| Product |
The palm Kernel oil is extracted from the core of the fruit of palm (Elaeis Guineesis). The major producers of palm Kernel oil are Malaysia, Indonesia and some African countries. At Baltimar palm Kernel oil suffers with great care, attention and on equipment for high technology, the different operations of refining, hydrogenation, interesterification, split and crystallisation to obtain the appropriate products responding to different users.
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| Technical Specification |
| Free Fatty Acids (as palmitic) max |
0.1 % |
| Peroxide Value max |
1 meq o2 / kg |
| Saponification Value |
242 - 254 |
| Iodine Value |
According to the use |
| Melting point |
According to the use |
| SFC (RMN) |
According to the requirement of customer |
| Sense |
neutral |
| Lovibond Color (cellule 5" ¼ ) |
10Y - 1R |
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| Major uses |
The palm Kernel oil is lauric fat, the same as the Coconut oil, these two oils are often enough inter replaceable, in the case, in the areas of manufacturing of ice creams, fodder for wafers, chocolate, dough to ice. |
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| characteristic |
Lack of taste and smell specific.
Without effect on the aromas added and the taste.
Great resistance to the oxidation even at high temperature.
Lack of cholesterol |
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| Packaging |
Palm Kernel Oil is packaged in cardboard 25 Kg or delivered in stainless steel tank insulate |
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| Stocking |
For the fat custody in the best all its qualities, it is recommended to the store in a cool and dry place, far from the heat and to protect from light. |
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| Shelf life |
The deadline for optimal use: 12 months after the date of manufacture.
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