REFINED PALM KERNEL OIL

Palm kernel oil, a lauric oil, has a high content of saturated fatty acids, primarily lauric acid, and is characterized by its high melting point and solid nature at room temperature. 

Here's a more detailed look at the specifications of palm kernel oil:

Chemical/Physical Properties:

Free Fatty Acid (FFA): Typically, RBD (Refined, Bleached, and Deodorized) palm kernel oil has a maximum FFA content of 0.1% as lauric acid and 0.*3% as oleic acid. 

Moisture & Impurities: These should be a maximum of 0.1%. 

Color: RBD palm kernel oil has a color of 1.5R max (Lovibond cell). 

Iodine Value: Maximum *9 (Wijs). 

Peroxide Value: Maximum 0.5 meq/Kg. 

Cloud Point: Maximum *0.0 °C. 

Slip Melting Point: ****9 °C. 

Fatty Acid Composition:

Lauric acid (C*2): Around *8%. 

Myristic acid (C*4): Around *6%. 

Oleic acid (C*8:1): Around *5%. 

Saturated fat: Approximately *2%. 

Monounsaturated fat: *7.1%. 

Polyunsaturated fat: 3.0%. 

Solid Fat Content: A*1 Overseas says that at 5°C, it's *8.***6.8%, at *0°C, it's *1.***1.2%, and at *0°C, it's *4.***5.5%. 

Organoleptic Information:

Appearance: Clear, light yellow.

Flavour/Odour: Bland, free from any odour or off-flavour (odorless). 

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RBD (Refined, Bleached, and Deodorized) palm kernel oil
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Free Fatty Acid (FFA): Typically, RBD (Refined, Bleached, and Deodorized) palm kernel oil has a maximum FFA content of 0.1% as lauric acid and 0.*3% as oleic acid. 
Moisture & Impurities: These should be a maximum of 0.1%. 
Color: RBD palm kernel oil has a color of 1.5R max (Lovibond cell). 
Iodine Value: Maximum *9 (Wijs). 
Peroxide Value: Maximum 0.5 meq/Kg. 
Cloud Point: Maximum *0.0 °C. 
Slip Melting Point: ****9 °C. 
Fatty Acid Composition:
Lauric acid (C*2): Around *8%. 
Myristic acid (C*4): Around *6%. 
Oleic acid (C*8:1): Around *5%. 
Saturated fat: Approximately *2%. 
Monounsaturated fat: *7.1%. 
Polyunsaturated fat: 3.0%. 
Solid Fat Content: A*1 Overseas says that at 5°C, it's *8.***6.8%, at *0°C, it's *1.***1.2%, and at *0°C, it's *4.***5.5%. 
Organoleptic Information:
Appearance: Clear, light yellow.
Flavour/Odour: Bland, free from any odour or off-flavour (odorless). 

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Palm kernel oil, a lauric oil, has a high content of saturated fatty acids, primarily lauric acid, and is characterized by its high melting point and solid nature at room temperature. 
Here's a more detailed look at the specifications of palm kernel oil:
Chemical/Physical Properties:
Free Fatty Acid (FFA): Typically, RBD (Refined, Bleached, and Deodorized) palm kernel oil has a maximum FFA content of 0.1% as lauric acid and 0.*3% as oleic acid. 
Moisture & Impurities: These should be a maximum of 0.1%. 
Color: RBD palm kernel oil has a color of 1.5R max (Lovibond cell). 
Iodine Value: Maximum *9 (Wijs). 
Peroxide Value: Maximum 0.5 meq/Kg. 
Cloud Point: Maximum *0.0 °C. 
Slip Melting Point: ****9 °C. 
Fatty Acid Composition:
Lauric acid (C*2): Around *8%. 
Myristic acid (C*4): Around *6%. 
Oleic acid (C*8:1): Around *5%. 
Saturated fat: Approximately *2%. 
Monounsaturated fat: *7.1%. 
Polyunsaturated fat: 3.0%. 
Solid Fat Content: A*1 Overseas says that at 5°C, it's *8.***6.8%, at *0°C, it's *1.***1.2%, and at *0°C, it's *4.***5.5%. 
Organoleptic Information:
Appearance: Clear, light yellow.
Flavour/Odour: Bland, free from any odour or off-flavour (odorless).