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Quality and Specification

This category contains 4 posts

Quality and Identity Characteristics of Palm Oil Part 3 – Identity Characteristics: Physical

The identity characteristics of oils are usually used to determine authenticity or purity. These characteristics include the physical properties and chemical composition of the oil.   The technical applications of vegetable oils and their uses in edible and non-edible products depend on physical properties such as melting behaviour, viscosity etc   Slip Melting Point (SMP) Since … Continue reading

Quality and Identity Characteristics – Part 2 – Chemical Characteristics

The identity characteristics of oils are usually used to determine authenticity or purity. These characteristics include the physical properties and chemical composition of the oil.   The technical applications of vegetable oils and their uses in edible and non-edible products depend on physical properties such as melting behaviour, viscosity etc. Fatty acid Composition Fatty acids, esterified … Continue reading

Quality and Identity Characteristics of Palm Oil – Part 1 – Quality Characteristics

The table below shows the parameters for Identity and Quality characteristics of palm oil. Quality is an important attribute of edible oil products and it is a very important attribute from the trade point of view. With the growing innovations of product developments and improvements, there is an increasing demand for quality improvement from consumers … Continue reading

Palm Oil Commercial Specification and Quality

Palm Oil Commercial Specifications and Quality Crude Palm/Palm Kernel Oil Crude palm oil and crude palm kernel oil quality is generally determined by trading specification as specified by Bursa Malaysia Derivatives (BMD) FCPO (Crude Palm Oil Futures) and FPKO (Crude Palm Kernel Futures) contracts. FCPO Contract Crude Palm Oil (CPO) of good merchantable quality, in … Continue reading