Polarization: 99.80% degrees min
Ash by electrical conduct: 0.04% max (on dry weight basis)
Ash content: 0.04% max
Moisture: 0.04% max
ICUMSA 45 RBU: Max (Brazil S.G.S scale)
Solubility: 100% dry and free flowing
Color: Sparkling white
ICUMSA Maximum 45 attenuation index units (ICUMSA method #: 4-1978)
Radiation: Within CS-137 of 50 BQ per Kg
Granulation: Fine crystal
Crop: Latest
Magnetic particles: Mg/Kg 4 max
SO2 mg/kg 20 max
Sulfur Dioxide: 20 Mg/Kg min
Sediments: None
Smell: Typical and specific for sugar
Reducing sugar: 0.05% Max by weight
HPN Staph Aureus not detected in 1 gram
Maximum AS: 1 P.P.M.
Maximum PB: 1 P.P.M.
Maximum CU: 3 P.P.M.
Substance: Solid Crystal
Tolerance: 5% (+/-)
CHICKEN PAWS SPECIFICATIONS
Quality: Grade A Frozen Chicken Paws
Process: BQF
Cut at the Level of the joints
Meaty and Coating of Normal Fat
Average Weight Per Piece: 35 â?? 45 grams
Average Length Per Piece: 09 â?? 12 cm
Processing: 100% Fresh and Frozen White Skin
Shelf Life: 24 months
Frozen Requirements: Blast Frozen at -40�°C
Stocked and Stored: -18�°C
During Transportation: -18 �°C
Ice Content: Less Than 0.3%
Outer Yellow Skin Off Well Dressed and Cleaned
No Black Pads or Ammonia Burns
No Bad Smells, No Excessive Blood or Blood Stains
No Excess Water
No-Broken Bones
Fresh and Hard Nail * No Bruises
No Feathers * No Hairs
Moisture Contents Less Than 2%
Production Age: Not More Than 60 days from the shipping date
Chemical Burns Presence: No Chemical Burns
Black Spot: Less than 1%
Broken Bone: Less Than 1%
Antibiotics: Presence Not Allowed
Pathogenetic Organisms (Including Salmonella): Not Allowed
Foreign Substances: Not Allowed * Remanants of Feathers: Not Allowed Frozen Requirement
Drainage: 1�°C - 5�°C For 8 hours Moisture Content Less Than 1%
Blasted at: -40�°C
SIF code: 1, 103, 87, 121, 1001
Free fatty acid (max 0.1%)
Moisture and volatile matte (max 0.1%)
Peroxide value 2.0 max
Color lovibond (max 4r)
Iodine value 88-115.0
Melting point (33 to 39 c)
Flavor pleasing
Appearances (waxes not separated) will be clear at room temperature
Other possible specs:
Saponification value 186-194
Unsaponifiable 1.5% max
Specific gravity by 20 degree! s centigrade 0.917-0.924
1l. 2l , 5l pet bottles, 18l , 20l , & 25l jerrycans
Flexi tanks and bulk
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
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
