Description
| Name: | Refined Palm Olein Oil Cp10 Cp8 Cp6 |
| Physical and Chemical Analysis Values: | (The values may vary within standards) |
| Free Fatty Acid, % m/m Oleic Acid: | 0,3 maximum. |
| Acid Number, mg KOH/g: | 0,6 maximum. |
| Peroxide Value, meq O2/kg: | 10,0 maximum. |
| Iodine Value, WIJS: | 103 – 135 |
| Moisture and Volatile Matter, %: | 0,2 maximum |
| Saponification Value, mg KOH/g: | 187 – 195 |
| Unsaponifiable Substances, g/kg: | 2,8 maximum. |
| Insoluble Substances in Ether, %: | 0,05 maximum. |
| Refractive Index, at 40oC: | 1,465 – 1,468 |
| Grade | F.F.A. (max) | M & I (max) | I.V. | SMP | Color |
| CP 10 | 0.1% max | 0.1% max | 56 max | 24 Deg C | 3R 30Y |
| CP 8 | 0.1% max | 0.1% max | 58 max | 22 Deg C | 3R 30Y |
| CP 6 | 0.1% max | 0.1% max | 60 max | 18 Deg C | 3R 30Y |
RBD Palm oil is derived from refined, bleached and deodorized (RBD) crude palm oil. Applications include:
- Cooking oil
- Part of oils formulation for shortening, margarine, vanaspati and other uses
Chemical and Physical Characteristics
| Flavor and odor | Bland |
| Free Fatty Acid (as % palmitic) | 0.10% Max |
| Moisture & Impurites | 0.10% Max |
| Colour (Lovibond, 5 ¼” cell) | 3.0R Max |
| Iodine Value (Wijs’ method) | 50–55 |
| Slip Melting Point (°C) |
33–39 |
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