Crude Palm Oil (“CPO”) production has shown a steady volume growth over the last 30 years, with Malaysia and Indonesia producing approximately 90% of the world CPO.

The African Oil Palm Elaeisguineensis is native to West Africa, occurring between Angola and Gambia. Oil palm has been cultivated successfully in Ghana both extensively and on individual farms for many years. Despite this extensive cultivation within Ghana, palm oil is imported to meet the 300,000 tonne per year local demand. Production in Africa is limited by a number of factors, including transportation to markets, poor agricultural practices and limited access to land due to the traditional land ownership structure inherent in African culture.

Cooking Oil

We are one of the reputed distributors of Vegetable Coooking Oil including RBD Palm Olein directly from factory. We are in the businesses of exporting Consumer Pack Edible Oil as Wholesale and Bulk.

Palm oil is largely used as cooking oil and in Industrial Frying. The oil is high in Olefins,a valuable chemical group that can be processed into many non-food products also. Various Packings are available from 1 Litres to 21 Metric tonnes. The different grades includes CP-6, CP-8, CP10 for the different needs of the Consumers.(Pls refer the packing guide provided below) .

SPECIFICATION OF ALFA Vegaetable Oil (RBD Palm Olein)

Parameters	Method	Specification
Slip Meliting Point ( deg C )	AOCS Cc 3-25 C (1989 )	24 deg C Max
Iodine Value ( Wijs )	AOCS 1b 87 ( 1992)	------
Cloud Point	------	8- 10
Free Fatty Acids ( % As Palmitiic)	AOCS 5a-40 ( 1989)	0.10 % Max
Moisture & Impurities	MPOGC Test Methods	0.10% Max
Colour 5.14" Lovibond Cell	BS 684 Section 1:14 (1987)	3 Red  Max

 

PACKING - Alfa Palm Oil

Packing  Size	Per Carton	Weight ( Kgs)	Nos	Per 20 FCL ( MT)
Retail ( Consumer ) Packing
1  Litre PET ( Square ) IV60	12	10.8	1870	18.45
2  Litre PET	6	10.8	1463	15.80
3  Litre Jerry Can	6	16.2	1057	16.30
3  Litre Metal Tin	6	16.2	1256	20.34
5  Litre PET Bottle	4	18	880	15.8
5  Litre Jerry Can	4	18	1030	18.54
Industrial Packing
10 Litre Jerry Can	1	9	2490	21.58
18 Litre Jerry Can	1	16.2	1318	21.35
18   Litre Metal Can W/O Carton	1	16.2	1296	21.00
18  Litre Metal Can W/Carton	1	16.2	1242	10.12
20  Litre Jerry Can	1	18	1318	21.58
25  Litre Jerry Can	1	22.5	1068	22.5
Bulk
180 Kg ( 200 Litres) Jerry Can	1	180	98	17.64
180 Kg ( 200 Litres) Metal Drum	1	180	98	17.64
198 Kg ( 220 Litres ) Jerry Can	1	198	98	19.40

 

PACKING - Alfa Palm Oil - Palm Oil Facts

Palm oil is produced from the fruit of the Oil Palm Elaeis Guinnesis, found in Africa, South East Asia and Latin America. Palm oil is extracted and refined through pressing and crushing and not by the use of chemical solvents.

Palm olein is used for frying foodstuff as it is stable in high temperatures. The manufacturing process involves deep-frying followed by rapid cooking and blast freezing. Quick crystallization of the fat used is important and for this reason, a hydrogenated palm oil of melting point 40-42°C. The most important characteristic of a fat used for frying is its ability to withstand the high temperature used, with undue chemical change. Frying usually at about 180°C , at which temperature, the more unsaturated oils tend to oxidize and breakdown or polymerize quite rapidly

Palm oil, with its moderate linoelic acid content and high level of Natural Antioxidants, is suitable for direct use in most frying applications, and frying is a major use of palm oil worldwide. Oils containing significant levels of linoelic acid are not recommended for frying, unless they have been hydrogenated to reduce the content of these labile components. Palm oil resists oxidation and rancidity, which means products made using palm oil have extended shelf lives.

Palm oil is solid at room temperature, has a neutral taste, and can be extracted without the use of solvents has made organic palm oil a very useful ingredient in organic food processing. Similar organic fats which are solid at room temperature are butter and coconut oil, unlike palm oil , both of which are highly saturated fats. Palm oil contains a balance of polyunsaturated, monounsaturated and saturated fatty acids. In addition, palm oil contains essential substances such as linoleic acid and tocopherols and tocotrienols, which act as natural anti-oxidants.

Palm oil used domestically, in restaurants, fast food outlets and in large-scale preparation of fried potato products and other snack foods in large-scale food manufacture. For the large scale frying of potato chips, palm olein or a blend of palm olein with soya or rapeseed oil is preferred. This is because the surface appearance of the finished product is improved. French fries are often purchased as part fried and deep frozen products.Palm oil, with its moderate linoelic acid content and high level of natural antioxidants, is suitable for direct use in most frying applications, and frying is a major use of palm oil worldwide. Oils containing significant levels of linoelic acid are not recommended for frying, unless they have been hydrogenated to reduce the content of these labile components. Palm oil resists oxidation and rancidity, which means products made using palm oil have extended shelf lives.

Unlike other vegetable fats, palm oil is free from cholesterol. As palm oil is solid at room temperature, hydrogenation is not required , a technique which hardens liquid oil but resulting in adding trans fatty acids in the process. Studies proves that palm oil does not ordinarily raise blood cholesterol levels, and is helpful lower harmful LDL-cholesterol. Palm-oil enriched diet helps in putting blood clots away. Unrefined palm olein (red colour) is a source of carotenoids which is a cancer inhibitor and beta-carotene.

Palm stearine is used in biscuits, cakes, and non-hydrogenated margarine. Palm stearine is also used to stop peanut butter from separating. For more information pls visit http://palmoils.blogspot.com and http://www.bitumenexchange.com.            

Handling and Storage of Palm Oil Product

Recommended temperature range during transportation and at a time of loading/discharge of palm oil products.

Products	Temp. during Transportation		Temp. during Loading/Discharge
	Min (◦C)	Max (◦C)	Min (◦C)	Max (◦C)
Palm Oil (Crude/Process)	32	40	50	55
Palm Olien (Crude/Process)	25	30	30	35
Palm Stearin(Crude/process)	40	45	55-60a	65-70a
Palm Kernel Oil(Crude/Process)	27	32	30	35
Palm Kernel Olein(Crude/Process)	25	30	30	35
Palm Kernel Stearin(Crude/Process)	32	38	40	45
Palm Fatty Acid Distillate/Palm Acid Oil	52	55	55	70
Palm Kernel Fatty Acid distillate	27	32	30	35

 

The lower temperatures apply to soft grade while the higher temp is necessary for hard grade. The temps apply for both Crude and processed palm oil (PORAM Brochure)

Recommended Material of construction

All material used in construction of tanks and for ancillary equipment (including heating facilities) should be inert to oils and fats and should be suitable for use in contact with food.

Stainless steel is generally most preferred material for construction for crude and semi-refined oils and fats.

Existing mild steel tanks can be coated with an inert material on the inside such as phenolic epoxy resin.

Stainless steel lining of existing mild steel tank can also be considered for good economic solution.

 

Temperature gauges/thermometers containing mercury should never be used.

VI: Heating coils and stirrers should also be made of stainless steel (without copper in the alloy).

Recommended Storage Temperatureb.

Products	Storage Temperature
	Min (◦C)	Max (◦C)
Palm Oil	37	45
Palm Olien	30	35
Palm Stearin	55	60
Palm Kernel Oil	32	37
Palm Kernel Olein	30	35
Palm Kernel Stearin	37	43

b. Draft food safety guideline

Long term storage (> 2 weeks)

Long term storage should be maintained at ambient temperature and heating should be completely turned off. If the oil becomes solid, extreme care should be taken during the initial heating to ensure that localized overheating or pressure build-up does not occur.

Short term storage (< 2 weeks)

To prevent excessive crystallization, the oil should be maintained within the temperature range of 5-10 ◦C above melting point. Refer to the above table.

The deterioration of oil quality cannot be stopped completely. We can only use certain precautionary steps to minimize deterioration as mentioned above.

Base Oil Division

Polymer Division

Vegetable Oil Division

1,2 Litres

5 Litres

10 Litres