FFA (as palmitic) 0.1% max
M&I 0.1% max
IV (Wijs) 50 – 55
SMPT (AOCS Cc 3-25) 33 – 39
Color (5¼ Lovibond cell) 3 Red max

RBD Palm Oil, Since palm oil has been consumed for its nutritional value and health benefits for more than 5,000 years, it is often said as nature’s gift to the world. Today, it is the most widely produced vegetable oil of the world. In some Asian countries, it is termed as ‘gold oil’, for its perfect balance of saturated and unsaturated fatty acids which do not adversely affect cholesterol levels.

The purest form of palm oil is easily available in the tropical West Africa, Indonesia and Malaysia, where it is widely cultivated. Besides being used in personal care products and toiletries, it is also used to treat wounds and as a feedstock for biofuel.

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A Typical Layout of Palm Oil Processing:

• Collecting fruits from bunches
• Crushing, digestion, and heating of the
• Oil extraction from macerated fruit through hydraulic pressing
• Separating fiber from the endocarp
• Separating the endocarp from the kernel
• Kernel drying and packing
• Bunches are transported to the mill
• The fruits are first collected and pressed to obtain crude palm oil
• The crude oil is further processed to obtain refined oil
• Refined oil is further fractionated into liquid and solid phases by thermo-mechanical means

Palm oil comprises of natural fats and oils including triglyceries, mono and diglycerides. The oil palm gives its name to the 16 carbon saturated fatty acid palmitic acid found in palm oil; monounsaturated oleic acid is also a constituent of palm oil while palm kernel oil contains mainly lauric acid. Besides this, it is the largest natural source of tocotrienol, part of the Vitamin E family. It also contains high concentration of Vitamin K and dietary magnesium.