Technical data specifications palm acid oil: Acid value : > 130 mg/koh/g, iodine value : > 90gl2/100g, saponification value : > 190 mg/koh/g, water : < 2%, impurities : < 0.5%, no saponification : < 2%, phospholipid : > 2.5, ph value : > 2.5, sulfur : < 220 ppm Resource = 10, 000 mt/ month and 120, 000 mt/ year
Ffa: 50% Min M&i: 3% Max Sap Value: 180 Min
Ffa: 50% Min M&i: 3% Max Sap Value: 180 Min TFM: 97% Min
Ffa: 50% Min M&i: 3% Max Sap Value: 180 Min
Ffa: 50% Min M&i: 3% Max Sap Value: 180 Min TFM: 97% 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
Technical Specifications: FFA (Free Fatty Acid): 20% - 40% M& I (Moisture & Impurities): 2% Max Total Fatty Matter: 97% Min Ester: 1% Max Unsaponifiable Matter: 1% Max
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.
