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Refined deodorized palm oil, packed by 20 kg. Immediate availability.
Palm oil is vegetable oil extracted from the flesh of oil palm. The palm seeds oil is called palm kernel oil.
Chemical properties and derivatives
Palm oil is orange-red, has odor and taste typical for oil palm nut, semisolid, melting temperature 33–39°C. Due to the fact that palm oil is a complex mixture of fractions with different physical and chemical properties, its melting temperature is defined by the so-called Slip Melting Point (SMP).
Palm oil, as well as all other vegetable oils or fats is a mixture of triacyglycerides (TAG) (glyceryl fatty acid esters). Due to the fact that each triacyglyceride possesses its own physical and chemical properties and melting temperature, the so-called fractions are formed. There are two main fractions in palm oil: olein is a liquid palm oil fraction with melting temperature of 19–24°C and stearine is a solid palm oil fraction with melting temperature of 47–54°C. Besides olein and stearine, other palm oil fractions exist, e.g. superolein or double fractionation olein (melting temperature 13–17°C), mean fraction — 32–38°C.