Palm Oil (Crude and Refined)
PROPERTIES
Palm oil has a balanced fatty acid composition in which the level of saturated fatty acids is almost equal to that of the unsaturated fatty acids. Palmitic acid (44%-45%) and oleic acid (39%-40%) are the major component acids, with linoleic acid (10%-11%) and only a trace amount of linolenic acid. The low level of linoleic acid and virtual absence of linolenic acid make the oil relatively stable to oxidative deterioration.
Crude Palm Oil (TAPPCPO)
A fatty edible vegetable oil, yellowish in color, derived from the flesh and the kernel of the fruit of the oil palm tree.
Crude Palm Oils (CPO) is widely know for its uses and now is extensively being used in the production of Cooking Oils and Margarine as well as for bio-diesel.
- Free Fatty Acid (FFA) in % as palmitic : 5 % max
- Moisture & Impurities (M&I) as AOCS Ca 2c-25 : 0.5% max
- Iodine value (AOCS Ca 1-25) : 48-56
- Slip Melting Point (AOCS Cc 3-25): 29° – 34 ° celcius
- Solidify point 16° – 21 ° C
- Deteration of Bleachability Index (DOBI) ; 2.5 mek min
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Refined Palm Oil (TAPPRPO)
Item
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Value
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Type
|
|
Product Type
|
|
Processing Type
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Refined
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Packaging
|
Client’s Request
|
Purity (%)
|
99
|
Volume (L)
|
—
|
Grade
|
A
|
Place of Origin
|
Thailand
|
Brand Name
|
|
Moisture & Impurities
|
0.10 Max
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Use
|
Cooking
|
RBD Cooking Palm Oil
|
Edilabe Cooking Oil
|