Palm oil is an edible vegetable oil made from palm fruit. Palm fruit is the source of both palm oil (extracted from the fruit) and palm kernel oil (extracted from the seeds).
It is a light-yellow liquid and semi-solid at room temperature, melting to a clear yellow liquid when heated.
Palm oil is the most costcompetitive versatile and widely produced vegetable oil The major products are CPO Crude Palm Oil various forms of PPO Processed Palm Oil and PPKO Processed Palm Kernel Oil We are committed to sustainable palm oil sourcing from Indonesia and Malaysia and to protect forests and areas of high conservation value
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It's one of the most extensively used cooking oils, and it's stable and long-lasting. It's also inexpensive and widely available. Soybean oil is mostly used in baking and cooking. It can also be used as a salad dressing. Soybean oil's omega-3 fatty acids protect the cardiovascular system by scraping off harmful cholesterol. Linoleic acid (omega-6 fatty acids) is important for brain function, growth and development, encouraging skin and hair growth, preserving bone health, controlling metabolism, and sustaining the reproductive system, in addition to omega-3 fatty acids. Soybean oil contains a high amount of vitamin K, which helps to alleviate Alzheimer's symptoms and may even reverse the disease.
Vitamin K promotes bone repair, making it a good osteoporosis treatment.
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, is rich in carotenoids, (pigments found in plants and animals) from which it derives its deep red colour, and the major component of its glycerides is the saturated fatty acid palmitic; hence it is a viscous semi-solid, even at tropical ambients, and a solid fat in temperate climates.
SPECIFICATION
Specific gravity @ 25�°C USP 0.911-0.918
Iodine value USP 50 - 55
Free fatty acids (as Oleic) USP 0.1% max
Moisture AOCS Ca 2c-25 0.1% max
Color Gardner AOCS Td la-64 3 max
Appearance White to pale yellow solid to semisolid lard-like fat
Flavor and Odr Bland, odorless
TYPICAL FATTY ACID COMPOSITION (%)
C12 & lower 2.5 max
C14:0 0.5 - 5.9 C18:1 34 - 44
C16:0 32 - 47 C18:2 7 - 12
C18:0 2 â?? 8
Introduction:
- Oleic acid is a hydrophobic compound that is insoluble in water but soluble in organic solvents.
- It has high thermal stability and oxidation resistance.
- Oleic acid is somewhat corrosive and can react with certain metals.
Application:
1.Oleic acid is included in normal human diet as part of animal fats and vegetable oil.
2.Oleic acid as its sodium salt is a major component of soap as an emulsifying agent.
3.It is also used as emollient. Small amounts of oleic acid are used as an excipient in pharmaceuticals, 4.Oleic acid is used as an emulsifying or solubilizing agent in aerosol products.
5.Oleic acid is also used to induce lung damage in certain types of animals, for the purpose of testing new drugs and other means to treat lung diseases.
Key Specifications/Special Features - "Saponification 189-195 mg KOH/g oil
Iodine value 124�¢?? 139 g/100g oil
Unsaponifiable matter 1.5% maximum
Refractive index (ND 40oC) 1.466 - 1.470
Relative density (20 oC /water at 20 C) 0.919 �¢?? 0.925
Vitamin A 24000�¢?? 36000 IU per kg oil
Vitamin D 2400 �¢?? 3600 IU per kg oil
Product Description
Organic Soyameal is derived by extruding dry organic soybean seeds at elevated temperature followed by partial oil extraction. Soy meal is rich in protein content and mainly used in animal feeds.
Product is organically produced and processed according to HACCP norms and regulation NPOP, NOP & EEC 834/2007.
Soybean oil is the natural inexpensive oil extracted from whole soybeans. It is the most widely used oil in the World, and is sold as either pure soybean oil or as a main ingredient in vegetable oil. Processed into margarine and shortenings, soybean oil's 85 percent unsaturated fat profile is among the highest of the vegetable oils. Soybean oil contains 61% polyunsaturated fat and 24% monounsaturated fat. Saturated fats in the diet can raise blood cholesterol levels and increase the risk of heart disease. So healthcare professionals recommend replacing saturated fats with unsaturated fats as much as possible
Protein: Min 47%, Oil content: 5 to 8%, Urease activity: below 0.1%, Fiber: 5%, Moisture: Max 7%, KOH: More than 80%,
Ingredient Statement:
100% Organic, certified NPOP, NOP and technical International standards.
Note: Microbiological specifications can be customized as per buyerâ??s requirements.
