Palm Kernel Oil (Non-Hydrogenated)

Palm Kernel Oil (Elaeis Guineensis) From the Latin word “guineensis” (of Guinea, West Africa)… Palm Oil comes from a tall, solid palm tree native to Nigeria where it’s found in the wild. Today it’s commonly grown in the East Indies, Brazil and other areas near the equator. The wild Palm tree must grow for about 15 years before it produces fruit. However, a newly cultivated breed will bear fruit after only four years. Palm fruit grows at the top of the tree in bunches of about 700-900 palm fruits. A thin yellow and reddish skin covers the pulpy fruit which yields the Palm oil. The kernels of the oil palm are obtained from the nuts after they have been separated from the residual pulp obtained in the extraction of palm oil from the fruit. Palm Kernel Oil characteristics resemble those of coconut oil and the oil is used more or less interchangeably with coconut oil. Used principally in soap and in edible products such as confectionery items. Non-hydrogenated Palm Kernel Oil is much different than Palm Oil. Palm Kernel Oil is made from the kernel of the palm fruit, rather than the flesh. It has good saturation and a low molecular weight, which makes it a good addition for hard soaps that lather well in all types of water. Common Uses of Palm Kernel Oil (Non-hydrogenated) Soaps Ointments Benefits of Palm Kernel Oil (Non-hydrogenated) Produces a hard, white soap that lathers well   PALM KERNEL OIL TECHNICAL DATA SHEET TRADE NAME:OBN 099 PM/R CHEMICAL NAME:PALM KERNAL OIL INCI NAME:ELAEIS GUINEENSIS CAS NUMBER:8023-79-8 EINECS NUMBER:232-425-4 U.M. Test Methods Range Physical status at 25C° Visual Liquid Acid value mgKOH/g AOCS Cd3a-63 <0.5 Iodine value gI2/100 AOCS Tg2a-64 14 – 24 Saponification value mgKOH/g ISO 3657-1988 240 – 255 Peroxide value meq02/Kg Internal method <2 Color Yellow/Red Lovibond cell 5”¼ 50Y/5R Unsaponifiable matter % Internal method <1 Refractive index ASTM 1248-92 1.4400 – 1.4430 Pour point °C ASTM D97-87 19 – 25 Melting point °C AOCS Cc3-25 23 – 29 Fatty acids composition %(GLC): Caproic acid C6:0 <0.8 Caprylic acid C8:0 3 – 8 Capric acid C10:0 3 – 7 Lauric acid C12:0 47 – 51 Myristic acid C14:0 15 – 20 Palmitic acid C16:0 6.5 – 11 Palmitoleic acid C16:1 <0.3 Margaric acid C17:0 n.r. Margaroleic acid C17:1 n.r. Stearic acid C18:0 1.5 – 3 Oleic acid C18:1 5 – 10 Linoleic acid C18:2 1 – 3 Alpha-Linolenic acid C18:3 <0.5 Arachidic acid C20:0 <0.5 Eicosanic acid C20:1 <0.2 Behenic acid C22:0 <0.2 Erucic acid C22:1 Tr.