Oil from the fruit of a palm tree, (Elaeis guineensis), native to tropical West Africa and cultivated in Africa, Indonesia, Malaysia, and tropical America as the source of palm oil. The palm oil contains a very high percentage of saturated fat. Growing to a height of 15 m, the palms produce fleshy fruits, 3 cm long, containing a white kernel within a hard black shell. Palm oil is extracted from the pulp and kernel and used in making soaps, margarine, lubricants, etc. When used in soaps, palm oil creates a hard, long lasting bar of soap that is mild and cleanses well. Refined Palm Oil is the oil obtained from the fleshy portion of the fruit from varieties of the palm Elaeis guineensis which has been refined, bleached and deodorized. TEST METHOD RANGE Specific gravity @ 25°C USP 0.911-0.918 Iodine value USP 50 - 55 Free fatty acids (as Oleic) USP 0.1% max Moisture AOCS Ca 2c-25 0.1% max Color Gardner AOCS Td la-64 3 max Appearance White to pale yellow solid to semisolid lard-like fat Flavor and Odor Bland, odorless TYPICAL FATTY ACID COMPOSITION (%) C12 & lower 2.5 max C14:0 0.5 - 5.9 C18:1 34 - 44 C16:0 32 - 47 C18:2 7 - 12 C18:0 2 - 8
Extra virgin and virgin olive oil.
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Olive oil, canned food.
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Soft drinks, energy drinks, medical gloves, face mask, nutella, instant coffee etc.
