Progress towards international standards for crude palm oil
Crude palm oil for edible purposes has for many years been sold on the basis of moisture, dirt and free fatty acid (ffa) content. With an increasingly competitive market, user requirements with regard to quality characteristics are becoming more closely defined; thus enabling the producer to market an oil which can be refined to particular standards of colour, taste, consistency and shelflife at minimum cost to the refiner. Other tests for palm oil quality have been developed for use over the last 20 years by various organisations. These tests include assessment of bleachability, oxidation and oxidative stability. What the possibility of oils with a higher unsaturated acid content from African-American hybrid palms being produced commercially in the future, fatty acid composition may become a more important quality factor. The Vegetable Oils Technical Committee of the Rubber Growers' Association, at the request of the Malaysian Oil Palm Growers' Council, has made considerable progress in testing and drafting suitable procedures in liaison with the Oils and Fats Section of the International Union of Pure and Applied Chemistry, the International Standards Organization, the Codex Alimentarius and the International Association of Seed Crushers but limits for the additional characteristics and properties for the various qualities of palm oil marketed now or in the future have yet to be agreed upon
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| Format: | biblioteca |
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1976
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| Subjects: | ACEITES DE PALMAS, NORMAS, CALIDAD, ACIDOS GRASOS, |
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