Palm oil, Application : Cooking, Baking, Frying

GENERAL SPECIFICATIONS
Refined Palm Oil is the oil obtained from the fleshy portion of the fruit from varieties of the palm Elaeis guineensis which has been refined, bleached and deodorized.
TEST
METHOD
RANGE
Specific gravity @ 25�C
USP
0.911-0.918
Iodine value
USP
50 - 55
Free fatty acids (as Oleic)
USP
0.1% max
Moisture
AOCS Ca 2c-25
0.1% max
Color Gardner
AOCS Td la-64
3 max
Appearance
White to pale yellow solid to semisolid lard-like fat
Flavor and Odor
Bland, odorless
TYPICAL FATTY ACID COMPOSITION (%)
C12 & lower
2.5 max
C14:0
0.5 - 5.9
C18:1
34 - 44
C16:0
32 - 47
C18:2
7 - 12
C18:0
2 - 8
Because of natural variations in oilseed crops, chemical and physical constants cannot be guaranteed at all times. .