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Palm olein oil is not the healthiest choice. While it is stable for cooking and contains some vitamin E, it is highly processed and high in omega-6 fats, which can contribute to inflammation. Frequent consumption, especially in processed foods, may increase the risk of heart disease and obesity.
RBD 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.
Palm oil is semisolid at room temperature (2530C) and can be fractionated into palm olein (liquid fraction) and palm stearin (solid fraction). Palm olein contains higher levels of total oleic acid (3945%) and linoleic acid (1013%) compared with palm oil (16). Physically, it is clear and colorless at 25C.
CP8 and CP10 palm oils differ in saturation levels, affecting stability and flavor. CP8, higher in saturated fats, is more stable for frying with a milder taste. Conversely, CP10, lower in saturated fats, is liquid at room temperature with a stronger flavor.
Palm oil has long been used in traditional medicine to treat everything from backaches to malaria. Some research has indicated that palm oil might have certain health benefits. Its rich in certain antioxidants, and early studies have shown it may have benefits for brain and even heart health.

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Palm olein is the liquid fraction obtained during fractionation of palm oil, which involves crystallization under controlled temperature and removal of crystals by filtration. Palm olein contains higher amounts of oleic (3945%) and linoleic acids (1013%) compared to palm oil (Siew, 2002).
RBD Palm Olein CP10 is Refined with Saturate Protected formula, which helps to reduce oil absorption during Cooking and Frying. It is Tasteless and Odourless formula, which means when you eat, then you taste the food and not the oil.

rbd palm oil specification