| Colour |
:
pale yellow in solid form |
| Flavour
& Odour |
:
characteristic flavour & free from foreign
odours & taints |
| Melting
Points |
:
slip point = 34.2 - 35.7 oC |
| Cooling
Curve (e.g.) |
:
max. temp = 21.4 oC min. temp
= 18.1 oC
^ temp
= 3.3 oC time = 20 minutes |
| Moisture
Content |
:
0.2% Max |
| Refractive
Index |
:
1.4560 - 1.4575 / 40 oC |
| FFA
(as oleic acid) |
:
less than 0.01 m/m |
| Saponification
Value |
:
192 - 196 mg KOH/g fat |
| Iodine
Value |
:
34.0 - 37. |
| Fatty
Acid Composition (e.g.) |
:
C14 = 0.09% C16 =24.85%
C16 = 0.45% C17 =0.40%
C18 = 37.60% C18 =32.20%
C18 = 2.75% C18 =0.30%
C20 = 1.12% C24 =0.24% |
| Standard
Plate |
:
less than 500 col/g |
| Moulds |
:
less than 50 col/g |
| Yeasts |
:
less than 50 col/g |
| E.
Coli in 1 g |
:
absent |
| Salmonellae
in 100g |
:
absent |
| Enterobacteriaceae1g |
:
absent |
|
|
| Packing |
:
25 kg carton box with an inner PE moisture barrier |
|
|
