Physical & Chemical Characteristics Free Fatty Acid (%) : 0.1 MAX Moisure (%) : 0.1 MAX Melting Point (Celcius) : 36 - 39 Peroxide Value : 1.0 MAX Iodine Value (IV) : MAX 14 Color : MAX 1.0 R Microbiological Characteristics Total Plate Count per gram : < 10 Yeast per gram : 50 MAX Coliform in 1 g : 10 MAX Salmonella in 25 g : Negative E.coliform in 1 g : < 3
