Typical Analysis: |
Free Fatty Acids |
(%) 0.10 – 0.25 |
Peroxide Value (meq/kg) |
0.10 – 0.50 |
Colour |
Gold |
Moisture (%) |
0.10 max |
Flavour / Odour |
Typical, bland |
Stearic Acid (C18:0) (%) |
1.0 – 4.0 |
Oleic Acid (C18:1) (%) |
74.0 – 78.0 |
Linoleic Acid (C18:2) (%) |
13.0 – 15.0 |
Linolenic Acid (18:3) (%) |
2.5 – 3.5 |
Erucic Acid (C22:1) (%) |
0.5 |
All results at time of manufacture |
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