Description
WHOLESALE VEGETABLE COOKING PALM OIL AUSTRIA COOKING OIL
Free Fatty Acid (as Oleic): 0.05% Maximum
Moisture and Impurities: 0.10% Maximum
(AOCS Ca 2d-25)
Peroxide Value: 2.0 Maximum
Color (Lovibond Scale): 2.5 Red Maximum
Iodine Value: 88-115.0
Oleic: 55% Minimum
75% Maximum
Flavor: Pleasing
Appearances: Pale yellow, bright & clear oily liquid
(Waxes Not Separated) Will be cloudy at room temperature
Odor and Flavor: Odorless and Bland
Smoke Point: 230C min. +/- 10C
Flash Point: 330C min. +/- 10C
Other Possible Specs:
Saponification Value: 186-194
Unsaponifiable: 1.5% Maximum
Specific Gravity by 20 Degrees Centigrade: 0.917-0.924
MORE FEATURES
| Organoleptic: | Neutral/bland taste; absence of foreign odours and flavours |
| Moisture and volatile matter | 0.2% maximum |
| Insoluble impurities | 0.05% maximum |
| Free fatty acid | 0.15% maximum expressed as oleic acid |
| Linoleic acid (C18:2): | 48.3-74% of total fatty acids |
| Delta-7-Stigmasterol | 6.5-24 % of the total sterol |
| Acid value | 0.6 mg maximum of KOH/g oil |
| Color | 5-1/4 inch Lovibond cell |
| Red: | 1.5 maximum |
| Yellow: | 15 maximum |
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