PFAD Is a by-product from refining Crude Palm Oil. It is a light brown solid at room temperature, melting to a brown liquid on heating. Palm Fatty Acid Distillate is used in soap industries, animal feed industries and as raw materials for oleochemical industries. Vitamin E can be extracted from PFAD. Specifications: Free Fatty Acids (as palmitic) 70% min Moisture & Impurities 1.0% max Saponifiable Matter 95% min(basis 97%)
PFAD Is a by-product from refining Crude Palm Oil. It is a light brown solid at room temperature, melting to a brown liquid on heating. Palm Fatty Acid Distillate is used in soap industries, animal feed industries and as raw materials for oleochemical industries. Vitamin E can be extracted from PFAD. Specifications: Free Fatty Acids (as palmitic) 70% min Moisture & Impurities 1.0% max Saponifiable Matter 95% min(basis 97%)
Specification Typical Values Acid Value (mg KOH/g) 203-209 Saponification Value (mg KOH/g) 204-210 Iodine Value (% I2absorbed) 45-56 Titre (oC) 45-48.5 Color (Lov, R/Y) 2.0/20 Max Moisture (%) 0.2 Max Composition (%) C12 1 Max C14 2 Max C16 43-48 C18 3-10 C18-1 37-40 C18-2 6-11 Others 1 Max Product Form Solid Packaging Drum; ISO; Flexibag; Bulk
Palm Fatty Acid Distillate Saponifiable Matter 95% Min (basis 97%) M & I 1.0% Max FFA (as Palmitic) 70% Min We are manufacturer and producer of the RBD palm oil olein. Our RBD palm oil olein is well refined, well bleached and properly deodorized for human consumption and healthy for human health. We sell at a very low and good price and our oil is properly suitable for cooking and for frying. Description: RBD Palm Olein is obtained from fractionating refined palm oil to separate liquid parts (olein) from solid parts (stearin). It is a clear yellow liquid at room temperature. It is used as cooking oil as well as frying oil for food industries such as snack food and ready-to-eat-food. Application: Widely used as salad, cooking, frying cooking oil and much of its popularity is due to its good resistance to oxidation and formation of breakdown products at frying temperature and longer shelf life of finished product.
Fully liquid at above 26C, Brown until reddish Melting point, C : 24 - 26 pecific gravity (40C/20C) : 0.908 - 0.921 Color : 1 inch cell Lovibond Red : 12 maximum Taste : Brand neutral taste. free from rancid or sour taste Odor : Odorless. Free from rancid odour Free Fatty Acid (as Lauric Acid). % : 60 Minimum Iodine Value (Wijs) : 15 Maximum Moisture & Impurities : 0.5% max