Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, It can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc.
| Standard Specifications | |
| Parameter | Specifications |
| Free Fatty Acid (% As Palmitic) | 0.10 Max |
| Colour (5 ¼” Lovibond Cell) | 3.0 R Max |
| Moisture & Impurities (%) | 0.10 Max |
| Iodine Value (Wijs Method) | 50.0 Min |
| Cloud Point (°C) | 33.0 - 39.0 Max |
| Slip Melting Point(°C) | |
| Peroxide Value (Meq/kg) | 1.0 Max 1.1 |
Palm olein is the liquid fraction obtained by fractionation of palm oil that is subjected to crystallization at a controlled temperature.
| Standard Specifications | |
| Parameter | Specifications |
| Free Fatty Acid (% As Palmitic) | 0.10 Max |
| Colour (5 ¼” Lovibond Cell) | 3.0 R Max |
| Moisture & Impurities (%) | 0.10 Max |
| Iodine Value (Wijs Method) | 56.0 Min |
| Cloud Point (°C) | 10.0 Max |
| Slip Melting Point(°C) | 24.0 Max |
| Peroxide Value (Meq/kg) | 1.0 Max |
RBD Palm Stearin is the solid fraction obtained by fractionation of palm oil after crystallization at a controlled temperature. Though it is a co-product of the palm olein, it nevertheless is a major oil in the international trade. Palm stearin is a source of fully natural hard fat component for products such as shortenings and margarine industries.
| Standard Specifications | |
| Parameter | Specifications |
| Free Fatty Acid (% As Palmitic) | 0.20 Max |
| Colour (5 ¼” Lovibond Cell) | 3.0 R Max |
| Moisture & Impurities (%) | 0.15 Max |
| Iodine Value (Wijs Method) | 48.0 Max |
| Slip Melting Point(°C) | 44.0 Min |
| Peroxide Value (Meq/kg) | 2.0 Max |
Fatty Acid Distillate is a co-product obtained during the refining of crude palm oil. Fatty acid is used widely in the various industry. Fatty acid are used in the manufacturing of candles, cosmetics, soap and pharmaceutical products.
| Standard Specifications | |
| Parameter | Specifications |
| Free Fatty Acid (% As Palmitic) | 70.0 Min |
| Colour (5 ¼” Lovibond Cell) | |
| Moisture & Impurities (%) | 1% Max |
| Iodine Value (Wijs Method) | |
| Slip Melting Point(°C) | |
| Peroxide Value (Meq/kg) |
The oil is naturally rich in monounsaturated fat and low in saturated fat. Use in frying / backing, used as (bottled) salad oil and in mayonnaise, margarine and dressing of salad.
| Standard Specifications | |
| Appearance | Clear & brilliant at room temperature, Taste & Smell Neutral |
| FFA | 0.10 Max |
| Moisture & Volatiles | 0.05% max. |
| Colour | Lovibonds (5,25) 1.5 Red, 15 Yellow |
| Iodine Value (wij’s method ) | 110 – 126 |
| Peroxide Value (meq/kg.) | 1.0, max. |
| Fatty Acid Composition (%) | |
| C16:0 Palmitic acid | 4.5 % |
| C16:1 Palmpitoleic acid | 0.5 % |
| C18:0 Stear acid | 1.5 % |
| C18:1 Oleic acid | 57 % |
| C18:2 Linoleic acid | 21.5 % |
| C18:3 Linolenic acid | 10.5 % |
| C20:0 Arachidic acid | 0.5 % |
| C20:1 Gadoleic acid | 2.0 % |
| C22:0 Behenic acid | 0.5 % |
| C22:1 Erucic acid | 1.0 % |
Sunflower Oil is light in taste and appearance. The oil is rich in vitamin E, monounsaturated and polyunsaturated fatty acid and is cholesterol-free to provide optimal health and strengthen the body’s immune system.
| Standard Specifications | |
| Appearance | Clear & brilliant at room temperature Taste & Smell Neutral |
| FFA | 0.10% max. |
| Moisture | 0.05% max. |
| Colour | Lovibonds (5,25) 1.5 Red, 15 Yellow |
| Iodine Value (wij’s method ) | 125 – 140 |
| Peroxide Value (meq/kg.) | 1.0, max. |
| Linoleic Acid % | 60 -70- Depending on Origin of Seeds |
| Fatty Acid Composition (%) | |
| C16:0 Palmitic acid | 6.5 % |
| C18:0 Stear acid | 4.0 % |
| C18:1 Oleic acid | 23 % |
| C18:2 Linoleic acid | 64.0 % |
| C18:3 Linolenic acid | 0.5 % |
| C20:0 Arachidic acid | 0.5 % |
| C22:0 Behenic acid | 0.5 % |
Liquid oil for cooking or frying as general purpose oil.
| Standard Specifications | |
| Appearance | Clear & brilliant at room temperature Taste & Smell Neutral |
| FFA | 0.10% max. |
| Moisture & Volatiles | 0.05% max. |
| Colour | Lovibonds (5,25) 2 Red, 20 Yellow |
| Iodine Value (wij’s method ) | 84 - 95 |
| Peroxide Value (meq/kg.) | 1.0, max. |
| Fatty Acid Composition (%) | |
| C14:0 Myristic acid | 0.4 max. |
| C16:0 Palmitic acid | 6.5 % |
| C18:0 Stear acid | 1.3 – 6.5 % |
| C18:1 Oleic acid | 35 - 72 % |
| C18:2 Linoleic acid | 13 - 43 % |
| C18:3 Linolenic acid | 0.6 max. |
| C20:0 Arachidic acid | 1.0 – 5.0 % |
| C20:1 Gadoleic acid | 0.5 – 2.1 % |
| C22:0 Behenic acid | 1.0 – 5.0 % |
| C22:1 Erucic acid | 0.5 max |
| C24:0 Lignoceric acid | 0.5 – 30 |
Liquid oil for frying or backing as general purpose oil Corn oil obtained by cold pressing has a bland taste but it is high in polyunsaturated fats. It is one of the healthier oils. Corn oil is effective in lowering blood cholesterol levels and fighting cardiovascular disease. Liquid oil used in salad dressing, mayonnaise, cooking, baking or frying as general purpose. It gains a pleasant taste when mixed with soybean oil and milk thistle oil. It is recommended to be stored in a cool, dark place, out of direct sunlight.
| Standard Specifications | |
| Appearance | Clear & brilliant at room temperature Taste & Smell Neutral |
| FFA | 0.10% max. |
| Moisture & Volatiles | 0.05% max. |
| Colour | Lovibonds (5,25) 2 Red, 20 Yellow |
| Iodine Value (wij’s method ) | 84 - 95 |
| Peroxide Value (meq/kg.) | 1.0, max. |
| Fatty Acid Composition (%) | |
| C14:0 Myristic acid | 0.4 max. |
| C16:0 Palmitic acid | 16 % |
| C18:0 Stear acid | 6.5 % |
| C18:1 Oleic acid | 72 % |
| C18:2 Linoleic acid | 43 % |
| C18:3 Linolenic acid | 0.6 max. |
| C20:0 Arachidic acid | 1.0 – 5.0 % |
| C20:1 Gadoleic acid | 0.5 - 2.1 % |
| C22:0 Behenic acid | 1.0 – 5.0 % |
| C22:1 Erucic acid | 0.5 max |
| C24:0 Lignoceric acid | 0.5 – 30 |