PKFAD - Palm Kernel Fatty Acid Distillate
Palm Acid Oil
RBD Palm Stearin
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.
Jerry can - 1 , 2, 5, 10, 15, 20 , 25 ltr Pet bottles - 1 , 2 , 5 ltr
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
We are exporter of cp8 and cp10
Palm kernel oil The palm kernel oil is obtained from the kernel of the oil palm fruit. Its composition and properties differ significantly from palm oil. Palm kernel oil is similar to coconut oil in terms of composition, and is produced by mechanical extraction of the kernels. The quality of the oil is very good, with free fatty acids of the crude oil generally below 2%, ours is higher, but aiming towards the values indicated. It is light yellow in colour and is refined physically to produce a very light coloured oil used for both edible and inedible purposes. The oil is also semi-solid at ambient temperatures. It can be further fractionated to yield a high value fraction - such as palm kernel stearin with good melting properties. The sharp melting profile also indicates that the oil is highly suitable for confectionery applications. Due to its rapid crystallization behaviour, it is often used in enrobing or dipping products. -
We offer Palm oil CP8 and 10 from Malaysia. Different packaging
PALM OIL Palm oil is derived from the fleshof the fruit of the oil palm species E. Guineensis. In its virgin form, the oil is bright orange-red due to the high content of carotene. Palmoil is semi-solid at room temperature; a characteristic brought about by its approx. 50 percent saturation level. Palm oil (and its products) has good resistance to oxidation and heat at prolonged elevated temperatures; hence, making palm oil an ideal ingredient in frying oilblends. Manufacturers and end-users around the world incorporate high percentages of palm oil in their frying oil blends for both performance and economic reasons. In fact, in many instances, palm oil has been used as 100 percent replacement for traditional hydrogenated seed oils such as soybean oil and canola. Products fried in palm oil include potato chips, frenchfries, doughnuts, ramen noodles and nuts. The oil palm produces two types of oils; crude palm oil (CPO) from the fibrous mesocarp and crude palm kernel oil (CPKO) from the kernels. Although both oils originate from the same fruit, palm oil is chemically and nutritionally different from palm kernel oil. It is one of the only two mesocarp oils available commercially, the other being olive oil. In conventional milling process, the FFBs are steriliszed and the fruitlets stripped off. The loose fruitlets are then digested and pressed to extract the CPO. The kernels are separated from the fibrous mesocarp in the press cake and later cracked to obtained CPKO. CHEMICAL COMPOSITION OF PALM OILS: Crude Palm Oil is the richest natural source of Tocotrienols. The Malaysian Palm Oil Board (MPOB) has developed a special patented technology for extraction. The latest technology to purify Tocotrienols from the fruits of oil palm (Elais guineensis) was developed to produce a superior quality and purity. PALM OIL Palm oil, being a vegetable oils, is cholesterol-free. Having a naturally semi solid characteristic at room temperature with a specific origin melting point between 33ºC to 39ºC, it does not require hydrogenation for use as a food an ingredient. CPO is deep orange red in colour due to the high content of natural carotenes. Palm oil is rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration. Fractionation separates oil into liquid and solid fractions. Palm oil can be fractionated into liquid (olein) and solid (stearin) components. Palm oil has a balanced ratio of unsaturated and saturated fatty acids. It contains 40% oleic acid (monounsaturated fatty acid), 10% linoleic acid (polyunsaturated fatty acid ), 45% palmitic acid and 5% stearic acid (saturated fatty acid). This composition results in an edible oil that is suitable for use in a variety of food applications. WE SUPPLY IN; polyethylene 25 L PET 5 L PET 1 L PET 2L 25 L polyethylene 25 L High polyethylene 25 L Cistern 27000 L Container 1000 L
Petroleum \ fossiel fuel products, (steam) coal, icumsa 45, bio diesel, bio mass, fertilizer, coconut products, sun flower oil, charcoal.
Sugar icumsa 45 usa miami, refined palm oil , malaysia , sunflower oil, copper cathode, en590 10ppm diesel, jet a1 fuel, aviation kerosene, green pet coke, lng.
Olein is a type of vegetable oil derived from crude palm oil (CPO). It's the liquid fraction obtained through a process called fractionation, which separates CPO into its liquid (olein).
Origin: Indonesia. Available in CIF or FOB terms. CP 10 is a type of refined palm oil commonly used in cooking and frying, known for its high stability and longer shelf life.
Origin: Indonesia. Available in CIF or FOB terms. Shortening is a type of solid fat used in baking to create a tender and flaky texture in baked goods, often made from palm oil.
PT. ANP Product Price List (Updated October 30, 2024): Bulk Oil (Ready for Production): 1. RBD OLEIN CP10 Price Rp.18,300 (Include VAT Non Storage) Minor 3,000 Tons 2. RBD OLEIN CP8 Price Rp.17,600 (Include VAT Non Storage) Minor 3000 Tons 3. CPO (Crude Palm Oil) Price KPBN Loco PKS Factory Minor 5,000 Tons Payment can be made with: BG 1832 SBLC (Export) CASH 50%:50% (Fluctuating Price and Must Be in Accordance with S.O.P)
1. CRUDE PALM OIL (CPO) 2. CULINARY OILS & FRYING FATS: Palm Olein (CP10.CP8.CP6), Frying Fats 3. RBD Coconut Oil 4. CONFECTIONERY FATS: Coating & Creaming, Cocoa Butter Substitute (CBS), Cocoa Butter Replacer (CBR), Spread, Filling Fats, Coating Fats, Interesterified CBS 5. BAKERY FATS: Butter Oil Substitutes, Vegetable Ghee, Shortening, Puff Pastry Margarine, Cake Margarine 6. DAIRY FATS ALTERNATIVES: Milk Fat Replacer, Ice Cream Fats 7. COCOA: Cocoa Mass, Alkalized Black Series, Alkalized Dark Brown Series, Alkalized Dark Red Series, Alkalized Medium Series, Alkalized Light Series, Natural Series, Natural Cocoa Butter 8. NON-FOOD: Palm Fatty Acid Distillate, Palm Kernel Stearin, Soap Noodle, Glycerin We offer a variety of packing options to suit your requirements: - Flexi Bag (22MT) - Tin (Round/Square) - Jerry Can (HDPE-Yellow/White) - Pet Bottles - Plastic & Metal Pail - Carton with PE Bag - Bag in Box (for Liquid) - Steel & Plastic Drums
Land for oil palm or other plantations, with an area of â??â??2000 hectares, located in the Mandiangin area, Sarolangun Regency, Jambi province, Indonesia
At Timur Malaysia, we are proud to offer RBD Palm Oil CP10, a high-quality, refined oil perfect for a wide range of applications, including food manufacturing, frying, and industrial use. Our RBD Palm Oil CP10 is sourced from sustainable plantations and processed to the highest industry standards, ensuring purity, consistency, and excellent shelf life. With its neutral flavor and versatile functionality, it's the ideal choice for enhancing the quality of your products. Partner with Timur Malaysia for a reliable supply, competitive pricing, and exceptional service. Trust us to deliver the best in RBD Palm Oil CP10 to support your business success.
Palm oil, 100% natural, without any additives or chemicals, used by the food industry.
