It differs both physically and chemically from Palm Kernel Oil. Penetration Penetration is one of the methods for assessing the hardness of a fat. It consists of measuring the penetration of a standard needle applied at a standard load to the surface of the fat. Peroxide Value A measure of the extent of oxidation which has occurred in an oil. Phospholipid Phospholipid is a general term applied to compounds formed from glycerides, fatty acids and phosphoric acids.
Small quantities occur in many vegetable oils and are removed during refining.
Polymorphism Polymorphism is the ability of an oil or fat to solidify in more than one crystal form, each possible form having a different melting point . The one with the highest melting point is usually the most stable and other forms always tend eventually to change to this form. This is a substance which, if present in an oil or fat, will promote oxidative rancidity . The time taken for an oil held at a fixed temperature to increase in conductivity when air is bubbled through it under defined conditions. The conductivity increase is caused by the formation of oxidation products.