Scientific Name | Elaeis guineensis |
Common Name | Palm Oil |
Form | Liquid at room temperature |
Color | Golden yellow to deep orange |
Odor | Mild, neutral |
Taste | Mild, slightly nutty |
Density | 0.92 to 0.93 g/cm³ |
Melting Point | 30°C to 39°C |
Fat Content | 50% to 55% saturated fats |
Free Fatty Acids | 1% to 3% |
Uses | Cooking, margarine, biodiesel, cosmetics |