Palm oil

Palm oil is pressed out form oil palm fruit ( Elaeis Guineensis ) .Oil palm is a crop for all seasons. Oil palm is to continue another 25 years of commercial production, and it is also the world's best oil-producing crop. Furthermore palm oil is not only digested easily, but also promotes good health. Palm oil's current global consumption is lagging behind soybean oil and rapeseed oil only; and showing a strong upward growth trend. Refined palm oil can be fractionated at various melting points; producing 24 oC palm oil, 33 oC palm oil, 44 oC palm oil and stearine of high melting point. Since palm oil is made up of more than 50% saturated fatty acid, it is also referred to as "saturated fatty oil". This property keeps food stable and resists oxidizing effectively. Thus it is used widely in both cooking and food manufacturing sector around the world. 24 oC palm oil is rich in oleic acid and linoleic acid, and is digested and absorbed easily. Hence It is widely used in most food processing sectors and homes. 33 oC palm oil is high in saturated fatty acid, hence it is oxidation resistant and has better shelf-life. The oil is used mainly in frying food like instant noodle and biscuit. Its annual demand makes up the majority of all imports. 44 oC palm oil and high melting point stearine are mainly supplied as raw materials for oleochemical plants. They are used to make soap, stearic acid and glycerine; and is important to the nation's economy. Palm oil physical properties and composition
Relative density(d 20oC 4oC) 0.9170-0.9440
Refractive index (n 4oC D) 1.4560-0.4590
Freezing point(oC) 27-30
IV(gI 2/g oil) 52-58
Saponification value(mgKOH/g oil) 196-210
Total fatty acid content(%) 94.2-98.7
Palm oil fatty acid composition(%)
Bean myristic acid: 0.73
Palmitic acid: 37.94
Stearic acid: 4.51
Oleic acid: 39.56
Linoleic acid: 17.