Refined, bleached and deodorized palm olein CP8 for international markets. Ideal for food processing, cooking, and wholesale distribution.
Free Fatty Acid (FFA): 0.1%
Moisture & Impurities: 0.1%
Iodine Value: Min 57
Cloud Point: Max 8C
Slip Melting Point: Max 24C
Colour (Lovibond 51/4 cell): Max 3 Red
Origin: Malaysia / Indonesia
Packaging: Flexitank, Jerry Can or Bulk (based on quantity)
Payment: T/T or DLC at sight
Delivery: FOB or CIF to major ports
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 8
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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.
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
Crude Palm Oil (CPO) is an edible oil which is extracted from the pulp of fruit of oil palms. The color of pulp is naturally reddish in colour as it contains high amounts of beta-carotene. Crude palm oil or palm oil is one of the most consumed and produced oils in the world. This easy to produce, and very stable oil is used for a wide variety of foods, cosmetics, hygiene products, and can also be used as a source of biofuel or biodiesel.
Palm Kernel Oil is produced after separating the seed from the oil palm fruit, cracking and removing the shell. It can be further processed into Crude Palm Kernel Oil and Palm Kernel Expeller or Cake. Palm Kernel Oil is commonly used as a commercial cooking oil due to its stability at high temperatures.
RBD Palm Olein is the liquid fraction of palm oil obtained by dry-fractionation process. The product is widely used in food processing industries such as confectionery, noodles, snacks, dairy beverages, canned food, etc.
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.
