Palm Oil:

Refined and crude palm oil, ensuring high purity and suitability for diverse applications such as cooking, cosmetics, and biofuels.

Crude Palm Oil (CPO)

Crude Palm Oil (CPO) is an unrefined, edible vegetable oil extracted from the flesh of the Elaeisguineensis (oil palm) fruit. It is naturally rich in carotenoids, giving it a reddish-orange colour, and serves as the primary raw material for a wide range of food and industrial products. CPO is widely used for its high yield, versatility, and cost efficiency in large-scale production.
Key Aspects of Crude Palm Oil:
Production & Properties:
CPO is obtained by pressing the mesocarp (flesh) of the palm fruit. It is typically processed further through refining, bleaching, and deodorisation (RBD Palm Oil) to produce a neutral, light-coloured oil suitable for consumption and manufacturing.
Composition:
It contains a balanced mix of saturated and unsaturated fatty acids, along with natural antioxidants such as carotenoids and vitamin E (tocopherols and tocotrienols).
Uses:
CPO is widely used in cooking oils, food products such as margarine, baked goods, and snacks, as well as in industrial applications including biodiesel, soaps, cosmetics, and oleochemicals.

IDENTITY CHARACTERISTICS OBSERVED MIN TO MAX
Apparent density, g/ml at 50°C
0.8889 -0.8896
Refractive Index No. 50 °C
1.4521 – 1.4541
Saponification Value, mg KOH/g Oil
194 – 205
Unsaponifiable matter, % by weight
0.19 – 0.44
Iodine Value (Wijs)
50.4 – 53.7
Slip Melting Point (°C)
33.8 – 39.2
Total Carotenoids as (ß – Carotene), mg/Kg
474 – 689

CP6

Palm Olein is further fractionated to a more liquid fraction called “Super Palm Olein”. Super Palm Olein has an iodine value of 60-63. Super Palm Olein is more suited to cooler climates and has cloud points of about 2°C-5°C. Because of its fatty acid composition and good oxidative stability, super refined palm olein is excellent to be used as liquid cooking oil and all the more suitable for frying.

Apart from its high quality performance, the added advantage is it does not alter the taste or flavour of fried food as it does not have any distinct fragrance

Parameters Limits
Free Fat Acid:
0.1% Max
Iodine Value (Wijs Method)
58.0 Min
Moisture & Impurities
0.1% Max
Slip Meltimn Point deg (AOCS Cc 3-25)
24 Max
Cloud Point (deg C)
6.0 Max
Colour (5 1/4″ Lovibond cell)
3.0 R Max

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

Note: we also supply white crystalline sugar

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.