Items Specification
Product Name Avocado oil
Appearance Yellow liquid
Relative Density 0.910 0.946
Refractive Index 1.469 1.478
Solubility Soluble in 70% ethanol
Iodine Value 80 125
Saponification Value 165 215
Acid Value 2
Peroxide Value 5
Conclusion This product passes the qualified standard of Industry Standard, each of indicators are in accordance with relevant regulation.
The oil is naturally rich in monounsaturated fat and low in saturated fat. Use in frying / backing, used as (bottled) salad oil and in mayonnaise, margarine and dressing of salad.
Standard Specifications
Appearance Clear & brilliant at room temperature, Taste & Smell Neutral
FFA 0.10 Max
Moisture & Volatiles 0.05% max.
Colour Lovibonds (5,25) 1.5 Red, 15 Yellow
Iodine Value (wijâ??s method ) 110 â?? 126
Peroxide Value (meq/kg.) 1.0, max.
Fatty Acid Composition (%)
C16:0 Palmitic acid 4.5 %
C16:1 Palmpitoleic acid 0.5 %
C18:0 Stear acid 1.5 %
C18:1 Oleic acid 57 %
C18:2 Linoleic acid 21.5 %
C18:3 Linolenic acid 10.5 %
C20:0 Arachidic acid 0.5 %
C20:1 Gadoleic acid 2.0 %
C22:0 Behenic acid 0.5 %
C22:1 Erucic acid 1.0 %
The oil is naturally rich in monounsaturated fat and low in saturated fat. Use in frying / backing, used as (bottled) salad oil and in mayonnaise, margarine and dressing of salad.
Standard Specifications
Appearance Clear & brilliant at room temperature, Taste & Smell Neutral
FFA 0.10 Max
Moisture & Volatiles 0.05% max.
Colour Lovibonds (5,25) 1.5 Red, 15 Yellow
Iodine Value (wijâ??s method ) 110 â?? 126
Peroxide Value (meq/kg.) 1.0, max.
Fatty Acid Composition (%)
C16:0 Palmitic acid 4.5 %
C16:1 Palmpitoleic acid 0.5 %
C18:0 Stear acid 1.5 %
C18:1 Oleic acid 57 %
C18:2 Linoleic acid 21.5 %
C18:3 Linolenic acid 10.5 %
C20:0 Arachidic acid 0.5 %
C20:1 Gadoleic acid 2.0 %
C22:0 Behenic acid 0.5 %
C22:1 Erucic acid 1.0 %
The oil is naturally rich in monounsaturated fat and low in saturated fat. Use in frying / backing, used as (bottled) salad oil and in mayonnaise, margarine and dressing of salad.
Standard Specifications
Appearance Clear & brilliant at room temperature, Taste & Smell Neutral
FFA 0.10 Max
Moisture & Volatiles 0.05% max.
Colour Lovibonds (5,25) 1.5 Red, 15 Yellow
Iodine Value (wijâ??s method ) 110 â?? 126
Peroxide Value (meq/kg.) 1.0, max.
Fatty Acid Composition (%)
C16:0 Palmitic acid 4.5 %
C16:1 Palmpitoleic acid 0.5 %
C18:0 Stear acid 1.5 %
C18:1 Oleic acid 57 %
C18:2 Linoleic acid 21.5 %
C18:3 Linolenic acid 10.5 %
C20:0 Arachidic acid 0.5 %
C20:1 Gadoleic acid 2.0 %
C22:0 Behenic acid 0.5 %
C22:1 Erucic acid 1.0 %
The oil is naturally rich in monounsaturated fat and low in saturated fat. Use in frying / backing, used as (bottled) salad oil and in mayonnaise, margarine and dressing of salad.
Standard Specifications
Appearance Clear & brilliant at room temperature, Taste & Smell Neutral
FFA 0.10 Max
Moisture & Volatiles 0.05% max.
Colour Lovibonds (5,25) 1.5 Red, 15 Yellow
Iodine Value (wijâ??s method ) 110 â?? 126
Peroxide Value (meq/kg.) 1.0, max.
Fatty Acid Composition (%)
C16:0 Palmitic acid 4.5 %
C16:1 Palmpitoleic acid 0.5 %
C18:0 Stear acid 1.5 %
C18:1 Oleic acid 57 %
C18:2 Linoleic acid 21.5 %
C18:3 Linolenic acid 10.5 %
C20:0 Arachidic acid 0.5 %
C20:1 Gadoleic acid 2.0 %
C22:0 Behenic acid 0.5 %
C22:1 Erucic acid 1.0 %
Appearance
Fine Powder
Colour
Black
Powder Size
80 Mesh
Chemical Properties
Solubility (dry basis)
100 % .
Humic Acid (dry basis)
80 % Min.
Fulvic Acid (dry basis)
15 % Min.
Moisture
15 % W/W Max.
pH of 2% Solution
8.5-10
Nitrogen
0.3-1.5 % w/w
Potassium as K2O (dry basis)
10-15 % w/w Max
Pb (ppm)
20 ppm Max.
Hg (ppm)
0.2 ppm Max.
Cd (ppm)
01 ppm Max.
Items Standard
Appearance Colorless or white crystal
Identification Complies with the limit Test
Clarity & Colour of Solution Pass test
Purity 99.5~101.0%
Moisture 1.0%
Sulphated Ash 0.05%
Sulphate 150ppm
Oxalic acid 100ppm
Heavy Metals 5ppm
Readily Carbonisable Substance Pass test
Bacterial Endotoxin 0.5IU/mg
Aluminium 0.2ppm
Lead 0.5ppm
Arsenic 1ppm
Mercury 1ppm
Items Standard
Appearance Colorless or white crystal
Identification Complies with the limit Test
Clarity & Colour of Solution Pass test
Purity 99.5~101.0%
Moisture 1.0%
Sulphated Ash 0.05%
Sulphate 150ppm
Oxalic acid 100ppm
Heavy Metals 5ppm
Readily Carbonisable Substance Pass test
Bacterial Endotoxin 0.5IU/mg
Aluminium 0.2ppm
Lead 0.5ppm
Arsenic 1ppm
Mercury 1ppm
Items
Unit
Specifications
Appearance
-
Transparent liquid
HNO3
%
68 min
HNO2
%
0.05 max
Ignition Residue
%
0.02 max
Fe
ppm
15 max
Health benefits of refined coconut oil
Prevent wrinkles, sagging skin, skin dryness, and flaking
Reduces protein loss in hair and nourishes the hair
Treats pancreatitis and Alzheimer's disease
Prevent and effectively cures candida
improve bone health
Helps in easy digestion
Strengthens immune system
Prevents diseases affecting liver and kidney
Effective in healing damaged tissues and infections
Rich in lauric acid that helps maintain blood sugar and cholesterol levels
SPECIFICATIONS:
I. PHYSICAL CHARACTERS- VISUAL CHECKING
Appear: Liquid, transparent, Homogeneous at 30oC, no impurities
Ingredients: 100% coconut oil
Color: Light yellow, natural color of product)
Taste and flavor: Typical of coconut oil, no stranger flavor
Foreign material: Not detected
II. CHEMICAL STANDARD
NO. ITEMS UNIT STANDARD
1 Free fatty acid (as lauric acid) % 0,1
2 Peroxide value Meq/kg 4
3 Iodine Value g/100g 10
4 Moisture and volatile matter content % 0,1
5 Impurities % 0.05
6 Color 5,25 inch Lovibond cell 0,7 R/7,0 Y
7 Saponification Value mgKOH/g 241-265
8 Slip melting point oC 23-26
9 Arsenic(AS) Mg/kg 0,1
10 Lead(Pb) Mg/kg 0,1
III, MICROBIOLOGICAL STANDARD
NO. ITEMS UNIT STANDARD
1 Total aerobic plate count CFU/g
Specifications
White corn:
Type: Corn
Glutinous: Glutinous
Style: Dried
Drying Process: Sun Dried
Cultivation Type: Common
Color: White
Length (cm): 1.1
Maturity: 100%
Place of Origin: south Africa
Botanical Name: Zea mays
Purity: 99 %
Protein: 10 Min
Foreign Matter: 1.% Max
Moisture: 14 % Max
Weevil Seed: 1%Max
Yellow Corn maize:
Type: Grain
Variety: yellow Maize
Use: Human consumption and Animal feed
Broken 3 %
Other grain 2%
Moisture 14% Max
Colour yellow
Damage 3% Max
Moisture (%): 13% Max
Grade: AA
Specifications
White corn:
Type: Corn
Glutinous: Glutinous
Style: Dried
Drying Process: Sun Dried
Cultivation Type: Common
Color: White
Length (cm): 1.1
Maturity: 100%
Place of Origin: south Africa
Botanical Name: Zea mays
Purity: 99 %
Protein: 10 Min
Foreign Matter: 1.% Max
Moisture: 14 % Max
Weevil Seed: 1%Max
Yellow Corn maize:
Type: Grain
Variety: yellow Maize
Use: Human consumption and Animal feed
Broken 3 %
Other grain 2%
Moisture 14% Max
Colour yellow
Damage 3% Max
Moisture (%): 13% Max
Grade: AA
Standard Specifications
Appearance Clear & brilliant at room temperature Taste & Smell Neutral
FFA 0.10% max.
Moisture & Volatiles 0.05% max.
Colour Lovibonds (5,25) 2 Red, 20 Yellow
Iodine Value (wij's method ) 84 - 95
Peroxide Value (meq/kg.) 1.0, max.
Fatty Acid Composition (%)
C14:0 Myristic acid 0.4 max.
C16:0 Palmitic acid 16 %
C18:0 Stear acid 6.5 %
C18:1 Oleic acid 72 %
C18:2 Linoleic acid 43 %
C18:3 Linolenic acid 0.6 max.
C20:0 Arachidic acid 1.0 5.0 %
C20:1 Gadoleic acid 0.5 - 2.1 %
C22:0 Behenic acid 1.0 5.0 %
C22:1 Erucic acid 0.5 max
C24:0 Lignoceric acid 0.5 30
Standard Specifications
Appearance Clear & brilliant at room temperature Taste & Smell Neutral
FFA 0.10% max.
Moisture & Volatiles 0.05% max.
Colour Lovibonds (5,25) 2 Red, 20 Yellow
Iodine Value (wij's method ) 84 - 95
Peroxide Value (meq/kg.) 1.0, max.
Fatty Acid Composition (%)
C14:0 Myristic acid 0.4 max.
C16:0 Palmitic acid 16 %
C18:0 Stear acid 6.5 %
C18:1 Oleic acid 72 %
C18:2 Linoleic acid 43 %
C18:3 Linolenic acid 0.6 max.
C20:0 Arachidic acid 1.0 5.0 %
C20:1 Gadoleic acid 0.5 - 2.1 %
C22:0 Behenic acid 1.0 5.0 %
C22:1 Erucic acid 0.5 max
C24:0 Lignoceric acid 0.5 30
Standard Specifications
Appearance Clear & brilliant at room temperature Taste & Smell Neutral
FFA 0.10% max.
Moisture & Volatiles 0.05% max.
Colour Lovibonds (5,25) 2 Red, 20 Yellow
Iodine Value (wij's method ) 84 - 95
Peroxide Value (meq/kg.) 1.0, max.
Fatty Acid Composition (%)
C14:0 Myristic acid 0.4 max.
C16:0 Palmitic acid 16 %
C18:0 Stear acid 6.5 %
C18:1 Oleic acid 72 %
C18:2 Linoleic acid 43 %
C18:3 Linolenic acid 0.6 max.
C20:0 Arachidic acid 1.0 5.0 %
C20:1 Gadoleic acid 0.5 - 2.1 %
C22:0 Behenic acid 1.0 5.0 %
C22:1 Erucic acid 0.5 max
C24:0 Lignoceric acid 0.5 30
The Glycerin is of the highest quality and is suitable for all food, pharmaceutical, cosmetics and other applications.
Analysis results for the Kosher Refined Glycerin showing an extremely pure glycerin in excess of 99.9% glycerol content, and meeting all USP30 and EP specifications.
Specification:
Test
Method
Unit
Specification
Result
Glycerol Assay
USP 30
%
99.7 min
99.9
Color (Alpha)
ASTM D1209-05
%
10 max
5
Color (Ferric Chloride)
USP 30
%
Pass
Pass
Water
USP 30
%
0.30 max
0.05
Appearance
USP 30
%
Viscous Liquid
Viscous Liquid
Odour
Odorless
Odorless
Identification
USP 30
Report
Passes
Ash
USP 30
%
0.01 Max
less than 0.01
Specific Gravity @ 25 C
USP 30
1.2612
1.2633
Chlorides
USP 30
ppm
10 Max
10
Sulphate
USP 30
ppm
20
20
Chlorinated Compounds
USP 30
ppm
30
30
Heavy Metal as Pb
USP 30
ppm
Heavy Metal as Pb
None detected
Fatty Acid & Esters
USP 30
ml
1.0 Max
0.33
Residue on Ignition
USP 30
ppm
100
100
Individual Impurity
USP 30
0.1 Max
Passes
Diethylene Glycol and Related Compounds
USP 30
0.1 Max
Passes
Total Impurities
USP 30
1.0 Max
Palm Oil-Based Crude Glycerin with 80-85% Glycerol Min., is a dark brown liquid, derived from trans-esterification of virgin crude palm oil (Elaeis guineensis).
It is 100% vegetable oil-based and halal-certified.
Crude Glycerin 80-85% can be refined to technical grade Glycerin (95 â?? 97% of Glycerol) as well as United State Pharmaceutical/ British Pharmaceutical (USP/ BP) Grade Glycerin (99.5%).
Specification:
Parameter
Specifications
Typical, (w/w, %)
Glycerol Content
80.0 Min.
87.3
Water (Karl Fischer Method)
5 % Max
3.0
Ash Content
10 % Max
7.0
Methanol
1 % max
0.2
Matter of Non-Glycerol
5 % Max
3.0
Palm Oil-Based Crude Glycerin with 80-85% Glycerol Min., is a dark brown liquid, derived from trans-esterification of virgin crude palm oil (Elaeis guineensis).
It is 100% vegetable oil-based and halal-certified.
Crude Glycerin 80-85% can be refined to technical grade Glycerin (95 â?? 97% of Glycerol) as well as United State Pharmaceutical/ British Pharmaceutical (USP/ BP) Grade Glycerin (99.5%).
Specification:
Parameter
Specifications
Typical, (w/w, %)
Glycerol Content
80.0 Min.
87.3
Water (Karl Fischer Method)
5 % Max
3.0
Ash Content
10 % Max
7.0
Methanol
1 % max
0.2
Matter of Non-Glycerol
5 % Max
3.0
The Glycerin is of the highest quality and is suitable for all food, pharmaceutical, cosmetics and other applications.
Analysis results for the Kosher Refined Glycerin showing an extremely pure glycerin in excess of 99.9% glycerol content, and meeting all USP30 and EP specifications.
Specification:
Test
Method
Unit
Specification
Result
Glycerol Assay
USP 30
%
99.7 min
99.9
Color (Alpha)
ASTM D1209-05
%
10 max
5
Color (Ferric Chloride)
USP 30
%
Pass
Pass
Water
USP 30
%
0.30 max
0.05
Appearance
USP 30
%
Viscous Liquid
Viscous Liquid
Odour
Odorless
Odorless
Identification
USP 30
Report
Passes
Ash
USP 30
%
0.01 Max
less than 0.01
Specific Gravity @ 25 C
USP 30
1.2612
1.2633
Chlorides
USP 30
ppm
10 Max
10
Sulphate
USP 30
ppm
20
20
Chlorinated Compounds
USP 30
ppm
30
30
Heavy Metal as Pb
USP 30
ppm
Heavy Metal as Pb
None detected
Fatty Acid & Esters
USP 30
ml
1.0 Max
0.33
Residue on Ignition
USP 30
ppm
100
100
Individual Impurity
USP 30
0.1 Max
Passes
Diethylene Glycol and Related Compounds
USP 30
0.1 Max
Passes
Total Impurities
USP 30
1.0 Max
GROUNDNUT OIL
Taste Neutral
Impurities Negative
Free Fatty Acid ( % ) max 0,10
Moisture ( % ) max 0,05
Peroxide Value ( meq O2/ kg ) max 5
Specific gravity at 20 degr C 0,91 - 0,93
Iodine value ( g / 100 g ) 82 - 110
Colour Lovibond 5 1/4 " Red max 2,5
Colour Lovibond 5 1/4 " Yellow max 25
C 12:0
C 14:0 (Myristic Acid)
C 16:0 ( Palmitic Acid ) 6 - 14
C16:1 (Palmitoleic Acid)
C 18:0 ( Stearic Acid ) 1 - 5
C 18:1 ( Oleic Acid ) 35 - 72
C 18:2 ( Linoleic Acid ) 13 - 44
C 18:3 ( Linolenic Acid ) < 0,5
C 20:0 ( Arachidic Acid ) 1 - 4
C 20:1 ( Gadoleic Acid ) 0,5 - 2
C 20:2 (Eicosenic Acid)
C 22:0 ( Behenic Acid ) 1 - 5
C 22:1 ( Erucic Acid ) < 0,3
C 24:0 ( Lignoceric Acid ) 1 - 2,5
GROUNDNUT OIL
Taste Neutral
Impurities Negative
Free Fatty Acid ( % ) max 0,10
Moisture ( % ) max 0,05
Peroxide Value ( meq O2/ kg ) max 5
Specific gravity at 20 degr C 0,91 - 0,93
Iodine value ( g / 100 g ) 82 - 110
Colour Lovibond 5 1/4 " Red max 2,5
Colour Lovibond 5 1/4 " Yellow max 25
C 12:0
C 14:0 (Myristic Acid)
C 16:0 ( Palmitic Acid ) 6 - 14
C16:1 (Palmitoleic Acid)
C 18:0 ( Stearic Acid ) 1 - 5
C 18:1 ( Oleic Acid ) 35 - 72
C 18:2 ( Linoleic Acid ) 13 - 44
C 18:3 ( Linolenic Acid ) < 0,5
C 20:0 ( Arachidic Acid ) 1 - 4
C 20:1 ( Gadoleic Acid ) 0,5 - 2
C 20:2 (Eicosenic Acid)
C 22:0 ( Behenic Acid ) 1 - 5
C 22:1 ( Erucic Acid ) < 0,3
C 24:0 ( Lignoceric Acid ) 1 - 2,5
Specifications
Product Name White kidney beans
Size 40-50,50-60,60-70,70-80/100g
Moisture 16.5% max
Admixture 0.3% max
Imperfect 3% max
Packing 25kg or 50kg per bag
Shelf time 2 years, kept in dry and ventilate warehouse
Specifications
Product Name kidney beans
Size 40-50,50-60,60-70,70-80/100g
Moisture 16.5% max
Admixture 0.3% max
Imperfect 3% max
Packing 25kg or 50kg per bag
Shelf time 2 years, kept in dry and ventilate warehouse
Red Split Lentils
Shelf life: 24 months
Specification:
Moisture 14%
Impurity â?¤0.5%
Imperfect â?¤2%
Size 3.0-5.0mm
Purity : 99.5% by weight.
Insects & pesticides free
Current Year crop
Name Lentil
Size 3.0-4.0mm
Color Green, Light Yellow, Red, Black, Brown
Type peeled or with skin or split
Moisture 14% max
Admixture 1% max
Impurity 0.5%-2%
Clean Machine Clean
Lentils
Shelf life: 24 months
Specification:
Moisture 14%
Impurity 0.5%
Imperfect 2%
Size 3.0-5.0mm
Purity : 99.5% by weight.
Insects & pesticides free
Current Year crop
Name Lentil
Size 3.0-4.0mm
Color Green, Light Yellow, Red, Black, Brown
Type peeled or with skin or split
Moisture 14% max
Admixture 1% max
Impurity 0.5%-2%
Clean Machine Clean
By extracting the residual oil from olive press-cake, Pomace Olive oil is carefully refined and then combined with Extra Virgin Olive oil.
Cholesterol free, and richly containing Vitamins E, and A, Pomace olive oil, with its smooth color, taste and aroma, can replace traditional oils in all your dishes in a healthy and delicious way.
EXTRA VIRGIN OLIVE OIL
Free acidity (oleic acid %) M 0,8%
Peroxide value (meg 02/kg) M 20
K232 (in UV) M 2,5
K270 (in UV) M 0,22
Delta K (in UV) M 0,01
Myristic acid M 0,05
Arachidic acid M 0,6
Linolenic acid M 1
Eicosenoic acid M 0,4
Behenic acid M 0,2
Lignoceric acid M 0,2
C 18:1 T M 0,05
C 18:2+ C 18:3 T M 0,05
Cholesterol M 0,5
Brassicasterol M 0,1
Campesterol M 4,0
Stigmasterol < Camp
Delta-7 Stigmasterol M 0,5
Total Beta-Sitosterol m 93,0
Erythrodial + Uvaol M 4,5
Total sterol content (mg/kg Oil) m 1000
Waxes (mg/kg Oil) M 250
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc.
Standard Specifications
Parameter Specifications
Free Fatty Acid (% As Palmitic) 0.10 Max
Colour (5 Lovibond Cell) 3.0 R Max
Moisture & Impurities (%) 0.10 Max
Iodine Value (Wijs Method) 50.0 Min
Cloud Point (C) 33.0 - 39.0 Max
Slip Melting Point(C)
Peroxide Value (Meq/kg) 1.0 Max 1.1
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc.
Standard Specifications
Parameter Specifications
Free Fatty Acid (% As Palmitic) 0.10 Max
Colour (5 Lovibond Cell) 3.0 R Max
Moisture & Impurities (%) 0.10 Max
Iodine Value (Wijs Method) 50.0 Min
Cloud Point (C) 33.0 - 39.0 Max
Slip Melting Point(C)
Peroxide Value (Meq/kg) 1.0 Max 1.1
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc.
Standard Specifications
Parameter Specifications
Free Fatty Acid (% As Palmitic) 0.10 Max
Colour (5 Lovibond Cell) 3.0 R Max
Moisture & Impurities (%) 0.10 Max
Iodine Value (Wijs Method) 50.0 Min
Cloud Point (C) 33.0 - 39.0 Max
Slip Melting Point(C)
Peroxide Value (Meq/kg) 1.0 Max 1.1
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc.
Standard Specifications
Parameter Specifications
Free Fatty Acid (% As Palmitic) 0.10 Max
Colour (5 Lovibond Cell) 3.0 R Max
Moisture & Impurities (%) 0.10 Max
Iodine Value (Wijs Method) 50.0 Min
Cloud Point (C) 33.0 - 39.0 Max
Slip Melting Point(C)
Peroxide Value (Meq/kg) 1.0 Max 1.1
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc.
Standard Specifications
Parameter Specifications
Free Fatty Acid (% As Palmitic) 0.10 Max
Colour (5 Lovibond Cell) 3.0 R Max
Moisture & Impurities (%) 0.10 Max
Iodine Value (Wijs Method) 50.0 Min
Cloud Point (C) 33.0 - 39.0 Max
Slip Melting Point(C)
Peroxide Value (Meq/kg) 1.0 Max 1.1
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc.
Standard Specifications
Parameter Specifications
Free Fatty Acid (% As Palmitic) 0.10 Max
Colour (5 Lovibond Cell) 3.0 R Max
Moisture & Impurities (%) 0.10 Max
Iodine Value (Wijs Method) 50.0 Min
Cloud Point (C) 33.0 - 39.0 Max
Slip Melting Point(C)
Peroxide Value (Meq/kg) 1.0 Max 1.1
Specification
Palm Fatty Acid Distillate: [PFAD]
PARAMETER
METHOD
SPECIFICATION
Free Fatty Acid [ F.F.A ] As Palmitic
AOCS Ca 5a-40
70.0 % Min.
Saponification Value [ mgKOH/g ]
AOCS Cd 3-25
200.0 â?? 215.0
Saponifiable matter
95.0 %Min.[Basis 97%]
ADDITIONAL SPECIFICATION
Total Fatty Matter [ T.F.M ]
95.0 % Min.
Moisture and Impurities
AOCS Ca 2c-25
1.0 % Max
Acid Value
AOCS Cd 3-25
200.0 â?? 205.0
Iodine Value [ mlg/100g% ]
AOCS Cd Id-92
55.0 Max.
Titer Deg �°C
40.0 Min
Colour Lovibond 5 1/4â?? Max.
4.0 Y
6.0 R
Unsap Matter
AOCS Ca 6a-40
1.5 Max
Peroxide Value (MEQ/KG)
0.5 Max
Melting Point
53.0 Max
CHAIN DISTRIBUTION
C-12 Lauric Acid
0.18
C-14 Myristic Acid
ISO 5508
1.22
C-16 Palmitic Acid
ISO 5509
49.61
C-18 Stearic Acid
4.12
C-18:1 Oleic Acid
35.5
C-18:2 Linoleic Acid
8.79
C-18:3 Alpha Linoleic Acid
0.3
Commodity: Palm Shortening
1. Appearance: White
2. Specification:
Parameters
5052
Appearance
White
Free Fatty Acid (as Palmitic)
0.1% max
M&I
0.1% max
Peroxide Value
2 mEq/kg max
Iodine Value
36-46
Slip Melting Point deg C (SMP)
36-39 C, 50-52 C
Colour in Lovibond (5 1/4" cell)
3 R max
Permitted Antioxidant
200 ppm max
Smell
Normal
Taste
Bland
GROUNDNUT OIL
Taste Neutral
Impurities Negative
Free Fatty Acid ( % ) max 0,10
Moisture ( % ) max 0,05
Peroxide Value ( meq O2/ kg ) max 5
Specific gravity at 20 degr C 0,91 - 0,93
Iodine value ( g / 100 g ) 82 - 110
Colour Lovibond 5 1/4 " Red max 2,5
Colour Lovibond 5 1/4 " Yellow max 25
C 12:0
C 14:0 (Myristic Acid)
C 16:0 ( Palmitic Acid ) 6 - 14
C16:1 (Palmitoleic Acid)
C 18:0 ( Stearic Acid ) 1 - 5
C 18:1 ( Oleic Acid ) 35 - 72
C 18:2 ( Linoleic Acid ) 13 - 44
C 18:3 ( Linolenic Acid ) < 0,5
C 20:0 ( Arachidic Acid ) 1 - 4
C 20:1 ( Gadoleic Acid ) 0,5 - 2
C 20:2 (Eicosenic Acid)
C 22:0 ( Behenic Acid ) 1 - 5
C 22:1 ( Erucic Acid ) < 0,3
C 24:0 ( Lignoceric Acid ) 1 - 2,5
Test Items
Standard
Test result
Test Method
Melting point ()
58-60
58.8
GB/T 2539
Oil content % (m/m)
0.80
0.49
GB/T 3554
Color
+27
30
GB/T 3555
Light Stability
4
4
SH/T0404
Penetration(25,100g) 1/10 mm
19
15
GB/T4985
Kinematic viscosity(100) mm2/s
Report
3.9
GB/T 265
Odor
1
1
SH/T0414
Water soluble & Acid Alkali
null
null
SH/T 0407
Mechanical impurity and water
null
null
Test Items
Standard
Test result
Test Method
Melting point ()
58-60
58.8
GB/T 2539
Oil content % (m/m)
0.80
0.49
GB/T 3554
Color
+27
30
GB/T 3555
Light Stability
4
4
SH/T0404
Penetration(25,100g) 1/10 mm
19
15
GB/T4985
Kinematic viscosity(100â??) mm2/s
Report
3.9
GB/T 265
Odor
1
1
SH/T0414
Water soluble & Acid Alkali
null
null
SH/T 0407
Mechanical impurity and water
null
null
The oil is naturally rich in monounsaturated fat and low in saturated fat. Use in frying / backing, used as (bottled) salad oil and in mayonnaise, margarine and dressing of salad.
Standard Specifications
Appearance Clear & brilliant at room temperature, Taste & Smell Neutral
FFA 0.10 Max
Moisture & Volatiles 0.05% max.
Colour Lovibonds (5,25) 1.5 Red, 15 Yellow
Iodine Value (wijâ??s method ) 110 â?? 126
Peroxide Value (meq/kg.) 1.0, max.
Fatty Acid Composition (%)
C16:0 Palmitic acid 4.5 %
C16:1 Palmpitoleic acid 0.5 %
C18:0 Stear acid 1.5 %
C18:1 Oleic acid 57 %
C18:2 Linoleic acid 21.5 %
C18:3 Linolenic acid 10.5 %
C20:0 Arachidic acid 0.5 %
C20:1 Gadoleic acid 2.0 %
C22:0 Behenic acid 0.5 %
C22:1 Erucic acid 1.0 %
The oil is naturally rich in monounsaturated fat and low in saturated fat. Use in frying / backing, used as (bottled) salad oil and in mayonnaise, margarine and dressing of salad.
Standard Specifications
Appearance Clear & brilliant at room temperature, Taste & Smell Neutral
FFA 0.10 Max
Moisture & Volatiles 0.05% max.
Colour Lovibonds (5,25) 1.5 Red, 15 Yellow
Iodine Value (wijâ??s method ) 110 â?? 126
Peroxide Value (meq/kg.) 1.0, max.
Fatty Acid Composition (%)
C16:0 Palmitic acid 4.5 %
C16:1 Palmpitoleic acid 0.5 %
C18:0 Stear acid 1.5 %
C18:1 Oleic acid 57 %
C18:2 Linoleic acid 21.5 %
C18:3 Linolenic acid 10.5 %
C20:0 Arachidic acid 0.5 %
C20:1 Gadoleic acid 2.0 %
C22:0 Behenic acid 0.5 %
C22:1 Erucic acid 1.0 %
SPECIFICATIONS:
We can provide you with all the different types of soaps & soap noodles depending on customer requirements .
we are able to provide you with :
Color: White or as per customerâ??s specification
1.Toilet soap noodle
2.laundry soap noodle
3.Multipurpose soap noodle
4.toilet soap- fruity soap , beauty soap, medicated soap, whitening soap
5.multipurpose soap
6.laundry soap
7.palm oil
Moisture : 11-14
Free Fatty Acid (As Palmitic) :2.0 max.
Free Alkali (As NaOH) : -
Titer : 40-46
Chloride Content (As NaCl) :0.6 max.
Glycerine :1% max.
Chelating Agent :Present
Palm Oil : 80%
Palm Kernel Oil/Coconut Oil :20%
PFAD :Nil
Colour :Snow White
Lauric Content :9% min.
Specifications
Product name: Non Gmo grade AA soybean/Soybean
proteins - 12,95 g
fats - 6,8 g;
1fcl/20ft: 23.5mt/1fcl
Oil Content: 18 -19% (Max)
carbohydrates: 11.05 g;
water: 67,5 g;
Test weight: 54 Pounds/Min/Bushel
Heat damaged kernels: 0.5% Max
Max radiation: Normal
Total sugar: 11.2%
Impurities: 1%max
Broken: 10%max
Discoloration: n1%max
Admixture: 1% MAX
Sizes: 6 - 9MM UP
Fiber: 7% MAX
Trace elements (potassium, calcium, phosphorus, magnesium, copper, sodium, iron).
Fatty acids (linoleic and linolenic): phospholipids necessary for the normal functioning of the cells of the nervous system; vitamins A and E, estrogens.
Used: Oil purpose & Human consumption.
Specifications
Product name: Non Gmo grade AA soybean/Soybean
proteins - 12,95 g
fats - 6,8 g;
1fcl/20ft: 23.5mt/1fcl
Oil Content: 18 -19% (Max)
carbohydrates: 11.05 g;
water: 67,5 g;
Test weight: 54 Pounds/Min/Bushel
Heat damaged kernels: 0.5% Max
Max radiation: Normal
Total sugar: 11.2%
Impurities: 1%max
Broken: 10%max
Discoloration: n1%max
Admixture: 1% MAX
Sizes: 6 - 9MM UP
Fiber: 7% MAX
Trace elements (potassium, calcium, phosphorus, magnesium, copper, sodium, iron).
Fatty acids (linoleic and linolenic): phospholipids necessary for the normal functioning of the cells of the nervous system; vitamins A and E, estrogens.
Used: Oil purpose & Human consumption.
Soybean Oil:
APPEARANCE, FLAVOR & COLOR Bland flavor with no odor, color (Lovibond) Red = 2.0 Max.
AVERAGE ANALYSIS:
IODINE VALUE: 118 135
PEROXIDE VALUE: Max. 1.0
ACID VALUE: Max. 0.10%
MOISTURE: Max. 0.10%
SMOKE POINT: 440F 460F
FLASH POINT: 600F
FATTY ACID COMPOSITION:
PALMITIC ADIC C 16:0 8.0 14.0
STEARIC ACID C 18:0 3.0 5.0
OLEIC ACID C 18:1 20.0 25.0
LINOLEIC ACID C 18:2 50.0 57.0
LINOLENIC ACID C 18:3 6.0 8.0
Soybean Oil:
APPEARANCE, FLAVOR & COLOR Bland flavor with no odor, color (Lovibond) Red = 2.0 Max.
AVERAGE ANALYSIS:
IODINE VALUE: 118 â?? 135
PEROXIDE VALUE: Max. 1.0
ACID VALUE: Max. 0.10%
MOISTURE: Max. 0.10%
SMOKE POINT: 440F 460F
FLASH POINT: 600F
FATTY ACID COMPOSITION:
PALMITIC ADIC C 16:0 8.0 14.0
STEARIC ACID C 18:0 3.0 5.0
OLEIC ACID C 18:1 20.0 25.0
LINOLEIC ACID C 18:2 50.0 57.0
LINOLENIC ACID C 18:3 6.0 8.0
Soybean Oil:
APPEARANCE, FLAVOR & COLOR Bland flavor with no odor, color (Lovibond) Red = 2.0 Max.
AVERAGE ANALYSIS:
IODINE VALUE: 118 135
PEROXIDE VALUE: Max. 1.0
ACID VALUE: Max. 0.10%
MOISTURE: Max. 0.10%
SMOKE POINT: 440 F 460F
FLASH POINT: 600 F
FATTY ACID COMPOSITION:
PALMITIC ADIC C 16:0 8.0 14.0
STEARIC ACID C 18:0 3.0 5.0
OLEIC ACID C 18:1 20.0 25.0
LINOLEIC ACID C 18:2 50.0 57.0
LINOLENIC ACID C 18:3 6.0 8.0
Soybean Oil:
APPEARANCE, FLAVOR & COLOR Bland flavor with no odor, color (Lovibond) Red = 2.0 Max.
AVERAGE ANALYSIS:
IODINE VALUE: 118 135
PEROXIDE VALUE: Max. 1.0
ACID VALUE: Max. 0.10%
MOISTURE: Max. 0.10%
SMOKE POINT: 440 F 460F
FLASH POINT: 600 F
FATTY ACID COMPOSITION:
PALMITIC ADIC C 16:0 8.0 14.0
STEARIC ACID C 18:0 3.0 5.0
OLEIC ACID C 18:1 20.0 25.0
LINOLEIC ACID C 18:2 50.0 57.0
LINOLENIC ACID C 18:3 6.0 8.0
Soybean Oil:
APPEARANCE, FLAVOR & COLOR Bland flavor with no odor, color (Lovibond) Red = 2.0 Max.
AVERAGE ANALYSIS:
IODINE VALUE: 118 135
PEROXIDE VALUE: Max. 1.0
ACID VALUE: Max. 0.10%
MOISTURE: Max. 0.10%
SMOKE POINT: 440 F 460 F
FLASH POINT: 600F
FATTY ACID COMPOSITION:
PALMITIC ADIC C 16:0 8.0 14.0
STEARIC ACID C 18:0 3.0 5.0
OLEIC ACID C 18:1 20.0 25.0
LINOLEIC ACID C 18:2 50.0 57.0
LINOLENIC ACID C 18:3 6.0 8.0
Soybean Oil:
APPEARANCE, FLAVOR & COLOR Bland flavor with no odor, color (Lovibond) Red = 2.0 Max.
AVERAGE ANALYSIS:
IODINE VALUE: 118 135
PEROXIDE VALUE: Max. 1.0
ACID VALUE: Max. 0.10%
MOISTURE: Max. 0.10%
SMOKE POINT: 440 F 460F
FLASH POINT: 600F
FATTY ACID COMPOSITION:
PALMITIC ADIC C 16:0 8.0 14.0
STEARIC ACID C 18:0 3.0 5.0
OLEIC ACID C 18:1 20.0 25.0
LINOLEIC ACID C 18:2 50.0 57.0
LINOLENIC ACID C 18:3 6.0 8.0
Product: Edible Oil
Type: Sunflower Oil
Product Type: Nut & Seed Oil
Processing Type: Refined
Refined Type: Other
Cultivation Type: Organic
Use: Cooking
Purity (%): 100%
Grade: First grade
SPECIFICATION:
Appearance
Pale yellow liquid with an aroma of sunflower seeds
Specific Gravity
0.905-0.912
Iodine Value
97 - 115
Saponification Value
170 - 180
Free Fatty Acids (as oleic)
< 1.0%
Unsaponifiable Matter
1.5 max
Moisture
< 0.05%
Product: Edible Oil
Type: Sunflower Oil
Product Type: Nut & Seed Oil
Processing Type: Refined
Refined Type: Other
Cultivation Type: Organic
Use: Cooking
Purity (%): 100%
Grade: First grade
SPECIFICATION:
Appearance
Pale yellow liquid with an aroma of sunflower seeds
Specific Gravity
0.905-0.912
Iodine Value
97 - 115
Saponification Value
170 - 180
Free Fatty Acids (as oleic)
< 1.0%
Unsaponifiable Matter
1.5 max
Moisture
< 0.05%
Product: Edible Oil
Type: Sunflower Oil
Product Type: Nut & Seed Oil
Processing Type: Refined
Refined Type: Other
Cultivation Type: Organic
Use: Cooking
Purity (%): 100%
Grade: First grade
SPECIFICATION:
Appearance
Pale yellow liquid with an aroma of sunflower seeds
Specific Gravity
0.905-0.912
Iodine Value
97 - 115
Saponification Value
170 - 180
Free Fatty Acids (as oleic)
< 1.0%
Unsaponifiable Matter
1.5 max
Moisture
< 0.05%
Product: Edible Oil
Type: Sunflower Oil
Product Type: Nut & Seed Oil
Processing Type: Refined
Refined Type: Other
Cultivation Type: Organic
Use: Cooking
Purity (%): 100%
Grade: First grade
SPECIFICATION:
Appearance
Pale yellow liquid with an aroma of sunflower seeds
Specific Gravity
0.905-0.912
Iodine Value
97 - 115
Saponification Value
170 - 180
Free Fatty Acids (as oleic)
< 1.0%
Unsaponifiable Matter
1.5 max
Moisture
< 0.05%
Product: Edible Oil
Type: Sunflower Oil
Product Type: Nut & Seed Oil
Processing Type: Refined
Refined Type: Other
Cultivation Type: Organic
Use: Cooking
Purity (%): 100%
Grade: First grade
SPECIFICATION:
Appearance
Pale yellow liquid with an aroma of sunflower seeds
Specific Gravity
0.905-0.912
Iodine Value
97 - 115
Saponification Value
170 - 180
Free Fatty Acids (as oleic)
< 1.0%
Unsaponifiable Matter
1.5 max
Moisture
< 0.05%
Urea
Premium
Qualified
Total nitrogen/%
46
45
Biuret/%
0.9
1.5
Moisture/%
0.5
1.0
Urea
Premium
Qualified
Total nitrogen/%
46
45
Biuret/%
0.9
1.5
Moisture/%
0.5
1.0
ITEM STANDARD
Free fatty acids 3 % Max
M.I.U(Moisture and Impurities) 0.1 % max
Saponification value: 18185-1955-195
Iodine value: 120
Titre C (melting point) 13.75 'C
Specific Gravity @ 25'C 0.915
Density (kg/m3) 920
Flashpoint by P.-M. (Degree C) 220
Calorific Value (kj/kg) 36,000
Kinematic Viscosity (40 deg.C) (mm2/s)
Carbon Residue (mass-%) 0.4
Sulphur Content (mg/kg) 18
Contamination (mg/kg) 24
Acid Value (mg KOH)/g) 7.0
Oxidation Stability (110 deg.C)(h) 5.0 (min)
Phosphorus Content (mg/kg) 15
Ash Content (mass %) 0.01
ITEM STANDARD
Free fatty acids 3 % Max
M.I.U(Moisture and Impurities) 0.1 % max
Saponification value: 18185-1955-195
Iodine value: 120
Titre C (melting point) 13.75 'C
Specific Gravity @ 25'C 0.915
Density (kg/m3) 920
Flashpoint by P.-M. (Degree C) 220
Calorific Value (kj/kg) 36,000
Kinematic Viscosity (40 deg.C) (mm2/s)
Carbon Residue (mass-%) 0.4
Sulphur Content (mg/kg) 18
Contamination (mg/kg) 24
Acid Value (mg KOH)/g) 7.0
Oxidation Stability (110 deg.C)(h) 5.0 (min)
Phosphorus Content (mg/kg) 15
Ash Content (mass %) 0.01
ITEM STANDARD
Free fatty acids 3 % Max
M.I.U(Moisture and Impurities) 0.1 % max
Saponification value: 18185-1955-195
Iodine value: 120
Titre C (melting point) 13.75 'C
Specific Gravity @ 25'C 0.915
Density (kg/m3) 920
Flashpoint by P.-M. (Degree C) 220
Calorific Value (kj/kg) 36,000
Kinematic Viscosity (40 deg.C) (mm2/s)
Carbon Residue (mass-%) 0.4
Sulphur Content (mg/kg) 18
Contamination (mg/kg) 24
Acid Value (mg KOH)/g) 7.0
Oxidation Stability (110 deg.C)(h) 5.0 (min)
Phosphorus Content (mg/kg) 15
Ash Content (mass %) 0.01
Commodity: Palm Shortening
1. Appearance: White
2. Specification:
Parameters
5052
Appearance
White
Free Fatty Acid (as Palmitic)
0.1% max
M&I
0.1% max
Peroxide Value
2 mEq/kg max
Iodine Value
36-46
Slip Melting Point deg C (SMP)
36-39 C, 50-52 C
Colour in Lovibond (5 1/4" cell)
3 R max
Permitted Antioxidant
200 ppm max
Smell
Normal
Taste
Bland
The oil is naturally rich in monounsaturated fat and low in saturated fat. Use in frying / backing, used as (bottled) salad oil and in mayonnaise, margarine and dressing of salad.
Standard Specifications
Appearance Clear & brilliant at room temperature, Taste & Smell Neutral
FFA 0.10 Max
Moisture & Volatiles 0.05% max.
Colour Lovibonds (5,25) 1.5 Red, 15 Yellow
Iodine Value (wijâ??s method ) 110 â?? 126
Peroxide Value (meq/kg.) 1.0, max.
Fatty Acid Composition (%)
C16:0 Palmitic acid 4.5 %
C16:1 Palmpitoleic acid 0.5 %
C18:0 Stear acid 1.5 %
C18:1 Oleic acid 57 %
C18:2 Linoleic acid 21.5 %
C18:3 Linolenic acid 10.5 %
C20:0 Arachidic acid 0.5 %
C20:1 Gadoleic acid 2.0 %
C22:0 Behenic acid 0.5 %
C22:1 Erucic acid 1.0 %
Wheat (Milling Grade):
Moisture - 12,8%
Protein - 11,8%
Falling number - 290 sec
Test weight - 760 gr/L
Wet gluten - 19%
Gluten quality - 90 units
Vitrescence -45
Foreign matter - max 2%
Broken seeds - max 2,1%
Damaged (not fulfilled grains) - 1,4%
Wheat (Feed Grade)
Moisture - 12,5%
Protein - 10,2%
Falling number - 280 sec
Test weight - 765 gr/L
Wet gluten - 16%
Gluten quality- 95 units
Vitrescence -25
Foreign matter - max 2%
Broken seeds - max 2,5%
Damaged (not fulfilled grains) - 1,6%
Wheat (Milling Grade):
Moisture - 12,8%
Protein - 11,8%
Falling number - 290 sec
Test weight - 760 gr/L
Wet gluten - 19%
Gluten quality - 90 units
Vitrescence -45
Foreign matter - max 2%
Broken seeds - max 2,1%
Damaged (not fulfilled grains) - 1,4%
Wheat (Feed Grade)
Moisture - 12,5%
Protein - 10,2%
Falling number - 280 sec
Test weight - 765 gr/L
Wet gluten - 16%
Gluten quality- 95 units
Vitrescence -25
Foreign matter - max 2%
Broken seeds - max 2,5%
Damaged (not fulfilled grains) - 1,6%
