Palm Oil Based Products

Palm Oil is a form of edible vegetable oil obtained from the fruit of the oul palm tree. Palm oil is packed with nutrients that contribute to your daily energy needs. It provides a valuable source of natural beta carotene and vitamin E.

Loading Details

  Jerry Can
Size (Litre) 2 2.25 2.5 / 2.7 3 4 5 10 15 18 20 25 10 (pail) 20 (pail)
Units / Crtn 6 6 6 6 4 4 - - - - - - -
Approx No. of Crtns / 20’FCL 1196 1064 1110 / 1096 1007 / 1064 1206 1036 2350 1540 1320 1199 980 1386 756
  Pet Bottle Tin Drum
Size (Litre) 1 2 3 2 / 2.25 4 kg 5 13 16 18 20 16 / 17 / 18 kg 190 kg 200 kg
Units / Crtn 12 6 6 6 4 4 - - - - - - -
Approx no. of crtns / 20'FCL 1551 1100 900 1200 960 768 1448 1448 1242 1150 1242 98 80

Palm Oil Specification

Edible
  Applications FFA max (%) M&I max (%) IV SM PT DegC COLOUR max FLAVOUR (natural edible) OTHERS
Vegetable Oils
RBD Palm Oil for cooking and frying 0.1 0.1 50-55 33-39 3R Bland  
RBD Palm Olein for cooking and frying 0.1 0.1 56 min 24 max 3R Bland Cloud Point 8/10°C
DF RBD Palm Olein for cooking and frying 0.1 0.1 60 min 18 max 3R Bland Cloud Point 6°C
RBD Palm Stearin used in shortening, margarine, vegetable gee & special fats. Also in making soap & candle 0.1 0.2 33-38 52-53 3R Bland Bland
RBD Palm Kernel Oil acts as a leavening agent 0.1 0.1 22-25 max 24 1.5R Bland SAP Value 240-255
RBD Palm Kernel Olein acts as a leavening agent 0.1 0.1 21-24 max 25 1.5R 15Y Bland SAP Value 240-250
Red Palm Olein for cooking 5 0.25 56 min 24 max 20R    
Vegetable Fats
Shortening for preparation of biscuits, cakes, wafers, breads & pastries 0.1 0.1 42-50 40-48 2.5R25 Bland  
Vegetable Ghee (Vanaspati) cooking frying medium, making sweet and confectionery 0.1 0.1 43-47
40-46		 39-41
40-44		 3R, 30LY Buttery / Ghee Permitted Antioxidant 200PPM max
Dough Fat for bread, general bakery and confectioneries 0.1 0.1 33-38 46-51 3R Bland Permitted Antioxidant 200PPM max
Margarine for cakes, creaming, spread, baking, pastries and cooking 0.15 16   37-41 Golden Yellow Fat Blend 80% min Permitted Antioxidant 200PPM max
Sepcialty Fats SFC NR (°C)
  20 25 30 35
Cocoa Butter Substitute applied to both moulding and coating chocolate 0.1 0.1 1 max 33-36 1R10Y Bland 90 80 40 3
Cocoa Butter Replacer suitable for compound mouldings and coatings 0.1 1.1 51-62 37-41 2.5R Bland 70 56- 62 36- 42 14- 22
Coating Fat for use as cocoa fat replacer in compound chocolate coating 0.1 0.1 5-7 34-37 1R10Y Bland 56- 64 28- 36 8- 14 2- 6
Ice Cream Fat specially made for ice cream making 0.1 0.1 12-15 30-33 1R10Y Buttery 65 35 15- 20 3- 8
Frying Fat for multiple deep frying and fast food 0.1 0.1 45-50 38-40 1R Bland 30 20 10 5

Non-Edible
  Applications FFA max (%) M&I max (%) IV COLOUR max SAP Value UN SAP MAT min
Palm Fatty Acid Distillate manufacturer of soap and soap based products 80 0.1 max 48-52 FAC 11 240-260 95
Palm Kernel Fatty Acid Distillate manufacturer of soap, soap based products and detergent 60 2.0 max 19 max   240-260 95
Distillate Palm Fatty Acid manufacturer of soap and soap base products and cosmetics 80 0.1 max 45-55 4R, 40Y 203-211 95
Refined Clycerine manufacturer of soap and soap base products and cosmetics FA & E 1
max		 Assay 99.5% ASH% 0.01 Apha 5 Sulphates 20PPM Max Chlorides 10PPM max
Stearic Acid for pharmasceuticals, cosmetics, soap, candles polishing agent, lubricants & emulsifiers for food Acid Value (mgKOH/g) Title °C 195min 10 max 52 min 30Y, 3.5R 196 min  
Soap Noodles for making soap TFM 78% min 13.5% max NaCI 0.6% max Free alkalinity 0.05% max Composition
Palm 80 Palm Kernel 20

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