Palm oil (also known as dendê oil[citation needed], from Portuguese [?d?nde]) is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.
SPECIFICATION:
Flavor and odor Bland
Free Fatty Acid (as % palmitic) 0.10% Max
Moisture & Impurities 0.10% Max
Color (Lovibond, 5 ¼" cell) 3.0R Max
Iodine Value (Wijs’ method) 50–55
Slip Melting Point (°C) 33–39