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We are manufacturer and producer of the RBD palm oil olein. Our RBD palm oil olein is well refined, well bleached and properly deodorized for human consumption and healthy for human health. We sell at a very low and good price and our oil is properly suitable for cooking and for frying.
Description: RBD Palm Olein is obtained from fractionating refined palm oil to separate liquid parts (olein) from solid parts (stearin). It is a clear yellow liquid at room temperature. It is used as cooking oil as well as frying oil for food industries such as snack food and ready-to-eat-food.
Application: Widely used as salad, cooking, frying cooking oil and much of its popularity is due to its good resistance to oxidation and formation of breakdown products at frying temperature and longer shelf life of finished product.
Quality:CP6, CP8, CP10
Name:
| Refined Palm Oil
|
Physical and Chemical Analysis Values:
| (The values may vary within standards)
|
Free Fatty Acid, % m/m Oleic Acid:
| 0,3 maximum.
|
Acid Number, mg KOH/g:
| 0,6 maximum.
|
Peroxide Value, meq O2/kg:
| 10,0 maximum.
|
Iodine Value, WIJS:
| 103 - 135
|
Moisture and Volatile Matter, %:
| 0,2 maximum
|
Saponification Value, mg KOH/g:
| 187 - 195
|
Unsaponifiable Substances, g/kg:
| 2,8 maximum.
|
Insoluble Substances in Ether, %:
| 0,05 maximum.
|
Refractive Index, at 40oC:
| 1,465 - 1,468
|
Grade | F.F.A. (max) | M & I (max) | I.V. | SMP | Color |
CP 10 | 0.1% max | 0.1% max | 56 max | 24 Deg C | 3R 30Y |
CP 8 | 0.1% max | 0.1% max | 58 max | 22 Deg C | 3R 30Y |
CP 6 | 0.1% max | 0.1% max | 60 max | 18 Deg C | 3R 30Y |
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Grade: Food Grade
Packing: Plastic bottle
Appearance White to pale yellow solid to semisolid lard-like fat
Flavor and Odr Bland, odorless
2.SPECIFICATIONS
Specific gravity @ 25°C USP 0.911-0.918
Iodine value USP 50 - 55
Free fatty acids (as Oleic) USP 0.1% max
Moisture AOCS Ca 2c-25 0.1% max
Color Gardner AOCS Td la-64 3 max
Appearance White to pale yellow solid to semisolid lard-like fat
Flavor and Odr Bland, odorless
TYPICAL FATTY ACID COMPOSITION (%)
C12 & lower 2.5 max
C14:0 0.5 - 5.9 C18:1 34 - 44
C16:0 32 - 47 C18:2 7 - 12
C18:0 2 – 8
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RBD Palm oil is derived from refined, bleached and deodorized (RBD) crude palm oil. Applications include:
Cooking oil
Part of oils formulation for shortening, margarine, vanaspati and other uses
Chemical and Physical Characteristics
Flavor and odor | Bland |
Free Fatty Acid (as % palmitic) | 0.10% Max |
Moisture & Impurites | 0.10% Max |
Colour (Lovibond, 5 ¼" cell) | 3.0R Max |
Iodine Value (Wijs’ method) | 50–55 |
Slip Melting Point (°C) | 33–39 |
SPECIFICATIONS COMMODITY: CRUDE PALM OIL FOR BIODIESEL
;'
Refined, Bleached & Deodorised (RBD) Palm Oil
FFA (as Palmitic)
| 0.1% Max
|
M & I
| 0.1% Max
|
I.V
| 50 - 55
|
M.Pt degrees C (AOCS Cc 3 - 5)
| 33 - 39
|
Colour (5.25" Lovibond Cell)
| 3 or 6 Red Max
|
Refined, Bleached & Deodorised (RBD) Palm Olein
FFA (as Palmitic)
| 0.1% Max
|
M & I
| 0.1% Max
|
I.V
| 56 Min
|
M.Pt degrees C (AOCS Cc 3 - 5)
| 24 Max
|
Colour (5.25" Lovibond Cell)
| 3 or 6 Red Max
|
Double Fractioned Palm Olein
FFA (as Palmitic)
| 0.1% Max
|
M & I
| 0.1% Max
|
I.V
| 60 Min
|
M.Pt degrees C (AOCS Cc 3 - 5)
| 19 Max
|
Colour (5.25" Lovibond Cell)
| 3 Red Max
|
Refined, Bleached & Deodorised (RBD) Palm Stearin
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