Product detail:

Palm oil, being a vegetable oils, is cholesterol-free. Having a naturally semi solid characteristic at room temperature with a specific origin melting point between 33oC to 39oC, it does not require hydrogenation for use as a food an ingredient.

CPO is deep orange red in colour due to the high content of natural carotenes. Palm oil is rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration.

Fractionation separates oil into liquid and solid fractions. Palm oil can be fractionated into liquid (olein) and solid (stearin) components.

Palm oil has a balanced ratio of unsaturated and saturated fatty acids. It contains 40% oleic acid (monounsaturated fatty acid), 10% linoleic acid (polyunsaturated fatty acid ), 45% palmitic acid and 5% stearic acid (saturated fatty acid). This composition results in an edible oil that is suitable for use in a variety of food applications.

Neutralised Palm Oil

*	FFA (As Palmitic)	0.25% max
	M&I	0.1% max
	I.V (Wijs)	50-55
+	M.Pt degrees C (AOCS Cc 3-25)	33-39