Palm Oil

Palm oil is a versatile and widely used edible oil extracted from the fruit of the oil palm tree. It is known for its rich texture, natural stability, and long shelf life, making it an essential ingredient in food, cosmetics, and industrial applications. The oil contains a balanced composition of saturated and unsaturated fatty acids, offering excellent oxidative stability and resistance to rancidity. It is ideal for frying, baking, and as a base in margarine, confectionery, and processed foods. Additionally, palm oil is valued for its smooth consistency and neutral flavor, which do not alter the taste of recipes. Its semi-solid nature at room temperature allows for easy blending with other oils for various formulations.

Specifications:

• Appearance: Clear to golden yellow liquid or semi-solid

• Moisture and Impurities: Max 0.1%

• Free Fatty Acid (as Palmitic): Max 5%

• Iodine Value: 50 – 55

• Melting Point: 33°C – 39°C

• Odor and Taste: Bland, free from rancid smell

• Usage: Suitable for cooking, frying, bakery, confectionery, soap, and cosmetic manufacturing

• Shelf Life: 12 to 24 months under proper storage conditions