Physical & Chemical Characteristics Free Fatty Acid (%) : 1.75 MAX Moisture (%) : 0.3 MAX Melting Point (Celcius) : 32 - 36 Peroxide Value : 4 MAX Saponification Value : 188 - 198 Iodine Value (Wijs) : 32 - 38 Unsaponifiable Matter (%) : 0.45 MAX Refractive Index (nD 40 Celsius) : 1.456 - 1.459 Microbiological Characteristics Total Plate Count per gram : 5000 MAX Yeast per gram : 50 MAX Coliform in 1 g : Negative Salmonella in 25 g : Negative E.coliform in 1 g : Negative
