The product is comprised primarily of free fatty acids, with the majority identified as Palmitic, Oleic, Linoleic, Stearic, and Myristic acids. There may be residual triglycerides in trace amounts, however, no additional testing is performed to further confirm or identify these components. The method of manufacturing is considered proprietary. The analytical data does suggest that the product has been refined to some degree.
Please see the link below to review a sample Certificate of Analysis:
https://www.sigmaaldrich.com/certificates/sapfs/PROD/sap/certificate_pdfs/COFA/Q14/70905-BULKBCCK5908.pdf
70905
Palm oil
analytical standard
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500 G
$102.000
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500 G
$102.000
About This Item
Productos recomendados
grade
analytical standard
Quality Level
quality
refined
composition
linoleic acid, 6-13% (fatty acid)
myristic acid, 0.5-6% (fatty acid)
oleic acid, 35-50% (fatty acid)
palmitic acid, 35-48% (fatty acid)
stearic acid, 3-7% (fatty acid)
mp
30-40 °C (lit.)
acid value
≤0.4
iodine value
50‑57
saponification value
190‑210
storage temp.
2-8°C
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Storage Class
11 - Combustible Solids
wgk_germany
WGK 1
ppe
Eyeshields, Gloves
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Joaquín C Surra et al.
The British journal of nutrition, 109(2), 202-209 (2013-01-11)
Epidemiological studies have demonstrated the benefits of nut consumption on cardiovascular risk factors and CHD, attributed to their fatty acid profile, rich in unsaturated fatty acids, and also to other nutrients. The effect of nuts on atherosclerotic lesions was studied
Xia Zhang et al.
Molecules (Basel, Switzerland), 18(1), 1036-1052 (2013-01-17)
Thermal behavior of palm stearin (PS) and palm olein (PO) was explored by monitoring peak temperature transitions by differential scanning calorimetry (DSC). The fatty acid composition (FAC), isothermal crystallization kinetics studied by pulsed Nuclear Magnetic Resonance (pNMR) and isothermal microstructure
P Mountapmbeme-Kouotou et al.
Environmental monitoring and assessment, 185(7), 5789-5800 (2012-12-12)
The gliding electric discharge in humid air is a source of activated species forming (e.g. (•)OH, (•)NO and their derivatives H2O2, ONO2H and NO3H) which are present in a non-thermal plasma at atmospheric pressure. These species are able to degrade
Béatrice Gleize et al.
The British journal of nutrition, 110(1), 1-10 (2012-12-12)
The xanthophylls lutein and zeaxanthin probably play a role in visual function and may participate in the prevention of age-related eye diseases. Although a minimum amount of TAG is required for an optimal bioavailability of these carotenoids, the effect of
Chee-Meng Boon et al.
PloS one, 8(2), e55908-e55908 (2013-02-15)
Oleic acid has been shown to lower high blood pressure and provide cardiovascular protection. Curiosity arises as to whether super olein (SO), red palm olein (RPO) and palm olein (PO), which have high oleic acid content, are able to prevent
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Dear all, could you please state for the research proposes, if the product Palm oil no. 70905, refined, is composed only out of free fatty acids or the fatty acids are in the triglyceride form? Thank you for your reply in advance.
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