Palm oil -

CAS-Nummer: 8002-75-3
Synonym: Palm oil

Palm fat, refined. For food, cosmetic and chemical-technical applications.      

Application

Refined palm fat is particularly used in the manufacture of food products. Due to its high temperature resistance and oxidation stability, palm fat is in demand as an edible fat, especially in the Asian region. Globally, it is the most important vegetable fat, since in other parts of the world it is also used in bakery and confectionery products or for manufacturing (e.g. deep-frying). Its chemical properties make it an ideal basis for a wide variety of confectionery concepts. It is also the most important basis for the production of margarine. Palm oil and its various derivatives are also important in formulations for the cosmetics industry and in detergent products. In the technical field, palm oil is also fundamental for the production of a long series of oleochemical products used in lubricants and candles, among others.

Precautions

Wash hands and other exposed body parts with mild soap and water before eating, drinking or smoking and when leaving the workplace. Provide process area with good ventilation to prevent formation of vapors.

Hazard statements

No labeling required.

Safety Information

No labeling required.

Further information

Palm fat has a very fine, butter-like taste and is therefore very popular for toffees and caramel confectionery.

Storage

Store only in the original container in a cool, well-ventilated area. Keep container closed when not in use. Avoid direct sunlight.