Palm Sludge Oil (Spo)

Palm Sludge Oil
Also known as palm acid oil (PAO), palm sludge oil is the floating organic resudual compound that is saparated during the initial stage of palm oil mill effluent (POME) discharge to the pond

Aplications:-
Biodiesel, Fertilizer

Specification
Total fatty matter = 95% min
M&I = 3% max
FFA (as palmitic) = 50% min

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

Oils And Fats

Palm Oil

Palm Oil

HS Code 12071000
PRICE = US$ 600 CIF
ORIGIN: SOUTH AFRICA
MIN ORDER: 200 TONS
PACKAGE:1L, 3L, 5L, 10L, 20L

Special palm oil
Premium-grade palm oil with less than 3% free fatty acid (FFA) content, extracted from the mesocarp of palm fruits.

In order to make high quality refined products, it is essential to have crude palm oil of a good quality.
Special Palm Oil is used:
for cooking and frying
as nutritious supplement
in soap and detergent
Special Palm Oil Specifications:
FFA (%) Max:
3.0
Moisture & Impurities (%) Max:
0.1
IV:
51-54
Colour (5 1/4\" Lovibond) R:
28-32
Colour (5 1/4\" Lovibond) Y:
16-22

Top Grade REFINED PALM OIL / PALM OIL - Olein CP10, CP8, CP6 For Cooking. Origin: Thailand, All packing size available. Please contact us for more details.

We are Offer Crude Palm oil , CP8 & CP10 From Malaysia.

Palm oil is derived from the flesh of the fruit of the oil palm species E. Guineensis. In its virgin form, the oil is bright orange - red due to the high content of carotene.

Palmoil is semi - solid at room temperature; a characteristic brought about by its approx. 50 percent saturation level. Palm oil (and its products) has good resistance to oxidation and heat at prolonged elevated temperatures; hence, making palm oil an ideal ingredient in frying oilblends. Manufacturers and end - users around the world incorporate high percentages of palm oil in their frying oil blends for both performance and economic reasons.

In fact, in many instances, palm oil has been used as 100 percent replacement for traditional hydrogenated seed oils such as soybean oil and canola. Products fried in palm oil include potato chips, frenchfries, doughnuts, ramen noodles and nuts.

The oil palm produces two types of oils; crude palm oil (CPO) from the fibrous mesocarp and crude palm kernel oil (CPKO) from the kernels. Although both oils originate from the same fruit, palm oil is chemically and nutritionally different from palm kernel oil. It is one of the only two mesocarp oils available commercially, the other being olive oil.

In conventional milling process, the FFB's are steriliszed and the fruitlets stripped off. The loose fruitlets are then digested and pressed to extract the CPO. The kernels are separated from the fibrous mesocarp in the press cake and later cracked to obtained CPKO.


CHEMICAL COMPOSITION OF PALM OILS:

Crude Palm Oil is the richest natural source of Tocotrienols. The Malaysian Palm Oil Board (MPOB) has developed a special patented technology for extraction. The latest technology to purify Tocotrienols from the fruits of oil palm (Elais guineensis) was developed to produce a superior quality and purity.

PALM OIL

Palm oil, being a vegetable oils, is cholesterol - free. Having a naturally semi solid characteristic at room temperature with a specific origin melting point between 33'C to 39'C, it does not require hydrogenation for use as a food an ingredient.

CPO is deep orange red in colour due to the high content of natural carotenes. Palm oil is rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration.

Fractionation separates oil into liquid and solid fractions. Palm oil can be fractionated into liquid (olein) and solid (stearin) components.

Palm oil has a balanced ratio of unsaturated and saturated fatty acids. It contains 40% oleic acid (monounsaturated fatty acid), 10% linoleic acid (polyunsaturated fatty acid ), 45% palmitic acid and 5% stearic acid (saturated fatty acid). This composition results in an edible oil that is suitable for use in a variety of food applications.


WE SUPPLY IN;

PET 5 L
PET 1 L
25 L
Customer chice of parcking (T&C applicable)