Vegetable Palm Oil
RBD Palm Oil CP10
Palm oil is semi-solid at room temperature (20°C). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called “palm olein”, which is commonly bottled and sold as cooking oils. The solid fat portion is called “palm stearin” and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee.
RBD Palm Oil CP8
Parameters Limits
Free Fatty Acid 0.10% Max
Iodine Value (Wijs Method) 58.0 Min
Moisture & Impurities 0.10% Max
Slip Melting Point deg C (AOCS Cc 3-25) 22 Max
Cloud Point (deg C) 8.0 Max
Colour (5 ¼ Lovibond cell) 3.0 R Max
RBD Palm Oil CP6
Parameters Limits
Free Fatty Acid 0.10% Max
Iodine Value (Wijs Method) 60.0 Min
Moisture & Impurities 0.10% Max
Slip Melting Point deg C (AOCS Cc 3-25) 18 Max
Cloud Point (deg C) 6.0 Max
Colour (5 ¼ Lovibond cell) 3.0 R Max
Palm Crude Oil
In charge to gather utmost clients’ contentment, this Crude Palm Oil is quality tested by our vendor’s quality controllers on assured parameters. Clients can avail this Crude Palm Oil from us at reasonable price.
Palm kernel Oil
Palm Kernel Oil is obtained from the kernel of palm fruit. There are great differences between Palm Oil and Palm Kernel Oil in physical and chemical characteristic. Palm Kernel Oil is yellow wish in colour and has different a fatty acid composition. Palm contains mainly palmitic (C16:0) and oleo acids (C18:1), two most common fatty acids and about 50% saturated, while Palm Kernel Oil contains mainly lauric acid (C12:0) and more than 80% saturated. Palm Kernel Oil closely resembles Coconut Oil in its fatty formulation and characteristics, therefore is a cost effective substitute for Crude Coconut Oil in the production of quality soap.
