Crude palm oil

Palm oil is the most traded vegetable oil in the world today and has been used as a dietary constituent for nearly five thousand years. Palm oil is obtained from the mesocarp of the Elaeis guineensis fruit, simply by cooking, mashing and pressing. In this process, the seeds are separated and after cracking and removing the shell, the kernel can be processed to yield palm kernel oil and palm kernel cake. Crude palm oil is obtained from the mesocarp of fresh fruit bunches. It is an orange liquid and semi-solid at room temperature, melting to a clear red-orange liquid on slight heating. Crude palm oil can be refined and further fractionated to widen its application. The following specifications are defined for export purposes:
Specifications :

• Product Name - Crude Palm Oil
• Free Fatty Acid - 5% (Max)
• Moisture Impurities and Volatiles - 0.25% (Max)
• Saponification Value - 195 – 205
• Iodine Value - 50 – 55
• Melting Point - Preferably 33°C and not more than 39°C
• Refractive Index at 50°C - 1.4491 – 1.4452
• Unsaponifiable Matter - 1.2% (Max)
• Specific Gravity at 42^oC - 0.895 – 0.987
• DOBI - 2.3 Min