PORAM Standard Specifications for Processed Palm Oil

 

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.

                                        Note:

+

:

Slip Point, Softening Point or Rising Point

*

:

Molecular Weight of Palmitic Acid is taken as 256

#

:

Colour measurement based on Tintometer Model 'E' AF 900 and Model 'D' AF 702.

 

:

Specifications for palm stearin depend on the process used

  : Specifications are shipped quality final

                                    Source : PORAM Handbook