Alnor Oil Company Refined Palm Oil

Identification & Functionality

Chemical Name

Palm Oil

Ingredient Name

Palm Oil

Ingredient Origin

Natural Origin,

Plant Origin

Food Ingredients Functions

Fat & Oil

Technologies

Food Ingredients,

Industrial Additives & Materials

Product Families

Industrial Additives & Materials — Processing Aids

Other Processing Additives

Food Ingredients — Whole Foods, Extracts & Premixes

Edible Oils & Fats

Features & Benefits

Labeling Claims

Naturally Derived,

Plant-Based

Food Ingredients Features

Bleached,

Deodorized,

Refined

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Tea, Cocoa & Coffee

Food & Nutrition — Food

Bakery,

Cooking Oils & Fat Products,

Dairy

Applicable Processes

Cooking Oil Manufacturing,

Emulsifier Production

Food & Nutrition Applications

Cooking Oil,

Creamer,

Frying Oil,

Margarine,

Shortening

Industrial Additives End Use

Biodielsel Fuel,

Detergents,

Soaps

Properties

Physical Form

Semi-solid

Appearance

White to pale yellow solid to semi-solid lard-like fat

Odor

Bland

Flavor

Bland

Typical Properties

	Value	Units	Test Method / Conditions
Iodine Value	max. 60	—	Cd 1 - 25
Peroxide Value (Initial)	1	meq/kg	Cd 8 - 53
Color (Lovibond Red)	max. 4	—	Cc 13b - 45
Flash Point	min. 550	°F	Closed Cup
Free Fatty Acid	max. 0.10	%	Ca 5a - 40
Melt point	96.0 - 110.0	°F	Cc 3 - 25
Moisture Content	max. 500	ppm	—
OSI (at 110°C)	min. 20	hours	—
SAP Value	198	mg KOH/g	—
Smoke Point	min. 400	°F	—

Typical Fatty Acid Profile

	Value	Units	Test Method / Conditions
C14:0	0.5 - 5.9	%	—
C16:0	32 - 47	%	—
C18:0	2 - 8	%	—
C18:1	34 - 44	%	—
C18:2	7 - 12	%	—