RBD PALM OIL
Fully refined Palm Oil is a non-fractionated, non-hydrogenated, refined vegetable fat of non lauric origin.
Main Application:
- Production of margarine
- Production of confectionary fats
- Cooking oil
- Production of sour cream, cheese
- Production of cream cheese, spread condensed milk
- Production of other food products
MELTING POINT
36 – 39 °C
RBD PALM OIL
| Constituent | Minimum | Maximum |
|---|---|---|
|
Constituent |
Min |
Max |
|
Free Fatty Acids as % palmitic acid |
|
0.05 |
|
Test |
Band |
|
|
Iodine Value (FTnIR) G I2/100g |
48 |
56 |
|
Drop Melting Point °C |
36 |
40 |
|
Moisture ; % |
|
0.05 |
|
Impurities |
negative |
|
|
Lovibond color, red (5¼“ cell) |
|
3 |
FATTY ACID COMPOSITION
| Fatty Acid | Carbon | Typical Ranges |
|---|---|---|
|
Lauric |
C12.0 |
0.2 |
|
Myristic |
C14.0 |
1.0 |
|
Palmitic |
C16.0 |
43.3 |
|
Palmitoleic |
C16.:1 |
0.2 |
|
Stearic |
C18:0 |
4.8 |
|
Oleic |
C18:1 |
38.8 |
|
Linoleic |
C18:2 |
11.0 |
|
Linolenic |
C18:3 |
0.2 |
|
Arachidic |
C20:0 |
0.4 |
SOLID FAT CONTENT
| Solid Fat | Min. | Max. |
|---|---|---|
|
at 10º C |
45 |
55 |
|
at 20º C |
21 |
29 |
|
at 30º C |
7 |
13 |
|
at 40º C |
|
4 |
NB: The percentage of solid fat at given temperatures is measured by pulse NMR on non-stabilized samples according to IUPAC method 2.150(a).
Packaging:
- Bulk
- Other packaging