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Test | Unit | Typical Value | Method | |||
1. Physicochemical parameter | ||||||
Appearance | Opalescent | Visual | ||||
Odor and taste | Tasteless, light flavor | Visual | ||||
State | Solid | Visual | ||||
Iodine value | g/100g | Min 50 | ISO 3961: 2009 | |||
Peroxide value | meqO2/kg | Max 2 | ISO 3960: 2007 | |||
Free fatty acid | % | Max 0.3 | ISO 660: 1999 | |||
AV | mgKOH/g | Max 0.6 | ISO 660: 1999 | |||
2. Heavy metal | ||||||
Lead (Pb) | ppm | Max 0.1 | ICP/MS | |||
Asen (As) | ppm | Max 0.1 | ICP/MS | |||
Cadmium (Cd) | ppm | Max 0.05 | ICP/MS | |||
Mercury (Hg) | ppm | Max 0.5 | ICP/MS | |||
3. Microbiological parameter | ||||||
Total Plate Count | cfu/g | Max 10³ | USP | |||
Total yeast and mould | cfu/g | ND | ISO 21527-2:2008 | |||
E.Coli | cfu/g | Max 3 | USP | |||
S.aureus | cfu/g | ND | USP | |||
Coliforms | cfu/g | 10 | ISO 4831:2006 | |||
Salmonella | cfu/25g | ND | USP |