Palm Oil
(palm oyl).

Palm oil [8002-75-3].
» Palm Oil is the refined fixed oil obtained from the pulp of the fruit of the oil palm Elaeis guineensis Jacq. (Fam. Aracaceae). It may contain suitable antioxidants.
Packaging and storage— Preserve in well-closed containers. Do not store above 55.
Labeling— Label it to indicate the name and quantity of any added antioxidants.
A: It meets the requirements of the test for Fatty acid composition, and,
B: It meets the requirements of the test for Melting range.
Melting range 741: between 30 and 40.
Acid value, Method II 401: not more than 2.0.
Peroxide value 401: not more than 5.0.
Unsaponifiable matter 401: not more than 1.0%.
Fatty acid composition— Palm Oil exhibits the following composition profile of fatty acids, as determined in the section Fatty Acid Composition under Fats and Fixed Oils 401:
Carbon-Chain Length Number of
Double Bonds
12 0 2.5
14 0 0.5–5.9
16 0 39.0–47.0
18 0 2.0–8.0
16 1 0.5
18 1 36.0–44.0
18 2 7.0–12.0
18 3 0.5
20 0 or 1 1.0
Residue on ignition 281: not more than 0.1%, 5 g of Palm Oil being used.
Water, Method Ic 921: not more than 0.1%.
Heavy metals, Method II 231: not more than 0.001%.
Alkaline impurities— Mix 10 mL of acetone and 0.3 mL of water, and add 0.05 mL of bromophenol blue TS. If necessary, neutralize the solution with 0.01 N hydrochloric acid or 0.01 N sodium hydroxide to a green color. Add 10 mL of Palm Oil, shake, and allow to stand. Titrate with 0.01 N hydrochloric acid VS to change the color of the upper layer to yellow: not more than 0.1 mL of 0.01 N hydrochloric acid is required.
Auxiliary Information— Please check for your question in the FAQs before contacting USP.
Topic/Question Contact Expert Committee
Monograph Robert H. Lafaver, M.S.
Scientific Liaison
(EXC2010) Monographs - Excipients
USP35–NF30 Page 1882
Pharmacopeial Forum: Volume No. 34(4) Page 1018