Palm Oil Specification
| Specification Of Palm Oil Product | ||||||
| Type Of Oil | Free Fatty Acid (%) | Color (Red) |
Peroxide Value (Meg/q) | Iodine Value (g/100g) | Cloud Point (° C) |
M&I (%) |
| CPO (PORAM) |
5.0 max | - | - | 50.0 min | - | 0.25 max |
| RBD PO | 0.1 max | 3.0 | 1.0 max | 50-55 | - | 0.1 max |
| RBD POL (PORAM) |
0.1 max | 3.0 | 1.0 max | 56.0 min | 10 max | 0.1 max |
| RBD POL (PACKER) |
0.1 max | 3.0 | 1.0 max | 56.5 min | 8 max | 0.1 max |
| RBD PST (PORAM) |
0.1 max | 3.0 | 1.0 max | 48 max | - | 0.1 max |
| PFAD (PORAM) |
70.0 min | Light cream | - | - | - | 1.0 max |
We accept customize specification for all the products.
Product description :
CPO: Crude Palm Oil
RBD: Refined Bleached Deodorized
RBD PO: RBD Palm Oil
RBD POL: RBD Palm Olein
RBD PST: RBD Palm Stearin
PORAM: Palm oil refinery association of Malaysia
RBD Palm Olein is widely used as frying oil and much of its popularity is due to its good resistance to oxidation and formation of breakdown products at frying temperatures and longer shelf life of finished products. In fact, palm olein is considered as the gold standard in frying and is perhaps, on its own, the most widely used frying oil in the world!