Palm Oil

Shortening is any type of fat that is solid at room temperature. It's used to prevent the formation of a gluten matrix in baked goods, allowing for the creation of non-elastic pastries like cakes. Lard, hydrogenated solidified oils, and even butter can be used as shortening. However, in the modern kitchen, the word "shortening" refers to hydrogenated oils, such as vegetable shortening. FFA as oleic acid, % 0.4 max. Peroxide Value Melting Point (Wiley Method) 46°C Moisture (KF Method), % 0.1 max. Iodine Value (WIJS Method) 15 max. Color (Lovibond, 5 ¼") 3.0 Red max. Odor Clean without chemical or off odor

Acid oil is a general term for a by-product obtained from the alkali refining of oils and fats. During alkali refining the free fatty acids are neutralised with alkali and this soapstock containing some emulsified neutral oil is separated. Acidification of the soapstock gives acid oil. Main components of acids oils are fatty acids, neutral oil and moisture. Acid oil requires further refining/purification before it is suitable for use in laundry soaps and washing powders. Our PAO is obtained through the process of removing fatty acid when refining Glycerine. It can be used to manufacture laundry soaps, calcium soaps for animal feed formulations, wax or biodiesel. FFA is between 40 to 80% Moisture & impurities <3% Total fatty matter > 95% Consistency : Semi-solid Color : Brown

Minimum Order: 1 bags

Palm oil is obtained from the yellow or orange-coloured flesh of the fruit. Shortly before harvesting the oil content of the fruit is at its highest – between 45 and 50 per cent. After harvesting the ripe fruits are sterilised and pressed. This yields crude palm oil (CPO). Palm oil has many useful properties. It is semi-solid at room temperature and so does not need to be chemically hardened. It is also neutral in taste and very stable when heated; it has a long shelf life and makes foods particularly spreadable. On account of these properties palm oil is used in products as diverse as margarine, convenience foods, baked goods and confectionery, as well as in the manufacture of candles, cosmetics, soaps and detergents. Because of these unique natural characteristics, it is very difficult to find substitutes for palm oil. Bulk Packaging 180kg or or 190kg net drums, tins of 17kg net, bag in box (BIB) of 18kg or 25kg , 20 metric tons flexibag or isotanker. FFA......................... , ........5% max M&I..............................0.5% max IV (Wijs)...........................51 - 55

Minimum Order: 1 bags

PFAD (Palm Fatty Acid Distillate) is the byproduct of crude palm oil after refining. PFAD is used in many industries such as laundry soap, animal feed industries and also as raw material for the oleo chemical industry. PFAD is also often considered as a valuable and low cost raw material for bio-diesel production. It is composed of free fatty acids which are oleic, stearic and palmitic. Palm Fatty Acid Distillate is a cheap raw material for fatty acid production with acceptable purity. Free Fatty Acid, as Palmitic Acid (FFA) % Min. 70 Moisture & Impurities (M & I) % Max. 1.0 Saponifiable Matter % Min. 95

Minimum Order: 1 bags

Palm stearin is the solid fraction from the fractionation of palm oil. It can be used for obtaining palm mid fractions (PMF) and also in blends with other vegetable oils to obtain suitable functional products such as margarine fats, shortenings, vanaspati and others. Palm stearin is a useful natural hard stock for making trans-free fats. Besides edible usage, palm stearin also possesses suitable properties for making soaps and formulating animal feeds. Palm stearin has a wide range of composition, physical properties, solid fat content, and iodine values. These variations result in different types of palm stearin, which allows food manufacturers a wide choice of materials for their formulations. Free Fatty Acid..............................0.2 Max Moisture & Impurities........................0.15% Max Iodine Value.................................48 Max Colour, 5 ¼ “ Lovibond Cell..................3.0 R Max Slip Melting Point...........................44°C Min

Minimum Order: 1 bags

Palm olein is the liquid fraction obtained from fractionation of palm oil. The fractionation process involves a physical process of cooling the oil under controlled conditions to low temperatures, followed by filtration of the crystals through membrane press. The liquid olein and solid stearin are products of fractionation, and they are the major products exported. Refined Palm Olein has a subtle aroma and a very neutral taste. It is widely produced as edible oil in tropical countries. Palm Olein is considered as renewable raw material for the new industrial and pharmaceutical products synthesis based on its characterization. Free Fatty Acid........................0.1% Max Moisture & Impurities..................0.1% Max Iodine Value...........................56 Min Colour, 5 ¼ “ Lovibond Cell............Max. 3.0 R Max Slip Melting Point.....................Max. 24°C Max

RBD Palm Oil is derived from the process of refined, bleached and deodorized crude palm oil. One of the main applications of RBD Palm Oil is for cooking oil and formula for shortening, margarine and other edible purposes. RBD PO can also be processed further into RBD Palm Olein and RBD Palm Stearin. Refined palm oil has a subtle aroma and a very neutral taste. Its high smoke point makes it ideal for frying at high temperatures whilst its oxidative stability ensures long shelf life. It’s this combination of taste neutrality and heat resistance that makes refined palm oil one of the best frying oils on the market. Free Fatty Acid, as Palmitic Acid...............Max. 0.1% Moisture & Impurities...........................Max. 0.1% Colour, 5 ¼ “ Lovibond Cell.....................Max. 3.0 R Slip Melting Point..............................30 - 39°C

Minimum Order: 1 bags