IPalm oil is obtained from the fruit of oil palms that belong to the species Elaeis guineensis and Elaeis oleifera. Owing to its versatility, it is used as a raw material in the food and non-food industries.
A large percentage of the everyday food products contain palm oil. Low cost and the characteristic oxidative stability of palm oil are the reasons for its widespread use across the food industry. Palm oil is also used in the Bio-fuel industry to create Palm Bio-diesel. Palm oil is the largest traded vegetable oil in the world. Palm oil and palm kernel oil contribute to 30% of the total vegetable oil output in the world.
As Palm oil suppliers we source palm oil from eminent producers in Indonesia, Malaysia, Nigeria, Kenya, Ghana and Colombia. Palm Oil is commercially used in different forms as listed below:
- Neutralized Palm Oil (NPO)
- Palm Acid Oil
- Neutralized and Bleached Palm Oil (NB Palm Oil)
- Neutralized, Bleached and Deodorized Palm Oil (NBD)
- Refined, Bleached and Deodorized Palm Oil (RBD)
- Crude Palm Oil (CPO) and Palm Stearin
- Refined, Bleached and Deodorized Palm Olein (RBD)
We trade in Crude Palm Oil, RBD Palm Oil & RBD Palm Olein, and Palm Stearin.
Product Specifications
Crude Palm Olein
- F.F.A. (as Palmitic Acid): 5% max
- Moisture and Impurities (M&I): 0.25% max
- Iodine Value (I.V. as per Wijs method): 56 min
- Melting Point (Slip Point/Softening Point/Rising Point) in degree Celsius: 24 max
Crude Palm Stearin
- F.F.A. (as Palmitic Acid): 5% max
- Moisture and Impurities (M&I): 0.25% max
- Iodine Value (I.V. as per Wijs method): 48 max
- Melting Point (Slip Point/Softening Point/Rising Point) in degree Celsius: 44 min
Neutralised, Bleached & Deodorized (NBD)/Refined, Bleached & Deodorized(RBD) Palm Olein
- F.F.A. (as Palmitic Acid): 0.1% max
- Moisture and Impurities (M&I): 0.1% max
- Iodine Value (I.V. as per Wijs method): 56 min
- Melting Point (Slip Point/Softening Point/Rising Point) in degree Celsius: 24 max
- Colour: 3 or 6 Red max
Double Fractionated Palm Olein
- F.F.A. (as Palmitic Acid): 0.1% max
- Moisture and Impurities (M&I): 0.1% max
- Iodine Value (I.V. as per Wijs method): 60 min
- Melting Point (Slip Point/Softening Point/Rising Point) in degree Celsius: 19 max
- Colour: 3 Red max
Neutralised, Bleached & Deodorized (NBD)/Refined, Bleached & Deodorized(RBD) Palm Stearin
- F.F.A. (as Palmitic Acid): 0.2% max
- Moisture and Impurities (M&I): 0.15% max
- Iodine Value (I.V. as per Wijs method): 48 max
- Melting Point (Slip Point/Softening Point/Rising Point) in degree Celsius: 44 min
- Colour: 3 or 6 Red max