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Test | Unit | Typical Value | Method |
1. Physicochemical parameter | |||
Appearance | Yellow, pale | Visual | |
Odor and taste | Tasteless, light flavor | Visual | |
State | Liquid | Visual | |
Cloudy point | 0C | 8-15 | Visual |
Iodine value | g/100g | Min 65 | 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 |