fraction (olein). RBDPKOL is the liquid fraction that is then refined to produce a bland, stable oil.[1]
Because of its high lauric acid content, RBDPKOL has a sharp melting profile and good oxidative stability. These properties are highly valued for ice cream coating, confectionery fats, and soap.[2][3]
Fatty Acid Composition
The fatty acid composition of RBDPKOL is still dominated by medium-chain fatty acids, but its oleic acid level is higher than regular palm kernel oil because unsaturated fatty acids tend to partition into the liquid fraction during fractionation. The characteristics of this fraction are recorded in Malaysian palm kernel oil studies.[1][2][4]
| Fatty acid | Content (%) |
|---|---|
| Lauric (C12:0) | 42.0–46.5 |
| Myristic (C14:0) | 12.3–15.5 |
| Palmitic (C16:0) | 7.4–10.6 |
| Oleic (C18:1) | 14.6–21.3 |
| Stearic (C18:0) | 1.8–3.0 |
| Linoleic (C18:2) | 2.6–3.8 |
| Caprylic (C8:0) | 3.6–5.0 |
| Capric (C10:0) | 3.2–4.5 |
Product Specifications
RBDPKOL quality is defined by free fatty acid content, moisture and impurities, iodine value, melting point, and color. MEOMA specifications list maximum FFA of 0.1%, maximum moisture and impurities of 0.1%, and minimum iodine value of 21. Olein fraction characteristics are also documented in palm kernel oil fractionation literature.[3][5]
| Parameter | Limit |
|---|---|
| Free fatty acids (% lauric acid) | Max. 0.1 |
| Moisture and impurities (%) | Max. 0.1 |
| Iodine value (Wijs, g I2/100 g) | Min. 21 |
| Melting point (°C) | 23–24 |
| Color (5.25 in. Lovibond cell, red) | Max. 1.5 |
| Product | Iodine value | Melting point (°C) |
|---|---|---|
| PKO (palm kernel oil) | 16–19 | 26–28 |
| PKOo (liquid fraction) | 21–26 | 21.8–26 |
| PKOs (solid fraction) | 5.8–8 | 31.3–33.1 |
Fractionation Process
Palm kernel oil fractionation exploits differences in triglyceride melting points. During controlled cooling, saturated triglycerides with high melting points crystallize and form the solid fraction, while more unsaturated triglycerides remain liquid and form the liquid fraction.[1]
The resulting liquid fraction is then refined through degumming, bleaching, and deodorization to remove free fatty acids, pigments, and odor compounds, producing bland, stable RBDPKOL.[1]
Fractionation shifts oleic and linoleic acids into the liquid fraction, while more saturated lauric and myristic acids move into the solid fraction. This is why the liquid fraction has a higher iodine value and a lower melting point.[1]
Uses
RBDPKOL is used for ice cream coating because it freezes quickly and forms a coating that is not brittle when eaten. It is also used as a specialty fat and filling cream.[2]
In the margarine industry, RBDPKOL is used as a liquid component and can be interesterified with palm stearin to modify structure and function. It is also used in coffee creamer, filled milk, and sweet cream.[2][3]
Its high C12 content makes RBDPKOL a good raw material for soap and detergent because it provides the desired lather and hardness. The oil can also be hydrogenated to obtain a sharper melting profile.[2]
Summary
RBDPKOL is the liquid fraction of fractionated palm kernel oil with maximum FFA of 0.1% and minimum iodine value of 21. The oil is dominated by lauric acid at 42–46.5% and is used for ice cream coating, margarine, specialty fats, filling cream, and as a raw material for soap and detergent.
References
- Malaysian Palm Oil Board (MPOB). Properties and Utilization of Palm Kernel Oil. https://palmoilis.mpob.gov.my/publications/POD/pod35-pantzaris.pdf
- Mars Oleochemicals. RBD Palm Kernel Olein — specification and applications. https://www.marsoleo.com/rbd-palm-kernel-olein-malaysia-mars-oleochemicals.html
- MEOMA. Palm Oil Quality Specifications — RBD Palm Kernel Olein. https://fr.scribd.com/document/378172689/MEOMA-Meoma
- Malaysian Palm Oil Board (MPOB). Characteristics of Malaysian Palm Kernel and Its Products. https://palmoilis.mpob.gov.my/publications/joprv25aug2013-nuzul.pdf
- Huatai Group. Palm Kernel Oil Fractionation Plant. https://www.cnhuataigroup.com/news/industry-news/palm-kernel-oil-fractionation-plant.html