|
Edible Grade Specifications
|
Minimum
|
Maximum
|
|
Iodine Value
|
85
|
95
|
|
Oleic Acid (as % TFA)
|
75
|
|
|
Refractive Index at 25 deg. C.
|
1.467
|
1.469
|
|
Free Fatty Acid (as Oleic)
|
|
.05%
|
|
Flavor & Odor
|
|
Bland
|
|
Color, AOCS Tintometer 5 1/4"
|
|
15 Yellow
|
|
Lovibond
|
|
1.5 Red
|
|
Initial Peroxide Value (AOCS Cd-8-53)
|
|
0.5
|
Typical Analysis
|
|
|
| Iodine Value
|
|
108 |
|
Color, 5 1/4" Lovibond
|
|
10 Yellow/1.0 Red
|
|
Free Fatty Acid (as Oleic)
|
|
.03%
|
|
Peroxide Value, at shipment
|
|
0.1
|
| Flavor & Odor
|
|
Bland
|
AOM, Stability Hours
(without antioxidants)
|
|
15 Hours
|
Typical Fatty Acid Profile
|
|
|
| Myristic
|
14:0 |
0.5 |
|
Palmitic
|
16:0 |
22.5
|
|
Stearic
|
16:1 |
1.0
|
|
Oleic
|
18:1 |
77.5
|
|
Linoleic
|
18:2 |
55.0
|
|
Others
|
|
1.0
|
|
|
|
