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Analysis of Crude Oil » Typical Analysis(Corn Oil)
| Appearence @ Room Temperature | Clear and Brilliant | | Lovibond Color Red max. | 3.0 | | Free Fatty Acid % Max. | 0.08 | | Flavour | Pleasing | | Peroxide Value Meq. max. | 1.0 | | Iodine Value, min. | 120 | | Cold Tst, hrs. min. | 20 | | Fatty Acid Composition % | | Palmitic | 11.3% | | Stearic | 1.9% | | Oleic | 24.9% | | Linoleic | 59.8% | | Linolenic | 1.3% |
» Typical Specifications(Rice Bran Oil)
| Appearence @ Room Temperature | Clear and Brilliant | | Color | 3.5 max | | Free Fatty Acid % max. | 0.05 | | Flavor / Odor (Bland / None) min. | 7 | | Peroxide Value Meq. max. | 1.0 | | Iodine Value, min. | 99-108 | | A.O.M. Stability, hrs. min. | 25 | | Moisture % max | 0.05 | | Smoke Point min. (Fahrenheit) | 450 | | Flash Point min. (Fahrenheit) | 620 | | Fire Point min. (Fahrenheit) | 670 |
» Typical Specifications(Cotton Seed Oil)
| Appearence @ Room Temperature | Clear and Brilliant | | Color Lovibond 5.25 inch cell | 3.5 max | | Free Fatty Acid % max. | 0.05 | | Flavor | 5.0 min | | Peroxide Value Meq. max. | 1.0 meq / kg max. | | Iodine Value, min. | 105 to 115 | | A.O.M. Stability, Vrs. min. | 20 | | Moisture | 0.1 max | | Melt Point | 27 C | | Solids | | 50 FaVrenheit | 10% max | | 70 FaVrenheit | 5% max | | 80 FaVrenheit | 1.5 + 1% max |
» Technical Specifications(Soya Oil)
| Appearence @ Room Temperature | Clear and Brilliant | | Color Lovibond 5.25 inch cell | 1.5 | | Free Fatty Acid % max. | 0.04 | | Flavor | Bland | | Peroxide Value Meq. max. | 1.0 | | Iodine Value, min. | 125-140 | | Cold Tst, Vrs. min. | 5.5+ |
» Descriptive Data(Sun Fower)
| Appearance | Clear And Brilliant | - | | Color (5 1/4" Lovibond Scale) | 3 Yellow / 0.4 Red (Typical) | - | | 5 1/2 Hour Cold Test at 0 Deg. C | Passes | - | | QUANTITATIVE DATA | | % FFA (as Oleic) | 0.05 (Max.) | - | | Iodine Value (Wijs) | 130 - 135 | - | | Oxidative Stability Index (hours at 110 Deg. C) | 3.5 (Typical) | - | | Peroxide Value at time of shipment (meq/kg) | 0.5 (Max) | - | | Refractive Index at 40 Deg. C | 1.4670 - 1.4678 | - | | Saponification Value | 190 - 192 | - | | Specific Gravity at 25 Deg / 25 Deg. C | 0.919 - 0924 | - | | Smoke Point | 480 - 485 Deg. F | - | | Flash Point | 660 - 665 Deg. F | - | | Fire Point | 675 - 685 Deg. F | - | | TYPICAL FATTY ACID COMPOSITION (%) | | C14 | Myristic | 0.1 | | C16 | Palmitic | 5.6 - 6.3 | | C16:1 | Palmitoleic | 0 - 0.2 | | C18 | Stearic | 3.6 - 4.4 | | C18:1 | Oleic | 20 - 26 | | C18:2 | Linoleic | 62 - 68 | | C18:3 | Linolenic | 0.1 - 0.5 | | C20 | Arachidic | 0.1 - 0.5 | | C20:1 | Eicosenoic | 0.1 - 0.3 | | C22 | Behenic | 0.6 - 0.8 | | C24 | Lignoceric | 0 - 0.2 | | TOTAL SATURATED ACIDS | - | 10 - 12 | | TOTAL MONO - UNSATURATED ACIDS | - | 20 - 26 | | TOTAL POLYUNSATURATED ACIDS | - | 62 - 68 |
» Typical Analysis(Canola Oil)
| Appearance @ Room Temperature | Clear and Brilliant | | Color | 1.5R / 15Y max | | Free Fatty Acid % max | 0.05 | | Flavor | Bland | | Peroxide Value Meq. Max. | 1.0 | | Iodine Value, min. | 120 | | A.O.M. Stability, Vrs. min. | 18 | | FAT Content | | | Saturates | 8% | | Monounsaturates | 59% | | Polyunsaturates | 33% |
| Specification bakery shortening | IP-3639 | IP-4044 | IP-4851 | | Free Fatty Acid (% as Laurid Acid) | 0.1 max | 0.1 max | 0.1 max | | Moisture & Impurities | 0.1 max | 0.1 max | 0.1 max | | Iodine Value (Wijs) | 51-55 | 45-50 | 42-44 | | Slip Melting Point (AOCS Cc3-25) | 36-39 Deg. Celsius | 40-44 Deg. Celsius | 48-51 Deg. Celsius |
» Technical Specifications :-
| Specification | RBD Palm Oil | RBD Palm Olein | RBD Palm Stearin | | Free Fatty Acid (% as Laurid Acid) | 0.1 max | 0.1 max | 0.2 max. | | Moisture & Impurities | 0.1 max | 0.1 max | 0.15 max | | Iodine Value (Wijs) | 50-55 | 56 min. | 48 max. | | Slip Melting Point (AOCS Cc3-25) | 33-39 Deg. Celsius | 24 max. Deg. Celsius | 44 min. Deg. Celsius | | Colour (Lovibond 5 1/4" Cell) | 3R or 6R max. | 3R or 6R max. | 3R or 6R max. | | Specification | Palm Fatty Acid Distillate | - | - | | Free Fatty Acid (as Palmitic) | 70% max. | - | - | | Moisture & Impurities | 1.0% max. | - | - | | Saponifiable Matter | 95% max. (basis 97%) | - | - | | Technical Specifications PALM COOKING | Cooking Oil | - | - | | Free Fatty Acid (% as Laurid Acid) | 0.1 max. | - | - | | Moisture & Impurities | 0.1 max. | - | - | | Iodine Value (Wijs) | 56 min. | - | - | | Slip Melting Point (AOCS Cc3-25) | 24 max. Deg. Celcius | - | - | | Cloud Point | 13 max. Deg. Celcius | - | - | | Colour Lovibond (Lovibond 5 1/4'' Cell) | 30R + 30Y max. | - | - | | Technical Specifications MARGARINE | Industrial / Bakery Margarine | - | - | | Free Fatty Acid (% as Laurid Acid) | 0.1 max. | - | - | | Slip Melting Point (AOCS Cc3-25) | 37 - 41 Deg. Celcius | - | - | | Salt (%) | 1.8 - 22 | - | - | | Technical Specifications (VANASPATI) | Vegetable Ghee | - | - | | Free Fatty Acid (% as Laurid Acid) | 0.1 max. | - | - | | Moisture & Impurities | 0.1 max. | - | - | | Iodine Value (Wijs) | 47 - 51 | - | - | | Slip Melting Point (AOCS Cc3-25) | 40 - 44 Deg. Celsius | - | - | | Additives Antioxidant | 200 ppm max. | - | - |
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