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PORAM Specifications
PORAM Specifications

PORAM Standard Specifications for Processed Palm Oil

  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.
    2

  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
Source : PORAM Handbook

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