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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 Code
11 - Combustible Solids
WGK
WGK 1
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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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
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
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
Conservation: From pork lard to palm oil and back.
José Bonner
Nature, 492(7427), 41-41 (2012-12-12)
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