Palm Kernel Olein
Also: Liquid fraction of palm kernel oil, PKOo.
Published values
| Saponification value | 231–244 mg KOH/g |
| Used by the calculator | 237.5 mg KOH/g (midpoint) |
| SAP for NaOH | 0.1693 g/g |
| Iodine value | 20–28 g I₂/100 g |
| INS (SAP − IV) | 214 |
| Melting point | 21–26 °C |
| Unsaponifiable matter | ≤ 1.5 % |
A bar made of 100 % Palm Kernel Olein
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
Fatty-acid profile
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Caproic acid | C6:0 · saturated | 0–0.7 | 0.3 |
| Caprylic acid | C8:0 · saturated | 2.9–6.3 | 4.6 |
| Capric acid | C10:0 · saturated | 2.7–4.5 | 3.6 |
| Lauric acid | C12:0 · saturated | 39.7–47 | 43.4 |
| Myristic acid | C14:0 · saturated | 11.5–15.5 | 13.5 |
| Palmitic acid | C16:0 · saturated | 6.2–10.6 | 8.4 |
| Palmitoleic acid | C16:1 | 0–0.1 | 0.1 |
| Stearic acid | C18:0 · saturated | 1.7–3 | 2.4 |
| Oleic acid | C18:1 | 14.4–24.6 | 19.5 |
| Linoleic acid | C18:2 | 2.4–4.3 | 3.3 |
| α-Linolenic acid | C18:3 n-3 | 0–0.3 | 0.1 |
| Arachidic acid | C20:0 · saturated | 0–0.5 | 0.3 |
| Gadoleic acid | C20:1 | 0–0.2 | 0.1 |
Where these numbers come from
Verbatim mirror of the FAO file CXS_210e.pdf; the official FAO link (https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B210-1999%2FCXS_210e.pdf) was Cloudflare-gated at retrieval. Table 1 (Section 3.1) = mandatory GLC fatty-acid ranges, % of total fatty acids, ND = not detectable (<=0.05%). Table 2 (Appendix 'Other quality and composition factors') gives saponification value, iodine value (Wijs) and unsaponifiable matter of CRUDE oils; the Appendix is explicitly ADVISORY (a product not meeting it may still conform). This print predates the 2021-2025 amendments; the 2024 additions (avocado, camellia seed, sacha inchi, high-oleic soya bean) are not included.
Fatty acids from CXS 210 Table 1 (mandatory GLC ranges, % of total fatty acids; 'ND' = not detectable, <=0.05%, entries that are ND-only are omitted; C17:0, C17:1, C20:2, C22:2 and C24:1 columns omitted because they are outside this schema's key list). sapKohMgPerG, iodineValue and unsaponifiablePercent from Appendix Table 2 (crude oils; ADVISORY, not mandatory; unsaponifiable converted from g/kg). No 'typical' values are printed in the standard, so none are given. Section 3.2 slip point: between 21 and 26 C (mandatory). Unsaponifiable printed '<15' g/kg.
This record is part of the open ingredient database (ODbL). Found an error or a better primary source? The dataset is on GitHub; corrections with a document link are welcome.