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HS Code |
264604 |
| Name | Hydrogenated Palm Kernel Oil |
| Source | Palm kernel |
| Type | Vegetable fat |
| Appearance | White to off-white solid |
| Melting Point Celsius | 33-36 |
| Iodine Value | 2-16 |
| Saponification Value | 220-245 |
| Odor | Neutral |
| Solubility | Insoluble in water |
| Main Fatty Acids | Lauric, myristic, palmitic |
| Hydrogenation Level | Fully or partially hydrogenated |
| Stability | High oxidative stability |
| Common Uses | Confectionery, bakery, cosmetics, margarine |
| Allergen Info | Generally considered non-allergenic |
| Cas Number | 68514-74-9 |
As an accredited Hydrogenated Palm Kernel Oil factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Hydrogenated Palm Kernel Oil is packed in a 25 kg white food-grade polyethylene bag, securely sealed and labeled with product details. |
| Shipping | Hydrogenated Palm Kernel Oil is typically shipped in solid form, packed in food-grade drums, cartons, or pails. It should be stored in a cool, dry place away from direct sunlight and heat sources. The product is stable under normal conditions and is not classified as hazardous for transport by land, sea, or air. |
| Storage | Hydrogenated Palm Kernel Oil should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and strong odors. Keep the container tightly closed to prevent contamination and oxidation. Store at temperatures below 30°C (86°F) and avoid exposure to high heat. Ensure all storage equipment and containers are clean, food-grade, and moisture-free to maintain product quality. |
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Melting Point: Hydrogenated Palm Kernel Oil with a melting point of 33°C is used in confectionery coatings, where it provides a stable solid structure and glossy finish. Purity 99%: Hydrogenated Palm Kernel Oil at 99% purity is used in non-dairy creamers, where it ensures uniform texture and prolonged shelf life. Free Fatty Acid Content <0.5%: Hydrogenated Palm Kernel Oil with free fatty acid content below 0.5% is used in margarine production, where it enhances oxidative stability and prevents rancidity. Iodine Value <5: Hydrogenated Palm Kernel Oil with iodine value less than 5 is applied in soap manufacturing, where it increases product hardness and reduces solubility. Peroxide Value <1.0 meq/kg: Hydrogenated Palm Kernel Oil with peroxide value under 1.0 meq/kg is used in bakery shortenings, where it improves flavor stability and prevents off-notes. Solid Fat Content 65% at 20°C: Hydrogenated Palm Kernel Oil with solid fat content of 65% at 20°C is used in chocolate spreads, where it contributes to smooth mouthfeel and spreadability. Slip Melting Point 34°C: Hydrogenated Palm Kernel Oil with a slip melting point of 34°C is utilized in frozen desserts, where it enhances melt resistance and maintains texture. Oxidative Stability 30 hours: Hydrogenated Palm Kernel Oil demonstrating 30 hours oxidative stability is used in snack coatings, where it prolongs product freshness during storage. Moisture Content <0.1%: Hydrogenated Palm Kernel Oil with moisture content below 0.1% is used in powdered creamers, where it prevents caking and improves flowability. Saponification Value 230-245 mg KOH/g: Hydrogenated Palm Kernel Oil with a saponification value of 230-245 mg KOH/g is used in personal care ointments, where it provides a smooth consistency and excellent skin feel. |
Competitive Hydrogenated Palm Kernel Oil prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
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