Cooking Mama Iso Palmitic Acid
Properties of Palm Oil
Palm oil has a balanced fatty acid composition in which the level of saturated fatty acids is almost equal to that of the unsaturated fatty acids. Palmitic acid (44%-45%) and oleic acid (39%-40%) are the major component acids, with linoleic acid (10%-11%) and only a trace amount of linolenic acid. The low level of linoleic acid and virtual absence of linolenic acid make the oil relatively stable to oxidative deterioration. Several surveys conducted by MPOB have showed that the Thailand palm oil has a narrow compositional range.
PORAM Standard Specifications for Processed Palm Oil |
- Palmitic acid is a fatty acid which is important in the diets of mammals, birds and invertebrates. It occurs everywhere in nature and is found in many plants and trees. USE: Palmitic acid is an important commercial chemical. It is used to make soaps, lubricating oils, waterproofing materials, food additives and to make other chemicals.
- Typical analysis. Fat and fatty acids are extracted from food by hydrolytic method. Fat is extracted into ether, then methylated to fatty acid methyl esters (FAMEs). FAMEs are quantitatively measured by gas chromatography.
There are three main types of saturated fat found in red meat: stearic acid, palmitic acid, and myristic acid. ( 4 ) Grass-fed beef consistently contains a higher proportion of stearic acid, which even the mainstream scientific community acknowledges does not raise blood cholesterol levels.
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 |
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
| FFA (as Palmitic) | 0.2% Max |
| M & I | 0.2% Max |
| I.V | 48 Max |
M.Pt degrees C (AOCS Cc 3 - 5) | 44 Min |
| Colour (5.25' Lovibond Cell) | 3 or 6 Red Max |
Palm Acid Oil
| Total Fatty Matter | 95% Min (basis 97%) |
| M & I | 3% Max |
| FFA (as Palmitic) | 50% Min |
Palmitic Acid For Skin
Palm Fatty Acid Distillate (PFAD)
| Saponifiable Matter | 95% Min (basis 97%) |
| M & I | 1.0% Max |
| FFA (as Palmitic) | 70% Min |
Standard Specifications for Crude Palm Oil, Palm Kernel Oil & Coconut Oil (CIF)
Crude Palm Oil (CPO)
| FFA | 5% Max at time of shipment. Basis 5% at time of arrival with 1:1 reciprocal allowance |
M & I | Basis pure on arrival |
Crude Palm Kernel Oil (CPKO)
| FFA | 5% Max at time of shipment Basis 5.5% at time of arrival with 1:1 reciprocal allowance |
M & I | 0.5% Max at time of shipment |
| IV | 19% Max at time of shipment |
Crude Coconut Oil (CCNO)
| FFA | 4% Max (as Lauric) at time of shipment Basis 3% at time of arrival with 1:1 reciprocal allowance |
M & I | 1% Max on arrival |