Red Palm oil (Palmolein)

SG CU-RSPO SCC-818895

Certificates RSPO, Kosher
Article number 110073
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Red Palm oil (Palmolein) SG CU-RSPO SCC-818895

Gustav Heess

The harvest of the oil palm begins as soon as the fruits reach their characteristic orange-reddish color, which signals their ripeness. This year-round harvesting process is mainly carried out manually: Workers use machetes or sickle blades on long poles to cut the fruit bunches from the palms. After the bunches have fallen to the ground, they are collected and loaded onto trucks. The freshly harvested palm fruits are transported to the oil mill, where they are treated with steam under high pressure. This step serves to remove unwanted microorganisms and to make it easier to separate the fruit from the bunches by loosening it up. The water content of the fruit is also reduced, which makes the pressing process more efficient. The separated fruit is then pressed, resulting in a mass of pulp and nuts. The nuts are separated and used for further processing into palm kernel fat in order to fully utilize all of the fruit's components. The remaining pulp mass is cleaned of water and impurities in a further step.

This is followed by fractionation, in which the red crude oil is separated into different fractions. During this process, the oil is cooled, causing it to break down into solid and liquid parts. The liquid fraction, the palm olein, is then separated from the solid fraction, the stearin. Upon arrival in Germany, our red palm olein undergoes a final laboratory analysis to ensure that it meets our strict quality and purity standards. Our red palm olein carries the RSPO-SG certificate, which means that it is produced under sustainable practices according to the guidelines of the Roundtable on Sustainable Palm Oil. The "SG" stands for "segregated" and guarantees that our palm oil is always processed separately from non-certified palm oil.

Usage

  • Cosmetics

    • Ensures smooth skin, retains moisture and offers protection against UV rays and is therefore a popular ingredient in various cosmetic products
    • Serves as a base for soaps, giving them a firm consistency and rich lather
    • Improves the smoothness and texture of skin care products
    • Slippery base for massage oils, promotes muscle relaxation
  • Food

    • Ideal for frying and deep-frying due to high heat resistance
    • Gives pastries such as cakes, cookies and croissants a delicate texture
    • Used in the production of margarine and spreads
    • Improves the consistency and shelf life of ready meals
    • Prevents chocolate and confectionery from melting at room temperature
    • Used as a flavor enhancer
INCI name: Elaeis Guineensis Oil
CAS number: 8002-75-3
Botanical name: Elaeis Guineensis

25 kg
Bag


General durability: box 12 months, drum 18 months

Nutritional values & composition

Nutritional value (per 100g)
Energy 3,700 kJ / 900 kcal
Fat 100 g
Saturated fatty acids 48 g
Monounsaturated fatty acids 41 g
Polyunsaturated fatty acids 11 g

Fatty acids ratio

Composition

C16:0 Palmitic acid 39.3 – 47.5 %
C18:1 Oleic acid 36 – 44 %
C18:2 Linoleic acid 8 – 12 %

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We offer Palm oil in the following packaging units:

  • 25 kg
    Bag

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