Palm oil fractionation degree and quality index
The fractionation degree and quality index of palm oil mainly include:44 degree palm oil;33 degree palm oil;24 degree palm oil.
44 degree palm oil
Quality Index
(1) Specific gravity, (60℃/25℃ water): 0.880
(2) Hard value, gI/100g: 53
(3) Saponification value, mgKOH/g: 187
(4) Transparency: clear and transparent at 55°C
(5) Smell and taste: good smell and taste
(6) Color (Lovibond colorimetric groove 133.4mm): Y30, R3.0
(7) Moisture and volatile matter, %: 0.06
(8) Impurities, %: 0.05
(9) Melting point, °C: 44
(10) Acid value, mgKOH/g: 0.28
(11) Unsaponifiable matter, %: 1.0
(12) Peroxide value, meq:10.
The quality meets the requirements of the GB15680-2009 standard and can be widely used in the chemical industry. It can be used as raw materials for the production of soap, laundry soap, transparent soap, biodiesel, lubricants, papermaking additives, craft candles, hydrogenated oil, stearic acid, glycerin, etc.
33 degree palm oil
Quality Index
(1) Specific gravity, (50℃/25℃ water): 0.893
(2) Hard value, gI/100g: 54
(3) Saponification value, mgKOH/g: 184
(4) Transparency: Clear and transparent at 45°C
(5) Smell and taste: good smell and taste
(6) Color (Lovibond colorimetric groove 133.4mm): Y30, R3.0
(7) Moisture and volatile matter, %: 0.04
(8) Impurities%, : 0.04
(9) Melting point, °C: 33
(10) Acid value, mgKOH/g: 0.18
(11) Unsaponifiable matter, %: 1.0
(12) Peroxide value, meq: 10.
It meets the requirements of the new national food standards and can be widely used in the food industry.
24 degree palm oil
Quality Index
(1) Specific gravity, (40℃/25℃ water): 0.902
(2) Iodine value, gI/100g: 56
(3) Saponification value, mgKOH/g: 180
(4) Transparency: Clear and transparent at 35°C
(5) Smell and taste: good smell and taste
(6) Color (Lovibond colorimetric groove 133.4mm): Y30, R3.0
(7) Moisture and volatile matter, %: 0.03
(8) Impurities, %: 0.03
(9) Melting point,°C: 24
(10) Acid value, mgKOH/g: 0.16
(11) Unsaponifiable matter, %: 1.0
(12) Peroxide value, meq: 10
It meets the requirements of the new national food standards and can be widely used in the food industry.
44 degree palm oil
Quality Index
(1) Specific gravity, (60℃/25℃ water): 0.880
(2) Hard value, gI/100g: 53
(3) Saponification value, mgKOH/g: 187
(4) Transparency: clear and transparent at 55°C
(5) Smell and taste: good smell and taste
(6) Color (Lovibond colorimetric groove 133.4mm): Y30, R3.0
(7) Moisture and volatile matter, %: 0.06
(8) Impurities, %: 0.05
(9) Melting point, °C: 44
(10) Acid value, mgKOH/g: 0.28
(11) Unsaponifiable matter, %: 1.0
(12) Peroxide value, meq:10.
The quality meets the requirements of the GB15680-2009 standard and can be widely used in the chemical industry. It can be used as raw materials for the production of soap, laundry soap, transparent soap, biodiesel, lubricants, papermaking additives, craft candles, hydrogenated oil, stearic acid, glycerin, etc.
33 degree palm oil
Quality Index
(1) Specific gravity, (50℃/25℃ water): 0.893
(2) Hard value, gI/100g: 54
(3) Saponification value, mgKOH/g: 184
(4) Transparency: Clear and transparent at 45°C
(5) Smell and taste: good smell and taste
(6) Color (Lovibond colorimetric groove 133.4mm): Y30, R3.0
(7) Moisture and volatile matter, %: 0.04
(8) Impurities%, : 0.04
(9) Melting point, °C: 33
(10) Acid value, mgKOH/g: 0.18
(11) Unsaponifiable matter, %: 1.0
(12) Peroxide value, meq: 10.
It meets the requirements of the new national food standards and can be widely used in the food industry.
24 degree palm oil
Quality Index
(1) Specific gravity, (40℃/25℃ water): 0.902
(2) Iodine value, gI/100g: 56
(3) Saponification value, mgKOH/g: 180
(4) Transparency: Clear and transparent at 35°C
(5) Smell and taste: good smell and taste
(6) Color (Lovibond colorimetric groove 133.4mm): Y30, R3.0
(7) Moisture and volatile matter, %: 0.03
(8) Impurities, %: 0.03
(9) Melting point,°C: 24
(10) Acid value, mgKOH/g: 0.16
(11) Unsaponifiable matter, %: 1.0
(12) Peroxide value, meq: 10
It meets the requirements of the new national food standards and can be widely used in the food industry.
