Crude and Refined Palm Oil Factory Price

Crude and Refined Palm Oil Factory Price

Description

Palm oil is expressed from the flesh of the fruit of the oil palm (Elaeis guineensis) or obtained using steam/hot water treatment. Expressed crude oil is then refined (refined palm oil).

The oil palm is one of the most important oil-yielding plants. It probably originated in tropical regions, on the eastern side of the Americas and in West Africa. There is evidence that people living in Western and Central Africa were making oil from the fruit as far back as the 15th century. Reports of oil palms first reached Europe in 1443, brought by the Portuguese seafarer, Gil Eannes. The oil was first imported into Europe in 1850, to meet the fat needs of a growing population. The invention of margarine in 1869, along with a continuing increase in the use of vegetable fats, prompted a further growth in demand. This led to increased cultivation of the plants, which are grown nowadays in tropical regions right round the world.

These plants grow to a height of approx. 20 m and thrive within a temperature range of 24-27°C. They do not fruit for the first 4 years, after which they yield approx. 50 fruits. The main areas in which they are grown nowadays are: West Africa, Indonesia, Malaysia, the Philippines, Brazil and Colombia. Harvesting begins when the fruit starts to fall out of fruit clusters. These clusters are then split open with knives. Each cluster contains up to 2000 individual pieces of fruit, with a hard core surrounded by soft fruit flesh (oil content 40-65%). Palm kern oil is obtained from the kernels.

Crude palm oil is obtained from the flesh of the fruit, which is not suitable for storage, and involves sterilization of the berries, from which kernels have been removed, prior to cooking and pressing. The resultant product is then clarified and purified. At room temperature, the pleasant, orange-red, sweet-smelling crude oil is solid and gives off a characteristic (violet-type) smell. Usually, the crude oil is refined to yield a solid white to yellowish fat (refined palm oil). Palm oil contains approximately 80% palmitic acid, along with oleic acid, and is used in the production of margarine, soaps (bodycare products), candles and lubricant greases. In the steel industry, large quantities of palm oil are used as grease during rolling processes in the production of black plate. The food industry uses palm oil in soups and spices/condiments. Palm oil is also an important raw material for the oil chemicals industry.

1. 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
2. Neutralised & Bleached 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
    #   Colour (5 1/4″ Lovibond cell) 20 Red max.
3. Refined, Bleached & Deodorised (RBD) / Neutralised, Bleached &

Deodorised  (NBD) Palm Oil

    *  FFA (As Palmitic) 0.1% max.
       M&I 0.1% max.
       I.V (Wijs) 50-55
    +  M.Pt degrees C (AOCS Cc 3-25) 33-39
    #  Colour (5 1/4″ Lovibond cell) 3 Red max.
4. Crude Palm Olein
    * FFA (As Palmitic) 5.0% max
      M&I 0.25% max.
      I.V (Wijs) 56 min.
    + M.Pt degrees C (AOCS Cc 3-25) 24 max.
5. Neutralised Palm Olein
    *  FFA (As Palmitic) 0.25% max.
       M&I 0.1% max.
       I.V (Wijs) 56 min.
    +  M.Pt degrees C (AOCS Cc 3-25) 24 max.
6. Neutralised & Bleached Palm Olein
    *  FFA (As Palmitic) 0.25% max.
       M&I 0.1% max.
       I.V (Wijs) 56 min.
    +  M.Pt degrees C (AOCS Cc 3-25) 24 max.
    #  Colour (5 1/4″ Lovibond cell) 20 Red max
7. Refined, Bleached & Deodorised (RBD) / Neutralised, Bleached & Deodorised (NBD) Palm Olein
    *  FFA (As Palmitic) 0.1% max.
       M&I 0.1% max.
       I.V (Wijs) 56 min.
    +  M.Pt degrees C (AOCS Cc 3-25) 24 max.
    #  Colour (5 1/4″ Lovibond cell) 3 Red max.
8. Crude Palm Stearin
    *  FFA (As Palmitic) 5.0% max.
       M&I 0.25% max.
       I.V (Wijs) 48 max.
    +  M.Pt degrees C (AOCS Cc 3-25) 44 min.
9. Neutralised Palm Stearin
    *  FFA (As Palmitic)    0.25% max.
       M&I 0.15% max.
       I.V (Wijs) 48 max.
    +  M.Pt degrees C (AOCS Cc 3-25) 44 min.
10. Neutralised & Bleached Palm Stearin
    * FFA (As Palmitic) 0.25% max.
      M&I 0.15% max.
      I.V (Wijs) 48 max.
   + M.Pt degrees C (AOCS Cc 3-25) 44 min.
    # Colour (5 1/4″ Lovibond cell) 20 Red max.
11. Refined, Bleached & Deodorised (RBD) /Neutralised, Bleached & Deodorised (NBD) Palm Stearin
    *  FFA (As Palmitic) 0.2% max.
       M&I 0.15% max.
       I.V (Wijs) 48 max.
    +  M.Pt degrees C (AOCS Cc 3-25) 44 min.
    #  Colour (5 1/4″ Lovibond cell) 3 Red max.
12. Palm Acid Oil
      Total Fatty Matter 95% min. (basic 97%)
      M & I 3.0% max.
     *  FFA (As Palmitic) 50% min.
13. Palm Fatty Acid Distillate
      Saponifiable Matter 95% min. (basic 97%)
      M&I 1.0% max.
    *  FFA (As Palmitic) 70% min.

Packing :PET Bottle:125ml—5L, Jerry can: 0.9L–25L, Tins:5L-18L, Drums:190-195KG, Flex tank 21mt

Widely for the chemical industry, can be used as the production of soap, laundry soap, transparent soap, bio-diesel, lubricants, paper additives, candles, hydrogenated oil, stearic acid, glycerol and other raw materials.The palm oil can be divided so that the solid fat is separated from the liquid fat. Solid grease can be used to replace expensive cocoa butter as margarine and shortening; liquid grease used as a cold or cooking oil, its taste light and refreshing.Contains more saturated fatty acids. Stability is better, not prone to oxidative deterioration, high smoke, it is suitable for fried food is appropriate.

Storage:  Store in cool & dry place, Keep away from strong light and heat.

Shelf life: 24Months when properly stored.

Packing: 10g/drum

              1kg/bottle

           

25kgs/drum  Or according to customers’ request.

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