Product Description

1. Crude Palm Oil (CPO)

Crude palm oil is obtained from the mesocarp of fresh fruit bunches. It is an orange liquid and semi-solid at room temperature, melting to a clear red-orange liquid on slight heating.

Crude palm oil can be refined and further fractionated to widen its application. The following specifications are defined for export purposes:

2. Refined, Bleached & Deodorised (RBD) Palm Oil

Its unique characteristic of being semi-solid at ambient temperature has contributed to its diverse application in food and non-food products. To manufacturers of solid fat products, palm oil is an excellent raw material because of its solid fat contents. It does not have to undergo hydrogenation, hence does not contain undesirable trans fatty acids.

RBD palm oil is used as frying oil for food industries such as instant noodles and snack food. It can also be used in manufacture of margarine, shortening, vanaspathy, ice cream, condensed milk and soap.

3. RBD Palm Olein

Suitable for general-purpose household use or as industrial frying oil. Its relative stability at frying temperature and its lower rate of oxidation makes it an excellent medium for frying. Excellent for the preparation of fried foods in large scale food manufacture and instant noodle products.

4. Refined, Bleached & Deodorised (RBD) Palm Stearin

RBD palm stearin is obtained from fractionating refined palm oil to separate olein from stearin. It is a white solid at room temperature, melting to a clear yellow liquid on heating.

RBD palm stearin is used in margarine and shortening industries. It is also used in soap, candles and oleochemical industries.

Product Specification / Models

CRUDE PALM OIL SPECS IS PORAM STANDARD.

Refined Palm Oil (RBD)

- 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 - 8

Crude palm oil & RBD palm oil

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