After milling, various palm oil products are made using refining processes. First is fractionation, with crystallization and separation processes to obtain solid (stearin), and liquid (olein) fractions. Then melting and degumming removes impurities. Then the oil is filtered and bleached.
PALM OIL
Specification of Palm Oil
Iodine Value (Wijis) : 56 min. Melting Point : 24 deg c Cloud Point
: 10 degrees Celsius max.
Free Fatty Acids as Palmitic : 0.1% max.
Moisture Content : 0.1% max.
Colour, 5.14″ Lovibond Cell : 3 RED max.
– Applications & Benefits:
Ideal for cooking and baking
Very rich in Vitamin E
No Trans Fatty Acids
Cholestrol and Lactose FREE
No artificial additives or preservatives
– Shelf life and certification
Shelf Life is 24 months from the date of production.
Conforms to the requirements stipulated by Malaysian Food Act and Regulations
Certified HALAL by Islamic Development Department of Malaysia (PRIMA)
ISO 9001 : 2000 certified
HACCP Codex Alimentarius
GMP Codex Alimentarius
Specification of Palm Oil CP 6 Free Fatty Acid (as % palmitic)0.1% maxMoisture and Impurities0.1% maxIodine Value (Wijs’ method)58 minSlip Melting Point24 maxColor (5¼ Lovibond cell)3 Red maxCloud Point6.0 °C max
Specification of Palm Oil CP8
FFA ( MAX) : 10
M & I (MAX) : 10
IV (MIN) : 56
Colour (MAX) : 3R
SMPT (MAX) : 22
Cloud point : 8
Specification Of Paml Oil CP10
FFA ( MAX) : 10
M & I (MAX) : 10
IV (MIN) : 56
Colour (MAX) : 3R
SMPT (MAX) : 24
Cloud point : 10