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Suppliers > acidity > Vertigo Resources | Matching Products

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acidity

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Refined Canola Oil: FATTY ACID COMPOSITION:FREE FATTY ACIDMax. 0.10% of Oleic AcidMYRISTIC ACIDC 14:00.20 % Max.PALMITIC ADICC 16:03.0 – 6.0 %PALMITOLEIC ACIDC 16:10.60 % Max.STEARIC ACIDC 18:01.0 – 3.0OLEIC ACIDC ...

Olive Oil: FATTY ACID COMPOSITION: (% m/m methyl esters) For All GradesMyristic AcidC14:0 ≤ 0.03Same as IOCSame as IOCPalmitic AcidC16:0 7.50 – 20.00Same as IOCSame as IOCPalmitoleic AcidC16:1 0.30 – 3.50Same ...

Refined Cooking Oil: Moisture & Volatile matter/ % ≤0.050.050.10.2Impurities / % ≤0.050.050.050.05Acid value(KOH)(mg/g) ≤0.20.311Peroxide value/(mmol/kg) ≤557.57.5Test tempeature (280°C)__No educt,Lovibond Tintometer: ...

Refined Corn Oil: COLOUR IN 1 CELL Y+5 R4 TO 10 UnitCLARITYTransparent without sedimentFREE FATTY ACID ( F.F.A)0.06 to 0.100 %INDINE VALUE103 to 128MOISTURE%0.025 to 0.10 %PEROXIDE VALUE0.75 to 1.75 %SAPONIFICATION ...

Vegetable Oil: Free Fatty Acid:0.10% Max.Iodine Value (Wijs Method) :56.0 Min.Moisture & Impurities:0.10% Max.Slip Melting Point deg C (AOCS Cc 3-25) :24 Max.Cloud Point (deg C) :8.0 Max.Colour (5 ¼” Lovibond cell) ...

Used Cooking Oil: Used Cooking Oil SpecificationFree fatty acids:............................. 2.0 %M.i.u ( moisture and impurities):...... 0.02 %Saponification value:...................... 186Iodine value: ...

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