Palm Oil
Palm oil plays a significant role in the snacks industry due to its affordability, long shelf life, and versatility. It is commonly used in the production of chips, cookies, baked goods, and other processed snacks, as it provides texture, stability, and crispness. Palm oil’s high resistance to oxidation makes it a popular choice for snacks with extended shelf lives.
Palm Olein
The liquid fraction, commonly used for frying oils and salad oils. It has a lower melting point and is more fluid at room temperature
Characteristics of Palm Oil
- Appearance: Clear, light yellow or golden oil.
- Free Fatty Acids (FFA): ≤ 0.1% (for refined food-grade oil).
- Peroxide Value: ≤ 0.5 meq/kg.
- Moisture Content: ≤ 0.1%.
- Iodine Value: 50-56 g I2/100g.
- Melting Point: 35-39°C (depends on the blend and processing).
- Color: Pale yellow to golden yellow.
- Smoke Point: 230°C (approximately).
- Fatty Acid Composition
- Saturated Fatty Acids:~50%
- Monounsaturated Fatty Acids: ~40%
- Polyunsaturated Fatty Acids: -10%
We offer variety forms of packaging.
Palm oil is typically packaged in a variety of formats depending on its end-use, volume requirements, and transport considerations. The packaging helps to preserve the oil’s quality, prevent contamination, and comply with regulatory standards. Our common packaging types include:
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- Bulk Packaging: 190-220 kg per drum or 20tons flexi bag
- 5 liter and 20 liter HDPE/PET bottles or 20kg in carton box
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