Palm Oil:
Refined and crude palm oil, ensuring high purity and suitability for diverse applications such as cooking, cosmetics, and biofuels.
CP8
CP8 (often referred to as RBD Palm Olein CP8) is a type of refined, bleached, and deodorized palm olein.
Refined Palm Olein (Cloud Point 8°C): liquid oil that remains clear and liquid at temperatures above 8°C.
Liquid Palm Oil (or Liquid Cooking Oil): Refers to the liquid portion of palm oil after fractionation.
High-Stability Frying Oil: Often referred to by its function due to its excellent performance in deep-frying.
| Parameters | Limits |
|---|---|
|
Free Fat Acid: |
0.1% Max |
|
Iodine Value (Wijs Method) |
57.0 Min |
|
Moisture & Impurities |
0.1% Max |
|
Slip Meltimn Point deg (AOCS Cc 3-25) |
24 Max |
|
Cloud Point (deg C) |
8.0 Max |
|
Colour (5 1/4″ Lovibond cell) |
3.0 R Max |
CP10
CP10, which refers to Refined, Bleached, and Deodorized (RBD) Palm
Olein with a cloud point of 10°C, is also commonly known as: RBD Palm
Olein.
Palm Cooking Oil (specifically “CP10” grade)
IV56 Palm Olein (referring to its Iodine Value of 56 min)
Vegetable Cooking
Key Aspects of CP10:
Cloud Point (CP): The “10” refers to a maximum cloud point of 10°C,
meaning it remains clear and liquid in warmer climates.
Usage: It is widely used for deep frying, industrial food manufacturing
(snacks, noodles), and general cooking.
Consistency: It is a yellow, liquid oil at room temperature
| Parameters | Limits |
|---|---|
|
Free Fat Acid: |
0.1% Max |
|
Iodine Value (Wijs Method) |
57.0 Min |
|
Moisture & Impurities |
0.1% Max |
|
Slip Meltimn Point deg (AOCS Cc 3-25) |
24 Max |
|
Cloud Point (deg C) |
8.0 Max |
|
Colour (5 1/4″ Lovibond cell) |
3.0 R Max |
Palm Kernal Oil (PKO)
Palm kernel oil (PKO) is a highly saturated, edible vegetable oil derived from the seed of the Elaeis guineensis palm fruit, distinct from palm oil. It is commonly used in commercial cooking for its high stability and high smoke point, as well as in manufacturing soaps and cosmetics. PKO is rich in lauric acid, semi-solid at room temperature, and contains no cholesterol.
Key Aspects of Palm Kernel Oil:
Production & Properties: Extracted from the nut (kernel) of the palm fruit, it is often refined (RBD Palm Kernel Oil) to remove impurities and odor, resulting in a light color.
Composition: It is highly saturated (containing high levels of lauric acid).
Uses: Due to its stability and texture, it is used for deep frying, confectionery, ice cream, margarine, and non-food items like soap, detergents, and pharmaceuticals.
Comparison: PKO is more saturated and has a different fatty acid composition. It has similar properties to coconut oil.
Product composition - RBD Fractionated Palm Kernel Oil
ORGANOLEPTIC
| Parameters | Specification |
|---|---|
|
Flavour |
Neutral |
|
Appearance |
Liquid (Vegetable Oil), free from any foreign particle |
CHEMICAL CHARACTERISTICS
| Parameters | Min | Max | UOM | Criteria | Footnote |
|---|---|---|---|---|---|
|
Free Fatty Acid (as Lauric Acid) |
– |
0.1 |
% |
Release |
1 |
|
Moisture |
– |
0.1 |
% |
Release |
1 |
|
Iodine Value (Wij’s) |
23 |
26 |
– |
Release |
1 |
|
Slip Meltimn Point |
23 |
25 |
C* |
Release |
1 |
|
Colour (5.25″ Lovibond cell) |
– |
1.5R + 15Y |
– |
Release |
1 |
Footnote 1: Analysis required on each batch and results to be reported on Certificate of Analysis.
MICROBIOLOGICAL CHARACTERISTICS
| Parameters | Max | UOM | Criteria | Footnote |
|---|---|---|---|---|
|
Total Plate Count |
1000 |
CFU/g |
Release |
2 |
|
Enterobacteriaceae |
Absent |
CFU/g |
Release |
2 |
|
Yeast & Molds |
<10 |
CFG/g |
Release |
2 |
|
Salmonella |
Absent |
CFU/25g |
Release |
2 |
Footnote 2: Analysis required on every 5th batch and results to be reported on Certificate of Analysis.