Description: Refined Bleached Deodorized Palm Olein Composition: Palm Oil Physical and Chemical Properties: 1. Free Fatty Acids (as palmitic): 0.1% max 2. Color (Lov. 5.25"): 3.0 R max 3. Iodine Value (g Iodine/100 g oil): 56 min 4. Slip Melting Point (C): 24 max 5. Moisture Content (%): 0.1 max
Chemical And Physical Analysis Parameters Value Free Fatty Acid (as % palmitic) 0.1% max Moisture and Impurities 0.1% max Iodine Value (Wijs method) 56 min Slip Melting Point 24 max Color (5 Lovibond cell) 3 Red max Cloud Point 10.0 C max
Supplier: Palm acid oil (pao) or palm oil mill effluent (pome) and used cooking oil (uco)
Ffa 4.5%(max) m&i :0.5% max Iodine value: 50-55% max Mpt degree (celcius) :33-39 max Dobi 2.3 min 5000 metric ton min to 30, 000 mertic ton
Supplier: 1. cpo (crude palm oil) in bulk. 2. rbdpl (refined bleached deodorized palm olein), also called as cooking oil or vegetable oil in quality of cp8 or cp10. packed in pet bottles, or jerrycan, or in flexitank or in bulk. 3. hacpo (high acid crude palm oil) in flexitank or bulk. 4. pao (palm acid oil) in flexitank or bulk. 5. pome (palm oil mill effluent) in flexitank or bulk. 6. screened palm shell in bulk. 7. palm broom stick to customer's requirement.
Oils And Fats Palm Oil
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
Palm oil is a vegetable oil obtained from the mesocarp (reddish pulp) of the oil palm fruit. The oil is utilised in food production, cosmetics, and as a biofuel. Oil palms have been used by humans for over 5,000 years. Palm oil's highly saturated nature causes it to solidify at room temperature in temperate climates, making it a suitable substitute for butter or hydrogenated vegetable oils in applications where solid fat is desired, such as pastry dough and baked products. The increased usage of palm oil in the food industry is due to health concerns about trans fats in hydrogenated vegetable oils.Around 70% of personal care items, such as soap, shampoo, cosmetics, and lotion, include palm oil-derived components.
