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| Description : |
 | | | | Product Code | : | 100 - NB | | | Colour | : | pale yellow in solid form | | | Flavour & odour | : | characteristic flavour and free from foreign odours & taints | | | Melting points | : | slip point = 34.2 - 35.7 oC | IOCCC.8b/1961 | | | clear point = 35.0 - 37.0 oC | IOCCC.8b/1961 | | Cooling curve (e.g.) | : | max. temp = 21.4 oC | AOAC 28.011/1980 | | | min. temp = 18.1 oC | | | | D temp = 3.3 oC | | | | time = 20 minutes | | | Moisture content | : | 0.2% max | IOCCC,3/1952;105-1988 | | Refractive index at 40 oC | : | 1.4560 - 1.4575 | IUPAC,II.B.2 | | Free fatty acids (as Oleic Acid) | : | less than 0.01 m/m | IUPAC,II.D.1 | | Saponification value | : | 192 - 196 mg KOH/g fat | IUPAC,II.D.2 | | Unsaponifiable matter | : | less than 0.35% | IUPAC,II.D.5.2 | | Iodine value | : | 34.0 - 37.5 | IUPAC,II.D.7.3 | | Fatty acid composition (e.g.) | : | C14 = 0.09% | C16 = 24.85% | IUPAC,II.302/1979 | | | C16:1 = 0.45% | C17 = 0.40% | | | | C18 = 37.60% | C18:1 = 32.20% | | | | C18:2 = 2.75% | C18:3 = 0.30% | | | | C20 = 1.12% | C24 = 0.24% | | | Standard plate count | : | less than 500 col/g | | | Moulds | : | less than 50 col/g | | | Yeasts | : | less than 50 col/g | | | E. coli in 1 g | : | absent | | | Salmonellae in 100 g | : | absent | | | Enterobacteriaceae in 1 g | : | absent | | | Packing | : | packed in 25 Kg export quality carton box with an inner PE moisture barrier | | The products are not subject to sterilization by fumigation or irradiation
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