Understanding Palm Oil: From Crude to Refined

Palm oil is extracted from the fruit of the oil palm (Elaeis guineensis). The fruit yields two distinct oils:

Source	Primary Oil	Typical Uses
Fresh fruit bunches (FFB)	Crude Palm Oil (CPO) – reddish, high in saturated fats	Cooking, biodiesel, soap making
Palm kernels (the seed inside each fruit)	Crude Palm Kernel Oil (CPKO) – lighter, higher in lauric acid	Detergents, cosmetics, specialty fats

The crude oils are yellow‑orange because they contain natural carotenoids (β‑carotene). To meet the stringent demands of food processors, bakers, and manufacturers, the crude oil undergoes refining, bleaching, and deodorising (RBD). This three‑step process removes colour, odour, free fatty acids (FFA), and trace impurities, delivering a neutral‑tasting oil that can be used in a broad range of applications.

Key refinement steps:

Step	What It Does	Result
Refining	Neutralises free fatty acids via caustic treatment	Low FFA (≤0.1 %)
Bleaching	Removes pigments, trace metals, and residual soaps	Colour ≤ 1.5–3 % Red (Lovibond)
Deodorising	Strips volatile compounds that cause off‑flavours	Odour‑free, stable oil

Understanding these grades is essential when you search “palm oil for sale” because the right grade can dramatically affect product quality, shelf life, and cost.

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2. Mozzarella Company Limited – The “Number Supplier” in Africa & Tanzania

When you read “Number Supplier” you might think it’s a typo. It isn’t. In the oil‑trading world, a Number Supplier is a company that holds direct “numbers” (i.e., pool allocations) from the processing mills. This gives them:

• Guaranteed supply – even during peak harvesting seasons or market volatility.
• Transparent pricing – based on actual mill output, not speculative spot rates.
• Fast, reliable logistics – direct pipelines or dedicated tankers to port.

Mozzarella Company Limited has built long‑standing contracts with the largest palm‑oil mills in Tanzania and the surrounding East‑African region. As a result, they can fulfil orders ranging from 5 MT to 50 000 MT with consistent quality, on‑time delivery, and competitive FOB or CIF terms.

Why Tanzanian Palm Oil?

• Ideal Climate – Tanzania’s equatorial climate yields high‑yield, high‑oil‑content fruits year‑round.
• Sustainable Practices – The country’s major plantations are increasingly adopting RSPO‑aligned (Roundtable on Sustainable Palm Oil) management, a factor that matters to eco‑conscious buyers.
• Strategic Location – Proximity to major shipping lanes (Indian Ocean) reduces freight costs to Europe, the Middle East, and Asia.

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3. Product Line‑up at a Glance – Quick Reference Table

Below is a concise comparison of the 9 core palm‑oil products that Mozzarella Company Limited offers for sale. Use this table as your first stop when deciding which grade aligns with your production needs.

#	Product	Key Spec Highlights*	Typical Use Cases	Typical Price Range (USD/MT)
1	Crude Palm Oil (CPO)	FFA ≤ 5 % (Palmitic), Moisture ≤ 0.5 %, IV ≤ 19	Frying, biodiesel, soap	650‑720
2	Crude Palm Kernel Oil (CPKO)	FFA ≤ 5 % (Lauric), Moisture ≤ 0.5 %, IV ≤ 19	Detergents, margarine, cosmetics	700‑770
3	Refined Bleached & Deodorised Palm Oil (RBDPO)	FFA ≤ 0.1 %, IV 50‑55, Color ≤ 1.5 R (Lovibond)	Baking, snack foods, confectionery	850‑940
4	Refined Bleached & Deodorised Palm Kernel Oil (RBDPKO)	FFA ≤ 0.1 %, IV ≤ 19, Color ≤ 3 R	Soap, personal care, oleochemical feedstock	900‑980
5	Palm Olein (RBDPL)	FFA ≤ 0.1 %, IV 56 +, Melting Pt ≤ 24 °C	Deep‑frying, salad dressings, margarine	880‑960
6	Palm Stearin (RBDPS)	FFA ≤ 0.2 %, IV ≤ 48, Melting Pt 33‑39 °C	Shortening, cocoa butter equivalents, confectionery	870‑950
7	Palm Fatty Acid Distillate (PFAD)	FFA ≥ 70 % (Palmitic), Saponifiable Matter ≥ 95 %	Soap & detergent, animal feed, biodiesel	480‑540
8	Palm Kernel Fatty Acid Distillate (PKFAD)	Lauric ≥ 50 %, TFM ≥ 95 %	Surfactants, soaps, cosmetics	520‑580
9	Palm Kernel Expeller (PKE)	Protein (Profat) ≥ 21 %, Moisture ≤ 12 %	Animal feed, protein supplement	340‑400

*All specifications are maximum limits (or minimum where noted) based on the latest lab analysis reports from Mozzarella Company Limited’s quality control lab.

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4. Detailed Product Profiles

Below we unpack each product, explain the key numbers, and illustrate typical applications.

4.1 Crude Palm Oil (CPO) & Crude Palm Kernel Oil (CPKO)

Parameter	CPO	CPKO
FFA as Palmitic / Lauric	≤ 5 % (Palmitic)	≤ 5 % (Lauric)
Moisture & Impurities (M&I)	≤ 0.5 %	≤ 0.5 %
Iodine Value (IV)	≤ 19	≤ 19
Colour	Deep orange (β‑carotene)	Light yellow
Key Fatty‑Acid Profile	~44 % Palmitic, 39 % Oleic, 10 % Linoleic	~50 % Lauric, 20 % Myristic, 16 % Oleic
Typical End‑Uses	Bulk cooking oil, biodiesel, soaps, oleochemicals	Detergent fats, cosmetics, industrial lubricants

Why buy crude?
Crude oil is the most cost‑effective option for large‑scale processors that have their own refining facilities. It also provides a higher natural antioxidant content (carotenoids) that can be leveraged in certain food formulations for colour and health claims.

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4.2 Refined, Bleached & Deodorised Palm Oil (RBDPO) & Palm Kernel Oil (RBDPKO)

Parameter	RBDPO	RBDPKO
FFA (Palmitic / Lauric)	≤ 0.1 %	≤ 0.1 %
M&I	≤ 0.1 %	≤ 0.1 %
IV	50‑55	≤ 19
Melting Point	33‑39 °C	— (liquid at ambient)
Color (Lovibond)	≤ 1.5 R (red)	≤ 3 R (red)
Key Applications	Baking, confectionery, snack production, margarine	Detergent bases, personal‑care emulsions, surfactants

What the numbers mean for you

• FFA ≤ 0.1 % – Almost no free fatty acids, which means longer shelf life and no off‑flavours.
• IV 50‑55 – Indicates a high level of unsaturation, giving a lower melting point ideal for spreadable products.
• Colour ≤ 1.5 R – Near‑invisible in the final product, crucial for white chocolates, creams, and pastries.

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4.3 Palm Olein (RBDPL) & Palm Stearin (RBDPS)

Parameter	Palm Olein (RBDPL)	Palm Stearin (RBDPS)
FFA (Palmitic)	≤ 0.1 %	≤ 0.2 %
IV	≥ 56	≤ 48
Melting Point	≤ 24 °C (liquid)	33‑39 °C (semi‑solid)
Color	≤ 3 R (red)	≤ 3 R (red)
Typical Use	Deep frying, salad oils, margarine	Shortening, chocolate coating, cocoa‑butter equivalents

Palm Olein is the liquid fraction of RBDPO after fractional crystallisation. Its high iodine value (> 56) translates to a highly unsaturated oil that resists oxidation during high‑temperature frying.

Palm Stearin is the solid fraction; it provides body and texture to cocoa butter equivalents (CBE), shortening blends, and hydrogenated spreads. Its higher melting point makes it perfect for temperature‑stable applications.

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4.4 Palm Fatty Acid Distillate (PFAD) & Palm Kernel Fatty Acid Distillate (PKFAD)

Parameter	PFAD	PKFAD
FFA (Palmitic)	≥ 70 %	— (Lauric ≥ 50 %)
Moisture & Impurities	≤ 1 %	≤ 1 %
Saponifiable Matter (SM)	≥ 95 %	≥ 95 %
TFM (Total Fatty Matter)	—	≥ 95 %
Key Uses	Soap & detergent manufacture, animal feed, biodiesel	Surfactants, soaps, specialty oleochemicals
Why They Matter	PFAD is a high‑value by‑product—cheap, high‑FFA feedstock for alkaline‑saponification.	PKFAD’s high lauric content makes it ideal for hard‑bar soaps and high‑foaming detergents.

These distillates are cost‑effective alternatives to virgin oils when you need fatty acids rather than a finished oil. They are also environmentally friendly, as they turn a mill waste stream into a marketable product.

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4.5 Palm Kernel Expeller (PKE)

Parameter	Value
Protein (Profat)	≥ 21 %
Moisture	≤ 12 %
Color	Light brown
Main Applications	High‑protein animal feed (poultry, swine), fish feed, protein supplement in pet food.

PKE is the solid residue left after pressing palm kernels for oil. It’s a nutrient‑dense, low‑cost feed ingredient with a balanced amino‑acid profile. For agribusinesses looking to diversify revenue streams, buying PKE in bulk can improve feed formulation economics.

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5. Why Quality Specifications Matter

When you search “palm oil for sale”, you may encounter many suppliers who only quote a price per metric ton. The real differentiator is how tightly the product adheres to its spec sheet. Below are the key parameters and why you should care:

Spec	What It Is	Impact on End Product
Free Fatty Acids (FFA)	Amount of unesterified fatty acids. Low FFA = less rancidity, better stability.	Longer shelf life, consistent taste, less oil loss during frying.
Moisture & Impurities (M&I)	Water and non‑oil contaminants.	High M&I can cause hydrolysis, foaming, and smoke point reduction during cooking.
Iodine Value (IV)	Measure of unsaturation