| Item | Standard |
| Smell and taste | The original smell and taste of palm oil |
| Moisture and volatile matter (%) ≤ | 0.20 |
| Insoluble impurities (%) ≤ | 0.20 |
| Acid value (mgKOH/g) ≤ | 4.0 |
| Peroxide value (mmol/kg) ≤ | 7.5 |
Crude palm oil specifications:
|
Item |
Standard |
|
Smell and taste |
The original smell and taste of palm oil |
|
Moisture and volatile matter (%) ≤ |
0.20 |
|
Insoluble impurities (%) ≤ |
0.20 |
|
Acid value (mgKOH/g) ≤ |
4.0 |
|
Peroxide value (mmol/kg) ≤ |
7.5 |
|
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. |
