Description
Palm oil is a type of vegetable oil obtained from the fruit of oil palm trees. It is highly popular in many food products due to its versatility and low cost. However, the production of palm oil has been a source of controversy due to its environmental and social impacts, including deforestation, habitat destruction, and human rights abuses. The sustainability of the palm oil industry has been a major concern, leading to efforts to promote sustainable sourcing and production practices.
| Name: | Refined Palm Oil |
| 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 |
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