Used cooking oil
Measurements shall be carried out after extraction from the
lower part.
1) Total acid number - Less than 5
(Test Method - KS M ISO 6618)
2) Iodine water - g 12/100g
(Test Method - KS M ISO 12937)
3) Water and Sediment - Weight % -More than 100
(Test Method - KS H ISO 3961)
Water average: Lower layer result x 0.05 + Upper layer result x 0.95
FFA: Max 5%
MI&U: Max 2%
Iodine Value: min. 90
Sulfur: less than 30ppm
Specification:
Ash Content (mass %) 0.01
Free fatty acids 3 % Max
M.I.U(Moisture and Impurities) 0.1 % max
Saponification value: 18185-1955-195
Iodine value: 120
Titre C (melting point) 13.75 C
Specific Gravity a 25 C 0.915
Density (kg/m3) 920
Flashpoint by P.-M. (Degree C) 220
Calorific Value (kj/kg) 36,000
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.