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Ingredients: Palm Oil (65%), Rapeseed Oils (20%), Sunflower Oil (15%)- Emulsifier E322 (Lecithin)-
Antioxidant: E304 |
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Sensory Requirement
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| Appearance |
Clear,transparents (>50 ºC)
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| Colour |
yellowish
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| Flavor/smell |
Characteristic,without strange smell
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| Taste |
Characteristic,without strang taste
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Additional date
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| Sunflower lecithin (E322) |
2000 mg/kg
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| Ascorbyl palmitate |
400 mg/kg
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Physical- Chemical parameters
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| Idone value |
65-90
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| Peroxide value at the arrival (meq O/2/kg) |
<0.5
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| Free fatty acids(%) |
<0.1
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| Trans fatty acids (%) |
<1
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| Moisture(%) |
<0.1
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| Melting points |
25 -30ºC
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Fatty acids composition % ( to be liable to fluctuation)
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| analyses |
min
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Level
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max
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| Butyric C 4:0 |
0.01
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| Caproic C 6:0 |
0.01
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| Caprylic C 8:0 |
0.1
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| Capric C 10:0 |
0.01
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| Lauric C 12:0 |
0.2
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| Myristic C 14:0 |
0.4
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1.0
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| Palmitic C 16:0 |
26
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31.0
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36.0
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| Stearic C 18:0 |
1.7
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3.7
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5.7
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| Arachidic C 20:0 |
0.2
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0.5
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| Behenic C 22:0 |
0.1
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0.2
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| Lignoceric C 24:0 |
0.1
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| Myristoleic 14:1 |
0.1
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| Palmitoleic C 16:1 |
0.2
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0.5
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| Oleic C 18:1 |
38
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42.2
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47
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| Gadoleic C 20:1 |
0.4
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1
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| Euricic C 22:1 |
0.1
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| Linoleic C 18:2 |
15
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19.8
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25
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| Α -Linolenic C 18:3 |
1
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1.8
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2.5
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| ϒ -Linolenic C 18:3 |
0.1
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| C 18:2/ C18:3 |
5
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10
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15
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| Arachidonic C 20:4 |
<0.1
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| Eicosapentenoic (Epa) C 20:5 |
<0.1
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| Docosahexaenoic C 22:6 |
<0.1
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| Other fatty acids |
3
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Contaminants
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| Lead |
≤ 0.01 ppm
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| Arsenic |
≤ 0.05 ppm
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| Cadmium |
≤ 0.05 ppm
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| Mercury |
≤ 0.01 ppm
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| sum of Pesticide |
≤ 0.01 ppm
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Allergen Recipe Components
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| Gluten And Gluten Products |
No
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| Shell Fish And Shell Fish Products |
No
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| Egg And Egg Products |
No
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| Fish And Fish Products |
No
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| Peanut And Peanut Products |
No
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| Soy And Soy Products |
No
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| Milk, Milk Products And Lactose |
No
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| Nuts And Nuts Products |
No
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| Celery And Celery Products |
No
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| Mustard And Mustard Products |
No
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| Sesame And Sesame Products |
No
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| Sulphur Dioxid, Sulphite Etc. |
No
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| Lupine And Lupine Products |
No
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| Moluscen And Moluscan Products |
No
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