文章目录[隐藏]
Product Overview
Palm oil is a tropical vegetable oil and is the most produced, consumed, and traded plant oil in the world, alongside soybean oil and canola oil as the "three major plant oils." It has been used for over five thousand years. Palm oil is extracted from the fruit of the oil palm tree, with the fruit flesh and kernel producing palm oil and palm kernel oil respectively. Traditionally, palm oil refers only to the oil from the fruit flesh. Refined palm oil can be processed into products with different melting points, used extensively in the food industry, catering, and oil chemistry. Southeast Asia and Africa are major palm oil producing regions, accounting for about 88% of global palm oil production, with Indonesia, Malaysia, and Nigeria being the top three producers.
Palm oil can partially replace other fats, such as soybean oil, peanut oil, sunflower oil, coconut oil, lard, and beef tallow.
Palm Oil Grade Classification
58° Palm Oil:
- Quality Indicators:
- Density: (60°C/20°C water) 0.882
- Saponification Value (mg KOH/g): 193
- Clarity: Transparent at 80°C
- Odor, Taste: Characteristic palm oil odor, good taste
- Color (Lovibond Colorimeter 133.4mm): Y30, R3.0
- Moisture and Volatiles (%): 0.04
- Impurities (%): 0.043
- Melting Point (°C): 57.6
- Free Fatty Acids (as Palmitic Acid): 0.25%
- Acid Value (mg KOH/g): 0.40
- Unsaponifiable Matter (%): 1.0
- Peroxide Value (meq/kg): 5.26
- Iodine Value (Wijs Method): 40 g I/100g
- Fat Content (%): ≥99%
- Composition: Palmitic Acid (C16:0) 67.056%, Stearic Acid (C18:0) 4.905%, Oleic Acid (C18:1) 17.116%, Linoleic Acid (C18:2) 3.942%
- Uses: Widely used in the chemical industry for making soaps, laundry soaps, transparent soaps, biodiesel, lubricants, paper additives, specialty candles, hydrogenated oils, stearic acid, glycerin, etc.
52° Palm Oil:
- Quality Indicators:
- Density: (70°C/25°C water) 0.875
- Hardness (g I/100g): 51
- Saponification Value (mg KOH/g): 189
- Clarity: Good transparency, good taste
- Color (Lovibond Colorimeter 133.4mm): Y30, R3.0
- Moisture and Volatiles (%): 0.07
- Impurities (%): 0.09
- Melting Point (°C): 52
- Acid Value (mg KOH/g): 0.40
- Unsaponifiable Matter (%): 1.0
- Peroxide Value (meq/kg): 10
- Iodine Value (Wijs Method): 40 g I/100g
44° Palm Oil:
- Quality Indicators:
- Density: (60°C/25°C water) 0.880
- Hardness (g I/100g): 53
- Saponification Value (mg KOH/g): 187
- Clarity: Transparent at 55°C
- Odor, Taste: Characteristic odor
- Impurities (%): 0.05
- Melting Point (°C): 44
- Acid Value (mg KOH/g): 0.28
- Unsaponifiable Matter (%): 1.0
- Peroxide Value (meq/kg): 10
33° Palm Oil:
- Quality Indicators:
- Density: (50°C/25°C water) 0.893
- Hardness (g I/100g): 54
- Saponification Value (mg KOH/g): 184
- Clarity: Transparent at 45°C
- Odor, Taste: Characteristic odor
- Impurities (%): 0.04
- Melting Point (°C): 33
- Acid Value (mg KOH/g): 0.18
- Unsaponifiable Matter (%): Not specified
24° Palm Oil:
- Quality Indicators:
- Density: (40°C/25°C water) 0.902
- Iodine Value (g I/100g): 56
- Saponification Value (mg KOH/g): 180
- Clarity: Transparent at 35°C
- Odor, Taste: Good odor, good taste
- Color (Lovibond Colorimeter 133.4mm): Y30, R3.0
- Moisture and Volatiles (%): 0.03
- Impurities (%): 0.03
- Melting Point (°C): 24
- Acid Value (mg KOH/g): 0.16
- Unsaponifiable Matter (%): 1.0
- Peroxide Value (meq/kg): 10
- Uses: Meets new national food standards, widely used in the food industry.
Palm Oil Production Process
Palm oil extraction process: Reception of palm fruit → Sterilization → Fruit stripping → Crushing → Pressing → Filtering → Crude palm oil.
The production process includes the extraction section, refining section, and fractionation section. The extraction section involves obtaining palm oil from the fruit; the refining section involves further processing to remove impurities; and the fractionation section involves deep processing to extend shelf life and enhance clarity.
Palm Oil Benefits and Uses
Palm oil contains a balanced mix of saturated and unsaturated fatty acids, with 50% saturated, 40% monounsaturated, and 10% polyunsaturated fatty acids. The human digestive and absorption rate of palm oil exceeds 97%, and like all plant oils, it contains no cholesterol.
Palm Oil Applications
- 58° Palm Oil: Meets GB15680-2009 standards, suitable for the chemical industry. Used in making soaps, laundry soaps, transparent soaps, biodiesel, lubricants, paper additives, specialty candles, hydrogenated oils, stearic acid, glycerin, and more.
- 24° Palm Oil: Meets new national food standards, widely used in the food industry.
- Palm Oil Packaging and Storage
- Storage Conditions: Store sealed, protected from light, avoid high temperatures. Keep in a dry, cool, well-ventilated place.
- Packaging: Bulk 25kg drums, sample 1kg bottles, or customizable per customer request.
- Shipping: Express or logistics, domestic express delivery within three days, logistics within five days. Pricing generally includes domestic shipping costs.
- Shelf Life: Two years
Plant Source - Palm
Palm oil, also known as palm oil or palm kernel oil, is extracted from the fruit of the oil palm. It is a non-drying oil. Oil palm fruit is native to the west coast of Africa. In the 1970s, Southeast Asian countries began large-scale cultivation, and by the 1980s, Southeast Asia's palm oil area and production surpassed Africa's. In the 1920s, China introduced palm oil cultivation from Malaysia to Hainan Island, and later to Taiwan, Yunnan, Guangxi, Fujian, and Guangdong, although production was limited. Since the 1970s, palm oil production has grown faster than other vegetable oils and has become a major edible oil globally, holding a significant place in the international vegetable oil market. Due to climate and other natural constraints, China's production has been slow, leading to large-scale imports starting in the late 1980s, with imports accounting for over 15% of global palm oil trade.
