Product Specifications

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Vegetable oil and Cooking oil

PRODUCT PARAMETER SPECIFICATION
Crude Palm Oil (CPO) FFA (as palmitic) 5% max
  M&I 0.5% max
  IV (Wijs) 51 - 55
Crude Palm Olein FFA (as palmitic) 5% max
  M&I 0.25% max
  IV (Wijs) 56 min
  SMPT (AOCS Cc 3-25) 24 max
RBD Palm Oil FFA (as palmitic) 0.1% max
  M&I 0.1% max
  IV (Wijs) 50 - 55
  SMPT (AOCS Cc 3-25) 33 - 39
  Color (5¼ Lovibond cell) 3 Red max
RBD Palm Olein CP10 FFA (as palmitic) 0.1% max
M&I 0.1% max
IV (Wijs) 56 min
SMPT (AOCS Cc 3-25) 24 max
Color (5¼ Lovibond cell) 3 Red max
Cloud Point 10o C Max
RBD Palm Olein CP8 FFA (as palmitic) 0.1% max
  M&I 0.1% max
  IV (Wijs) 57 min
  SMPT (AOCS Cc 3-25) 24 max
  Color (5¼ Lovibond cell) 3 Red max
  Cloud Point 8o C Max
RBD Palm Olein CP6 (super olein) FFA (as palmitic) 0.1% max
  M&I 0.1% max
  IV (Wijs) 58 min
  SMPT (AOCS Cc 3-25) 24 max
  Color (5¼ Lovibond cell) 3 Red max
  Cloud Point 6o C Max
RBD Palm Stearin FFA (as palmitic) 0.2% max
  M&I 0.15% max
  IV (Wijs) 48 max
  SMPT (AOCS Cc 3-25) 44 min
  Color (5¼ Lovibond cell) 3 Red max
RBD Palm Kernel Oil FFA (as palmitic) 0.1% max
  M&I 0.1% max
  IV (Wijs) 19 max
  Color (5¼ Lovibond cell) 1.5 Red max
RBD Soyabean Oil FFA (as oleic) 0.1% max
  M&I 0.1% max
  Color (5¼ Lovibond cell) 2 Red 20 Yellow max
  Peroxide Value 2 Meg/Kg max
  IV (Wijs) 120-143
  Saponification Value 189 - 195
  Unsaponification Matters n.m.t 15g/kg max
  Taste/Flavour Bland
RBD Sunflower Oil FFA (as oleic) 0.1% max
  M&I 0.1% max
  Color (5¼ Lovibond cell) 2 Red 20 Yellow max
  Peroxide Value 2 Meg/Kg max
  IV (Wijs) 110 - 143
  Saponification Value 188 - 194
  Unsaponification Matters n.m.t 15g/kg max
  Taste/Flavour Bland
RBD Coconut Oil FFA (as lauric) 0.1% max
  M&I 0.1% max
  Color (5¼ Lovibond cell) 1.5 Red max
  SMPT (AOCS Cc 3-25) 26 max
  IV (Wijs) 7.5-10.5
  Saponification Value 245 - 265
  Taste/Flavour Bland
RBD Corn Oil FFA (as Oleic) 0.1% max
  M&I 0.1% max
  Color (5¼ Lovibond cell) 2 Red 20 Yellow max
  Peroxide Value 2 Meg/Kg max
  IV (Wijs) 103- 128
  Saponification Value 187 - 193
  Unsaponification Matters n.m.t 15g/kg max
  Taste/Flavour Bland
RBD Canola Oil FFA (as Oleic) 0.1% max
  M&I 0.1% max
  Color (5¼ Lovibond cell) 2 Red 20 Yellow max
  Peroxide Value 2 Meg/Kg max
  IV (Wijs) 110 - 120
  Unsaponification Matters n.m.t 15g/kg max
  Taste/Flavour Bland
Blended vegetable cooking oil Soybean oil  30% + Palm Olein 70%) Soybean oil  20% + Palm Olein 80%
Palm Fatty Acid Distillate (PFAD) Saponifiable Fatty Matter 95% min
  M&I 1.0% max
  FFA (as palmitic) 70% min
Coconut Fatty Acid Distillate (CFAD) FFA (as Lauric) 70% Min
  Moisture & Impurities 1.0% Max
  Iodine Value (Wijs) 15.0 Max
Remarks : RBD = Refined Bleached & Deodorized

Specialty FATS and OILS

PRODUCT PARAMETER SPECIFICATION
Cocoa Butter Substitute (CBS) FFA (as Lauric) 0.1% max

M&I 0.1% max

Color (5¼ Lovibond cell) 1 Red 10 Yellow max

Peroxide Value 1 Meg/Kg max

IV (Wijs) 1 max

Saponification Value 240 - 260

SMPT (AOCS Cc 3-25) 33-35

Taste/Flavour/Appearance Bland/White Colour
Cocoa Butter Replacer (CBR) FFA (as Palmitic) 0.1% max

M&I 0.1% max

Peroxide Value 1 Meq/Kg max

IV (Wijs) 50 - 65

SMPT (AOCS Cc 3-25) 33-36

Taste/Flavour/Appearance Bland/White Colour
Cocoa Butter Equivalent (CBE) FFA (as Oleic) 0.1% max
  IV (Wijs) 31-34
  Color (5¼ Lovibond cell) 2 Red max
  SMPT (AOCS Cc 3-25) 32-35
  M&I 0.1% max
  Taste/Flavour Bland
Shortening FFA (as Oleic) 0.1% max

M&I 0.1% max

Color (5¼ Lovibond cell) 3 Red max

Peroxide Value 1 Meg/Kg max

IV (Wijs) 40 - 52

SMPT (AOCS Cc 3-25) 36-39

Taste/Flavour/Appearance Bland/White Colour
Vegetable Ghee FFA (as Palmitic) 0.1% max
  IV (Wijs) 40-50
  Color (5¼ Lovibond cell) 3 Red max
  SMPT (AOCS Cc 3-25) 40-43
  M&I 0.1% max
  Taste/Flavour Bland
Margarine FFA (as Palmitic) 0.25% max

IV (Wijs) 35-45

Color (5¼ Lovibond cell) 8 Red max

SMPT (AOCS Cc 3-25) 38-43

M&I 16% max

Permitted Antioxidant 200 ppm max
Coating Fat FFA (as Lauric) 0.1% max
  IV (Wijs) 3-6
  Color (5¼ Lovibond cell) 1 R/10Y max
  SMPT (AOCS Cc 3-25) 36-38
  M&I 1.0% max
  Saponification Value 230-250
Milk Fats Replacer FFA (as Palmitic) 0.1% max

IV (Wijs) 44-48

Color (5¼ Lovibond cell) 3 R

SMPT (AOCS Cc 3-25) 29-32

M&I 0.10% max

Peroxide Value 1.0 meq/kg
Butter Oil Substitute FFA (as Oleic) 0.1% max
  IV (Wijs) 40-50
  Color (5¼ Lovibond cell) 8 R max
  SMPT (AOCS Cc 3-25) 38-43
  M&I 0.15% max
  Permitted Antioxidant 200 ppm max
Frying Fats FFA (as Palmitic) 0.15% max

IV (Wijs) 65 min

Color (5¼ Lovibond cell) 3.5 R max

SMPT (AOCS Cc 3-25) 12 max

M&I 0.10% max

Cloud Point 3.0 max
Ice Cream Fat Substitute FFA (as Palmitic) 0.10% max
  IV (Wijs) 2.0 max
  Color (5¼ Lovibond cell) 1 R max
  SMPT (AOCS Cc 3-25) 30-34
  M&I 0.10% max
  Saponification Value max