Vegetable Refined Palm Cooking Oil Vegetable Refined Palm Cooking Oil Vegetable Refined Palm Cooking

Name:Refined / Crude Palm OilPhysical and Chemical Analysis Values:(The values may vary within standards)Free Fatty Acid, % m/m Oleic Acid:0,3 maximum.Acid Number, mg KOH/g:0,6 maximum.Peroxide Value, meq O2/kg:10,0 maximum.Iodine Value, WIJS:103 - 135Moisture and Volatile Matter, %:0,2 maximumSaponification Value, mg KOH/g:187 - 195Unsaponifiable Substances, g/kg:2,8 maximum.Insoluble Substances in Ether, %:0,05 maximum.Refractive Index, at 40oC:1,465 - 1,468 GradeF.F.A. (max)M & I (max)I.V.SMPColorCP 100.1% max0.1% max56 max24 Deg C3R 30YCP 80.1% max0.1% max58 max22 Deg C3R 30YCP 60.1% max0.1% max60 max18 Deg C3R 30Y
Grade: Food Grade
Packing: Plastic bottle
Appearance White to pale yellow solid to semisolid lard-like fat
Flavor and Odr Bland, odorless

2.SPECIFICATIONS
Specific gravity @ 25°C USP 0.911-0.918
Iodine value USP 50 - 55
Free fatty acids (as Oleic) USP 0.1% max
Moisture AOCS Ca 2c-25 0.1% max
Color Gardner AOCS Td la-64 3 max
Appearance White to pale yellow solid to semisolid lard-like fat
Flavor and Odr Bland, odorless
TYPICAL FATTY ACID COMPOSITION (%)
C12 & lower 2.5 max
C14:0 0.5 - 5.9 C18:1 34 - 44
C16:0 32 - 47 C18:2 7 - 12
C18:0 2 – 8