Palm oil is a rich, naturally reddish oil derived from the fruit of the oil palm tree, prized for its robust flavor, smooth texture, and high heat stability
Palm oil is a rich, naturally reddish oil derived from the fruit of the oil palm tree, prized for its robust flavor, smooth texture, and high heat stability

Palm oil

Palm oil is a rich, naturally reddish oil derived from the fruit of the oil palm tree, prized for its robust flavor, smooth texture, and high heat stability. With its high smoke point, palm oil is ideal for frying, sautéing, baking, and other high-temperature cooking methods. Its distinctively smooth texture and mild taste make it a versatile addition in both savory and sweet recipes, commonly used in margarine, pastries, and sauces.

Rich in vitamins A and E, antioxidants, and balanced fatty acids, palm oil supports immune health, skin health, and provides a source of energy. This sustainably sourced, non-hydrogenated oil is free from trans fats and cholesterol. Palm oil’s long shelf life and stability make it a valuable staple in both home and commercial kitchens.

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Description

Name:  Refined Palm Oil
Physical and Chemical Analysis Values: (The values may vary within standards)
Free Fatty Acid, % m/m Oleic Acid: 0,3 maximum.
Acid Number, mg KOH/g: 0,6 maximum.
Peroxide Value, meq O2/kg: 10,0 maximum.
Iodine Value, WIJS: 103 – 135
Moisture and Volatile Matter, %: 0,2 maximum
Saponification Value, mg KOH/g: 187 – 195
Unsaponifiable Substances, g/kg: 2,8 maximum.
Insoluble Substances in Ether, %: 0,05 maximum.
Refractive Index, at 40oC: 1,465 – 1,468
Grade F.F.A. (max) M & I (max) I.V. SMP Color
CP 10 0.1% max 0.1% max 56 max 24 Deg C 3R 30Y
CP 8 0.1% max 0.1% max 58 max 22 Deg C 3R 30Y
CP 6 0.1% max 0.1% max 60 max 18 Deg C 3R 30Y

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