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Palm Oil

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Palm Oil

Palm oil is a good and healthy cooking option for high heat frying. Very popular in various fast food outlets like Fish & Chips stores and restaurants, because of its lower cost and the high oxidative stability of the refined product when used for frying.

Palm oil is naturally reddish in colour due to its high red or orange plant pigment found in many other plant structures like carrots etc. It is vital in the diet as a precursor of vitamin A. Another rich vitamin in red palm oil is vitamin E along with other nutrients.

Quality Specification of CPO as per MS814

Identity Characteristics for Palm Oil
Item No. Identity Characteristics Observed min. to max.
1 Apparent density, g/ml at 50oC 0.8889 to 0.8896
2 Refractive index no. 50oC 1.4521 to 1.4541
3 Saponification value, mgKOH/g oil 194 to 205
4 Unsaponifiable matter, % 0.19 to 0.44
5 Fatty acid composition (wt% as methyl esters
C12:0 0.1 to 0.5
C14:0 0.9 to 1.5
C16:0 39.2 to 45.8
C16:1 0 to 0.4
C18:0 3.7 to 5.4
C18:1 37.4 to 44.1
C18:2 8.7 to 12.5
C18:3 0 to 0.6
C20:0 0 to 0.5
6 Iodine Value (Wij’s) 50.4 to 53.7
7 Slip Melting Point, oC 33.8 to 39.2
8 Total carotenoids (as B-carotene), mg/kg 474 to 689
TEST METHOD RANGE
Specific gravity @ 25°C USP 0.914-0.921
Iodine value USP 102 - 130
Saponification value USP < 2.0 mL of 0.02 N NaOH
Peroxide value USP 5 meq/kg max
Unsaponifiable matter USP <1.5%


Color Gardner AOCS Td la-64 5 max
Appearance Golden yellow, bright & clear oily liquid
Odor Bland, odorless
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