Written by Monique van Wijnbergen, Natural Habitat’s Sustainability & Corporate Communications Director and spokesperson for Palm Done Right. During the past months I devoted a chunk of my time to write the first Natural Habitats Impact Report. Narrating the story of how our organic palm oil journey began, and how it has been our…
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Think palm oil, think deforestation. Think palm oil, think health implications. The media has disseminated such simplified messaging around palm oil for years. There have been numerous calls to action to boycott palm oil, and “no palm” labeled products are finding their way onto grocery store shelves. We need to…
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We all know that palm oil and red palm oil are extremely versatile ingredients used in a variety of products, from cleaning supplies, to cooking and food products, to cosmetics. But while we’re well aware of the incredible health benefits palm oil brings to the table thanks to it’s Vitamin…
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Red palm oil, the substance used in cooking supplies, cosmetics, cleaning products, and more, is extracted from the fruit of an oil palm, just as regular palm oil is. Both sorts of palm oil have been used in cooking and meals for thousands of years, and holds a huge amount…
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The San Francisco Bay area is home to a variety of restaurants that are on a mission to provide delicious, healthy, and clean food. A number of these restaurants are very particular about the vegetable oil they use for cooking and frying. Earlier this month I had the opportunity to…
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An early Friday morning, earlier this month, I met with Wilfrido Marcillas and his daughter Camilla, Palm Done Right farmers in Quevedo, Ecuador. It is a joy to be in the field and hear their stories. And it is crucial for understanding their challenges and needs. A farmer his entire…
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Early summer my attention was drawn to an article with the title “How palm oil became the world’s most hated, most used fat source”, written by Jonathan E. Robins, associate professor of global history at Michigan Technology University. The article was published right after the launch of his book Oil Palm, covering ten years…
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In July 2000, the UN’s World Conservation Monitoring Centre recognized 17 megadiverse countries which hold the majority of Earth’s species and high numbers of endemic species. The term megadiverse has been awarded to those countries that have at least 5,000 of the world’s plants as endemics and have marine ecosystems…
Read more Most of us use multiple cosmetic products daily. These products nourish our skin, make us feel good and help us get that special glow when we’re getting ready for the day. Many of the ingredients essential for making these products are derived from palm (kernel) oil. So, whether we realize…
Read moreOrganic RBD Palm Oil
USES: Bar Soaps. Food Ingredient, Ice Cream, Deep Frying, Spreads, Organic line of Cosmetics.
| Property | Analysis Parameters | Method |
|---|---|---|
| Free Fatty Acids (% as palmitic) (1)(*) | 0.1 maximum | AOCS Ca-5a-40 |
| Free Fatty Acids (% as palmitic) (1)(*) | 0.1 maximum | AOCS Ca-5a-40 |
| Peroxide Value (meq/kg)(1)(*) | 1.0 Maximum | AOCS Cd-8b-90 |
| Moisture + Volatile Matter (%)(1) | 0.05 maximum | AOCS Ca-2b-38 |
| Color (Lovibond, 5 ¼ inch cell), Red (1)(*) | 2.5 Maximum | AOCS Cc-13e-92 |
| Iodine Value (cg/g) (1) | 50-56 | AOCS Cd-1d-92 |
| Slip Melting Point (°C) (1) (*) | 34 - 38 | AOCS Cc 3-25 |
| Flavor and Taste | Characteristic | Sensory |
| Solid Fat Content by NMR (%) | AOCS Cd-16b-93 |
(1) At time of packaging; reported on certificate of analysis
Please click on the button to order samples of our palm oil products. Request Samples
Habiwax 100 - Palm Wax (Fully Hydrogenated Palm Oil)
| Property | Analysis Parameters | Method |
|---|---|---|
| Acid Value, mg KOH/ g (1)(*) | 2.0 Maximum | AOCS Cd 3d-63 |
| Peroxide Value (meq O2/kg) (1)(*) | 1.0 Maximum | AOCS Cd-8b-90 |
| Moisture + Volatile Matter (%) (1) | 0.1 Maximum | AOCS Ca-2b-38 |
| Color (Lovibond, 5¼ inch cell), Red (1) | 2.5 Maximum | AOCS Ce-1h-05 |
| Iodine Value (cg/g) | 2.0 Maximum | AAOCS Cd-1d-92 |
| Melting Point, C° (1) | 54 – 60 | AOCS Cc 3-25 |
| Flavor and Taste (1) | Neutral | Sensory |
(1) At time of packaging; reported on certificate of analysis
Please click on the button to order samples of our palm oil products. Request Samples
Organic Palm Stearin
USES: Specialty Baking, Microwave Popcorn, Plant Based Meats, Stabilizer for nut butters, Boullion, instant soups and stocks.
| Property | Analysis Parameters | Method |
|---|---|---|
| Free Fatty Acid (% palmitic) (1) | 0.1 Maximum | AOCS Ca 5a-40 |
| Peroxide Value (meq/kg) (1) | 1.0 Maximum | AOCS Cd 8-53/ AOCS Cd 8b-90 |
| Moisture + Volatile Matter (%) (1) | 0.1 Maximum | AOCS Ca 2b-38 |
| Color (Lovibond, 5¼ inch cell), Red (1) | 2.5 Maximum | AOCS Cc 13e-92 |
| Iodine Value (cg/g)(1) | 40 – 46 | AOCS Cd 1d-92 |
| Slip Melting Point, C° (1) | 45– 50 | AOCS Cc 3-25 |
| Flavor and Taste (1) | Neutral | Sensory |
(1) At time of packaging; reported on certificate of analysis
Please click on the button to order samples of our palm oil products. Request Samples
Organic Palm Kernel Oil
USES: Candy Fillings , Whipped Toppings, Cosmetics, Liquid Soap, Bar Soap.
| Property | Analysis Parameters | Method |
|---|---|---|
| Free Fatty Acid (% lauric) (1) | 0.1 Maximum | AOCS Ca 5a-40 |
| Peroxide Value (meq/kg) (1) | 1.0 Maximum | AOCS Ca 2b-38 |
| Moisture + Volatile Matter (%) (1) | 0.05 Maximum | AOCS Cd 8b-90 |
| Color (Lovibond, 5¼ inch cell), Red (1) | 1.5 Maximum | AOCS Cc 13e-92 |
| Iodine Value (cg/g) (1) | 19 Maximum | AOCS Cd 1d-92 |
| Flavor and Taste (1) | Neutral | Sensory |
(1) At time of packaging; reported on the certificate of analysis
Please click on the button to order samples of our palm oil products. Request Samples
Organic Palm Olein
| Property | Analysis Parameters | Method |
|---|---|---|
| Free Fatty Acid (%oleic) (1) | 0.1 Maximum | AOCS Ca 5a-40 |
| Moisture + Volatile Matter (%) (1) | 0.05 Maximum | AOCS Ca 2b-38 |
| Peroxide Value (meq/kg) (1) | 1.0 Maximum | AOCS Cd 8b-90 |
| Color (Lovibond, 5¼ inch cell), Red (1) | 3.0 Maximum | AOCS Cc13e-92 |
| Iodine Value (cg/g) (1) | 59 - 65 | AOCS Cd 01-25 |
| Cold Test at 46.4°F (8°C) | 2.0 Minimum | AOCS Cc-11-53 |
| Flavor and Taste (1) | Neutral | Sensory |
(1) At time of packaging; reported on certificate of analysis
Please click on the button to order samples of our palm oil products. Request Samples
Organic Shortening MP42
| Property | Analysis Parameters | Method |
|---|---|---|
| Free Fatty Acids (% palmitic) (1)(*) | 0.1 maximum | AOCS Ca-5a-40 |
| Peroxide Value (meq/kg)(1)(*) | 1.0 maximum | AOCS Cd-8b-90 |
| Moisture + Volatile Matter (%)(1) | 0.05 maximum | AOCS Ca-2b-38 |
| Color (Lovibond 5¼ inch cell, Red)(1)(*) | 2.5 Maximum | AOCS Cc-13e-92 |
| Iodine Value (cg/g) (1) | – | AOCS Cd-1d-92 |
| Slip Melting Point(1) | 41 – 44 | ACOS Cc-3-25 |
| Flavor and Taste(1)(*) | Neutral / Bland | Sensory |
(1) At time of packaging; reported on certificate of analysis
Please click on the button to order samples of our palm oil products. Request Samples
Shortening MP 36
| Property | Analysis Parameters | Method |
|---|---|---|
| Free Fatty Acid (% palmitic) (1) | 0.1 Maximum | AOCS Ca 5a-40 |
| Peroxide Value (meq/kg) (1) | 1.0 Maximum | AOCS Cd 8-53/ AOCS Cd 8b-90 |
| Moisture + Volatile Matter (%) (1) | 0.05 Maximum | AOCS Ca 2b-38 |
| Color (Lovibond, 5¼ inch cell), Red (1) | 2.5 Maximum | AOCS Cc 13e-92 |
| Iodine Value (cg/g) (1) | 50- 56 | AOCS Cd 1d-92 |
| Slip Melting Point, C° (1) | 36 – 39 | AOCS Cc 3-25 |
| Flavor and Taste (1) | Neutral | Sensory |
(1) At time of packaging; reported on certificate of analysis
Please click on the button to order samples of our palm oil products. Request Samples
Organic Shortening MP 36-SW
| Property | Analysis Parameters | Method |
|---|---|---|
| Free Fatty Acids (% palmitic) (1)(*) | 0.1 maximum | AOCS Ca-5a-40 |
| Peroxide Value (meq/kg)(1)(*) | 1.0 maximum | AOCS Cd-8b-90 |
| Moisture + Volatile Matter (%)(1) | 0.05 maximum | AOCS Ca-2b-38 |
| Color (Lovibond 5¼ inch cell, Red)(1)(*) | 2.5 Maximum | AOCS Cc-13e-92 |
| Iodine Value (cg/g) (1) | 50-56 | AOCS Cd-1d-92 |
| Slip Melting Point(1) | 36-39 | ACOS Cc-3-25 |
| Flavor and Taste(1)(*) | Bland | Sensory |
| Solid Fat Content by NMR (%), | AOCS Cd-16b-93 |
(1) At time of packaging; reported on certificate of analysis
Please click on the button to order samples of our palm oil products. Request Samples
Organic Shortening MP 39
| Property | Analysis Parameters | Method |
|---|---|---|
| Free Fatty Acid (% palmitic) (1)(*) | 0.1 Maximum | AOCS Ca 5a-40 |
| Peroxide Value (meq/kg) (1)(*) | 1.0 Maximum | AOCS Cd 8b-90 |
| Moisture + Volatile Matter (%) (1) | 0.05 Maximum | AOCS Ca 2b-38 |
| Color (Lovibond, 5¼ inch cell), Red | 2.5 Maximum | AOCS Cc 13e-92 |
| Iodine Value (cg/g) (1) | 48 – 54 | AOCS Cc-13e-92 |
| Slip Melting Point, C° (1) | 38 – 40 | AOCS Cc-03-25 |
| Flavor and Taste (1) | Neutral | Sensory |
(1) At time of packaging; reported on certificate of analysis
Please click on the button to order samples of our palm oil products. Request Samples
