cpo

 


Palm oil has a balanced fatty acid composition in which the level of saturated fatty acids is almost equal to that of the unsaturated fatty acids. Palmitic acid (44%-45%) and oleic acid (39%-40%) are the major component acids, with linoleic acid (10%-11%) and only a trace amount of linolenic acid. The low level of linoleic acid and virtual absence of linolenic acid make the oil relatively stable to oxidative deterioration. The Malaysian palm oil has a narrow compositional range. The specifications for the palm oil are given in Malaysian Standard MS814:2007 (Table 2)

 
ms814
 

Palm oil is unique among vegetable oils because it has a significant amount of saturated acids (10%-15%) at the two-position of its triglycerides. The appreciable amounts of disaturated (POP and PPO) and monosaturated (POO, OPO and PLO) allow it to be easily separated into two products; palm olein and palm stearin. A wide range of fractions with different properties to suit requirements of the food industry is made available through dry fractionation.

 


You may contact us by filling in this form any time you need our help or have any questions.


 

Your Phone (required)

[recaptcha]