Physical, chemical and microbiological properties
Criteria | Limits |
Fat | ≥ 82 % |
Moisture | < 16 % |
Non-Fat Solid Contents | Max 2% |
Iodine Index (wijs method) | 26-40 |
Acidity (As oleic acid) | Max 0.5 gr/100gr |
Saponification value | 225-235 |
Peroxide count (meqO2/kg fat) | Max 1 |
Melting Point (°C) | 28-34 |
Afflation M1 (ng/g) | Max 0.02 |
Pb | Max 0.05 mg/kg |
Новинки товаров от производителей по оптовым ценам