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Specification Sheet

Label Ingredients Statement:

Palm Kernel Oil, RBD, Hydrogenated

Product Description: Palm Kernel Oil is obtained from the kernels of the oil palm (Elaeis Guineensis Kernel Oil) which is cultivated in the tropics throughout the world, except in South America. Palm nuts contain kernels which are dried and minced, then pressed and extracted. The crude Palm Kernel Oil is fully refined (deacidified, bleached, deodorized), giving the oil beige to white color.

  • High oxidative stability when used for frying
  • Solid at room temperature
  • Used in manufacturing soap products and cosmetic products

Prop 65 Statement: This product contains no chemicals requiring a Prop 65 warning.

Allergen Disclosure

Statement: Palm Kernel Oil, RBD, Hydrogenated does not contain any of the following allergens, sensitive ingredients, or restricted ingredients:

Peanut/peanut products
Egg/egg products
Shellfish/shellfish products
Other legumes
Animal fat/oil
Hydrolyzed vegetable protein
FD&C colors
Food Starch
Milk/milk products
Fish/fish products
Soy/soybeans/soy products
Wheat/wheat products
Hydrolyzed animal protein
Yeast Extract
Monosodium Glutamate
Natural Colors

82% Saturated Fat

11% Monounsaturated Fat

2% Polyunsaturated Fat

Storage: Light protected, not above room temperature, in tightly sealed original containers (nitrogen blanketed recommended) away from odoriferous materials.

Shelf Life: Shelf life is 36 months from date of production. Cibaria guarantees a minimum of 6 months from date of shipment.

Sewer Sludge and Irradiation Statement: Cibaria International Products are food grade and have not had any contact with sewage sludge and radiation.

Applications For Product: Used in the food industry, particularly in margarine production and bakery productions such as confections, fillings, nut roasting sprays, and cream filling in biscuit, wafers, caramel and vermicelli. It is also valued by the cosmetic and pharmaceutical industry because of its short-chained fatty acids, its high stability, and its high melting point.

Country of Origin: Malaysia, Indonesia.

USDA NDB (National Nutrition Database)

Nutrient Unit Value per 100.0g Tbsp 13.5g
Water g 0 0
Energy kcal 884 116
Protein g 0 0
Total lipid (fat) g 100 13.5
Carbohydrate, by difference g 0 0
Fiber, total dietary g 0 0
Sugars, total g 0 0
Calcium, Ca mg 0 0
Iron, Fe mg 0 0
Magnesium, Mg mg 0 0
Phosphorus, P mg 0 0
Potassium, K mg 0 0
Sodium, Na mg 0 0
Zinc, Zn mg 0 0
Vitamin C, total ascorbic acid mg 0 0
Thiamin mg 0 0
Riboflavin mg 0 0
Niacin mg 0 0
Vitamin B-6 mg 0 0
Folate, DFE µg 0 0
Vitamin B-12 µg 0 0
Vitamin A, RAE µg 0 0
Vitamin A, IU IU 0 0
Vitamin E (alpha-tocopherol) mg 3.81 0.51
Vitamin D (D2+D3) µg 0 0
Vitamin D IU 0 0
Vitamin K (phylloquinone) µg 24.7 3.3
Fatty acids, total saturated g 98
Fatty acids, total monounsaturated g 2
Fatty acids, polyunsaturated g 0
Cholesterol mg 0 0
Caffeine mg 0 0

Organoleptic Characteristics:

Appearance/Clarity Solid at room temperature, beige to white
Flavor/Odor Bland, mild/Typical
Color (Lovibond) Red 1.5 Max
Color (Lovibond) Yellow 10 Max

Typical Analysis Ranges:

Free Fatty Acid (% m/m expressed in oleic acid) 0.1% Max
Moisture 0.1% Max
Peroxide Value 1.0 meq/kg max
Iodine Value Max 7 WIJS
Saponification Value 255 KOH/g
p-Anisidine Value N/A
Cold Test N/A
Refractive Index N/A
Specific Gravity N/A
Oil Stability Index(OSI) @110ºC (hrs) - 300 (min)
Smoke Point N/A
Additives N/A

Typical Fatty Acid Ranges:

C 14:0 Myristic acid 0.5%-20%
C 16:0 Palmitic Acid 5%-47%
C 16:1 Palmitoleic Acid
C 17:0 Heptadecanoic Acid N/A
C 17:1 Heptadecenoic acid N/A
C 18:0 Stearic acid 3.5%-20%
C 18:1 Oleic acid 2%-47%
C 18:2 Linoleic acid 6.5%-15%
C 18:3 Linolenic acid Max 0.5%
C 20:0 Arachidic acid Max 1%
C 20:1 Gadoleic acid (eicosenoic) N/A
C 22:0 Behenic acid N/A
C 22:1 Erucic Acid N/A
C 24:0 Lignoceric Acid N/A

Registrations and Other Product Information:

CAS 8023-79-8

EINCS 232-425-4

INCL: Elaeis Guineensis Kernel Oil

Notes: Kosher. NON-GMO, Vegan, Lactose Free, Gluten Free, Glutamate Free, BSE Free. Flash point (closed cup) - 500ºF (min). Melt Point (mettler) - 100-113ºF. Solid Fat Content: 50ºF - 91-100%. 70ºF - 76-84%. 80ºF - 40.5-48.5%. 104ºF - 1.5-6.5%.

This specification was developed with the utmost care based on up-to-date information available, but should be scrutinized by the recipient. It does not release him or her from checking the quality of goods delivered with proper diligence.

Reviewed: 08/20/2020
Revised: 08/20/2020