Refined, bleached and deodorized Palm oil from premium quality crude palm oil. Suitable for industrial frying, bakery application, and also can be applied in culinary and frozen products.
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) | 33-39 | AOCS Cc 3-25 |
| Colour (5.25" Lovibond Cell) | 3R 30Y | AOCS Cc 13b-45 |
| Iodine Value (Wijs) | 50-55 | AOCS Cd 1b-87 |
| Peroxide Value (meq/kg) | Max 1.0 | AOCS Cc 8-53 |
Solid Fat COntent (%) | | IUPAC 2.150(a) |
10C | 50-60 | |
20C | 22-30 | |
30C | 12 Max | |
35C | 6 Max |
Information
| Nutritional | Typical, per 100g fatty acids |
| Total Fat | 99.9 |
| Saturated Fat | 49.3 |
| Mono-unsaturated Fat | 40.3 |
| Poly-unsaturated Fat | 10.3 |
| Trans | <1g |
| Energy | 900kcal |
| | |
| Microbiological | |
| Total Plate Count (cfu/g) | 1000 max/g |
| Enterobacteriacea | Absent in 1g |
| Yeast & molds (cfu/g) | 10 max/g |
| Salmonella | Absent in 25 g |