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ViОil Company is the supplier of tropic oils at the markets of CIS countries. Tropical oils, supplied by our company, meet all international standards.

Refined deodorized bleached palm oil

General description:

Palm oil is obtained from the fruits of oil palm, followed by refining, deodorization, bleaching.

Application: it is used in margarine and fat products manufacture, in confectionery, dairy industry as a milk fat replacer in manufacture of products with a complex fat composition, in baking and other food industries.

Advantages of use:

– As the frying fat for roasting;

– When used in formulas for margarine and fat products it provides the product with a good texture, improves the organoleptic characteristics and melting curve (SFC – profile);

– As a  milk fat replacer in ice cream, condensed milk, processed cheese, spreads, fat mixtures production;

– Widely used in manufacturing of various types of confectionery products;

– For production of instant food products (semi-finished products);

 

Physical and chemical indicators.

Indicator, units of measurement Value Measuring method
Melting point, °C 33-39 DSTU 6321
Anisidine value, c. u. max 2,0 DSTU ISO 6885
Acid value, mg KOH/g, max 0,2 GOST 5476, DSTU 4350
Peroxide value, mmol ½ O/kg, max 6,0 DSTU 4570 DSTU ISO 3960
Fat mass fraction, % min 99,9 DSTU 4463
Mass fraction of moisture and volatile substances, %, max 0,1 DSTU 4603
Iodine number,% g I2/100g (according to Wijs) 50- 55 DSTU 4569, DSTU ISO 3961
Energy value (caloric content), 100 g of fat, kJ (kcal) 3761 (899)
Mass fraction of trans-isomers of oleic acid, max % 1,0 DSTU 4463,

DSTU ISO 15304

Refined deodorized bleached palm olein

under DSTU 4438:2005

 

Application: it is used in pastry production, in production of various kinds of wafers, sugar cones. It is used in cooking production for frying of different foods, production of snacks, in the meat industry in production of pastes. It is also possible to use it in the manufacture of fillings for confectionery and chocolates.

Advantages of use:

– Improves the quality characteristics of finished products, crumbliness;

– When frying it improves the appearance, preserves the natural aroma and taste in the finished products;

– It is not splashed, foamed, it does not smoke at a temperature of 180 °C;

– After frying fat is not crystallized on the surface of the product;

– Fat does not pass the smell of the previous product for the next one during frying.

– It is more producible than sunflower oil in manufacture of snack products, corn sticks,

– It allows to reduce fat loss of the product when roasting;

– Producibility in the use of fluid fat fillings of candies;

– Waffle sugar cones have more attractive appearance and crunchy consistency;

 

Physical and chemical indicators.

Indicator, units of measurement Value Measuring method
Melting point, °C 18-24 DSTU 6321
Anisidine value, c. u. max 2,0 DSTU ISO 6885
Acid value, mg KOH/g, max 0,2 GOST 5476, DSTU 4350
Peroxide value, mmol ½ O/ kg, max 10,0 DSTU 4570 DSTU ISO 3960
Fat content, % min 99,9 DSTU 4463
Moisture content,%, max 0,1 DSTU 4603
Energy value (caloric content), 100 g of fat, kJ (kcal) 3761 (899)
Iodine number, max 57,25 DSTU 4569, DSTU ISO 3961

Refined deodorized bleached palm stearin

 

General description: Refined deodorized bleached palm stearin is a solid fraction, which is formed during the fractionation of palm oil after crystallization process at a specific temperature.

Application: it is used in margarine and fat products manufacture, re-esterification process, in the products with complex fat composition in manufacture of soaps and detergents.

Advantages of use:

– In the formulas for specialized margarines and fats;

– For re-esterification process in preparation of high quality milk fat replacers;

– For production of high quality detergents and cosmetics;

– For the production of instant food products (for frying of noodles);

– For surfactants, food emulsifiers production;

Composition: refined deodorized bleached palm stearin.

 

Physical and chemical indicators.

Indicator, units of measurement Value Measuring method
Melting point, °C 50-54 DSTU 6321
Anisidine value, c. u. max 6,0 DSTU ISO 6885
Acid value, mg KOH/g, max 0,5 GOST 5476, DSTU 4350
Peroxide value, mmol ½ O/ kg, max 15,0 DSTU 4570 DSTU ISO 3960
Fat content, % min 99,9 DSTU 4463
Moisture content,%, max 0,1 DSTU 4603
Hard triglycerides at a temperature

20оС

30оС

40оС

58-6940-51

25-33

DSTU ISO 8294
Iodine number, % g I2/100 g (according to Wijs) 34 DSTU 5475, DSTU ISO 3961
Nutritional value 100 g of fat, g/100g 99,9
Energy value (caloric content), 100 g of fat, kJ (kcal) 3761 (899)
Mass fraction of trans-isomers of oleic acid, max % 1,0 DSTU 4463, DSTU ISO 15304
Red color max (according to Lovibond scale 5,25”) 3,1 DSTU 4568

 

Refined deodorized bleached palm kernel oil

 

Refined palm kernel oil is used as a liquid component in production of vegetable oils, margarines and shortenings. This product is also widely used in soap industry. Due to high content of fatty acids C12, RDB palm kernel oil is the ideal oil for production of soaps and detergents.

 

Technical specification

Free fatty acids (lauric) (AOCS Ca 5a-40) 0,1% max
Moisture and foreign matters (AOCS Ca 2c-25) 0,1% max
Melting point (AOCS Cc 3-25) 22-28 °C
Iodine number (according to Wijs) (AOCS Cd 1-25) 19 max
Color (according to Lovibond scale 5,25) (model AF 900E) 1,5 red

Oil Sales Department (Russia)

Yakovlev Andrey
In case of Your interest to our products, please contact:
andreykv@vioil.ru - tropicheskie masla
phone: +7 (495) 721-88-59

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