RBD palm kernel oil is fully refined non-hydrogenated, non-fractionated vegetable fat of lauric origin. RBD Palm Kernel Oil is suitable to be used for preparation of compound chocolate coating for ice-cream or other chilled confectionery product. It is also suitable for use as a milk fat replacer in soft ice cream mix.
Properties
Parameters | Specifications | Method |
Free Fatty Acid (% as lauric) | Max 0.1 | OACS Ca 5a-40 |
Moisture & Impurities (%) | Max 0.1 | AOCS Ca 2b-38 |
Slip Melting Point(0C) | 25-29 | AOCS Cc 3-25 |
Colour (5.25" Lovibond Cell) | Max 1.5R + 15Y | AOCS Cc 13b-45 |
Iodine Value (Wijs) | Max 19 | AOCS Cd 1b-87 |
Peroxide Value (meq/kg) | Max 1 (at packaging) | AOCS Cd 8b-90 |
Information
Nutritional | Typical, per 100g fatty acids |
Total Fat | 99.9 |
Saturated Fat | 80.0 |
Mono-unsaturated Fat | 17.0 |
Poly-unsaturated Fat | 2.7 |
Trans | 0.2 |
Energy | 900kcal |
| |
Microbiological | |
Total Plate Count (cfu/g) | 1000 max |
Enterobacteriacea | Absent in 1g |
Yeast & molds (cfu/g) | 10 max |
Salmonella | Absent in 25 g |