Palm Oil
Palm Oil is obtained from the flesh of the oil palm (Elaeis guineesis), which belongs to the Palm tree familiy Arecaceae and can grow to be up to 30 meters tall. The fruit states have a weight up to 30 kilograms and are harvested year-round. Native to Africa, the oil palm is now mainly grown in Indonesia and Malaysia.
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High in natural vitamin E
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High palmitic and oleic acid content
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Customizable melting behaviour
This product has the following features:
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High in the two fatty acids palmitic acid (C16:0) and oleic acid (omega-9, C18:1)
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Solid consistency at room temperature, melting point at 33 to 39 degrees Celsius
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High in natural vitamin E
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Because it is high in carotene, raw Palm Oil is orange-red in colour. This colour is removed during the refining process.
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Palm Oil can be separated into products with different melting ranges by using physical fractionation.
Foods
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It is ideal for pan-frying, cooking and deep-frying.
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Utilised to produce margarine, shortenings and sweets
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Particularly suitable for processed foods
Cosmetics
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Implemented in soap or to enrich skincare creams
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Palm Oil makes the skin smooth, helps it to retain moisture and protects it from UV radiation.
Pharmaceuticals
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In the pharmaceutical industry, Palm Oil is used as a base for various topical applications
Animal nutrition & care
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Preferred as an ingredient in animal nutrition
Chemistry & technology
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Favoured for producing candles and detergents
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Used to produce lauric acid (C12:0) as a base for surfactants
