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.
Palm oil is the most costcompetitive versatile and widely produced vegetable oil The major products are CPO Crude Palm Oil various forms of PPO Processed Palm Oil and PPKO Processed Palm Kernel Oil We are committed to sustainable palm oil sourcing from Indonesia and Malaysia and to protect forests and areas of high conservation value
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%)
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, is rich in carotenoids, (pigments found in plants and animals) from which it derives its deep red colour, and the major component of its glycerides is the saturated fatty acid palmitic; hence it is a viscous semi-solid, even at tropical ambients, and a solid fat in temperate climates.
SPECIFICATION
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 Odr 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 â?? 8
