Palm oil properties
Palm oil has a balanced fatty acid composition in which the level of saturated fatty acids is almost equal to that of the unsaturated fatty acids.
Palmitic acid (44%-45%) and oleic acid (39%-40%) are the major component acids, with linoleic acid (10%-11%) and only a trace amount of linolenic acid. The low level of linoleic acid and virtual absence of linolenic acid make the oil relatively stable to oxidative deterioration.
Pam oil properties
One of the palm oil properties, fatty acid amount makes palm oil performance different physical characteristics in different temp.
|
Temp deg. C |
Viscosity mPas |
Heat Capacity KJ/kg-C |
Conductivity W/m-C |
Density kg/m3 |
Viscosity cST |
| 25 | 77.19 | 1.861 | 0.1721 | 887.5 | 86.97 |
| 30 | 57.85 | 1.875 | 0.1717 | 885.0 | 65.37 |
| 35 | 44.68 | 1.888 | 0.1712 | 882.5 | 50.63 |
| 40 | 35.41 | 1.902 | 0.1708 | 880.0 | 40.24 |
| 45 | 28.68 | 1.916 | 0.1704 | 877.5 | 32.68 |
| 50 | 23.68 | 1.930 | 0.1699 | 875.1 | 27.06 |
| 55 | 19.88 | 1.944 | 0.1695 | 872.6 | 22.78 |
| 60 | 16.93 | 1.959 | 0.1691 | 870.2 | 19.46 |
| 65 | 14.61 | 1.973 | 0.1687 | 867.8 | 16.84 |
| 70 | 12.75 | 1.988 | 0.1683 | 865.4 | 14.73 |
| 75 | 11.23 | 2.003 | 0.1679 | 863.1 | 13.01 |
| 80 | 9.99 | 2.018 | 0.1675 | 860.7 | 11.61 |
| 85 | 8.955 | 2.034 | 0.1671 | 858.4 | 10.43 |
| 90 | 8.087 | 2.049 | 0.1668 | 856.1 | 9.45 |
| 95 | 7.351 | 2.065 | 0.1664 | 853.8 | 8.61 |
| 100 | 6.721 | 2.081 | 0.1660 | 851.6 | 7.89 |
| 105 | 6.179 | 2.097 | 0.1657 | 849.3 | 7.28 |
The appreciable amounts of disaturated (POP and PPO) and monosaturated (POO, OPO and PLO) allow it to be easily separated into two products; palm olein and palm stearin. A wide range of fractions with different properties to suit requirements of the food industry is made available through dry fractionation.
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