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Edible Vegetable Oils
RBD Palm Olein CP10
RBD Palm Olein obtained from fractionating of RBD Palm Oil to separate liquid parts (Olein) from solid parts (Stearin). RBD Palm Olein is a clear yellow liquid at room temperature with no contamination, e.g. oxidation. RBD Palm Olein widely used as Frying Oil and Cooking Oil. Refined Bleach and Deodorized Palm Olein also used in Food industries for the preparation of Confectionery Products, Frying Products, Bakery Products and Dairy Products.
RBD Palm Olein CP10 Refined with Saturate Protected formula, which helps to reduce oil absorption during Cooking and Frying. It is Tasteless and Odourless formula, which means when you eat, then you taste the food and not the oil.
Chemical and Physical Analysis
Free Fatty Acid (as %palmitic): 0.1% max
Moisture and impurities: 0.1% max
Iodine Value (Wijs' method): 56 min
Slip Melting Point: 24 max
Color (5¼ Lovibond cell: 3 Red max
Cloud Point: 10.0 ℃ max
We are offering several Packaging options for Retail and Industrial buyers. We can Export RBD Palm Olein CP10 in 20’ft and 40’ft Containers.
RBD Palm Olein CP10 Refined with Saturate Protected formula, which helps to reduce oil absorption during Cooking and Frying. It is Tasteless and Odourless formula, which means when you eat, then you taste the food and not the oil.
Chemical and Physical Analysis
Free Fatty Acid (as %palmitic): 0.1% max
Moisture and impurities: 0.1% max
Iodine Value (Wijs' method): 56 min
Slip Melting Point: 24 max
Color (5¼ Lovibond cell: 3 Red max
Cloud Point: 10.0 ℃ max
We are offering several Packaging options for Retail and Industrial buyers. We can Export RBD Palm Olein CP10 in 20’ft and 40’ft Containers.
Crude Palm Oil (CPO)
A fatty edible vegetable oil, yellowish in color, derived from the flesh and the kernel of the fruit of the oil palm tree.
Crude Palm Oils (CPO) is widely know for its uses and now is extensively being used in the production of Cooking Oils and Margarine as well as for bio-diesel.
Specifications:
Free Fatty Acid (FFA) in % as palmitic : 5 % max
Moisture & Impurities (M&I) as AOCS Ca 2c-25 : 0.5% max
Iodine value (AOCS Ca 1-25) : 48-56
Slip Melting Point (AOCS Cc 3-25): 29° – 34 ° celcius
Solidify point 16° – 21 ° C
Deteration of Bleachability Index (DOBI) ; 2.5 mek min
Crude Palm Oils (CPO) is widely know for its uses and now is extensively being used in the production of Cooking Oils and Margarine as well as for bio-diesel.
Specifications:
Free Fatty Acid (FFA) in % as palmitic : 5 % max
Moisture & Impurities (M&I) as AOCS Ca 2c-25 : 0.5% max
Iodine value (AOCS Ca 1-25) : 48-56
Slip Melting Point (AOCS Cc 3-25): 29° – 34 ° celcius
Solidify point 16° – 21 ° C
Deteration of Bleachability Index (DOBI) ; 2.5 mek min
Coconut Oil, RBD (Organic)
INGREDIENT SPECIFICATION: Coconut Oil, Organic RBD
CERTIFICATE OF ANALYSIS: Each shipment to include certificate.
DESCRIPTION: This oil is expeller pressed, extracted and refined, bleached and deodorized (RBD) in a process that does not involve solvents or other chemical processes. Imported from Malaysia, the Philippines and/or Indonesia.
APPEARANCE, FLAVOR & COLOR Coconut oil is solid below and liquid above room temperature because it consists mostly of short chain fatty acids. Flavor and odor are bland. Color, Lovibond = 1.5 red Max.
AVERAGE ANALYSIS:
IODINE VALUE: Max. 12
PEROXIDE VALUE: Max. 1.0
ACID VALUE: Max. 0.10
SPECIFIC GRAVITY: 0.908 – 0.921
MELT POINT 75 – 80° F
SOLID FAT CONTENT:
50° F 78.5 – 87.5%
70° F 28.0 – 35.0%
80° F Max. 1.0%
STORAGE: Store at 65-75°F in a dry and odor-free environment. Best if used within 18 months from the date of manufacture in unopened containers.
USAGE: Frequently used in food and cosmetic applications due to its long shelf life, resistance to oxidation and other desirable physical properties.
MARKINGS: As per the buyer specification suggested:
CERTIFICATE OF ANALYSIS: Each shipment to include certificate.
DESCRIPTION: This oil is expeller pressed, extracted and refined, bleached and deodorized (RBD) in a process that does not involve solvents or other chemical processes. Imported from Malaysia, the Philippines and/or Indonesia.
APPEARANCE, FLAVOR & COLOR Coconut oil is solid below and liquid above room temperature because it consists mostly of short chain fatty acids. Flavor and odor are bland. Color, Lovibond = 1.5 red Max.
AVERAGE ANALYSIS:
IODINE VALUE: Max. 12
PEROXIDE VALUE: Max. 1.0
ACID VALUE: Max. 0.10
SPECIFIC GRAVITY: 0.908 – 0.921
MELT POINT 75 – 80° F
SOLID FAT CONTENT:
50° F 78.5 – 87.5%
70° F 28.0 – 35.0%
80° F Max. 1.0%
STORAGE: Store at 65-75°F in a dry and odor-free environment. Best if used within 18 months from the date of manufacture in unopened containers.
USAGE: Frequently used in food and cosmetic applications due to its long shelf life, resistance to oxidation and other desirable physical properties.
MARKINGS: As per the buyer specification suggested:
Crude Coconut Oil
ICC QUALITY STANDARD
CRUDE COCONUT OIL
1. Scope
This Standard applies for Crude Coconut Oil.
2.References
· SNI (Indonesia National Standard) 01-2902-1992
. IS (Indian Standard) 542:1968
. PNS (Philippine National Standard)/BAFPS
· MS (Malaysian Standard) 239:1987
· TIS (Thailand Coconut Industrial Standard) 203-1977
3. Definition
Crude coconut oil is the product obtained by expression and/or solvent extraction from dried kernel (copra) of the coconut (Cocos nucifera L.), and is free from admixture with other oils and fats. It is clear and free from rancidity, adulterants including mineral oil, sediment, suspended and other foreign matter and separated water.
4. Essential Composition and Quality Factors of Crude Coconut Oil
Parameter Specification
Moisture & Impurities (%): Max 0.5
Free Fatty Acid (%): Max 4
Color: 4 – 12 Red
Iodine Value (Wijs): 7.5 – 10.5
Saponification Value (mg KOH/g oil sample): 250 – 264
5. Food Additives
None permitted
6. Hygiene It is recommended that the product covered by the provisions of this standard shall be in accor-dance with the appropriate sections of the General Principles of Food Hygiene recommended by the CODEX Alimentarius Commission (CAC/RCP 1-1969, Rev. 4-2003).
7. Labelling and Packaging
It is recommended that the process of labelling and packaging of the product covered by the provisions of this standard shall be in accordance with the appropriate sections of the General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1 – 1985, Rev. 6 - 2008).
CRUDE COCONUT OIL
1. Scope
This Standard applies for Crude Coconut Oil.
2.References
· SNI (Indonesia National Standard) 01-2902-1992
. IS (Indian Standard) 542:1968
. PNS (Philippine National Standard)/BAFPS
· MS (Malaysian Standard) 239:1987
· TIS (Thailand Coconut Industrial Standard) 203-1977
3. Definition
Crude coconut oil is the product obtained by expression and/or solvent extraction from dried kernel (copra) of the coconut (Cocos nucifera L.), and is free from admixture with other oils and fats. It is clear and free from rancidity, adulterants including mineral oil, sediment, suspended and other foreign matter and separated water.
4. Essential Composition and Quality Factors of Crude Coconut Oil
Parameter Specification
Moisture & Impurities (%): Max 0.5
Free Fatty Acid (%): Max 4
Color: 4 – 12 Red
Iodine Value (Wijs): 7.5 – 10.5
Saponification Value (mg KOH/g oil sample): 250 – 264
5. Food Additives
None permitted
6. Hygiene It is recommended that the product covered by the provisions of this standard shall be in accor-dance with the appropriate sections of the General Principles of Food Hygiene recommended by the CODEX Alimentarius Commission (CAC/RCP 1-1969, Rev. 4-2003).
7. Labelling and Packaging
It is recommended that the process of labelling and packaging of the product covered by the provisions of this standard shall be in accordance with the appropriate sections of the General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1 – 1985, Rev. 6 - 2008).
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