Crude Palm Oil

Crude Palm Oil

Crude Palm Oil
Category:

Description

Crude Palm Oil (CPO) Specifications:

  1. Physical Properties:
    • Color: Orange-red due to the presence of carotenoids (Beta-carotene).
    • Odor: Characteristic of palm oil; should not have an off-odor or rancid smell.
    • Texture: Semi-solid at room temperature, liquid when heated.
    • Melting Point: 33°C to 39°C (91°F to 102°F), depends on fatty acid composition.
  2. Free Fatty Acids (FFA):
    • Maximum FFA Content: ≤ 5.0% (as palmitic acid).
    • FFA levels indicate the oil’s freshness and quality. Lower FFA content is desirable, as higher FFA can lead to rancidity.
  3. Moisture & Impurities:
    • Maximum Moisture Content: ≤ 0.1%.
    • Impurities: ≤ 0.02%.
    • Low moisture and impurity content are crucial for preserving the oil’s quality during storage and transportation.
  4. Iodine Value (IV):
    • Range: 50 to 55.
    • The iodine value measures the degree of unsaturation in the oil, which affects its stability and shelf life. Lower IV means better stability against oxidation.
  5. Peroxide Value (PV):
    • Maximum: ≤ 2 meq/kg.
    • The peroxide value indicates the level of oxidation. A low PV ensures freshness and stability of the oil.
  6. Saponification Value:
    • Range: 195 to 205 mg KOH/g.
    • This value measures the number of milligrams of potassium hydroxide (KOH) required to saponify 1 gram of fat. It is used to characterize the type of fatty acids present in the oil.
  7. Specific Gravity:
    • Range: 0.889 to 0.920 g/cm³ at 50°C.
    • Indicates the density of the oil, crucial for processing and blending in industrial applications.
  8. Melting Point:
    • 33°C to 39°C (91°F to 102°F), depending on fatty acid composition. Higher levels of saturated fatty acids result in a higher melting point.
  9. Carotene Content:
    • Range: 500 to 700 ppm (parts per million).
    • Carotenes are natural pigments that give crude palm oil its distinctive orange-red color. High carotene content indicates unrefined oil.
  10. Acid Value:
    • Maximum: ≤ 10 mg KOH/g.
    • A measure of the free acid content, it is closely related to the FFA level. Lower acid values are preferred for better quality.
  11. Unsaponifiable Matter:
    • Maximum: ≤ 1.0%.
    • Unsaponifiable matter refers to substances in the oil that do not form soap when reacted with alkali. Higher unsaponifiable content may indicate contamination or impurities.
  12. Fatty Acid Composition:
    • Palmitic Acid (C16:0): 43% to 45%.
    • Oleic Acid (C18:1): 39% to 40%.
    • Linoleic Acid (C18:2): 9% to 11%.
    • Stearic Acid (C18:0): 4% to 5%.
    • Other Fatty Acids: Minor quantities of myristic, arachidic, and lauric acids.
    • The balance between saturated and unsaturated fats is essential for determining the oil’s stability, melting point, and applications.
  13. Smoke Point:
    • 215°C to 230°C (419°F to 446°F).
    • A high smoke point makes crude palm oil suitable for high-temperature cooking and frying.
  14. Glycerides:
    • Crude palm oil contains a combination of triglycerides, diglycerides, and monoglycerides, with triglycerides being the dominant component.
  15. Volatile Matter:
    • Maximum: ≤ 0.2%.
    • Volatile matter refers to substances that evaporate easily from the oil. Low volatile content is preferred to ensure stability and prevent off-flavors.
  16. Impurity Content:
    • Maximum: ≤ 0.1%.
    • This refers to any foreign material in the oil such as dust, fibers, or other contaminants.

Packaging and Storage:

  • Packaging:
    • Drums, flexi-tanks, or bulk storage tanks.
    • Standard packaging sizes: 190 kg steel drums, IBC tanks, or 21,000 – 24,000 liters flexi-tanks for bulk transport.
  • Storage Conditions:
    • Temperature: Must be stored in a cool, dry place away from direct sunlight. Ideal storage temperature: 32°C to 40°C.
    • Shelf Life: 6 to 12 months, depending on storage conditions and quality control.

Common Uses:

  • Edible Oil:
    • Once refined, bleached, and deodorized (RBD palm oil), it is used in cooking oils, margarines, shortenings, and processed foods.
  • Biofuel:
    • Due to its high energy content, crude palm oil can be processed into biodiesel.
  • Soap and Detergents:
    • The fatty acid composition makes it a popular choice in the soap-making industry.
  • Cosmetic Industry:
    • Used in the production of skin and hair care products, especially after refining.

Export Standards:

  • Certifications: Crude palm oil must comply with international standards such as RSPO (Roundtable on Sustainable Palm Oil) or ISCC (International Sustainability and Carbon Certification) to ensure sustainability and reduce environmental impact.
  • Country of Origin: Major producers include Indonesia, Malaysia, Thailand, Nigeria, and Colombia.

Quality Grades:

  • Grade A: Premium quality, low FFA (≤ 3%), used in food-grade applications.
  • Grade B: Moderate FFA content (up to 5%), often used for industrial or biofuel applications.
  • Grade C: Higher FFA content, typically used for non-edible industrial uses.

This specification ensures that crude palm oil meets quality requirements for various applications, from food production to industrial uses like biodiesel and cosmetics.

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