Crude Palm Oil (CPO) is an edible vegetable oil derived from the fruit of the oil palm tree (Elaeis guineensis). It is one of the most widely used vegetable oils globally and plays a significant role in both food production and industrial applications.
CPO appears as a light-yellow liquid or semi-solid at room temperature and melts into a clear yellow liquid upon slight heating. It is obtained by crushing the fresh fruit bunches of the oil palm.
CPO is typically refined to produce palm oil, which is then used extensively by the food industry-for example, in instant noodles, snack foods, and as a frying and cooking medium.
It is also used in the production of margarine, shortenings, ice cream, condensed milk, vanaspati, and soap.
CPO can be used directly in soap manufacturing or further processed into oleochemicals such as fatty acids and alkyl esters, which are then used to produce a variety of finished goods.
Crude Palm Oil is 100% derived from vegetable-based sources.
Crude Palm Oil is from 100% Natural Tropical Vegetable Origin from Malaysia.
| Product | Crude Palm Oil - CPO |
|---|---|
| Chemicals Name | Crude Palm Oil - CPO |
| INCI Name | Elaeis Guineensis |
| CAS No. | 8002-75-3 |
| H.S Code | 1511.10.0000 |
| Physical Appearance | Deep Orange red in Color |
| Standard |
PORAM (Palm Oil Refiners Association of Malaysia) FOSFA (Federation of Oils, Seeds and Fats Associations) |
| Certification | 100% Vegetable Plant Origin |
| Origin | Malaysia, Indonesia |
| Crude Palm Oil Specification - CPO | |||
|---|---|---|---|
| Parameter | Method | Specification | |
| Free Fatty Acid [As Palmitic] | AOCS Ca 5a-40 | 5.0 % Max. | |
| Iodine Value [WIJ’S] | AOCS Cd 1-25 | 56.0% Min | |
| Moisture and Impurities | AOCS Ca 2c-25 | 0.25 % Max. | |
| Melting Point OC | AOCS Cc2-25)+ | 24.0% Max. | |
| Apparent density, g/ml at 50 | 0.8896 - 0.8910 | ||
| Refractive Index value, np 50 | 1.4544 - 1.4550 | ||
| Saponification Value mg KOH/g oil | 190 - 202 | ||
| Unsaponifiable matter % | 0.15 - 0.99 | ||
| Fatty Acid Chain Distribution | |||
| C-12 Lauric Acid | 0.1 - 0.4 | ||
| C-14 Myristic Acid | ISO 5508/ | 1.0 - 1.4 | |
| C-16:0 Palmitic Acid | ISO 5509 | 40.9 - 47.5 | |
| C-16:1 Palmitoleic Acid | ISO 5509 | 0.0 - 0.6 | |
| C-18:0 Stearic Acid | 3.8 - 4.8 | ||
| C-18:1 Oleic Acid | 36.4 - 41.2 | ||
| C-18:2 Linoleic Acid | 9.2 - 11.6 | ||
| C-18:3 Alpha Linoleic Acid | 0.0 - 0.5 | ||
| C-20:0 Arachidic Acid | 0.0 - 0.8 | ||
Source : Crude Palm Oil (CPO) is extracted from the fleshy mesocarp of oil palm fruits, which grow in large clusters on the oil palm tree.
Extraction : The oil is obtained through a series of steps, including harvesting the fruit, followed by sterilization, threshing, and pressing. These processes help extract the oil from the fruit’s flesh efficiently.
Composition : CPO is naturally reddish-orange due to its high beta-carotene content. It is semi-solid at room temperature, owing to its balanced composition of saturated and unsaturated fatty acids. The exact fatty acid profile may vary depending on the origin and processing methods but typically contains a significant proportion of saturated fats.
Processing : The initial extraction involves crushing the oil palm fruit to release the crude oil. Minimal processing is done at this stage, allowing the oil to retain its distinct color and nutritional properties, especially carotenes, which are natural pigments with antioxidant properties.
Refining : To make the oil suitable for commercial and culinary use, Crude Palm Oil undergoes refining. This includes removing impurities, reducing its natural color, and enhancing its shelf stability. Refined palm oil is preferred in many food applications for its neutral flavor, extended shelf life, and clear appearance.
Crude Palm Oil (CPO) is utilized across a wide range of industries. In the food sector, it is used for cooking, frying, and as a key ingredient in products like margarine, cooking oils, and snacks. Beyond its culinary uses, CPO also plays an important role in industrial applications, including biodiesel production, and is commonly found in cosmetics and personal care formulations.
CPO is extensively used in cooking and food processing due to its excellent stability at high temperatures and long shelf life. It is an essential ingredient in products such as margarine, frying oils, baked goods, and snack foods.
Crude Palm Oil can be converted into biodiesel—a renewable, eco-friendly alternative to conventional fossil fuels. Its high energy yield and availability make it a valuable raw material for biofuel production.
CPO is widely used in various industrial applications, including the manufacture of soaps, detergents, cosmetics, and other personal care products. Its versatility and natural origin make it suitable for a broad range of manufacturing processes.
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