Table 4.
Fatty acid composition (%) of the different palm oil and kernel oil fractions.
| Fatty Acid | Palm Oil | Palm Stearin | Palm Olein | Palm Superolein | Palm Kernel Oil | Palm Kernel Stearin | Palm Kernel Olein |
|---|---|---|---|---|---|---|---|
| C6:0 | ND | ND | ND | ND | ND-0.8 | ND-0.2 | ND-0.7 |
| C8:0 | ND | ND | ND | ND | 2.4–6.2 | 1.3–3.0 | 2.9–6.3 |
| C10:0 | ND | ND | ND | ND | 2.6–5.0 | 2.4–3.3 | 2.7–4.5 |
| C12:0 | ND-0.5 | 0.1–0.5 | 0.1–0.5 | 0.1–0.5 | 45.0–55.0 | 52.0–59.7 | 39.7–47.0 |
| C14:0 | 0.5–2.0 | 1.0–2.0 | 0.5–1.5 | 0.5–1.5 | 14.0–18.0 | 20.0–25.0 | 11.5–15.5 |
| C16:0 | 39.3–47.5 | 48.0–74.0 | 38.0–43.5 | 30.0–39.0 | 6.5–10.0 | 6.7–10.0 | 6.2–10.6 |
| C16:1 | ND-0.6 | ND-0.2 | ND-0.6 | ND-0.5 | ND-0.2 | ND | ND-0.1 |
| C17:0 | ND-0.2 | ND-0.2 | ND-0.2 | ND-0.1 | ND | ND | ND |
| C17:1 | ND | ND-0.1 | ND-0.1 | ND | ND | ND | ND |
| C18:0 | 3.5–6.0 | 3.9–6.0 | 3.5–5.0 | 2.8–4.5 | 1.0–3.0 | 1.0–3.0 | 1.7–3.0 |
| C18:1 | 36.0–44.0 | 15.5–36.0 | 39.8–46.0 | 43.0–49.5 | 12.0–19.0 | 4.1–8.0 | 14.4–24.6 |
| C18:2 | 9.0–12.0 | 3.0–10.0 | 10.0–13.5 | 10.5–15.0 | 1.0–3.5 | 0.5–1.5 | 2.4–4.3 |
| C18:3 | ND-0.5 | ND-0.5 | ND-0.6 | 0.2–1.0 | ND-0.2 | ND-0.1 | ND-0.3 |
| C20:0 | ND-1.0 | ND-1.0 | ND-0.6 | ND-0.4 | ND-0.2 | ND-0.5 | ND-0.5 |
| C20:1 | ND-0.4 | ND-0.4 | ND-0.4 | ND-0.2 | ND-0.2 | ND-0.1 | ND-0.2 |
| C20:2 | ND | ND | ND | ND | ND | ND | ND |
| C22:0 | ND-0.2 | ND-0.2 | ND-0.2 | ND-0.2 | ND-0.2 | ND | ND |
| C22:1 | ND | ND | ND | ND | ND | ND | ND |
| C22:2 | ND | ND | ND | ND | ND | ND | ND |
| C24: 0 | ND | ND | ND | ND | ND | ND | ND |
| C24:1 | ND | ND | ND | ND | ND | ND | ND |
Source: Codex Alimentarius (2015) [49].