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Crude palm oil is a versatile vegetable oil with a variety of edible and industrial applications.
Bulk Products Specifications
All Asianagro Agungjaya products are "HALAL" certified, manufactured and packed under stringent hygienic conditions, utilising the latest processing technology.
| Product |
Abb. |
Free
Fatty Acids (% max) |
Moisture
& Impurities content (% max) |
Iodine
Value (WIJ's ) |
Slip
melting point (deg.C) |
Colour
(RED max)
|
Other |
| Crude
Palm Oil |
CPO |
5.0 |
0.5 |
50-55 |
33-39 |
- |
- |
| Refined,Bleached
& Deodorised Palm Oil |
RBD
PO
|
0.1 |
0.1 |
50-55 |
33-39 |
3 |
- |
| Crude
Palm Olein |
CPL |
5.0 |
0.25 |
56
min |
24
max |
- |
- |
| Refined,
Bleached & Deodorised Palm Olein |
RBD
PL
|
0.1 |
0.1 |
56
min |
24
max |
3 |
Cloud
point -10 deg. C max |
| Crude
Palm Stearin |
CPS |
5.0 |
0.25 |
48
max |
44
min |
- |
- |
| Refined,
Bleached & Deodorised Palm Stearin |
RBD
PS
|
0.2 |
0.15 |
48
max |
44
min |
3 |
- |
| Palm
Fatty Acid Distillate |
PFAD |
70
Min |
1.0 |
- |
- |
- |
Total
Saponifiable Matter 95% min (basis 97%) |
| Crude
Palm Kernel Oil |
CPKO |
5.0(*) |
0.5 |
19
max.at time of shipment |
- |
- |
- |
| Palm
Kernel |
PK |
- |
- |
- |
- |
- |
Dirt
and shell 9% max |
(*) Free Fatty Acid (as Lauric Acid)
The above are standard specifications. Asianagro Agungjaya is able
to meet more stringent standards requested by buyers. Please
direct all queries to marketing@aaj-id.com.
Specification Parameters of Test Methods
| Parameter |
Methodology |
Unit |
| Peroxide
Value |
AOCS
Cd 8- 53 |
(meq/kg) |
| Free
Fatty Acid (as Palmitic Acid) |
AOCS
Ca 5a - 40 |
(%) |
| Moisture
& Impurities content |
AOCS
Ca 2c-25 |
(%) |
| Iodine
Value |
AOCS
Cd 1-25 |
(Wij's) |
| Slip
Melting Point |
AOCS
Cc 3-25, modified |
(deg.C) |
| Colour |
5
¼" Lovibond Cell |
Red |
AOCS: American Oil Chemists' Society
Please direct all queries to marketing@aaj-id.com.
Cooking Oil
Industrial Frying Fat | Margarine | Shortening | Vegetable Ghee
| COOKING
OIL |
| 1. |
Brand |
"Camar"™,
"Marunda"™, "Palmolin"™
and "Harumas"™(#) |
| 2. |
General
Description |
Made
from 100% fully RBD Palm Olein. It has a golden appearance,
naturally rich in vitamin E and betacarotene (vitamin
A precusor) and is cholesterol free. Its resistance
to oxidation makes it more economical to use. Its bland
taste enhances the natural flavour of the food. |
| 3. |
Application |
General
household frying and cooking |
| 4. |
Shelf
Life |
2
(two) year |
| 5. |
Remarks |
#
"Harumas"™ is available for export only
/ OEM available |
| Net
Content |
500ml |
1
litre |
1
litre |
2
litres |
5
litres |
15
Kg |
16.5
Kg |
17
Kg |
20
Litres |
| Packaging |
Laminated
Plastic bags (LDPE/ Nylon) |
PET
Bottle |
PVC
Jerry can |
Tin |
PVC
Jerry
can
|
Tin |
PVC
Jerry can |
| Units
per carton |
24 |
12 |
12 |
6 |
4 |
|
| Units
per 20' containers |
1,710
cartons |
1,900
cartons |
1,224
cartons |
1,008
cartons |
1,000
cartons |
1,448
tins |
1,200
cans |
1,296
tins |
1,050
cans |
Industrial Frying Fat
Cooking Oil | Margarine | Shortening | Vegetable Ghee
| INDUSTRIAL
FRYING FAT |
| 1. |
Brand |
"Frybest"™,
and "Superfry"™ |
| 2. |
General
Description |
Made
from freshly and fully refined palm oil which is specially
formulated to retard oxidation and to yield crunchy
finished products all the time and longer product shelf
life. It gives best mouthfeel and after taste food quality
which is free from cholesterol and trans acid. |
| 3. |
Application |
General
Industrial frying and baking |
| 4. |
Shelf
Life |
1
(one) year |
| 5. |
Remarks |
OEM
available |
| Net
Content |
15
Kg |
18
Kg |
| Packaging
|
PE
bag in corrugated carton |
HDPE
pail |
| Units
per 20' containers |
1,448
cartons |
1,050
pails |
Margarine
Cooking Oil | Industrial Frying Fat | Shortening | Vegetable Ghee
| MARGARINE |
| 1. |
Brand |
"Medalia"
™ and "Vitas"™ |
| 2. |
General
Description |
It
is a general-purpose margarine with fruity or buttery
flavour derived from Palm Oil. It is specially formulated
and texturized to produce soft, smooth, yellowish creamy
texture with good plasticity. |
| 3. |
Application |
Suitable
in bread, cakes, cream and icing preparations |
| 4. |
Shelf
Life |
1
(one) year |
| 5. |
Remarks |
"Vitas"™
is available for export only / OEM available |
| Net
Content |
15
Kg |
| Packaging
|
in
single/double layer polyethylene bags inside double
walled corrugated cartons |
| Units
per carton |
1 |
| Units
per 20' containers |
1400
cartons |
Shortening
Cooking Oil | Industrial Frying Fat | Margarine | Vegetable Ghee
| SHORTENING |
| 1. |
Product |
"Medalia"
™ and "Vitas"™ |
| 2. |
General
Description |
Made
from fully refined and fractionated palm oil with a
bland taste, it is specially texturized to impart good
plasticity and enhance the use at ambient temperature. |
| 3. |
Application |
General
industrial baking, biscuit fillings and creaming agent. |
| 4. |
Shelf
Life |
1
(one) year |
| 5. |
Remarks |
OEM
available |
| Net
Content |
15
Kg |
16
Kg |
20
Kg |
25
Kg |
18
Kg |
| Packaging
|
In
single/double layered polyethylene box - inside double
walled corrugated carton |
HDPE
pails |
| Units
per carton |
1 |
1 |
1 |
1 |
1 |
| Units
per 20' containers |
1320
cartons |
1260
cartons |
1024
cartons |
800
cartons |
912
pails |
Vegetable Ghee
Cooking Oil | Industrial Frying Fat | Margarine | Shortening
| VEGETABLE
GHEE |
| 1. |
Product |
"MEDALIA"
™ and "VITAS" ™ |
| 2. |
General
Description |
All-purpose
cooking fat, intended as a non-animal alternative to
ghee (clarified butter), the principal cooking medium
in Indo-Pakistan sub-continent. Vegetable ghee is also
marketed as VANASPATI in certain markets |
| 3. |
Application |
As
a healthy alternative in strict vegetarian diets in
place of ghee, which is made from cow butter |
| 4. |
Shelf
Life |
1
(one) year |
| 5. |
Remarks |
OEM
available |
| Net
Content |
15
Kg |
17
Kg |
| Packaging
|
Lithographed
tins |
| Units
per carton |
- |
- |
| Units
per 20' containers |
1448
tins |
1296
tins |
"Camar"™, "Frybest"™, "Harumas"™, "Marunda"™, "Medalia"™, "Palmolin"™ and "Superfry"™, "Vitas"™ are registered trademarks of Asianagro Agungjaya
The above are standard specifications. Asianagro Agungjaya is able to meet stringent standards requested by buyers. Please direct all queries to marketing@aaj-id.com.
Some Commonly Used Terms
| Commonly
Used Terms |
| Cold
Test |
The
determination in time that an oil remains free of visible
solids when immersed in a 10ºC ice-water bath. |
| Anti-Oxidants |
Substances
which inhibit the oxidation of oils and fats. They are
added to oils and fats or fat-containing products to
provide better stability and longer shelf life by delaying
the onset of oxidative rancidity. |
| Carotene |
Chemically,
it is a conjugated polyunsaturated hydrocarbon, which
together with related carotenoid compounds maybe estimated
using a spectrophotometer to measure light absorbance
at the wavelength of 446 nm. Carotene is a natural constituent,
which gives crude palm oil its bright orange red colour.
Carotenes are nutritionally valuable substances, as
precursors of Vitamin A and for their anti-oxidant properties
in the body. |
| Cloud
Point |
This
is a test to determine the temperature at which the
oil begins to cloud resulting from crystallisation under
controlled cooling. |
| Color,
Lovibond |
An
analytical method used to quantify the visual color
of an oil in units of red and yellow. |
| Flavor |
A
sensory description experienced in taste testing of
a fat or oil. A bland or neutral flavor is generally
desirable. |
| Free
fatty acid (FFA) |
The
amount of free fatty acids present in an oil as determined
by simple titration. |
| Iodine
Value (IV) |
IV
is a measure of the total number of unsaturated double
bonds present in an oil. The determination of iodine
value involves the addition of halogen in the presence
of potassium iodide and titration with standard sodium
thiosulphate using starch solution as the indicator.
Of the various procedures available, the most widely
used is the Wijs method. |
| Melting
point (MP) |
The
temperature at which a fat changes from solid to liquid
within the specific parameters of the test. |
| Peroxide
value (PV) |
The
determination of the extent of fat or oil oxidation
by measuring the amount of peroxides present. |
| Rancimat |
The
rancimat is a modern instrument for measuring the resistance
to oxidation of fats. A sample is maintained at a controlled
elevated temprature, usually 100 deg - 120 deg Celsius.
Clear air is passed through the oil and through a solution
whose conductivity is measured continuously. When oxygen
reacts rapidly with the oil, the volatile oxidation
products are carried by the air stream into the cell
and cause a change in conductivity. Hence, a measure
of stability is obtained automatically. |
| Saponification
Value |
It
is defined as the number of milligramme of potassium
hydroxide which are required to saponify one gramme
of the substance. It is a measure of the free and combined
fatty acids present. |
| Slip
Melting Point (SMP) |
The
slip point of a fat is the temperature at which a column
of fat in an open capillary tube slides up the tube
when it is subjected to controlled heating in a water
bath. |
| Solid
fat content (SFC) |
A
measure of the crystallized fat content measured by
nuclear magnetic resonance (NMR) at a series of temperature
checkpoints. |
| Solid
fat index (SFI) |
Provides
an index or indication of the proportions of crystallized
and molten fat at a given series of temperature checkpoints.
Determined by measuring the change in volume that occurs
when a solid fat partially melts to liquid at the temperature
of interest. |
© taken off the Institute of Shortening and Edible Oils, Inc. homepage, http://www.iseo.org and MPOB publications.
Health & Food Safety Management
Hazard Analysis and Critical Control Point (HACCP) is a critical issue for food manufacturers in order to achieve the optimum health and food safety level. To accommodate this issue, SAI Global has certified Asianagro Agungajaya on 23 October 2003 to be fully in compliance with HACCP and GMP. Compliance certificate no HCV20145 dated 12 December 2003 has been issued to the same effect. With the successful certification on HACCP and GMP, all of our valued customers will have greater confidence in our products.
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