Free Fatty Acid (% as Lauric): 0.1 % max
Free Fatty Acid (% as Oleic): 0.13 % max
Moisture & Impurities (%): 0.1 % max
Slip Melting Point(°C): 25 – 29 °C
Colour (5.25″ Lovibond Cell): 1.5R max
Iodine Value (Wijs): 19 max
Peroxide value (meq/Kg): 0.5 max.
Cloud Point: 10.0 °C max
Appearance: Clear Light Yellow
Flavour/Odour: Bland, free from any odour or off-flavour (odorless).
(% by pulsed NMR) at ————- Solid Fat Content
05°C ————- 68.0-76.8
10°C ————- 61.6-71.2
15°C ————- 50.7-60.0
20°C ————- 34.2-45.5
25°C ————- 10.2-21.5
30°C ————- melted
35°C ————- NA
MS 80:2011
Total Fat: 99.9
Saturated Fat: 79.8
Mono-unsaturated Fat: 17.1
Poly-unsaturated fat: 3.0
Trans: 1.0
Energy: 900kcal
Total Plate Count: 1000/g Max
Enterobacteriacea: absent in 1 g
Yeast and Molds: 10/g Max
Salmonella: absent in 25g
Storage Conditions:
Products need to be stored in a cool, dry, odour-free area and away from sunlight with ambient temperature not above 20 ̊C.
Packagings available:
± 185 Kg Steel Drum (washed, cleaned & reconditioned)
± 20 Mt Flexibag with / without Heating Pad
BIB (bag in box) Cartons
Jerry Cans
Shelf Life:
24 months from the date of manufacture in original and unopened packing condition.
