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
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.
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
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
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
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
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
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
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 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 %
