Palm Oil (Crude and Refined)

GENERAL DESCRIPTION

Palm oil is extracted from the mesocarp of the fruit of an oil palm species called Elaeis guineensis. In Thailand, the high yielding tenera, which is a cross between dura and pisifera species, is the most commonly cultivated palm tree. The Thailand palm oil contributes to about 13% of total vegetable oil production. Basically, there are two main products of the palm oil industry – palm oil and palm kernel oil. Out of these, many products could be derived. Crude palm oil is normally processed by a physical refining process in which the oil is turned into a golden yellow refined oil for further end use applications.

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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.

 

  1. Free Fatty Acid (FFA) in % as palmitic : 5 % max
  2. Moisture & Impurities (M&I) as AOCS Ca 2c-25 : 0.5% max
  3. Iodine value (AOCS Ca 1-25) : 48-56
  4. Slip Melting Point (AOCS Cc 3-25):  29° – 34 ° celcius
  5. Solidify point 16° – 21 ° C
  6. Deteration of Bleachability Index (DOBI) ; 2.5 mek min

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Refined Palm Oil (TAPPRPO)

 

Item
Value
Type
Product Type
Processing Type
Refined
Packaging
Client’s Request
Purity (%)
99
Volume (L)
Grade
A
Place of Origin
Thailand
Brand Name
Moisture & Impurities
0.10 Max
Use
Cooking
RBD Cooking Palm Oil
Edilabe Cooking Oil