saw palmetto oil Cloud point, Pour point and Freezing point

When the ambient temperature is lower than 15℃, saw palmetto oil begins to solidify, this causing serious problems to the soft capsule manufacturers in the northern hemisphere. This means the saw palmetto oil, which isn’t taken insulation measures from November to next March every year, will partially or completely freeze.

Even worse, some unexperienced trading companies or users consider solidified saw palmetto oil to be problematic.

The freezing point of vegetable oil is mainly determined by the ratio of saturated fat to unsaturated fat in the oil. Unfortunately, saw palmetto oil contains more than 50% saturated fatty acids and has a much higher freezing point than common vegetable oils. In addition, the freezing point of oil is not a certain temperature but a range. It will begin to appear a little floc from a certain temperature, but not all freeze.

According to our experience, when the temperature is below 15°C, saw palmetto oil is no longer clear and transparent. Gradually, there are more and more precipitates and the oil to become turbid, which is called cloud point. When the oil can’t flow, it is called pour point. Finally the oil is completely transformed into a solid state.

0 Min 25℃		110 Min 13℃
	Clear oily solution		Most oil frozen
20 Min 13℃		140 Min 13℃
	Turbid, not clear		Nearly completely frozen
50 Min 13℃		170 Min 12℃
	Slight crystal precipitated		Nearly completely frozen
80 Min 13℃		170 Min 12℃
	Turbidity, bad fluidity		Except SN-180401, rest sample can not flow.

Table 5 Low Temperature Test

This means freezing point for natural saw palmetto oil is around 13℃. When ambient temperature is lower than 13℃, the oil will become turbid, precipitated or even freeze. Due to quantity of oil in 200L is large, freezing process may take several days.

Saw palmetto oil stored in non-constant temperature warehouses in winter needs to be paid special attention to the phenomenon that there is sedimentation at the bottom but the upper part is still an oily liquid. In this case, saturated fatty acids with a high freezing point will precipitate, and some of the unsaturated fatty acids are still liquid. So the oil taken from the top does not represent the quality of the entire package and this results in the products don’t comply with the requirements for fatty acid content. At this time, it is necessary to increase the ambient temperature to make the oil to liquid form before use.

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