Palm kernel Oil

Versatile raw material

The oil is highly saturated, with the emphasis on lauric acid (80 %) and thus differs significantly from palm oil. In fact, it has a great similarity with coconut oil.

Palm kernel Oil
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Our Palm kernel Oil qualities

We carry Palm kernel Oil in the following qualities for you

Usage

  Öle & Fette für die Kosmetikindustrie
Cosmetics
Öle & Fette für die Lebensmittelindustrie
Food
Öle & Fette für die Pharmaindustrie
Pharmaceutics
Palm kernel oil refined SG CU-RSPO SCC-818895  
Organic palmkernel oil refined IP CU-RSPO SCC-818895  
INCI name: Elaeis Guineensis Kernel Oil
CAS number: 8023-79-8
Botanical name: Elaeis Guineensis

Oil palm & oil palm fruit

Palm kernel oil is obtained by pressing and subsequent extraction of the fruit kernels of the oil palm (Elaeis guineensis L.) and then sent to refining.

The oil palm reaches a height of up to 20 m and requires 24-27°C for optimal growth and bears about 50 fruits for the first time after 4 years of growth.

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Cultivation & yield

Oil palms are three times as productive as rapeseed and take up about 1/6 of the area of soya for the same yield. The main areas of cultivation today are Western Africa, Indonesia, Malaysia, Philippines, Brazil and Colombia. Harvesting begins when the fruit begins to fall out of the fruit bunches. The fruit bunches are then cut off with knives. The bunches contain up to 2000 individual fruits, with a hard core surrounded by soft fruit flesh. Palm kernel oil is extracted from the kernel, palm oil from the previously pitted fruit flesh.

In contrast to the fruit flesh, the seeds (kernels) are extremely hard (and thus storable), so that the oil does not have to be extracted at the place of harvest. The oil content is 46-53% and the oil is obtained after drying, crushing and conditioning by pressing or by flaking and extraction. After refining, the raw palm kernel oil (or fat, depending on the temperature), which is solid at room temperature, yellowish-brown in color, has a characteristic smell and taste and is a solid, white to yellowish colored oil with a typically neutral, pleasant taste.

Background / history

Its origin is believed to be in the tropics of East America and West Africa. It is proven that as early as the 15th century, the inhabitants of West and Central Africa extracted the oil from the fruits. Oil palms were first reported in Europe in 1443 by the Portuguese sailor Gil Eannes. It was not until 1850 that the oil was imported into Europe in order to compensate for the growing population's need for fat. With the invention of margarine around 1869 and the further increasing use of vegetable fats, demand rose again. This resulted in the increased cultivation of the plant, so that today the crops are spread over the tropics all over the world.

900 kg
IBC

180 kg
Drum

25 kg
Box


General durability: box 12 months, drum 18 months, IBC 6 months

Nutritional values & composition

Nutritional value (per 100g)
Energy 3,700 kJ / 900 kcal
Fat 100 g
Saturated fatty acids 81 g
Monounsaturated fatty acids 16 g
Polyunsaturated fatty acids 3 g

Fatty acids ratio

Composition

C12:0 Lauric acid 44 – 50 %
C14:0 Myristic acid 14 – 18 %
C18:1 Oleic acid 14 – 19 %

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We offer Palm kernel Oil in the following packaging units:

  • 900 kg
    IBC
  • 180 kg
    Drum
  • 25 kg
    Box

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