Рафинированное растительное масло для приготовления пищи/масло

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REFINED CANOLA OIL

 

1.Type:Cooking Oil 
2.Processing Type: Refined 
3.Packaging:Plastic Bottle 
4.Use:Cooking 

Grade: Grade First 
Color: Light yellow 
Purity (%): 100% 
Cultivation Type: Common 
Density (25º /4º ) 0, 9139/0, 9190
Refined Type: Cold-pressed/winterized

 

Specification Canola Oil:

 

 Chemical Characteristics:
Free Fatty Acid: 0.1 – 0.15% max 
Peroxide Value: 1.0 – 2.0 meq/kg max 
Color (Lovibond): 12.0 – 15.0 Yellow / 1.5 – 2.0 Red 
Iodine Value (Wijs): 100 - 122 
Moisture:  0.05 %max 
AOM:  20 hrs min 
Cold Test:      5.5 - 12 hrs min 
Refractive Index @ 40oC:    1.460 – 1.467 
Specific Gravity @ 25oC:    0.914 – 0.920 
Saponification Value:    182 – 193 
Smoke Point:     460 – 530oF 
Flash Point:     610 – 640oF 
Fire Point:     670 – 690oF 
Fatty Acid Properties:
Chemical Characteristics:
Free Fatty Acid: 0.1 – 0.15% max 
Peroxide Value: 1.0 – 2.0 meq/kg max 
Color (Lovibond): 12.0 – 15.0 Yellow / 1.5 – 2.0 Red 
Iodine Value (Wijs): 100 - 122 
Moisture:  0.05 %max 
AOM:  20 hrs min 
Cold Test:      5.5 - 12 hrs min 
Refractive Index @ 40oC:    1.460 – 1.467 
Specific Gravity @ 25oC:    0.914 – 0.920 
Saponification Value:    182 – 193 
Smoke Point:     460 – 530oF 
Flash Point:     610 – 640oF 
Fire Point:     670 – 690oF 
Fatty Acid Properties: